In my country Indonesia now hits make traditional dessert into modern dessert, using the same ingredients, taste, and color but in a different form. I tried to make one of them, its Klepon, klepon have 3 main ingredients pandan, gula melaka, and coconut, it has chewy texture from glutinous rice flour and crunchy texture from shredded coconut. In my version or the modern one, I tried to make it into a cake form, its pandan cake, gula melaka syrup with buttercream, and shredded coconut in between the cake and buttercream.

Ingredients:
Pandan ogura cake (I'm using tintinrayner recipe)
Egg yolks mixture :
5pc egg yolks
1pc whole egg
 40gr canolla oil
80gr coconut milk
1tsp pandan paste
85gr cake flour ( shifted )

Egg white mixture:
5pc egg whites
80gr caster sugar ( shifted )
1/4tsp cream of tartar or 1sdt lemon juice

Gula melaka syrup:
100ml water
100gr Gula melaka

Italian meringue melaka buttercream:
100gr sugar
100gr melaka sugar
100ml water
180gr egg whites
400gr unsalted butter
1tsp vanilla extract

Shreeded coconut
Pandan leaves

Instruction:
Pandan Ogura Cake
1. Preheat oven 170C. Place a tray of water at the lowest rack.
2. Mix all egg yolks mixture using whisker until well combined.
3. Using standmixer, beat eggs until foamy, add cream of tartar, add sugar gradually until reach soft peak.
4. Add egg white mixture into egg yolks mixture in 3 separate additions, fold gently using spatula until fully combined.
5. Pour the batter into the pan for 50 minutes or until toothpick came out clean.

Gula Melaka syrup
1. Cook gula melaka and water until dissolved and thick.

Italian Meringue melaka buttercream
1. In a small saucepan add sugar and water to a boil, boil until syrup reach soft ball stage or 117C on a candy thermometer.
2. In an electric mixer beat egg whites until stiff and foamy.
3. Beat on high, pour the sugar syrup gradually at the side of the bowl after that add gula melaka syrup. Beat until steam no longer visible aroung 10-15minutes.
4. Beat in butter a few piece at a time, add vanilla extract, keep beating until smooth.

Arrange the cake:
1. Put 1st layer pandan cake on cake board.
2. Brush gula melaka syrup into cake  using pastry brush.
3. Use plastic pipping squeeze in the frosting in an even layer over the cake.
4. Sprinkle shreeded coconut evenly over the top of the frosting
5. Repeat 2 times.
6. Decorate top and side cake with buttercream and gula melaka or pandan leaves
7. Enjoy :)

One of my favorite Thailand desserts, I tried this dessert 10 years ago in Bangkok, and it's just so delicious until every time I eat in Thailand restaurant in Indonesia I always asking for this particular dessert, It's fragrant, chewy, sweetness and salty at the same time. I make it in sushi shape so I can taste everything in one bite 😋
Ingredients
Glutinous rice:
500gr glutinous rice (soak in water overnight, the longer it soaked, the faster it will cook, I soak it for 2days 😂)
400ml coconut milk
200gr sugar
1 1/2tsp salt
6 pandan leaves ( for coconut milk )
6pandan leaves ( for glutinous rice )
2pc mango
Coconut sauce:
250ml coconut milk
1/2tsp corn starch
1tbsp sugar
1tsp salt






Instruction:
1. Prepare steamer on high heat, place the soaked glutinous rice on top, steam for 15minutes. (if you soak it just a few hours, steam it for 30minutes )
2. In a saucepan cook coconut milk, sugar, salt, and pandan leaf until hot.
3. Add hot coconut milk mixture into half-cooked hot glutinous rice, stir using wooden spatula until incorporated.
4. Add pandan leaves, cook again until the glutinous rice cooked.
5. Peel and slice mango into bite size.
Coconut sauce:
1. Mix all the ingredients cook for 2-3minutes/until boiling

Ensemble:
Shape glutinous rice into sushi shape, place the sliced mango on top and pour coconut sauce on top before serving.
Enjoy :)

When you get too many over ripped banana you can use it to make banana cake just like what I did 😂 These banana cake are very moist, soft, easy and not too sweet because I reduce the sugar amount, I find these recipes from Ottolenghi cookbook that I bought from Singapore last year.

Ingredients:
100gr unsalted butter
40gr granulated sugar
40gr light brown sugar
2 eggs
1tsp vanilla extract
110gr all purpose flour
100gr ground almond
2tbsp milk powder
1/8tsp salt
3/4tsp baking soda
pinch of ground cinnamon
225gr ripe banana
100gr sour cream
2tbsp dark rum
Rum caramel:
200gr caster sugar
125ml water
130ml double cream
2tbsp dark rum

Instruction:
1. Preheat oven 180c
2. Beat butter, granulated sugar, and light brown sugar on electric mixer until light.
3. Add eggs one at a time, beating well after each addition, then add vanilla extract, beat until combined.
4. Sift flour, ground almonds, milk powder, salt, baking powder, and ground cinnamon. Set aside.
5. Mashed ripe banana, then add sour cream and dark rum, whisk to combine.
6. Mixer on low, add 1/3 mashed banana mixture to butter mixture one at a time alternately with flour mixture until everything is combined.
7. Spoon the mixture into the silicone mold, filling them about three-quarters of the way up the sides. Bake for 35 minutes.
Rum Caramel:
1. In a saucepan place caster sugar and water, let it boil for 8-10minutes, don't stir it, but gently swirl the pan so it won't crystallize at the edge, keep swirl until it reaches dark amber color, remove from the heat.
2. Carefully pour double cream and rum, mix using spatula until smooth.
3. Drizzle rum caramel over the cakes.
Enjoy :)

I made this cake for my best friend birthday, glad they like it 😁 This moist, not too sweet, with an intense refreshing lemon flavor is my current favorite pound cake. Nothing like freshly juiced lemon juice, I recommend don't use any artificial flavor for this cake 😄 I actually remade this cake a few times and try using lemon artificial flavor and the result is very different, lemon juice really enhance the lemon flavor much more.


Makes 2
Ingredients:
120gr unsalted butter
70gr salted butter

150gr confection sugar ( sifted )
1tsp Lemon zest ( from 1 large lemon )
4 large egg
190gr almond powder
 45gr all-purpose flour (sifted)
1/4tsp baking powder
55ml Lemon Juice ( from 1 large lemon )
Edible flower

Lemon Glaze:
190gr  confection sugar
40ml  lemon juice





Instruction:
1. Preheat oven to 170c, spread butter and sprinkle some flour in small chiffon pan d: 10cm and turn to coat perfectly.
2. Cubed unsalted and salted butter (or you can just use unsalted butter and add a pinch of salt), add confection sugar and lemon zest, use stand mixer beat until light and silky. Scrape the bowl.
3. Mixer on low, add the egg to butter mixture one at a time alternately with 1/3 almond powder until all the mixture in.
4. Fold in all-purpose flour and baking powder, until corporate, then fold in lemon juice.
5. Scrape into chiffon pan and level batter. Bake for 35-40 minutes or until a toothpick inserted and come out clean.
6. Place on the cooling rack until cooled down.
Lemon glaze:
1. Mix confection sugar and lemon glaze until smooth and pourable.

Assembling:
Pour lemon glaze on lemon pound cake and add some fresh edible flower
Enjoy :)

Sticky fluffy rice, sweet-savory shredded chicken and fragrant aromatic spices are what make this Lemper Ayam or glutinous rice with shredded chicken taste so good. You can find this anywhere of course in Indonesia especially traditional market. I made it in bite-sizes like sushi, traditionally it wrapped in banana leafs and baked.


Instructions:
Lemper Rice:
1. Prepare steamer on high heat, place the soaked glutinous rice on top, steam for 15minutes. (if you soak it just a few hours, steam it for 30minutes )
2. In a pan add coconut milk, lemongrass, bay leaves, salt, pandan leaves, and kafir lime leaves, cook in medium heat until boiling.

3. Add steamed glutinous rice to coconut milk mixture, mix it until incorporated, put it back on the steamer, steam for another 15minutes.

4. After cooked, set aside.


Filling shredded coriander chicken:

1. In a pot add water, lemongrass, bay leaf, lime kafir leaves, let it boil, after boiling add chicken breast, let it cook for 20minutes. Let it cool cut and shredding the meat. ( don't throw away the chicken stock)
2. Blend garlic clover, candlenut, coriander,pepper and add a little water so it blends easier in the blender.
3. In a pan heat oil, saute blended coriander mixture and lemongrass stalk, after a couple of minutes add shredded chicken, coconut milk, chicken stock, sugar, and salt, reduce the heat mix all the coconut milk is absorbed into the chicken. ( don't cook until dry, it should be a little soggy ). Let it cool, set aside.

Assembly the Lemper:
1. shape the glutinous rice into bite-size sushi shape, add the shredded chicken on top, wrap it with pandan leaves.
2. Serve and enjoy :)

Who doesn't know these nostalgic biscuits? Marie Regal Biscuits was very popular in the '90s era in my country especially Jakarta. Back then I always eat it soaked in a cup of milk and eat it like porridge, I will make it again later and post it here 😁 This biscuit hyped again but in a different form, in pudding form with Marie regal in it, layered with vanilla, chocolate, and plain agar-agar.
 Ingredients:
1pack marie regal biscuits
700ml water
1 sachet swallow agar-agar powder
6tbsp sugar
Milk Pudding:
500ml water
1 sachet swallow agar-agar powder
1/2 can condensed milk
5 egg yolks
80gr melted butter
3tbsp sugar
Chocolate Pudding:
1 sachet swallow chocolate agar-agar powder
700ml water
6tbsp sugar
Additional: you can add 3tbsp cocoa powder

Instruction:
1. Place Marie Regal Biscuit on the bottom of the pudding pan ( i use silicon pan ).

2. Mix agar-agar powder, sugar, and water in the saucepan then turn on the stove on medium heat, stir until boiling.

3. Gently pour the pudding into pudding pan using the soup spoon, just until regal biscuit covered.
4. Let cool in room temperature
Milk Pudding:
1. Whisk condensed milk, egg yolks, melted butter using whisker until incorporated, set aside.
2. Mix agar-agar powder, sugar, and water in the saucepan until boiling.
3. Pouring the pudding mixture into milk mixture slowly and whisk it using tempering egg method until all the mixture combined. ( you must whisk it very fast to prevent it from curdling )
4. put it on stove whisk it until boiling.
5. Gently pour it into the cooled pudding pan 3/4 halfway through. Let cool in room temperature.
Chocolate Pudding:
1. Mix Chocolate agar-agar powder, sugar, water, and cocoa powder, stir it until boiling.
2. Gently pour it into pudding pan until full. Let cool in room temperature for 5hours.
3. Slice and serve
Enjoy :)

 Indonesia have lots of sweet porridge and Bubur ketam hitam or black glutinous rice porridge is one of them. It’s easy, delicious, a good source of antioxidant and rich in fiber. The creamy savoury coconut milk sauce is very important to complement the sweetness of black glutinous rice porridge.
This porridge can be served as a breakfast or dessert.

Ingredients:
500gr Black glutinous rice
3L water
100gr sugar
100gr palm sugar
10 pandan leafs
1tsp salt

For the sauce:
200ml thick coconut milk
500ml water
2tsp salt
4 pandan leafs

Instruction:
1. Soak black glutinous rice in hot water for 2hours or cold water overnight, you can soak the rice at night and cook it the next day.
2. In a pan add black glutinous rice, 2.5L water, and pandan leaves cook in low heat until thickened.
3. Check if the rice cooked enough, it should be soft and thick with porridge-like consistency, if it does not reach that consistency you can add more water, stir it through occasionally.
4. Add sugar, palm sugar, and salt stir until fully combined.


For the sauce:
1. In a pan add coconut milk, water, salt, and pandan leaves, cook until boiling
2. Serves black glutinous rice porridge with coconut milk sauce
Enjoy :)