INDONESIAN SNACK
INDONESIAN SWEET DESSERTS
1. ONDE-ONDE
Ode-onde is ball-shaped snack with sesame seeds in the outer shell and filled with peeled sweet green beans. This sweet crunchy snacks fried in a pan with a lot hot cooking oil. These snack usually enjoyed with warm tea in the afternoon or for a light meal at a family gathering or formal events like weddings and thanksgiving. To make the onde onde I usually require tools such as food scales, steamer pot, and frying pan. To make this snack is easy, just need patience when shaping the dough to a ball shape
2. DODOL
 |
| DODOL |
Dodol is a toffee-like, sweet food delicacy popular in Indonesia, It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 9 hours to cook dodol. During the entire cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause it to burn, spoiling the taste and aroma. The dodol is completely cooked is when it is firm, and does not stick to one's fingers when touching it.
3. KOLAK
 |
| KOLAK |
Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.
4. CENDIL
Cendil is sweet rice and coconut cake and riceflour-based small glutinous cake, sweetened with sugar, moulded and colored. Served with fresh grated coconut
 |
| CENDIL |
0 comments:
Post a Comment