K e l e p o n

I still have some leftovers of grated coconut from making PUTRI AYU the other day, and I do not like wasting :P so I decided to make some kelepon today for the boys to snack on after school.
I hope they'll like it ^__^

Kelepon is a traditional Indonesian snack made from glutenous rice flour filled with palm/arenga sugar, boil it, then rolled it into steamed grated coconut. It's really simple to make, I think almost every Indonesian know how.
Normally if the recipe calls from pandan flavor, I always use instant pandan paste, but this time I have canned pandan extracts handy, so I use that instead. And I could not be more happier with the result! I love love love the final color. The green is more natural and I love it!! ..... it really reminds me of home!!
Next time I'll use canned pandan extracts if I can, since I know in some recipes you have to stick with pandan paste.

K E L E P O N

INGREDIENTS :
200 ml pandan extract water (about 1/2 can)
1/2 tsp salt
1 tsp lime stone paste water (diluted a small amount of lime stone paste with 1 tsp lukewarm water)

250 gr glutenous rice flour
100 gr palm sugar/arenga sugar --> shredded (do not substitute with brown sugar)
250 gr grated coconut
1/2 tsp salt
Pandanus leaves (optional)

METHOD :

Mixed grated coconut with 1/2 of salt and pandanus leaves, then steam it until done, or you can put it in a microwave, covered and set on high for 1 minute. Set aside

In the mean time, heat the pandan extracts until warm (do not boil it), add 1/2 of salt and 1 tsp of lime stone paste. Mix it well, then add the glutinous rice flour into it. Use your hand mix it well and knead it until ready to be shaped.

Take a small amount of dough, flatten it, then put a little of palm sugar in the center.

Using your hand, shape the dough into like a small balls, about 2 cm of diameter.

Then boil it in a hot boiling water until done, about 5 minutes.

When it's done, roll the balls into prepared grated coconut.

Ready to serve ^__^

Enjoy it!!

Lemper Ayam

I am craving for this authentic Indonesian snack after reading a comment from an American student who came to Indonesia and becoming obsessed with this food call LEMPER AYAM. She also love mata kebo, but I already put the recipe of mata kebo HERE, I know it still in Bahasa Indonesia, maybe one day if I decided to make it again I'll post it in English with a better picture :P (Will see!)

Traditionally, Lemper Ayam is wrapped in banana leaves, the shape is round with some chicken fillings inside.  But since I live in the country where banana leaves only come frozen, somewhat prissy and a bit inconvenience (for me :D) so I choose to use wax paper instead :D
To save some time and process, I did not shape the lemper one by one with hands, instead I layered the rice and chicken and another rice, as you can see on the pictures.

LEMPER AYAM
Indonesian glutinous rice with aromatic chicken filling

Ingredients :
500 gr glutinous rice (soak it for at least 2 hours, I did it overnight)
500 ml coconut milk
2 Indian bay leaves
2 Kefir lime leaves
1 Pandanus leaf
1 stalk lemon grass (bruised)
1 tsp salt (or to taste)

Chicken filling :
350 gr chicken breast (boiled until cooked, then shredded)
2 Indian bay leaves
4 Kefir lime leaves
200 ml coconut milk
1 tbsp Javanese tamarind's juice
1 1/2 tbsp sugar
3 tbsp cooking oil

Grind into paste :
9 shallots (I used 1 big size of onion)
5 cloves of garlic
1 1/2 tbsp coriander powder
5 pcs roasted candle nut
1/2 tsp cumin
1 inch galanga
Salt and pepper to taste

Method :
1. Drain the rice, then steam it for 15 to 20 minutes, remove from heat, set aside.
2. Heat the coconut milk together with lemon grass, bay leaves, kefir lime leaves, pandanus leaves and salt until it simmers.
3. Add the rice into simmering coconut milk, stir and let it cook until done. Watch this process carefully, fold the rice to make sure you do not overcook the bottom part, but at the same time you do not want to over do it, you do not wanna ended up having one big clumpy sticky rice ball :). Remove from heat, discharge all the leafy herbs/seasoning and divided into 2 parts, set aside.
4. Heat the cooking oil in a large pan, saute the seasoning paste until fragrant. Add the shredded chicken and the rest of the ingredients. Stir until everything is well blended and no more liquid. Remove from heat and set aside.
5. Prepare a non stick square or rectangular baking pan such as pyrex, then layer one part of the rice and gently spread it all over the pan. Then add the chicken filling and spread it on top of the first layer. Last add the other part of the rice and spread it all over using spatula.
6. Steam until it's cooked. Remove from the heat and let it cool.
7. Release it from the pan, slice it as desire then wrap it with wax paper. Enjoy it!!

Urap bola2 ketan

Ingredients:

Beras ketan 

santan

garam

daun pandan

air

Kelapa parut campur dengan sedikit garam (buat taburan)

Directions:

Rendam beras ketan semaleman.

Masak-nya seperti masak nasi biasa tapi ini ditambahin santan, garam dan daun pandan, tambahkan air dan sesuaikan lagi dengan jumlah beras ketannya.

Setelah matang, bentuk nasi ketan bulat2 dan taburi dengan kelapa parut yg segar. Siap dihidangkan.

Tape Ketan Hitam

Ingredients:

1 kgs beras ketan hitam (direndem semaleman)

15 - 20 gr ragi ketan

Kmaren ini aku nggak bikin sekilo, pake sisa seada2nya, diukur pake cup, jadi jumlah ragi-nya aku sesuai dengan peraturan resep diatas. 1 cup itu aku timbang 150gr.

Directions:

Rendem beras semaleman

Masak beras ketan di rice cooker, kasih air-nya spt untuk masak nasi biasa

Dinginkan nasi ketan sampe betul2 dingin (aku dinginkan diatas tetampah yg dialasi parchment paper)

Haluskan ragi ketan, make sure ragi harus kering bila perlu dijemur dulu (itu kata buku resepnya) .... 

Taburi ketan dengan ragi sampe rata (aku pake saringan yg lembut)

Pindahkan nasi ketan yg sudah ditaburi ragi kdlm panci bersih (resepnya bilang pake alas daun) dan tutup rapat2. Jangan pake tutup panci yg ada lubang hawa-nya.

Bisa juga dimasukin kdlm toples terus ditutup rapat.

Bungkus panci/toples berisi ketan dengan kain yg besar (diiket)

Simpan ketan ditempat yg kering dan biarkan jangan dibuka2 selama 3 malam.

Bacang Ketan

Ingredients:
Ketan:

1 kg beras ketan, rendam 1 jam (kalo pake beras biasa, cukup dicuci ajah)

3 siung bawang putih cincang

1/2 sdm garam

4 sdm minyak goreng (aku pake minyak goreng ditambah minyak ayam sisa ayam panggang, dan krn minyaknya asin jadi garamnya dikurangin) 

1 sdm kecap asin

Isi:

700 gr daging cincang (ayam ato sapi)

3 btg daun bawang iris halus

2 sdm kecap asin

6 sdm kecap manis

1 sdt garam

2 sdm gula

1/2 sdt merica

bumbu halus

1 sdm ebi

10 butir bawang merah

5 siung bawang putih

aku kasih sedikit jahe biar nggak anyir krn aku skip ang ciu-nya.

Pembungkus:

Daun bambu, rebus sebentar, cuci dengan cara saling menggosokan 2 lembar daun.

bilas dengan air bersih. Tiriskan, dlm keadaan masih agak lembab, daunnya dilap pake lap yg dioleskan ke minyak goreng, supaya daunnya jadi licin, gampang dilipet dan bacang-nya nggak lengket. Sesudah itu gunting pangkal daunnya supaya ujung-nya nggak nusuk.

Directions:
Ketan:

tumis bawang putih dengan minyak sampai kuning dan harum. masukkan garam, kecap asin dan ketan. Aduk aduk sampai minyak dan bumbu merata dan meresap pada ketan. Ketan masih berwujud rada mawur ya. karena tujuan menumis bukan mematangkan, tapi untuk mencampur bumbunya.

ISI:

campur jadi satu semua bahan isi, ambil 1 sdm daging, bulatkan, lakukan sampai semua daging jadi bulatan. siap di isikan ke dalam bacang. (Aku nggak sempet ngebulet2, jadi langsung dituang pake sendok ajah.)

Penyelesaian:

ambil 3 lembar daun bambu, 2 lembar di pasang saling berlawanan dengan overlaping pada pangkalnya kira kira 10 cm, lalu tekuk sampe bawahnya ngebentuk contong dan kedua ujung daun bertemu lagi diatas, lalu pas di tengah contongnya itu di pasang daun yang ke tiga supaya contongnya jadi lebih lebar dan leluasa untuk ngelipetnya.

Isikan 1 sdm ketan sambil di buat kawah di tengahnya :-) masukkan segelundung daging, tutup dengan 1 sdm ketan. Bungkus bacang dengan rapi dan ikat dengan tali agel. (aku pake tali rapia), mudah2an gambar di slide-nya bisa mewakili, soalnya sambil pegang kamera


Setelah bacang selesai di bungkus, ikat berkelompok misalkan masing2 ikatan 5. tujuannya, gampang mengambil dari panci saat sudah matang, gampang menghitung, dan gampang menggantungnya.


Rebus bacang selama 4 jam, jika air menyusut, tambahkan air mendidih.
Jika menggunakan panci presto, merebus cukup 45-60 menit.


Gantungkan bacang seketika setelah di angkat dari panci, supaya air menetes habis.
Makan setelah bacang dingin.


Kalau mau pakai telur asin, saat membulatkan daging isi, isikan sebutir kuning telur asin mentah di tengah daging.


Note:
Kalo sisa bacang disimpan di lemari es, cara ngangetinnya bisa di microwave ato lebih mantaP dikukus ajah *kalo ngangetinnya banyak* agak repot ngebungkus sambil pegang camera.

Sumber Resep : Ine Elkaje