Dessert and snack

Kue Cucur (Rice flour and palm sugar cakes)
About 25 cakes

500 g newly pounded rice flour
1 tsp salt
500 ml thin santan from coconut
300 g palm sugar or brown sugar
125 g sugar
Vegetable oil

• Sift the rice flour together with the salt
• Cock the santan together with palm sugar and sugar until sugar has dissolved. Strain
• Pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Beat the mixture vigorously until smooth for about 10 or 15 minutes.
• Let stand for an hour to rest
• Heat the oil in medium heat, Put a tablespoon of the dough in the oil and keep ladling the oil over the dough until it swell up. Keep pricking the center of the cake so that it be done evenly. Remove and serve.


Ketan Srikaya (Steamed coconut and glutinous rice custard)
About 20 pieces

500 g white glutinous rice
250 ml santan from ½ coconut
1 tsp salt

Srikaya
30 suji leaves
15 pandan leaves
5 eggs
300 g sugar
60 g flour
Green food coloring
½ tsp vanilla
300 ml thick santan from 1 coconut
• Soak the glutinous rice for about 2 hours and drain
• Steam the rice until it is half cooked, remove and sprinkle with the santan and salt. Return to the steamer and steam until done. Remove and spoon the glutinous rice into rectangular (15 x 26 cm) heatproof dish.
• Meanwhile prepare the srikaya: Pound the suji and pandan leaves together. Squeeze the leaves and extract 50 ml liquid. Beat the eggs together with the green food coloring, vanilla and santan. Blend until smooth.
• prick the glutinous rice with a fork all over so that the Srikaya will adhere better. Pour the Srikaya mixture on top and put in the steamer.
• Steam the srikaya mixture for about 10 minutes and score the custard in a diamond pattern so that it will be done more quickly. Steam until done- about 30 minutes.
• Remove and serve.