Mango Sticky (glutinous) Rice / Khao Neow Mamuang. Best recipe with video/ Resep Ketan mangga khas Thailand

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Khao neow mamuang in the Thai language, more commonly known as Mango sticky rice. One of Thailand’s favorite and most popular desserts. 

But not only in Thailand, this tropical mouthwatering dessert is now popular around the globe. 

It's not easy not to love this dish.

The sweet and juicy, delicious flavor of well-ripened mango, next to the soft but chewy sticky rice that has soaked up the creamy and subtle flavors of coconut, which has been topped with a slightly salty coconut milk topping, all with a sprinkling of toasted sesame seeds that give a burst of flavor.

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Resep Klepon Ubi Ungu / Indonesian Traditional Sweet dumpling snack from purple yam-KLEPON

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

"Klepon" , is one kind of Indonesian traditional snack. It's a dumpling made from glutinous rice flour with palm sugar filling, wrapped in fresh shredded coconut.

The original and traditional flavor is "Pandan" just like my previous "Klepon recipe" here.

In Indonesian, snacks are called kudapan, or makanan kecil (lit. "small food"), or makanan ringan (lit. "light food"). 

They might taste savory or sweet, but snack foods are a significant aspect of Indonesian cuisine which is very diverse. 

Traditional kue or snacks — a collection of steamed or fried snacks with traditional-based ingredients, exist in many forms. 

You may like these Indonesian-style glutinous dumpling balls (Onde-onde)

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Resep Lupis ketan terfavorit! / Indonesian kue recipe: "LUPIS" (glutinous rice cake with palm sugar syrup)

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. 

Kue are made from a variety of ingredients in various forms; some are steamed, fried, or baked. 

Kue are popular snacks in Indonesia, and we have a wide variety of kue. 

In Java, traditional kue is categorized under jajan pasar (litteraly: "market buys" or "market munchies"). 

The colorfully decorated jajan pasar is usually given as a food gift or served to accompany tumpeng (the main dish) during traditional Javanese ceremonies.

Many of the traditional Indonesian kue, either sweet or savory, are based on rice flour and coconut. Traditionally, Indonesian sweets use gula aren or palm sugar, yet powdered sugar or granulated sugar is also widely used. 

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NASI KUNING DAN AYAM BAKAR BUMBU KUNING/ INDONESIAN COCONUT TURMERIC RICE AND GRILLED CHICKEN. Best and authentic recipe.

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Nasi kuning (Indonesian for: "yellow rice"), or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian fragrant rice dish cooked with coconut milk and turmeric hence the name nasi kuning (yellow rice).

In Indonesian culture, nasi kuning has favourable symbolic meanings. The yellow-coloured rice is perceived to look like a pile of gold,so it is often served in festive occasions; including parties, housewarmings, welcoming guests and opening ceremonies – as a symbol of good fortune, prosperity, wealth and dignity.

Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be found from Java to Sumatra, Bali and Sulawesi. However, it is most strongly associated with Javanese and Minahasa traditions. In Java, nasi kuning might come in the form of a cone called a tumpeng and is usually eaten during special events. The top of the tumpeng is customarily given to the most senior person in attendance. One of the most popular nasi kuning variants comes from Manado in North Sulawesi, which employs cakalang (skipjack tuna).

The rice is cooked in coconut milk, turmeric, lemongrass, and kaffir lime leaves. The lemongrass and kaffir lime leaves give the rice a nice aroma and flavor.

In today's post, I will share with you how to make this authentic and flavorful yellow rice. Traditional turmeric rice always uses glutinous rice mixed with rice so it has a slightly sticky texture which very ideal to make "nasi tumpeng" / cone-shaped rice.

Making this aromatic turmeric rice actually very simple. All you need is a steamer basket and pot because the process to cook this is only a steaming process.

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Wingko Babat Pandan / Indonesian Pandan Coconut base cake

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Selam everybody....Merhaba from Turkey.

Wingko Babat is one of the old Indonesian traditional snack (jajan Pasar) which may already exist decades ago together with other some traditional snack/ food. Made from grated coconut and glutinous rice flour as main ingredient. Wingko is very famous on the northern coast of the island of Java.

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

The most famous Wingko is made in Semarang. It causes a lot of people who think that wingko also came from this city. Nonetheless, wingko babat actually comes from small town calls "Babat" . It is a small area in Lamongan, East Java. 

Wingko mostly has round shape but is sometimes presented in small square chunks at warm or room temperature. Has a slightly soft yet somewhat chewy texture. Sweet taste and is so aromatic from vanilla or sometimes pandan.

Today I'm going to share this favorite ever of mine in Pandan taste. You can check my previous Wingko Babat recipe for the original taste here. For this pandan flavor İ bake in oven and cut into portion, different from pancake version. But if you want to cook over pan / round shape feel free to do so, check the link İ give above.

So let's gather some ingredients and experience the traditional Indonesian sweet for your afternoon tea/ coffee.

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Indonesian cold beverage "es doger" / Es Doger Tape ketan hitam

Recipe in English please scroll down

Assalamu'alaikum....... Merhaba dari Turki.

Postingan hari ini adalah es tape ketan hitam a la Es Doger. 
Saat ini di Turki sedang puncaknya musim panas, dimana suhu bisa mencapai 40°C dengan kelembaban yang tinggi. Jadi malleessss banget mau ngapa-ngapain. Kalau ingin keluar rumah- untuk belanja atau ngantar anak ke taman atau sekedar cari "fresh air"- kita biasa nunggu sekitar pukul 6 sore atau 7. 
Jam 6 atau jam 7 sore, matahari masih bersinar kalau musim panas seperti sekarang. Jam 9 malam baru matahari terbenam dan udara mulai segar.

Jadi pengen yang serba segar. Mulai makanan yang serba sayuran segar, sampai pencuci mulut yang fruity. Naahhh.... karena saya punya stock tape ketan hitam yang saya buat sebelumnya, saya pengen bikin yang menyegarkan yang juga ada tape ketan hitamnya.

Dan lagi kepengeeeennn banget minum es doger. Jadi keingetan dulu jaman bebujangan pas ge-kost di daerah Menteng, sering minum es doger yang suka lewat depan rumah. Versi asli es doger yang di jakarta sih terdiri dari tape singkong, ketan hitam dan biji mutiara dengan serutan es santan yang gurih, diberi sirup gula (warna merah) lalu disiram susu kental manis yang banyak. Kadang suka ada serutan kelapa mudanya, tapi seringnya ya begitu aja.....hhmmm..... segar kan? (^,^)

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Membuat tape ketan hitam / Fermented black glutinous rice (tapai)

For English please scroll down








Assalamu'alaikum... Merhaba dari Turkey

Kali ini saya akan bagikan cara membuat tape ketan hitam. Saya suka sekali tape ketan hitam ini ~ selain tape singkong tentunya. Tapi sayang sekali tidak ada singkong di Turki jadi gak bisa bikin tape singkong.

Saya selalu bikin tape ketan hitam ini tiap 6 bulan sekali pas mendekati musim panas, sebab suka banget dibikin es tape ketan a la es doger. Atau bikin pas bulan Ramadhan untuk saya bikin madumongso...tahu kan madumongso?? itu lho..semacam jenang yang dibungkus macam permen... jajanan jadul khas embah saya dulu. Insyaalloh bikin madumongso juga ntar saya posying juga.

Tapi hari ini saya postingkan cara membuat tape ketan hitam dulu ya. Bikinnya gampang kok, tidak serumit yang kita bayangkan.

Untuk membuat tape katan hitam ini, beras ketannya saya kukus saja, jadi tidak terlalu lembek. Tapi selama proses pengukusan sering-sering dipercik'i air secara merata dan kukus hingga beras ketan hitamnya mengembang hampir dua kali lipat dan lunak tapi tidak lembek.

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Resep Bubur Candil / Indonesian glutinous balls sweet porridge

Please Scroll down for recipe in English 

Assalamu'alaikum semuanya...... Merhaba dari Turkey

Bubur candil adalah salah satu makanan tradisional Indonesia yang terbuat dari tepung ketan. Diolah secara sederhana dengan menambahkan air hangat lalu dibentuk bulat menyerupai kelereng dan dimasak dalam saus gula merah yang legit. Disajikan dengan santan kental yang gurih.

Walau rasanya manis dan legit, bubur candil ini tidak dikategorikan dessert atau pencuci mulut karena sifatnya yang mengenyangkan. Saya biasanya suka makan bubur ini di pagi hari sebagai sarapan ringan saja sebagai pengganti nasi. 


Di bulan puasa bubur candil (juga beberapa jenis bubur manis lainnya) sering dasajikan sebagai takjil* atau makanan pembuka di kala iftar/ buka puasa.

(*) Ta'jil berasal dari bahasa Arab yang bermakna menyegerakan berbuka (puasa), jadi tidak ada hubungannya dengan makanan. Tapi di Indonesia istilah ta'jil menjadi umum digunakan sebagai ungkapan makanan pembuka iftar/ buka puasa yang biasanya manis. Nabi Muhammad s.a.w telah memberi tauladan memakan buah kurma sebagai awal iftar.

Ramadhan tahun ini saya lagi pengen makan segala macem bubur manis khas Indonesia. Beberapa hari lalu saya bikin bubur ketan hitam yang sudah menjadi favorit mulai kecil, resepnya bisa dilihat di link ini.

Kali ini saya postingkan bubur candil yang penuh kenangan masa kecil juga. Biasanya saya beli bubur manis dan gurih dari penjual bubur khas Madura. Macem bubur Madura itu banyak banget, ada bubur sumsum, bubur ketan hitam, bubur srontol, mutiara dan bubur candil ini juga salah satunya.
Sukkaaa banget bubur candil ini karena rasanya legit dengan bola kenyal dari tepung ketan di dalamnya.

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Bubur Ketam Hitam / Indonesian Black glutinous rice porridge in coconut sauce

Selam everybody .... Merhaba from Turkey ....

We are welcoming Ramadhan this early June. It is so much full of joy and blessing that we still can meet Ramadhan again this year, Alhamdulillah (^,^)

If you were living in Indonesia, you will feel how Ramadhan atmosphere affects in almost any routine activities. Usually students have shorter time at school. Some offices (not all though) also change their working hour earlier so they can finish their work earlier as well so they can have iftar with family at home.

When it comes to the fasting month of Ramadhan, most of Indonesians can get more excited, I am talking about their appetite of food. The Moms at home prepare many meals more than they usually serve daily. We try to complete our iftar table start from ta'jil*, entree until dessert and even snacks. Things that we hardly ever do daily. (^,^)

*Ta'jil (read; taqjeel) is from Arabic language means to hasten the fast break. But lately now days often defined as food for breaking the fast. In Islam it is recommended before having meal to eat snack first, preferably something sweet like dates as exemplified by the prophet Muhammad SAW

When we are talking about ta'jil, today I am going to share "bubur ketan hitam" literally mean black glutinous porridge. In Indonesia, especially in Java island it’s known as Bubur Ketan Hitam. In places with thick Malay influences (such as Sumatra and small islands around it) this is called Bubur Pulut Hitam. Meanwhile in Bali island people calls it Bubur Injin. 

Just like making other porridge, black glutinous rice cooked in a lot of water (some people cook in thin coconut milk) until it tender and gets porridge consistency. Adding gula jawa / coconut palm sugar as sweetened  then serve with thick light savory coconut milk.

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Wedang Ronde (Indonesian Glutinous balls in ginger syrup)

Selam everybody..... Mehaba from Turkey....

My today post is Indonesian glutinous dumpling balls in ginger sugar syrup or Wedang Ronde. Wedang means hot drink in Indonesian language.
I don't know if I should call this "drink" because there are glutinous dumpling in it, either I can't call this dessert because mostly we didn't eat/ drink this after meal.
Just we are usually consume this herb dish to warm up our body during cool days like in rainy season.

And here in Turkey still, uncertain weather, frosty windy...that's why I am thinking to make something that could warmth us a bit. Beside that this dish is very good to fighting cold cause made from ginger and lemongrass herb. 

Generally we didn't make this at home. There are plenty street stalls selling it during rainy season. Well...they sell a long all season actually, but mostly increase during cool days or rainy season.
Generally they open their stalls only at night or start afternoon. 

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#jajanpasar Gemblong ( Indonesian Glutinous rice cake coated with palm sugar)

Gemblong.. sound funny in your ear right? (^,^). It's one of the traditional Indonesian snacks (Jajan Pasar). You can get it at a traditional market or peddler in each alley in Indonesia, particularly in Java. This snack is made from glutinous rice flour mixed with fresh grated coconut and coconut milk, then fried and coated with palm sugar.

I remember this snack (jajan pasar) is one of regular one among many other traditional snack I had every morning accompanied my morning tea for breakfast. Yes.. some people eat nasi goreng or nasi uduk for breakfast sometimes, but I need something lighter than rice for my breakfast, so sometimes I just have some various jajan pasar.

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

If you are in Indonesia, you don't have to make some effort to make this at home. But for you who can not find this snack around you, here I write this gemblong recipe for you to try.

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Ketan Hitam tabur kelapa / Indonesian steamed Black glutinous rice with palm sugar syrup

This is my breakfast this morning, Steamed black glutinous rice with slightly savory shredded coconut then flush with palm sugar syrup. This type of food is generally can be found at morning time in Indonesian "kampoong" /alleys. But sometimes people eat it as snack at their tea time.

Serve about 4 shares.

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Wingko Babat recipe / Indonesian Coconut base small pancake

Resep dalam bhs Indonesia ada dibagian bawah






This snack reminds me back at once upon a time in Jawa Island... a long time ago... Ooohh..where should I start... I have many memories blues my mind with this snack... Really... even when I start writing this post, my eyes already tears...I don't exaggerate it...maybe I just miss my homeland and my late father.

Back loongg time ago when I was a kid, my late father brought me,my smaller sister and big brother to his homeland, Tuban town. It's a small town in border of East Java and middle Java. 
A small town with very big fishes from the sea--at least that was on my mind when I was a kid. 
Because once my father took me to town's harbor to saw some fisherman with their bamboo fishing rod. They pulled one giant fish--bigger than me at that time from the sea! and I was so scary that time.

Then my father took me home again and bought me Wingko Babat from wingko seller at province's roadside, that seller was a boy, older than me I thought. 
Can you believe how strong our childhood memory is? Even I remember every detail that time. Since that bite, I was instantly love that snack.

And when I was living in Jakarta, far away from my family in Surabaya and anytime I miss my mom and families I should take 12 to 15 hours train from Jakarta to Surabaya. And every time the train stopped at each town's station, there were always many Wingko Babat seller came into our train wagon together with many other sellers offered what they sold. 
And usually, I bought Wingko Babat for my family at home. This "ritual" unexpectedly now became a valuable thing to remember. 

One time I really want to take my husband and kid to travel by train as I did a long time ago before I marry him, and feel what I lived before.

Wingko Babat is one of Indonesian old traditional snack (jajan Pasar) which may already exist decades ago together with other some traditional snacks/ food. Made from grated coconut and glutinous rice flour as main ingredient. Wingko is very famous on the northern coast of the island of Java. This cake is often sold at train stations, bus stations or also in pastry/ snack shops. In Java, Wingko also often become "snack souvenirs" for the family, which makes this snack famous for a nostalgic snack.

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Putri Mandi (mendut) #Indonesianfood / Glutinous balls with thick coconut sauce

Putri mandi is one of Indonesian traditional snack (Jajan pasar). It's glutinous rice ball fill with sweet coconut then flash with creamy coconut sauce. In (east and middle ) java island mostly people call it also "mendut"

In my homeland-Surabaya- this mendut mostly warped with banana leaf before steamed. But since I can not find banana leaf here in Turkey, so I make a little modification on cooking it.. and here it is my Putri mandi or mendut 's version don't worry, it's just as good as the original version :)

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

Ingredients for filling:

• 2 cups roughly grated coconut (you can use fresh or dry one)

• 1 pandan leaf (you can use vanilla if you don't purchase pandan)
• Pinch of salt
• about 200 gr* gula jawa/ palm sugar-->finely shredded (you can use dark brown sugar too)
• 1 cup water

(*)you can add more sugar if you like sweeter version

In medium pan, stir water and gula jawa/ palm sugar until all sugar dissolve. Add other ingredients and cook over medium heat until it thickened. Cool it and shape them as small as marble (slightly smaller then the skin dough you will make later)

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Jajan Pasar "Klepon" (Indonesian traditional sweet dumpling snack)

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweet that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

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Indonesian glutinous rice balls in herb caramel syrup / Wedang Ronde Karamel

This February the weather showed no signs of warming, still snowing almost every day. Temperature is still around zero sometimes even minus zero. Even worse in eastern Turkey temperature average minus 15 degrees. I saw on news, some cities in Europe even got worse condition, temperatures can reach minus 30 deg. I don't understand why the weather can deteriorate like this. I remember the first snow fell last November 2011 - that was very early according to my husband.

Anyway, I just try to enjoy any weather or conditions, because I believe God has set everything up. And this glutinous rice ball in herb caramel sauce is also one of my way to enjoy this freezing weather while waiting for the sun really warms my heart and soul... @(^_^)@

Serve 4 ~ 6
Glutinous rice ball ingredients:

 2 cup (± 200 g) glutinous rice flour
 2 tablespoons rice flour
 1 tbsp caster sugar
 ¾ cup warm water
 green and red food color

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Onde-Onde #Pandan / Indonesian glutinous dumpling Snack with pandan flavor

Onde-Onde, it's a round ball-like dumpling usually stuffed with mashed mung bean. One of Indonesian traditional snack during family tea time in the afternoon together with another traditional snack. Now days there are many other kind stuffing variety such as black bean, chocolate, cheese and other. But traditional version always come with mashed mung bean- my favorite one.

Other variation is on the skin dough like I made this time. I add Pandan flavor in it. But if you like plain one, you can check my other post here

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

Filling ingredients:
• ¾ cup mung beans (you can use peeled one). soak overnight
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla powder
• Pinch of salt
Steam mung beans until tender. once it soft, while it's hot puree/ mash with hand blender or food processor together with sugar, vanilla and salt. Let stand to room temperature. Then shape it round of a marble. Set a side.

Ingredients for skin dough:
• 1 ½ cups glutinous flour
• 2 tbsp rice flour
• 1 tablespoon granulated sugar
• Pinch of salt
• A few drops of pandan paste
• A few drops of green food coloring (optional)
• ¾ cup water room temperature

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Onde Onde / Indonesian fried glutinous dumpling

Indonesia is rich in diversity of traditional food. Start from Tuber-based, soy, all kinds of flour, until the food based from Indonesia's vast ocean.

Feels proud to have such a diversity of taste and incomparable culinary wealth.

One is  "Onde-Onde" ( funny name, isn't it? ..). My favorite snack from my childhood. Onde-onde made of glutinous rice flour, shaped round like small balls containing sweet mashed mung beans and covered with sesame seeds.

And being far from home makes me want a little nostalgic, slightly reducing the homeland missing I make them on my small kitchen ... while my glutinous rice flour supplies from Indonesia are still there.

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

Ingredients:

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