Kolak Biji Salak (gluten free sweet potato dumpling)

This soft chewy dumpling is Indonesian snack. We usually consume this during Ramadan for breakfasting because the sweetness. But today, I am in the mood of munching this. I have lots of sweet potatoes in the kitchen calling for me this last two days hahaha.

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You may find this sweet snack at street food stall in traditional market. They serve this on top of Bubur Sumsum, a savoury glutinous rice pudding which also cooked in coconut milk, maizena, salt and pandan. Oh, so yummy and gluten free. Served warm or at room temperature but also great when chilled.

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The recipe is my way, I add pinch of spices for a twist, made double the dumplings and freezed the other half for next time. I also prefer more saltiness to balance the sweet gravy. Great for dessert!

Enjoy!

Kolak Biji Salak (gluten free sweet potato dumpling)
By Ade Sri

Ingredients
Dumplings:
500g sweet potato (white or red)
50g tapioca flour
½tsp salt or to taste
Pinch of cinnamon, if you like
Pinch of nutmeg, if you like

Gravy:
150g Javanese palm sugar, they come in block or log.
500ml water
½tbs maizena mix with water
Pinch of salt or to taste
2 sheets pandan leave

Coconut sauce:
150g coconut milk
100ml water
1 sheet pandan leave
Salt to taste

Directions
Dumplings. Peel and clean the potato then steam and mash. Add salt, spices and flour then mix evenly. Take a teaspoonful of the dough and shape to a small log. Set aside. I can’t stop munching the dough during molding :p

Gravy. Shred the sugar and bring along with water to the boil until sugar is melt completely. Strain from possible dregs it may have. Bring back the mixture to the boil with pandan leave, add salt. Put in all the dumplings and cooked until they float. Mix maizena with water and pour into the gravy to thicken. Done.

Sauce. Mix all ingredients and bring them to a boil, stirring constantly. Done.

Serving. Pour dumplings into a bowl and drizzle with sauce. Nomnomnom….

Puff Pretzel Rempah

Goodiebake.com: Bikin pretzel ternyata gampang-gampang susah ya. Proses bikinnya gampang banget karena saya pakai puff siap pakai tapi pas dipanggang bikin saya was-was. Sebab diintip dari luar oven, si pretzel mengeluarkan minyak yang meletup-letup 😦
*ternyata oven listrik saya kurang panas*

Setelah didinginkan di atas rak kue, akhirnya berangsur-angsur kering. Phewh…lega! :p

Buat yang ngga sempet beli apalagi bikin kue kering untuk hidangan lebaran, pretzel rempah ini bisa jadi pilihan dengan persiapan kilat. Apalagi kalo pakai oven dengan timer, bisa ditinggal sholat Ied dulu. Pulang-pulang tinggal dikeluarin deh *tips yang kebangetan*.

puff rempah
[Puff Pretzel Rempah]

Bahan:
2 lembar puff pastry siap pakai
Margarin leleh extra utk olesan

Bumbu Rempah:
20g mentega tawar
20g margarin
1 sdm parsley kering siap pakai
1 sdm rosemary kering siap pakai
1 siung bawang putih cincang

Cara Membuat:
Gilas puff pastry menjadi kurang lebih 3mm.
Aduk rata bumbu rempah.
Olesi setengah bagian lembaran 1 dengan campuran rempah lalu lipat untuk menutupi bagian yang beroles tersebut. Lakukan hal yang sama pada lembar ke-2.
Potong-potong selebar 1 ruas jari, lalu putar melintir kedua ujungnya dan tempatkan pada loyang beralas alumunium foil kering.
Panggang 30-40 menit pada suhu 200’c sampai kekuningan.
Dinginkan pada rak kue lalu masukkan toples kedap udara.