Recipes Indonesian Food

INGREDIENTS:

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

PREPARATION:

Preheat oven to 350°F,Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more,Pour batter into prepared pans and smooth it out.Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
Allow to cool in the pans on a wire rack for 20 minutes.Now is the time to start preparing your frosting.Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

INGREDIENTS:

1x Durian
6oz Butter (3/4 cup)
5oz Sugar (2/3 cup)
4x Egg, separated
6oz Flour (3/4 cup)

PREPARATION:

Preheat oven to 350 F.
Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp.Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.Yield: 8 to 10 servings.

INGREDIENTS:

350 grams rice flour
some water
150 grams all purpose flour
400 grams sugar
200 cc warm water
2 Tsp baking soda
250 cc club soda
200 grams fermented cassava / tapioca (tape singkong)
1 Tsp vanilla
food coloring (your choice of 3 or 4 colors)
salt to taste

PREPARATION:

Add enough water to the rice flour so that its weight increases to 500 grams. Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth. Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

INGREDIENTS:

8 ounces butter, softened
1 cup sugar
10 large eggs, separated
1 pinch salt
1 1/4 cups flour, sifted
2 tablespoons confectioners' sugar

Spice Paste :

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground aniseed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon flour

PREPARATION:

Preheat broiler.
Line the bottom of a buttered 9" springform pan with wax paper and butter the wax paper.
Optional Chocoate layer:.
Melt chocolate and 3 tablespoon butter and mix to blend, set aside.
In a large bowl cream 2 sticks butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.
In another large bowl, using clean dry beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in flour.
Divide batter between two bowls.
Mix the spice mixture together.
Add the spice mixture to one bowl of batter and mix in well.
Pour about ½ cup of the spice batter into the pan, spreading to form a thin (crepe to pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Spread the optional 1/4 cup warmed jam if using. Repeat layering spice batter then plain batter then spread 1/4 cup melted chocolate topping with the spice batter. Be careful spreading the batter. Broil till lightly browned following with plain batter and repeat till all batter and fillings are used.
Let cake chill to firm chocolate and jam, then remove from pan. Bring to room temperature.