Marble Cake (Kue Marmer)

Ingredients:

6 egg whites

8 egg yolks plus 2 egg whites

300 gr. icing sugar

250 gr. butter

200 gr. all purpose flour

1 tsp. vanilla

2 tbsp cocoa powder

How to make:

Cream butter and sugar until light colored and fluffy. Add 2 egg whites and mix until well blended and add egg yolks one at a time, beating until smooth. Add sifted flour and mix well. Add vanilla. 

Beat 6 egg whites until stiff peaks are formed. Fold into the first mixture. Take 8 tablespoons of cake mixture and add the chocolate powder. Pour the plain mixture into greased tube pan and add the chocolate mixture. 

Swirl the chocolate mixture with a blunt knife, cutting into the cake dough to make a marbleiz­ed effect. Bake at 350^o F for 45 minutes.

Steamed Layer Cake (Kue Lapis)

Ingredients:

500 gr. tapioca flour

150 gr. rice flour

600 gr. sugar

5 cups coconut milk (from 2 coconuts)

1 tsp. salt

½ tsp. vanilla

How to make:

Mix all ingredients thoroughly and stir until smooth and sieve the mixture through a fine sieve. Divide the mixture into two equal parts. Add color to one portion (red, green or chocolate). Grease a round cake tin. 

Pour ½ cup of plain mixture into the tin and steam until set. Remove tin from steamer and pour ½ cup of the colored mixture. Return to steamer and steam until set. Repeat layering process, until used up. Cool and turn out carefully. Serve in thin slices.

Steamed Cake (Bolu Kukus)

Ingredients:

4 eggs

500 gr. sugar

600 gr. plain flour

1 tsp. vanilla

400 cc. water mixed with 4 tbsp. condensed milk

½ tsp. VX

1 tbsp. T.B.M.

1 tbsp. cocoa powder (mixed with 3 tbsp. hot water)

How to make:

Beat eggs, sugar and vanilla for 5 minutes until white and fluffy. Add VX and TBM and beat until thick. Dissolve the condensed milk in water and add to egg mixture. Mix until well blended. 

Divide mixture into 2 equal parts. Add cocoa paste to 1 part. Boil water in steamer. Line a special tin for steaming with waxpaper. Pour the plain mixture first and then the cocoa mixture. 

Steam in steamer for 25 minutes. Keep the water at a full rolling boil during cooking time. Don't open the lid of the steamer during cooking.

Serabi

Ingredients

2 cups plain flour

1 egg

2½ cups water

Mix flour and egg with the water until smooth. Cook on top of the stove in a clay griddle.

Sauce:

Coconut milk (Santan)

Brown sugar to taste

Dash of salt

How to make:

Bring coconut milk, brown sugar and salt to boil and simmer over low heat until sugar dissolves, stirring often.

Kelepon/Sweetballs (Kue Klepon)

Ingredients:

½ kg. sticky rice flour

1 cup water to which green cake color and 2 tsp. vanilla has been added

1 tsp. air kapur sirih (lime or calcium water)

½ tsp. salt

5 to 6 oz. gula Jawa (palm sugar) cut into small pieces

½ grated half‑ripe coconut plus salt to taste.

How to Make:

Combine flour, water, calcium water and salt. Mix well and knead. Form little balls with palm sugar pieces in the middle. Drop into boiling water. When the balls float to the top, remove and roll in grated coconut.

Gandus (Kue Gandus

Ingredients : 

500 gr. rice flour

3 cups thick coconut milk from 1 coconut

2 tsp. salt

1 tsp. monosodium glutamate

1 tsp. granulated sugar

2 tbsp. tapioca flour

Chopped celery (optional)

Fried crispy sliced shallots (optional)

Dry shrimp (dry‑fried and ground (optional)

How to Make:

Mix the first six ingredients and put the liquid in the tiny cups and steam it until done. Cool and turn out. Mix the chopped celery, fried onions and the dry shrimp and put a small amount on top of each the gandus.

Oh Chicken (Ayam Oh)

Ingredients :

1 chicken, cut into serving pieces

1 cup salted soya beans

A small amount of soya sauce

Water

Salt and sugar to taste

6 small potatoes, quartered

Grind together:

10 shallots

2 cloves garlic            

1" piece ginger root

How To Make:

Saute the shallots, garlic and ginger paste until golden brown, add salted soya beans, soya sauce, sugar and salt and mix until well blended, add chicken parts and stir. Add ±½ cup of water, cover and simmer until done.