Sweet Traditional Indonesian Recipes
Coconut is a very popular ingredient in Sweet dishes in Indonesia, especially coconut milk as it is easily found throughout the country.
Bubur Kacang Hijau
Bubur Kacang Hijau is a sweet desert made from mung beans porridge with coconut milk and palm sugar or cane sugar. It is sometimes simply referred to as "Kacang Hijau", meaning "green bean" (i.e. mung bean). Bubur means porridge. Slightly different names may be used in different regions of Indonesia, such as "Kacang ijo" in Javanese areas. It is often served as a dessert or snack, however it is a popular choice for breakfast or a late night supper.
Ingredients:
-250 grams green soy beans (mung beans)
-750ml water
-300 ml coconut milk
-100g white sugar
-50g brown sugar (optional)
-½ teaspoon salt
-1 teaspoon vanilla sugar
-1 pandan leaf, cut smaller (optional)
Coconut sauce:
-200ml thick coconut milk
-2 cm ginger, crushed
-a pinch of salt
Method:
Clean the green soy beans. Then cook it with water until it’s really tender (like porridge). It is necessary to add more water if it’s not soft yet. And stirring it well while cooking.
When the green soya is already tender, add coconut milk, vanilla sugar then pandan leaf. By the time the coconut milk is half left, add the sugars (white and brown) and salt. Keep stirring it so it won’t burn.
Cook until it’s thick like porridge.
Make the coconut sauce by boiling all the ingredients.
Serve the green soya porridge (bubur kacang hijau) with the coconut sauce on top.
Bubur Ketan Hitam
Bubur ketan hitam, bubur pulut hitam, or bubur ijun is a sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. It is often described as 'black glutinous rice pudding" and is served for dessert, snack, for supper, for tea time, and other times of the day, but it is most popular during breakfast for those who prefer sweat rather than savory. It is sometimes referred to simply as "Ketan hitam" or "Pulut hitam", meaning "black glutinous rice".
Ingredients:
-1500ml water
-150g black glutinous rice (rinsed and soaked overnight)
-1 pandan leaf
-150g brown sugar
-a pinch of salt
-¼ teaspoon vanilla extract (optional)
Coconut Sauce:
-a pinch of salt
-1 pandan leaf
-200ml thin coconut milk
Method:
Bring water to boil with black glutinous rice and pandanus leaf. Cook until thickened in medium heat. Season with brown sugar and salt, take off heat.
In simmer heat, cook coconut milk with salt and pandanus leaf until boiling.
Serve rice pudding with coconut milk sauce while still warm.
Dodol
Dodol is a sweet, toffee-like confection. In Muslim majority countries such as Indonesia it is commonly served during ceremonies such as Eid ul-Fitr and Eid al-Adha as sweet treats for children. The Betawi people take pride in making homemade dodol during these ceremonies, where family members gather together to make dodol. The town of Garut in West Java is the main production center of dodol in Indonesia.
Ingredients:
(A)
-½cup sugar
-½cup gulah merah- chopped
-½cup water
-1 pandan leaf
(B)
-1 cup glutinous rice flour
-1 tablespoon rice flour
-400ml coconut cream
-100ml water
Method:
Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.
Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.
Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.
Kolak
Kolak (or Kolek) is a dessert made with palm sugar or coconut sugar and coconut milk, with pandanus leaf or added aroma. Banana may be added to this base, the dish then being called Kolak Pisang or banana kolak. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes tapioca pearl may also be added. It is usually served warm or at room temperature.
Ingredients:
-Cassava root or 1 Sweet potato
-3 tablespoons palm sugar
-300grams coconut milk
-1 cinnamon stick (optional)
-20cm pandan leaf (optional)
-1 banana (optional)
Method:
Peel and boil the cassava root in coconut milk until softened (use the sweet potato if you cannot find cassava root).
Once soft, add the remaining ingredients until it is as rich as you like.
Can be served hot or chilled
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