Tag: gluten free

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 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.

 

DSC_1572 Continue reading “Katiri Mandi Ubi Ungu (Glutinous ball with coconut milk sauce)” →

Posted in Dessert, gluten free, Indonesian Food, Snack

Lapis Singkong (Steamed layered cassava)

Posted on by mariahseptantri

 

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Pertama kali bikin kue lapis singkong ini waktu masih tinggal di Singapura, waktu itu pas belanja di pasar tradisional (kalau gak salah Fajar market) saya lihat ada yang menjual kelapa parut (segar) dan singkong. Kan jarang-jarang tuh ada yang jual singkong dan kelapa parut, gak bakal nemu deh barang-barang “antik kalau belanja di supermarket.

Saya pakai resep yang saya temukan di internet (maaf, saya lupa catat sumbernya) dan ternyata lumayan bikin ketagihan, hahahaha…. emak lagi lapar kali.

Bikin yuk ! Gampang kok, saya aja yang pemalas bisa juga jadi kue lapis ini. Biasanya saya cuma bikin setengah resep.

Bahan-bahan :

  • 1 kg singkong, kupas kulitnya dan parut
  • 1 bungkus agar-agar (tanpa warna)
  • 300 ml santan
  • 150 gr gula pasir
  • 50 gr kelapa parut atau secukupnya
  • Garam
  • Pewarna makanan (hijau dan merah) secukupnya

 

Cara Membuat :

  1. Kupas singkong, parut dan peras singkongnya
  2. Olesi loyang (ukuran 8 x 18 x 6 cm) dengan minyak
  3. Campur santan, singkong parut, gula pasir, agar-agar aduk merata
  4. Bagi adonan menjadi 3 bagian, beri pewarna merah dan hijau di masing-masing yang satu bagian biarkan tanpa pewarna makanan
  5. Tuang satu bagian adonan singkong ke loyang, kukus sampai matang (kurang lebih 25 menit)
  6. Lapisi dengan adonan ke 2 dan kukus kembali.
  7. Lanjutkan dengan adonan ke 3 dan kukus kembali
  8. Angkat dan dinginkan
  9. Kukus kelapa parut dan berikan sedikit garam
  10. Setelah dingin, potong2 sesuai selera dan gulingkan ke kelapa parut yg sudah diberi garam dan yang sudah dikukus.
  11. Sajikan hangat

 

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Hi ya guys,

If you’d like to try Indonesian delectable snack, this one is easy to make and gluten-free too ! I usually make half of the recipe. Without further ado, give it a try. You might like it

Ingredients:

  • 1 kg cassava/yucca root; you can also use frozen cassava if you like. Find this product in the asian supermarket or Filipino stores. I found this at Ranch Supermarket. I can find yucca root/cassava at Ralph’s close where I live. Peel the skin and grate it
  • 1 packet of agar-agar , no color (7gr)
  • 300 ml coconut milk
  • 150 gr sugar
  • 50 gr grated coconut ; you also can find this at Filipino stores or Ranch Market
  • Pinch of salt
  • Food Coloring (green and red)

 

Directions:

  1. Peel the skin of the yucca root/cassava, squeeze the liquid from the cassava.
  2. Grease the baking pan with oil
  3. Combine coconut milk, grated cassava, agar-agar, sugar in medium bowl. Stir well with rubber spatula or wooden spoon
  4. Divide the cassava mixture into 3 bowls; put food coloring into each bowls.
  5. Pour one mixture into baking pan and steam until it cooks (approx 25 minutes)
  6. Take out from the steaming pan and pour the second layer ; steam for another 25 minutes
  7. Finish the last layer and steam for 25 minutes, when it’s done let it cool
  8. Steam grated coconut with dash of salt for 15 minutes
  9. When it’s completely cool, cut into square or any shape you like
  10. Roll in the steamed grated coconut and serve warm