Es Teler, Mixed Fruit Drink

Ingredients:

• 1 avocado, spooned out
• 5 jack fruit, sliced in small pieces
• ¼ young coconut meat
• ¼ lb. sugar palm fruit
• Condensed milk
• Shaved ice

Directions:

• In a glass or a bowl, place all the fruity ingredients.
• On top of the fruits, put the shaved ice and then pour the condensed milk as much as you like it.

*This recipe for 2-3 servings.


Note:

Some people like to also pour a little bit of light coconut milk.

(Source: melroseflowers.com)

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Biji Salak (Sticky Rice Cake in Brown Sugar Sauce)

Rice Cakes Ingredients:

• 1 cup glutinous rice flour
• ½ cup tapioca starch
• ¾ cup water
• ¼ tsp. salt

Directions:

• To make Rice Cake:
• Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
• Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
• Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
• Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce Ingredients:

• 3 cups water
• 1 cup coconut milk
• ½ cup palm sugar syrup
• 1 pandan leaf
• Pinch of salt

To make the sauce:

• Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
• Add rice cakes and simmer for 20 minutes.
• Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

*This recipe makes 3 servings.

Helpful hints:

When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

(Source: melroseflowers.com)

READ MORE - Biji Salak (Sticky Rice Cake in Brown Sugar Sauce)

Dadar Gulung, Stuffed Pancake Roll

Stuffing Ingredients:

• 2 cups fresh-grated coconut
• 10 Tbs. grated Java dark brown sugar
• 1 Tbs. granulated sugar
• 1 3-inch cinnamon stick, broken in half
• ¼ tsp. salt

Pancake Ingredients:

• 1 cup rice flour
• ½ cup cornstarch
• 1¾ cups coconut milk
• ½ tsp. salt
• 1 egg, beaten
• 3 drops green food coloring (optional)
• Vegetables oil

Directions:

Stuffing:

• Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
• Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
• Remove the cinnamon stick, and set it aside.

Pancake:

• Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
• Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
• Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
• Serve at room temperature.

*This recipe for 10-12 servings.

(Source: melroseflowers.com)

READ MORE - Dadar Gulung, Stuffed Pancake Roll