Tag Archives: coconut

Klepon – Coconut meets palm sugar

Klepon - Indonesian rice cake

Klepon (pronounced Klê-pon) is a traditional rice sweet, popular in Indonesia and Malaysia. It is a small boiled rice cake formed in a ball, stuffed with liquid gula jawa (palm sugar), and rolled in freshly grated coconut.  It is one of my favorite sweets here in Bali, because has just the right level of sweetness, what’s unusual in Indonesia because people here like it SUPER sweet. Many cakes or desserts here have a little bit too much sugar for my taste, but Klepon has just the right amount of the tasty brown palm sugar; if you come to Indonesia you have to try it!

Klepon - Indonesian rice cake filled with palm sugar

The green color comes from a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking. In other parts of Indonesia, such as in Sumatra and in neighboring Malaysia, klepon is called as onde-onde. However, in Java onde-onde refers to the Chinese Jin deui, a rice cake ball coated with sesame seeds and filled with sweet green bean paste. Although popular across Southeast Asia, Klepon may have originated in Java. Klepon are often eaten as morning or afternoon snacks along with tea. One must take care when consuming Klepon, because a freshly boiled one usually contains hot palm sugar liquid. In Bali Klepon is famous around the area of Tanah Lot, where you can buy it at small stands on the side of the road. Usually you get them in a package made from banana leaf with 5-6 balls inside.

Klepon - Indonesian rice cake filled with palm sugar

Klepon - Indonesian rice cake filled with palm sugar

In the 1950s, klepon was introduced by Indonesian immigrants to the Netherlands and is readily available in Dutch or Chinese Indonesian restaurants and supermarkets all over the country.

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Banana-coconut milkshake

Banana coconut milkshake

For 2 glasses

3            ripe small bananas* (or 1 large banana)
1            tablespoon desiccated coconut
1           tablespoon honey
1           pinch of cinnamon
100ml milk
150ml water
100ml coconut milk

Puree all ingredients in a blender together with 2-3 ice cubes for about 1 minute. Tastes best if it’s very cold, enjoy!

* Here in Bali you can buy the “original” small bananas everywhere; I love to use this kind of banana because it has a very special and sweet taste. In western countries you can also get them in big supermarkets as “baby-bananas”. But if you can’t find them, the shake tastes also great with a normal banana, it just has to be very ripe.

Noodles with veggies and prawns/tofu in coco-sesame crust

I made this dish in two different ways, one with prawns and one vegetarian with tofu (it also goes well with chicken). My favorite is the tofu variation but as my boyfriend isn’t a fan of “that stuff” I usually cook an alternative for him.

Noodles with prawns and tofu in coco-sesame crust

For 4 people

500g      noodles (I used rice noodles)
200ml  soy sauce
2              carrots
1             hand full of bean sprouts
50g       oyster mushrooms
1            bunch of spring onions
1            zucchini
1            red chili
2           cloves of garlic
2           tablespoon of honey
2           tablespoon of sesame oil
1          small piece of ginger

For the crust

4           tablespoon of desiccated coconut
4           tablespoon of sesame
4          tablespoon of wheat
2           egg yolk

1.  For the marinade mix 150ml soy sauce, 2 tablespoon honey, sesame oil, chili, ginger and garlic cloves ( all chopped finely) together in a bowl. Peel the prawns, and cut tofu in bite sized cubes. Put each in a plastic box or small plastic bag (I use freezer bags) and cover each with a half of the marinate. The prawns and tofu have to marinate 4-6 hours in the fridge.

marinade

2. 10 minutes before the end of the marinating time start to prepare the veggies. Chop zucchini and carrots in half, then slice them finely; Chop spring onions in fine rings and cut the oyster mushrooms in bite sized pieces; put all the veggies aside.

vegetables

3. After 4-6 hours prawns and tofu are ready for the coco-sesame crust (Save the marinade for later!). You need 3 soup plates (or other deep plates); One with the 2 egg yolks, one with flour and the last with coconut and sesame. First prawns/tofu need a flour layer, turn them around until fully covered. Second station is the yolk, turn around until covered; afterwards toss in the coco-sesame mix with a little bit pressure to make the crust compact.

coco-sesame crust steps

prawns in coco-sesame crust

4. Heat up a pan with olive or sesame oil and roast tofu cubes and prawns 2 minutes on each side until golden brown; remove them from the pan on a deep plate. Purr in one half of the saved marinade and let it reduce for about 5 minutes, then cover tofu and prawns with the sauce. Bring a pot of salted water to a boil for the noodles.

fried prawns and tofu

5. Heat up a big pan or wok and add the carrots; roast them for 3 minutes before adding zucchini and mushrooms. Roast for another 2 minutes, then pour in the rest of the marinade and let it simmer until the noodles are done. In the last minute add the bean sprouts and spring onions rings, before mixing noodles and veggie sauce in the pan. Arrange them on plates and decorate with prawns or tofu cubes. Enjoy!

noodles with veggies and prawns/tofu in coco-sesame crust

 

Pumpkin-spinach pasta with coco-beetroot cubes

Pasta with pumpkin-spinach sauce and coco-beetroot

For 4 people:

500g     spaghetti or linguine
200ml  coconut milk
250g     fresh spinach
1/2        pumpkin (I prefer Hokkaido)
1            beetroot
2            cloves of garlic
1           onion
2           tablespoon desiccated coconut
1           bunch of spring onions
Salt and pepper to taste

1. Peel the beetroot and cut it into bite sized cubes; cook them in salted water for about 10 minutes. Drain the water and add 2 tablespoon desiccaded coconut and a small piece of butter and mix it well.

obeetroot with butter and coconut

2. Cut the pumpkin in cubes (1 cm) and slice the garlic finely. Chop the onion and spring onions and put the spring onions aside in a bowl. Pluck the leaves from the spinach and put them aside.

3.  Heat up olive oil in a saucepan or wok and add the onions, garlic and pumpkin cubes. Roast it for 3 minutes while stirring, add half of the spring onions and roast for another 2 minutes. Cover with coconut milk and 150 ml water and slimmer for 10 minutes until the pumpkin is soft; add salt and pepper to taste.

4. Boil the pasta in a big pot until it is aldente. Meanwhile pour the pumpkin coconut sauce in a blender and puree until creamy (you can also use a high container and a hand held blender). Add the spinach leaves in the saucepan and stir for 1-2. minutes. Afterwards add the sauce from the blender and mix it well.

Steps for cooking coco-spinach sauce

5. When the pasta is done, drain the water and mix it with the pumpkin sauce in the saucepan. Arrange the pasta on plates and decorate with the beetroot-coconut cubes and the remaining spring onions. Enjoy!

 

Wani-avocado smoothie with coconut cream

wani smoothie

For 2 glasses:

1          wani fruit (also called white mango)
1         small avocado
1/2       dragon fruit (for the color)
1         banana
1          tablespoon honey
1         pinch of curcuma
100 ml water
50 ml   coconut cream

Wani is a delicious fruit which tastes a little like a hybrid between mango and quince. It has a green skin, a mango-like pip and white fruit flesh. So far I have found the fruit only in Bali, but for the smoothie you can replace it with a conventional mango.