INDONESIAN RECIPE DADAR GULUNG, PANCAKE ROLL FILLED GRATED COCONUT

Dadar Gulung can is a pancake roll with grated gratcoconut inside.  You ca easily this cake in Indonesia, and become popular snack in Indonesia.   The color if this cake by default is green.  It is very aromatic come from pandan leaves and has a unique sweet and taste.  The skin of Dadar gulung should be perforated.
 

Ingredients

Filling:
- 250 g grated coconut
- 150 grams of palm or 100 g caster sugar
- 1-3 inch cinnamon stick
- 100 ml of water

- salt to taste

pancakes:
- 250 g flour
- 1 eggs
- 250 ml coconut milk
- 100 ml water
- 1 teaspoon of juice of leaves or a few drops of Pandan, Pandan paste if you have (this one for color)
- salt to taste

Instructions:

1. Mix coconut, sugar, cinnamon and salt. Fry the mixture in a dry skillet over medium / low, add water. Stirring constantly for about 5 minutes or until mixture is dry. However, do not burn! Set aside and remove the cinnamon stick.

2. Blend pandan leaves with 150 ml of water, squeeze the pulp, then sieve the water. If you use food coloring or pandan paste, skip this step.

3. To make pancakes: Combine flour, eggs, pandan paste, coconut milk, salt water with the rest. Beat well until a smooth paste, like making pancake mix. When ready, prepare a nonstick skillet (frying pan, if you use 8-inch) and pour a tablespoon 3 tablespoons batter into pan. Make sure the pan is covered with dough so that it becomes a fine cake. Fry for a minute, turn the pancake over and fry for a minute.

4. Place 2 tablespoons of coconut filling on the edge of the tortilla. Turn once and then put the left and right sides and fold again, then roll.

Recipe of Sweet Mashed Cassava With Grated Coconut (GETUK)

Sweet Mashed Cassava With Coconut Grater in Indonesia called "Gethuk". Its a traditional cake that can easily find in market. 

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

1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
2. 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.
3. 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.
4. Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Roasted Glutinous Rice Cake (Wingko Babat) Recipe

Wingko babat is traditional cake from semarang central java. Usually wrapped with paper printed with locomotive picture. Like other food souvernir in java the taste mixed by sweet and spicy.

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

How to Cook:
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Steamed Coconut Cupcakes Recipe (PUTU AYU)

Steamed coconut cupcakes or Putu Ayu is traditional food from indonesia.
Ingredients:

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to Cook:

1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.