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Indonesian Delicacy Recipe part 2: KLEPON!

Indonesian Delicacy Recipe part 2: KLEPON!
Klepon is an Indonesian dessert made with rice flour, pandan leaf, and brown palm sugar. It is my favorite dessert snack that I usually eat on Sunday morning when I go to the traditional market with my parents! Klepon look like green mochi balls with shredded coconut on the surface. If you know Swedish cakes, klepon look like the hybrid between princesstårta and kokosbollar!

*Fun fact: Klepon is a bite-sized dessert and it explodes with oozing melted brown sugar when you eat it! And, again! This is a vegan recipe where there is no dairy used!




Ingredients for 16 balls:
300gr - glutenous rice flour
100gr - regular rice flour
100gr - all purpose flour
60gr - pandan custard powder
50gr - sugar
100gr - brown palm sugar (if you found the solid one, great! Otherwise, use the regular brown sugar, add a bit of water and heat it up while stirring until it becomes a bit sticky. Remove from heat and let it cool until crystalized/solidified).
Warm water
150gr - drie…

Oseng Tempe Bali - Indonesian Delicacy Recipe Part 1!

Hello everyone!
One of my favourite thing about studying at Chalmers is the international environment where I get to meet lots of people from around the world and of course - to try new delicious food from lots of places! Since my friends and I have been having lots and lots of international dinners, I learned a lot about Indonesian dishes here. Before, I actually never knew how to make them (in Indonesia we have the tendency to buy food at restaurants or food stalls because it is so cheap and it saves lots of time). Now that I learned to cook some of the dishes, I actually feel like I respect more and I couldn't be more proud that we have lots of good food with such interesting way of cooking!

During the latest international dinner(s) I had with my close friends, I cooked Oseng Tempe Bali and Klepon. It was a surprise that everyone liked it! Therefore, I would like to share the recipe of Oseng Tempe Bali and Klepon that I made here. Of course, they did not taste 100% the same with …