Tag: coconut milk

Posted in Dessert, gluten free, vegetarian

Indonesian style Steamed Sweet Potato Cake ( Talam ubi)

Posted on by mariahseptantri

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I have some sweet potatoes from making bubur candil and I am craving for something sweet but not too sweet. I was browsing for some desserts that uses sweet potatcame across to this recipe. This dessert is similar to Indonesian Steamed sweet potato cake (AKA:  Talam Ubi); the difference is the steamed cake topped with coconut milk instead of coated with grated coconut. This dessert has the right sweetness and gluten free !!! That’s great since  I am trying to reduce my gluten consumption .

The texture is soft and a bit chewy, the saltiness from grated coconut combined with the softness and sweetness of the steamed cake make it a quite addictive snack for me. Hope you all will try to make it and like this delicate snack.

 

Ingredients:

  • 2 medium sweet potatoes (weight around 300 gr)
  • 170 gr sugar
  • 100 ml water
  • 150 gr tapioca flour
  • 250 ml coconut milk
  • salt
  • 125 gr grated coconut; if using frozen thaw first
  • a pinch of salt

 

Methods

  1. Boil water with the sugar until the sugar dissolve.Set aside
  2. Peel the skin of sweet potatoes, dice them and steam in the steamer for about 30 minutes.
  3. Using blender, blend sweet potatoes, sugar syrup, coconut milk, tapioca and salt until blended finely
  4. Pour batter into the 8 x 8 inch greased pan or the loaf pan lined with plastic wrap.
  5. Steam for 40 minutes, let it cool for 2-3 hours before slicing into pieces
  6. Steam grated coconut with a pinch of salt for 5-10 minutes.
  7. Coat the sweet potatoes cake with grated coconut and serve immediately

 

 

 

 

 

 

Posted in Breakfast, Dessert

Chia Seed Pudding (3 ways)

Posted on by mariahseptantri

 

I always struggle to eat and prepare healthy breakfast that does not require a lot time of preparation. I prefer to have plant based or  natural ingredients and less processed for my breakfast but also tastes good. I usually go for smoothies or granola and fruit parfaits but I want some varieties.

I came up with these kind of variations of chia pudding after consuming (about 3 months) chia seed soaked in my water jug overnight, get tired of just a plain chia seed I started mixing here and there with other stuffs

  1. Chia Seed with blueberry and walnut

Ingredients:

  • 200 ml unsweetened almond milk/whole milk ( I can’t stand with whole milk so I use almond milk)
  • 1 tbsp peanut butter
  • 2 tbsp maple syrup or 1 tbsp honey
  • 1 – 2  tbsp chia seed (depends how much you want the consistency of the pudding)
  • Blueberry for topping (optional)
  • Walnut ; chopped for topping (optional)

Directions:

  1. Combine peanut butter and almond milk in measuring cup, stir until mixed well
  2. Stir in chia seed, pour into mason jar/cup let it sit overnight in the fridge.
  3. When it’s ready to consume . topped with blueberry and walnut

 

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2. Cacao Chia seed pudding with apple and walnuts

Ingredients:

  • 100 ml coconut milk
  • 100 ml water
  • 2 tbsp chia seed
  • 1/2 tsp cocoa powder
  • 2 tbsp maple syrup
  • 50 gr diced apple
  • 1 tbsp maple syrup
  • walnuts

 

Directions:

  1. Mix coconut milk, water, maple syrup, chia seed and cacao powder in a measuring cup. Pour in a cup or mason jar let it sit overnight in the fridge.
  2. When it’s ready to consume, topped with diced apple mixed with maple syrup and walnut

 

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3, Coconut Milk Chia Seed Pudding with diced apple and walnuts

Ingredients:

  • 100   ml coconut milk
  • 100 ml water
  • 2 tbsp chia seed
  • 2 tbsp maple syrup
  • 50 gr diced apple
  • 1 tbsp maple syrup
  • walnuts
  • dash of cinnamon (optional)

 

Directions:

  1. Mix coconut milk, water chia seed, maple syrup in a measuring cup. Pour in the cup or mason jar, let it sit overnight.
  2. When ready to consume, topped with diced apple mixed with maple syrup and sprinkle with walnuts , dash of cinnamon powder (if you like)

 

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Posted in Dessert, gluten free, Indonesian Food

Katiri Mandi Ubi Ungu (Glutinous ball with coconut milk sauce)

Posted on by mariahseptantri

 

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Sebenarnya ini saya buat pas bulan puasa tapi sengaja posting sekarang karena gak tega posting makanan pas puasa karena takut tergiur, halah….

Kalau familiar dengan biji salak, teksturnya sama cuma ini dari ubi ungu. Nemu ubi ungu yg beku di Ranch Market, emak langsung beli walau pas sampai rumah sempet mikir mau bikin apa dengan ubi ungu. Masih ada sisa setelah bikin katiri trus bikin klepon ungu. Di resep aslinya penampilannya cantik bener, emak gagal bikin bulat-bulat yang ujungnya lancip maka jadilah seperti foto diatas. Trus kuah santannya agak kental karena krucil saya senangnya agak kental. kalau di resep aslinya gak terlalu kental.

Kalau yang penasaran sama cemilan ini, silahkan dicoba ya. Saya biasanya cuma bikin setengah dari resep.

Bahan-bahan :

Bola-bola: 

  • 150 gr tepung ketan putih
  • 100 gr ubi ungu yg sudah dikukus dan haluskan (saya pakai yg kemasan ubi ungu yg beku)
  • Sedikit garam
  • 125 ml air

 

Kuah Santan:

  • 750 ml santan (saya pakai merk KARA, perbandingannya kurang lebih 500 ml + 250 air)
  • 2 sdm tepung beras (larutkan dengan sedikit santan)
  • 150 gr gula pasir
  • 2 lembar daun pandan (saya tidak pakai)
  • Sedikit garam

 

Cara membuat :

  1. Campurkan tepung ketan dengan garam, sisihkan. Ubi ungu yang sudah dikukus dan dihaluskan dicampurkan dengan tepung ketan. Uleni dengan tangan.
  2. Tambah air sedikit demi sedikit sampai adonan kalis dan bisa dibuat bola-bola
  3. Habiskan adonan dengan dibuat bola-bola
  4. Masak santan, tepung beras, garam dan gula sampai  mendidih
  5. Rebus air sampai mendidih, masukkan bola-bola ungu sampai terapung. Tirisnkan dan masukkan ke kuah santan, masak sampai mendidih dan angkat dari api.

 

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Posted in Indonesian Food, Snack

Steamed cassava with coconut milk (Thai dessert)

Posted on by mariahseptantri

 

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When I was still living in Singapore, I used to get this dessert from hawker place. There is a stall in Bukit Timah Market and Food Center selling this dessert. The combination between the steamed cassava and the coconut milk has the right balance. I love it.

Since we moved to USA , whenever I crave for this snack I have to make my own. So far I have not found this snack in Thai restaurant that I have been to. It’s not hard to make this but it was convenient for me just to buy it from hawker place ( I know I sounded like spoiled kid)

 

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Now, just looking at this picture made me want to eat this right away. Okay, let’s start cooking. You can get fresh cassava from Asian supermarket in USA, in USA cassava is called Yucca. The supermarket (RALPH’S) close where I live has ASIAN goods’ section so I just got them from there. Choose the ones that are not squishy when you check the skin.

Ingredients :

  • 800 gr cassava/yucca/tapioca, peel the skin. Cut about 5 cm long each and cut into half. Cut off the hard part in the middle
  • 1 liter water
  • pinch of salt
  • 200 gr sugar

 

Coconut Milk Sauce

  • 500 ml coconut milk
  • pinch of salt
  • 1 tbsp cornstarch

 

Directions:

1. Rinse off the cassava, set aside.

2. Boil water in the medium saucepan, add the cassava. When the cassava has softened but still firm and change to translucent add the sugar and salt. Let the water reduce almost 80%, cassava should look very translucent and very tender. Turn off the heat.

3.Making sauce : Pour the coconut milk in the saucepan, add the salt. Dissolve the cornstarch with little water or coconut milk  then add to the coconut milk mixture.

4. Using small heat, boil the coconut mixture until the it gets thicken. Keep stirring for another 2 minutes and turn off the heat. Keep stirring until the steam comes off.

5. Place some cassava into bowl/serving glass pour the coconut milk sauce on top of it. Can be served cold too.