Green Soya Porridge

Bubur Kacang Hijau

Green Soya or Mung beans (or Indonesian named it 'Kacang Hijau’) are commonly used in Chinese cuisine, as well as in Japan, Korea, India, Thailand and Southeast Asia.

In Indonesia, they are made into a popular dessert snack called es bubur kacang hijau, which has the consistency of porridge. The beans are cooked with sugar, coconut milk, and a little ginger. Green soy has a lot of Carbohydrates and Protein.

Green Soya Porridge or Bubur Kacang Hijau is a sweet dish, perfect for your dessert. I love it! Also my hubby. It's a healthy yet very tasty.

Category : Dessert

Difficulty : Easy

Cooking time : 60 minutes - more

Ingredients

- 250 gram green soy beans

- 750 ml water

- 300 ml coconut milk ( you can substitute it with fresh milk )

- 100 gram white sugar

- 50 gram brown sugar (optional)

- 1/2 teaspoon salt

- 1 teaspoon vanilla sugar

- 1 Pandan leaf, cut smaller (optional)

Coconut Sauce

- 200 ml thick coconut milk

- 2 cm ginger, crushed

- a pinch of salt

Directions

1. 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.

2. 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.

3. Cook until it's thick like porridge.

4. Make the coconut sauce by boiling all the ingredients.

5. Serve the green soya porridge (bubur kacang hijau) with the coconut sauce on top.

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Semarang Spring Roll

Lumpia Semarang

Lumpia semarang is a kind of eggroll with bamboo shoots, chicken & prawn filling. It was created by Chinese immigrants and local people in the city of Semarang in central Java. But now it has become a well known traditional food from Semarang, it's a nice portrait of how cultures could blend together and create a new innovation :)

Ingredients:

• 3 carrots (thinly sliced like match sticks)
• 1 pack bamboo shoot (thinly sliced)
• 3 eggs (scrambled and chopped)
• 3 green onions (thinly sliced)
• 1 lb ground chicken
• 1 onion (chopped)
• 3 cloves garlic (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Black pepper and salt to taste
• 1 pack spring roll wrapper
• Chili sauce
• Enough oil for frying

Preparation:

• Stir fry onion until translucent then add garlic.

• Add chicken, soy sauce, oyster sauce, salt and pepper.

• Cook until chicken is cooked.

• Add the vegetables and cooked for about 5 min, then add scrambled eggs

• Cool the filling

• Put one tablespoon onto a wrapper, wrap, then deep fry

Serve with chili sauce

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Cup Cakes

Kue Mangkok

Ingredients

• 350 grams rice flour
• some water
• 150 grams all purpose flour
• 200 grams fermented cassava / tapioca (tape singkong)
• 400 grams sugar
• 200 cc warm water
• 2 Tsp baking soda
• 250 cc club soda
• 1 Tsp vanilla
• food coloring (your choice of 3 or 4 colors)
• salt to taste

Directions

Add enough water to the rice flour so that its weight increases to 500 grams.

Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.

Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

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Coconut Sweet Potato Cake

Getuk Lindri

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions

Put in sugar and vanila in a large stockpot with water and bring it to a boil.

Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.

Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

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Chocolate Cup Cake with Cashew

Ingredients A:
7 eggs (350 gr)
1 / 2 tsp vanilla powder
1 / 2 tsp salt
200 grams fine sugar (sugar kastor)

Ingredients B :
125 gr low-protein wheat flour (blue triangle)
1 / 2 tsp baking powder

Ingredients C:
15 gr cake emulsifier (eg, Sp, Ovalet, TBM)

Ingredients D (mix):
50 ml vegetable oil
50 gr margarine
25 gr cocoa powder
1 tbsp brown pasta

Ingredients E:
100 gr bean mede sangrai that roughly chopped

To garnish:
Butter Cream pink Sprinkles

Directions:
1. A shake of sugar until dissolved, enter the B and C, shake until thick and re-inflate.
2. Enter the material D, slosh it up to being average
3. Enter the E, the average poke.
4. Tuang dough into the mold cup cakes that have been given a pad of paper bread.
5. Enter into a pot that has been pengukus boil, steam for 15-20 minutes until cooked. Lift and dinginkan.
6. Ornamental at will. Yesterday I am a decorative way with a smear of the BC and love the color pink sprinkles topping above.

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Black Rice Dessert

Bubur Pulut Hitam

Yield: 4 servings

Ingredients :

240 g Black glutinous rice (washed & drained)

60 g White glutinous rice (pulut) (washed & drained)

7 c Water

2 Pandan leaves, knotted

1/2 c Sugar

Pinch of salt

1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste

1/2 c Thick cocnut milk

Pinch of salt

Directions:

Put rice in pot with water and pandan leaves and bring to aboil.

Reduce heat to low, remove pandan leaves and simmer for 45 minutes

Until liquid is thick. Add sugar and simmer for 10 minutes.

Add salt and thickening .Remove from heat

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

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