Palm Sugar Steam Cake

Palm Sugar Steam Cake

Yeayyy .....it just came out from my lips when I opened my steamer.  Sure I do  because my cake was 'smile' all, really cute.

The cake's ,unique, from simple ingredient, but makes pretty cool cake from outside. And the taste is different with others cake.  We use palm sugar,  pandan leaves  and coconut milk for more umami taste.

(pic source : google.com)

 

In Indonesia palm sugar it means 'gula merah' , 

Palm sugar is produced by tapping the sap from the inflorescence of the tree and boiling it down to produce a syrup, which is then sold as is, or allowed to crystallize into various shapes and sizes. In some instances the tree itself is tapped rather than the flowering spikes, but this is an isolated production method. Often the distinction is made between coconut sugar and palm sugar, but this only reflects the different species from which the sugar is sourced, i.e. coconut sugar is produced in an identical way. 

 

 

Here is recipe :

200 g palm sugar

1/4 sdt salt

100 ml water

3  pandan leaves, chopped

Boiled all  then mixed with 100 ml coconut milk, let it cool

2 egg yolk

50 g cristal sugar

1/2 sdt baking soda

1/4 sdt baking powder

Mixer all until smooth and pale

Turn off mixer, add sugar liquid, 200 g flours and mix well.

Add 100 ml vegetable oil, mix with spatula

Fill batter to steam cake moulding with cup case and steam with big fire for 20 minutes.

Voila......

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Tongseng Ayam (Chicken Tongseng)

Tongseng is similar with curry or gulai ,the difference is we use  sweet soy sauce (kecap manis) on tongseng. However although a little bit of ingredients makes a new dish.
We used term tongseng derived from Javanese term osengan which refer to "stir frying" to describe its cooking method. It's also refer to the "seng" friction sounds of metal frying spoon against metal wok (source : Wikipedia).

Tongseng is one of many soup dishes from Indonesia, we use many herb for special flavours and colours  as like turmeric which bitter taste, but it has outstanding colour,  chili, galangal, coriander,  etc.  All ingredient makes unique taste to our dishes.
In Indonesia, we usually used goat or lamb to make this dish, but I used chicken for this recipe and over all it's delicious.

Here the recipe : 

800 grams Chicken, cuts for several pieces
4 tbs coconut milk
400 cc water
2 pcs tomatoes, chopped as square
1/2  White Cabbage, cuts
1 stick Leek,chopped
5 tablespoons sweet soy sauce
12 pcs green chilli
2 cm of galangal
2 salam leaves 
5 kaffir leaves
1 stalk lemongrass, crushed

Blender :
1 teaspoon pepper
5 grains Onion
3 cloves Garlic
2 cloves candle nuts
5 cm turmeric
1 tbs Coriander
Salt to taste
Sugar to taste
2 tbs Cooking Oil

Instructions:
1.  Heat the pan  and saute paste until fragrant.
2.  Add chicken and cook until no longer pink.
3.  Add salam leaves, kaffir lime leaves, lemongrass, galangal, water, and sweet soy sauce. Bring to a boil, reduce heat, and cook until chicken is tender.
4. Add coconut milk , green chili, cabbage and tomatoes, and cook until the vegetables started to wilt.
5. Turn off heat, transfer to serving bowls, and serve with steamed white rice.

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