Indonesian Cakes & Desserts - William W. Wongso Periplus Mini Cookbook Series

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in preparing Indonesian dishes. It is frequently used to wrap foods for steaming, or grilling directly over hot coals. When using banana leaves, first wipe them clean then cut them to the required sizes. Pour boiling water over them in a basin to scald them, or heat them directly over a gas flame until they are soft enough to be pliable without cracking. If banana leaves are not available, aluminum foil can be used, though it does not impart the subtle flavor and fragrance of banana leaves.

      Large pieces of banana leaves as main wrappers

      Small strips of banana leaf for outer wrapping

      1 quantity Filling

      Wok with cover and steaming rack or steamer set

      Step 1: Cut the large banana leaf sheets into smaller 20 x 25 cm (8 x 10 in) sheets. Cut the same number of small banana leaf strips measuring 5x2 0 cm (2x 8 in). Place the required amount of Filling in the center of a large banana leaf wrapper.

      Step 2: Pleat one side of the wrapper with your index finger and press the two resulting edges of the wrapper together as shown to form "wings".

      Step 3: Repeat with the other side of the wrapper.

      Step 4: Fold one wing from the left and one wing from the right to the front of the package.

      Step 5: Fold the remaining wings on the reverse side to the back of the package.

      Step 6: Place the package in the center of a smaller strip of banana leaf and fold the strip up to hold the pleats together.

      Step 7: Secure the top of the parcel with a toothpick.

      Step 8: Tuck in any open corners and prepare for steaming. Fill a wok or steamer pot with water to a depth of 5 cm (2 in). Bring the water to a rolling boil. Place the packages on the steamer rack set inside the wok or steamer pot. Cover and cook for 35 minutes, adding more boiling water every 10 minutes or as needed.

      Banana and Coconut Custard Parcels

      150 g (1 ¼ cups) rice flour

      2 tablespoons tapioca flour or cornstarch

      500 ml (2 cups) thin coconut milk

      100 g (½ cup) sugar

      Pinch of salt

      2 pandanus leaves, torn lengthwise and tied into a knot

      2-3 ripe bananas, sliced into 16 diagonal pieces

      2-3 banana leaf sheets softened and cut into 16 squares measuring 18 x 18 cm (7x 7 in)

      1 Place the rice flour and tapioca flour into a bowl and mix with 200 ml (3/4 cup) of the thin coconut milk, stirring well to remove any lumps. Set aside.

      2 Pour the remaining coconut milk into a saucepan with the sugar, salt and pandanus leaves and bring to a boil over medium heat. When the coconut milk comes to a boil, pour in the reserved flour mixture, stirring continuously with a wooden spoon to make a thick, smooth custard.

      3 Spoon 2 tablespoons of the custard mixture onto the square of banana leaf or aluminum foil. Place a slice of banana on top of the custard, then spoon another 2 tablespoons onto the banana to enclose it.

      4 Shape the custard into an oblong roll and fold the banana leaf around it. Fold both ends under to make a6x8cm(2x3in) packet. Arrange the packets in a steamer and steam for 20 minutes. Set aside to cool before serving.

      Banana leaves should be scalded by pouring boiling water over them in a tub or basin and letting them soak for a minute until they just start to soften, so they do not crack when folded. They are sold fresh in rectangular sheets in markets. If banana leaves are not available, substitute aluminum foil.

      Makes 16 parcels Preparation time: 30 mins Cooking time: 30 mins

      Enclose the banana slice in the rice custard.

      Shape the filling into an oblong roll, then fold the leaf around it and fold the ends

      Baked Young Coconut Custard

      5 young green coconuts

      100 ml (scant ½ cup) sweetened condensed milk or sweet cream

      125 ml ½ cup) water

      6 egg yolks

      ¼ teaspoon vanilla essence

      6 tablespoons sugar

      50 g (scant ½ cup) flour

      Topping

      4 egg whites

      1 tablespoon sugar

      ¼ teaspoon salt

      50 g (1/3 cup) raisins

      1 Scrape the flesh from the young coconuts and dice into small pieces. Set aside. Preheat oven to 160°C (325°F).

      2 Combine the milk and water in a saucepan and heat over low heat. Whisk the egg yolks, vanilla essence and sugar together in a mixing bowl until thick and light-colored. Fold in the flour and add the hot milk to the egg yolk mixture, stirring well. Return the mixture to the pan and cook until the custard thickens. Add the coconut flesh.

      3 Pour the coconut mixture into a baking dish or pie plate and set aside.

      4 To make the Topping, whisk the egg whites, sugar and salt in a mixing bowl until stiff. Spread this over the coconut mixture and sprinkle with the raisins. Bake in a preheated oven until the Topping sets and the surface is golden brown, about 20 minutes.

      This dessert cannot be cut into pieces, but should be spooned into serving dishes.

      Serves 4 Preparation time: 5 mins Cooking time: 5 mins

      Durian Cake

      I Butter or margarine, softened (for greasing)

      Flour for dusting

      175 ml (3/4 cup) thick coconut milk

      350 g (1 ½ cups) durian flesh, deseeded

      3 eggs

      200 g (1 cup) sugar

      250 g (1 2/3 cups) flour

      1 Lightly grease a 15 cm (6 in) cake pan with the softened butter or margarine. Dust lightly with a little flour and tap out the excess. Preheat the oven to 175°C (340°F).

      2 Bring the coconut milk to a boil over low heat in a small saucepan. Set aside to cool, then combine it with the durian flesh. Mix well.

      3

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