Asian Inspirations

Discover the authentic in Asian cuisine food

Dessert

Indonesian Rice Pudding (Bubur Sumsum)

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For the Palm Sugar Syrup:
Tear pandan leaf into strips and tie strips together in a knot. In a small saucepan, add pandan leaf, sugar and ¼ cup of water, and simmer to about 5 mins. Keep stirring until sugar is completely dissolved. Discard pandan leaf and pour syrup through a sieve into a bowl. Set aside to cool.

For the Bubur
In a mixing bowl, combine the coconut milk, rice flour and ½ tsp salt. Pour mixture through a fine sieve to get rid of lumps.
Place mixture in a non-stick saucepan, add pandan leaves and cook the mixture on low heat for about 15-20 mins. While cooking, stir constantly until the mixture thickens and start to boil. Remove from the heat and pour into serving bowls.
Combine the grated coconut and salt, and mix well.
To serve, top bubur sumsum with the salty shredded coconut and a drizzle of Palm Sugar Syrup.

Indonesian Pandan Crepe with Sweet Coconut Filling (Dadar Gulung)

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To Cook
Make the Coconut Filling by bringing the sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dried up. Remove from the heat, discard the pandan leaf and set aside.
To make the crepe, combine the flour, eggs, coconut milk, salt and pandan juice/paste in a mixing bowl, and whisk into a smooth batter that has a pouring consistency. Strain to remove any lumps.
Lightly grease a non-stick wok or skillet and heat over low heat. Stir the batter and ladle 1 scoop (about 3 tbsp) onto the pan and turn the pan to obtain a thin round layer, about 18cm in diameter. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.

To Assemble
Place a crepe on a flat surface and top with 2 tbsp of the coconut filling. Fold one side of the crepe over the filling, then fold in the sides and roll up tightly into a cylinder. Assemble the remaining crepes in the same manner.

Note: The crepes and Coconut Filling can both be made in advance and refrigerated. Allow to warm up to room temperature before assembling.

Steamed Banana Cakes (Kue Nagasari)

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To Prep
If using small bananas, peel and slice each banana in half. Set aside. If using large bananas, peel and cut the bananas into 1 cm slices diagonally. Set aside.
In a bowl, combine the rice flour and mung bean flour (or tapioca flour) along with 325ml of coconut milk and mix into a smooth, lump-free batter. Set aside.

In a saucepan, combine the remaining sugar, salt and coconut milk and then heat over medium heat, mixing well until the sugar is dissolved. Increase the heat to a boil, then pour in the batter and continue to cook for about 5-10 mins until the mixture thickens. Remove from the heat and set aside to cool.
Pour boiling water over the bananas leaves to scald them, so they become soft. Dry the leaves and place them on a clean surface.

To Wrap the Cakes
spread 2 tbsp of the flour mixture across the center of a piece of banana leaf. Lay a slice of the banana on top and then spread another 2 tbsps of the flour mixture over it, covering the banana. Wrap by folding one side of the banana leaf over the filling, then the other, forming a tight parcel. Tuck both ends underneath and fasten with toothpicks. Use up the remaining ingredients using this method.
Placed the little parcels into a steamer to steam for 25 mins.
Remove kue nagasari from steamer and set aside to cool. Best served at room temperature or chilled.

Indonesian Mashed Banana Fritters

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To Cook
In a mixing bowl, mash bananas with flour, sugar, salt (optional) and coconut cream into a sticky, slightly moist mixture.
In a wok or large saucepan, heat the oil to a very hot temperature. Using very damp fingers, pinch about 1 heaped tbsp of the mixture, roll it into a ball and gently lower it into the hot oil. Deep-fry for 3-5 minutes, turning occasionally, until crispy and golden brown on all sides. Be sure not too fry too many balls of batter at once for this will lower the temperature of the oil. When finished, remove from the oil and drain on paper towels.
Move the fritters to a serving dish and serve warm with ice cream or with a scoop of coconut cream on top.

Glutinous Rice Cakes with Palm Sugar (Wajik)

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To Prep
Wash the glutinous rice multiple times in water, stopping when the water becomes clear. Leave to soak overnight.
Line a streamer basket with a cheesecloth and equally distribute the glutinous rice on the cloth. Steam the rice for 15 mins, then turn and fluff it up with a fork and steam for 10 more mins until cooked.

To Cook
In a saucepan, bring the sugar and water to boiling point over medium heat and then simmer uncovered, stirring occasionally, until the syrup has reduced to half, taking about 15 mins. Add all the other ingredients and mix well. Continue to simmer for 3 to 5 more mins and remove from the heat.
In a large saucepan, combine both the glutinous rice and coconut milk mixture, mixing well. Then cook over low heat, stirring form time to time, until the mixture thickens and becomes sticky. After 10 to 15 mins, remove the mixture from the heat and discard the pandan leaf.
Move the cake to a lightly greased shallow cake skillet or plate (around 17cm over), smoothing the surface with the back of a wet spoon, and put aside to cool. Slice the cake into squares or jewel shapes and serve at room temperature.

To speed up the soaking process, pour boiling water over the glutinous rice after rinsing and allow it to stand for 1 hr. Drain, then pour more boiling water over the rice and soak for another 30 mins.

Green Tea Sponge Cheesecake

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To Cook
Line the base and sides of an 8″ round cake pan with parchment paper. For the sides, make sure the parchment paper extends higher than the cake pan by about 1.5 inches as the cake will expand and rise above the rim of the pan. Set it aside.
Sieve together corn flour, cake flour, and green tea powder. Set them aside.
In a double boiler, melt cream cheese and butter in a double boiler. Stir until the mixture is lump free. Remove from heat and leave it to cool.
Add the egg yolks to the cream cheese and butter mixture one at a time, and with a balloon whisk. Whisk to combine.
Add milk and lemon juice one at a time. Whisk to combine.
Sieve over the flour mixture, whisk to combine. Whisk the batter gently till there are no lumps, do not over mix.
Beat egg whites and lemon juice in a clean, dry mixing bowl with an electric mixer on low speed until mixture becomes frothy and foamy.
Add half of the sugar and turn to medium-high speed and beat the mixture.
Continue to add in the remaining sugar mixture in separate additions and beat until the egg whites reach the soft peak stage.
Turn to low speed and beat for another 1-2 mins.
Add the beaten egg whites to cream cheese mixture in 3 separate additions, each time fold with a balloon whisk until just blended.
Pour batter into the prepared cake pan. Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles.
Place cake pan in a baking tray. Fill the baking tray with hot water. The water should rise up to about 1 inch of the cake pan.
Bake on the lower rack of the oven for 60 mins at 150°C.
Remove cake pan from oven and immediately drop the pan at a height of 20-30cm onto the table top to prevent the cake from shrinking upon cooling.
Unmould the cake immediately. Place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the baking sheet.
Remove the cake pan and the parchment paper on the base and sides of the cake.
Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely.
Leave the cake to chill in the fridge for about 2-3 hours or overnight before serving.

Steamed Pumpkin Cakes (Khanom Fak Thong)

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To Cook
In a steamer, steam the diced pumpkin for about 20 mins or until cooked through and soft. Let it cool for a few minutes and then mash it until it a nice, soft puree.
When the pumpkin has cooled, add in the sugar, rice flour and potato flour and mix thoroughly.
While mixing, slowly pour in the coconut milk and then add the salt and about half of the shredded coconut and mix well.
Pour the batter into moulds or small bowls suitable for steaming. Fill them up until they are about ¾ full and sprinkle the remaining shredded coconut on top of each mould.
Steam for about 10-15 mins until they thicken and have a custard-like texture.
When the cakes have finished steaming, remove them from the steamer and serve!

Steamed Tapioca Cake (Kuih Bingka)

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To Prep
Line a 23×5 cm square cake tin with banana leaves, and grease the surface making sure is the right side up (shiny side is right side up). If banana leaves are unavailable, they can be replaced with baking paper. Preheat oven to 180°C.
Peel the tapioca and grate finely. Place the grated tapioca in a strainer over a bowl. Leave for 30 minutes to allow juices to drain into the bowl.
Discard the liquid in the bowl slowly. Take care to leave behind the tapioca starch at the bottom of bowl.
Put the strained, grated tapioca into a large mixing bowl. Then add the tapioca starch from the previous step. Add sugar, beaten eggs and salt. Mix the ingredients thoroughly until the sugar has dissolved.
Add the pandan leaves to the mixture. Knead, squeeze and twist pandan leaves in mixture. This is to release the oils from the leaves into the mixture.
Next, pour in the coconut milk and water and mix thoroughly. Remove the pandan leaves from the batter.
Pour the batter into the cake tin and make sure the batter is evenly mixed. Smooth the top layer of the cake.

To Cook
Bake in preheated oven for 1 hour or until top is golden brown. Make sure not to over bake the cake, otherwise the cake will be dry and tough.
Remove cake from oven and cool on wire rack for 30 minutes. Remove the cake from the cake tin and leave the cake on wire rack to cool completely.
The tapioca cake is quite sticky, so use an oiled knife to cut the tapioca cake. Serve at room temperature.

Banana Pancake (Roti Gulay)

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To Prep
Add flour, salt, and sugar in the mixing bowl of a food mixer.
Pour ¼ cup of ghee into the mix and start mixing with a dough hook on low speed until dough clumps.
Add egg, water and condensed milk into the mixer, and keep kneading until the dough is soft and elastic, about 5 mins.
Cut the dough into 6-8 equal size pieces, about 100g each, then roll into balls.
Coat each ball with a teaspoon of ghee, and then place them in one single layer in a large mixing bowl, plate or baking tray. Cover with cling film and allow to rest at room temperature for at least 2 hrs or overnight.

To Cook
Prepare a workspace by oiling a substantial area with extra ghee. Take the dough, one at a time, and place on the bench. Flatten it with your palm and stretch the centre outwards until it is around 0.5 cm thickness.
If you choose to use the traditional stretching method, grab one edge of the dough, lift it up in a swift motion and quickly slap it back on the bench.
Keep doing it in a clockwise direction and the dough will start stretching as thin as paper. If you are not confident with the traditional method, alternatively you can just keep pushing the dough outwards with the palm of your hand in all directions. Eventually, it will become paper thin. It is okay to have a few tears here and there on the dough, as it will be folded later on.
Once the dough is paper thin and almost see-through, fold four corners inwards to make a large square. Lightly grease a large fry pan with ghee then heat it over low heat. Add the roti, and swirl it around to stop it from sticking to the pan.
Cook for about 1-2 mins, then place half of the sliced bananas in to the centre and then fold in the sides of the pastry over the banana to form a parcel.
Add another teaspoon of ghee to the pan and continue cooking the roti for about 2-3 mins then flip over and cook for another 2-3 mins.
Once both sides are golden brown, transfer the banana roti to a plate and repeat with the remaining dough. Cut the banana roti into squares and serve with condensed milk and white sugar.

Crispy Peanut Pancake (Apam Balik Tipis)

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To Prep
In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 3 hours, or refrigerate overnight.

To Cook
Lightly oil a small non-stick pan over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter and cook for about 1 min or until the batter sets and forms small bubbles
Sprinkle sugar evenly on top of pancake and keep cooking for another 4-6 mins or until pancake is light golden brown. Top with 1 tsp of butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.

Thick Peanut Pancake (Apam Balik Tebal)

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To Prep
In a bowl, combine all ingredients for the batter. When the batter is fully mixed, wrap the bowl with cling wrap and refrigerate for 6 hours or overnight.

To Cook
Lightly oil a small non-stick pan over a medium heat. When the pan is hot, pour in half a cup of the batter or enough to evenly coat the pan. Cook until the batter sets and when small bubbles begin to form.
When the batter has set, sprinkle sugar evenly on top of it and continue to cook while covered for about another minute.
Next, remove the lid and sprinkle the ground peanuts on top of the sugar and put the cover back on to the pan.
Keep cooking until the base of the pancake has become brown before loosening the edges with and folding the pancake into half.
Transfer the cooked pancake onto a plate, slice into 2-3 pieces and serve!