*INDONESIAN SWEET CREPES WITH COCONUT & PALM SUGAR FILLING (DADAR GULUNG)

Hello there!

Sorry for the delayed posting.

I was so busy this past months.

It's been a week I'm craving for this sweet dessert.

And today i had a chance to do it.

I copy the recipe from NCC site, Here

Btw, Sorry if my crepes (skin) doesn't look that good becasue i was in hurry.

Its a very easy recipe to follow and very tasty.

Reminds me of my childhood memories *Good times*

Ingredients:

*For the crepes:

- 2 Eggs

- 250 gr All-Purpose Flour

- 500 ml Coconut Milk

- 1/2 Tsp Salt

- 2 Drops of Pandan Extract

- Vegetable Oil for Frying (I used unsalted butter, Yummy!)

*For the filling:

- 3 Cups Unsweetened Dry Coconut Thread

- 150 gr Palm Sugar, Cut very thinly

- 2 Pandanus (Pandan) Leaves

- 100 ml Water

Directions:

*For the crepes:

1. In a bowl put flour, eggs and salt, Mixed together with spoon and pour coconut milk little by little until the mixture is creamy and watery texture. Put the pandan extract and mixed thoroughly.

2. Prepare the flat frying pan or crepes pan and pour oil or butter a little bit. Pour about 2 tablespoon of mixture in the pan. Fry it until a little bit brown and set a side.

3. Take one crepes skin and put about 1 tbs of the filling, Fold it into envelope style.

*For the filling:

In a medium saucepan, Throw all filling ingredients and cooked it together until brown and thick.

*Recipe Courtesy of Here

*Pics Courtesy of Mysexykitchen

*TOLLHOUSE COOKIES

Today my babe asked me to make him chocolate chip cookies/bars.
So i choose tollhouse cookies recipe.

And i add some dry shredded coconut about 1 Cup.
Turns out very good, I love it!
It's crunchy on the outside yet soft in the inside, Perfect :)

These legendary bars are based on the first American chocolate chip cookies recipe.

The recipe came from 500 cookies. (I posted the recipe book picture in the "Cookies Anyone?" section)

Makes 1 Dozen.

Ingredients:
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Cup (2 Sticks) Sweet Butter
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unrefined Light Brown Sugar
- 2 Tsp. Vanilla Extract
- 2 Eggs
- 2 Cups (7 oz.) Chopped Pecans
- 1 Cup (5 oz.) Bittersweet chocolate chips

Directions:
1. Preheat the oven to 375 F (190 C). Grease and line a 9 x 13-in. (23 x 33-cm) pan.

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture.

4. Spoon the batter into the pan. Bake 25 minutes until golden and firm. Cool in the pan for 5 minutes and cut into squares. Remove from the pan and cool on wire rack.

5. Store in an airtight container for 3 to 4 days.

*Recipe Courtesy of 500 Cookies pg. 37 By Philippa Vanstone
*Pictures Courtesy of Mysexykitchen

*EASY OATMEAL MUFFINS

This morning i made these easy yet tasty Oatmeal Muffins for breakfast.
I can't get enough of it, Because its freakin' delicious.
And the best part: These muffins has chocolate chips and coconut flakes in it.
Can't get any better eh? Yummy-o :)


These are so easy to make, Seriously!
Go head try it yourself, The muffins recipe came from here
Thanks for sharing it with me, I love it :)

Ingredients:
- 1 Cup Oatmeal
- 1 Cup Boiling Water
(Mix together and let stand for 20 minutes)

- 1/2 Cup White Sugar + 2/3 Cup Palm Sugar (I use 2/3 Cup Brown Sugar)
- 1/2 Cup Butter or Margarine
- 2 Eggs, Well Beaten
- 1 Tsp Baking Soda (I use 1/2 Tsp)
- 1 Tsp Salt (I use 1/2 Tsp)
- 1 Tsp Vanilla Essence
- 1 Cup All-Purpose Flour
- 1 Cup Chocolate Chips
- 1 Handful of Coconut Flakes

Directions:
1. Cream sugar and butter until smooth.
2. Add eggs and beat thoroughly.
3. Mix the dry ingredients together and add the chocolate chips, coconut flakes then add to the batter, Mix well with spatula or spoon.
4. Add vanilla essence, Stir in oatmeal mixture gently. Bake 375 F for 20-25 minutes.

*Recipe Courtesy of Here
*Pictures Courtesy of Mysexykitchen

*CHEWY OATMEAL COOKIES

I love this oatmeal cookies.
It's pretty different from any oatmeal cookies that i've ever had.
Do u know why? Its because of coconut milk in it.
Anything with coconut always grabs my attention for sure :)


Recipe came from 7 Secrets Cookbook By Neva & Jim Brackett.
I made a tiny modification from original recipe.
Here's the pictures Before & After oven:

Ingredients:
- 1 Cup Whole wheat Flour
- 3/4 Cup Brown Sugar
- 1 Cup Coconut Milk
- 3/4 Cup Raisin
- 1/2 Cup Sliced Almonds or Chopped Walnuts
- 1 Cup Diced Fruit such Peaches, Apples, Pears, Crushed Pineapples, Mangoes or Persimmons
- 1 1/2 Cups Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt

*Here's my tiny modification recipe:
- 1/2 Cup Whole Wheat Flour + 1/2 Cup All-Purpose Flour
- 3/4 Cup Light Brown Sugar
- 1 1/2 Cups Coconut Milk
- 1/2 Cup Dried Cranberries + 1/2 Cup Raisin
- 1/2 Cup Sliced Almonds
- 1 Cup Diced Fresh Jonagold Apple
- 1 1/2 Cups Roll Oats
- 1 Tsp Baking Powder
- 3/4 Tsp Salt


Directions:
1. Combine brown sugar and coconut milk in a mixing bowl, Stirring until creamy.
2. Add flour, salt and baking powder. Stir just until mixed. Add remaining ingredients and folding in fruit last.
3. Scoop onto cookie sheet with spoon or small ice cream scope. The mix should be soft but firm enough to stay in small mounds.
4. Flatten slightly with a fork or rubber spatula. Bake for 15 Min at 350 F


*Recipe Courtesy of Neva & Jim Brackett (7 Secrets Cookbook)
*Pictures Courtesy of Mysexykitchen

*ORANGE-COCONUT MUFFINS

I promise u guys this recipe, So here we go:
Here's the recipe for an Orange-Coconut muffins.


Recipe came from the same cookbooks that i bought at Costco.
Here's a cookbooks sample pages:


I love this muffins.
Very tasty, Because i'm an orange-coconut lover :)
And if u're an orange-coconut lover too.
You gotta try this for sure!


Oranges and coconut give these muffins a refreshing flavor and warm color.
You'll be asked to make these again and again.

Ingredients:
- 1/3 Cup Orange Juice
- 1/4 Cup Unsalted Butter, Melted
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Egg
- 1 (11 oz) Can Mandarin Orange Segments, Drained

*For Topping:
- 1/3 Cup Sweetened Flaked Coconut
- 1/4 Cup Sugar
- 1 Tbs Unsalted Butter, Softened
- 1/2 Tsp Freshly Grated Orange Peel

Directions:
1. Heat oven to 375 F. Combine orange juice, 1/4 cup melted butter and egg in large bowl.
2. Add all remaining muffin ingredients except orange segments, Stir just until moistened. Gently stir in orange segments. Spoon batter into 12 paper-lined or greased muffin cups.
3. Combine all topping ingredients in small bowl. Sprinkle evenly over muffins.
4. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes, Remove from pan.

*Recipe Courtesy of Landolakes
*Pictures Courtesy of Mysexykitchen and Here

*STICKY RICE WITH COCONUT AND PALM SUGAR (LUPIS)

This is a dessert from Indonesia.
We (Indonesians) called it Lupis.
Its sticky rice with sprinkle of shredded coconut and brown sugar sauce.
Taste so sweet and very tasty, My favorite one :)
Thanks Anna for sharing this recipe.

Ingredients:
- 1 Cup Water
- 2 Cups Sticky Rice (Rinse, Soaked it for 2 hrs and drain)
- Banana Leaves (If u don't have one, A sandwich bag will do)
- Shredded Coconut (Steam for 5-10 min, Add little salt)
- 1 Tbs Lime Stone Paste or Slaked Lime (Kapur Sirih)

*For Brown Sauce:
- 3 Cups Water
- 2 Tbs White Sugar
- 1 Pandan Leaves, Tied together
- 1 Block Palm sugar or Peruvian Sugar

*Pandan, Lime stone Paste and Banana leaves can be bought at any Asian stores near you.

Directions:
1. Combine 1 cup water with 1 tbs lime stone paste or Slaked lime, Stir well. Let stand 1 to 1 1/2 hours or until the water has almost cleared. Use the very faintly pink water with fine particles of suspended limestone dust in the recipes that require this crisping agent.
2. Sprinkle sticky rice with lime stone water. Roll and tied only one side of banana leave and pour sticky rice inside. Poke the side of banana leaves with toothpick.
3. Boil banana leave rolls into lots water. (Enough) to boil for 2 hrs or until its done.
4. In medium saucepan add 3 cups water, Palm or Peruvian sugar and pandan and stir over low heat until sugar dissolves and thick. Set aside.

*How to serve it: Sprinkle sticky rice with shredded coconut and pour palm sugar sauce on top.

*Lime Stone Paste or Slaked Lime (Kapur Sirih) is a paste obtained by grinding sea shells in a little liquid. This is the lime which is chewed with betelnuts, gambir and tobacco. A natural mineral water made with limestone is widely used in batters for fried foods and pastries as a key ingredient that promotes crispiness. It is also used to crisp up cucumbers for pickling and vegetables for salads.



*Banana leaves is the leaf of the Banana plant.



*Pandan leaves (Pandanus Amaryllifolius) are used in Southeast Asian cooking to add a distinct aroma to rice, curry and desserts.

*Recipe Courtesy of Anna
*Pictures Courtesy of Mysexykitchen, Here, Here, Here and Here

*COCONUT SWIRL BROWNIES

The best brownies i have ever tasted. Seriously delicious!
Its chocolate-y, Fudge-y with coconut flavor.
Original recipe from Martha Stewart.
And this lady modified it little bit.
Thanks for sharing this recipe both of you :)

Ingredients:
- 8 Tbs Unsalted Butter, Cut into small pieces.
- 6 Oz Semi-sweet Mini Chocolate Chips
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Tsp Vanilla Extract
- 3 Eggs
- 2/3 Cup All-Purpose Flour
- 3/4 Cup White Sugar

*For Filling:
- 1 Egg
- 2 Tbs Sugar
- 1/2 Tsp Vanilla
- 2/3 Cup White Sweetened Condensed Milk
- 1 1/4 Cups Unsweetened Shredded Coconut


Directions:
1. Combine butter and chocolate in a heatproof bowl. Set over a pan of simmering water. Stir it until melted. Let it cool slightly.
2. Combine flour, baking powder and baking powder. Set a side.
3. Beat sugar into chocolate mixture. Add eggs one at the time and whisk it until smooth. Stir in vanilla and add flour mixture. Stir well.
4. Pour 1/3 cup of batter onto 8-inch pan, Spread evenly. Place filling about 1 tbs each into batter. Should be about 1-inch apart on top of batter.
5. Drizzle remaining batter on top and gently spread to fill the pan. Run a knife through the mixture to get a swirl effect.
6. Bake 325 F for 45-50 minutes. For filling: Stir together sugar, condensed milk, coconut, egg and vanilla in a bowl. Stir well.

*Recipe Courtesy of Here and Here
*Picture Courtesy of Mysexykitchen

*FRIED BANANA (PISANG GORENG)

Fried Banana or Pisang goreng in Indonesian language.
Is a snack food mostly found throughout Indonesia, Malaysia and Singapore.
Bananas are deep friend in batter.
These fried banana are very popular in my country.
Excellent served with vanilla ice cream. So Delicioso :)

Ingredients:
- 6 Plantains or Dole Bananas, Peeled and cut into 3 pieces
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Rice Flour
- 1/4 Tsp Salt
- 1 Cup Water (Add more if batter still thick, But not too watery)
- 1/4 Cup Raisins and Shredded Coconut (Optional)
- 1/2 Tsp Cinnamon Powder (Optional)
- 1 Packages Sugar with Vanilla Flavor

Directions:
1. In a bowl combine flour, rice flour, salt, vanilla sugar, cinnamon, raisins, shredded coconut and add water until the batter not too thick nor too watery.
2. Fold bananas onto batter. Stir gently. Make sure everything is coated with the batter.
3. Deep fry in hot oil until turning golden brown. Drain in paper towels.
4. Served with vanilla ice cream.

*Recipe and Picture Courtesy of Mysexykitchen

*FRUIT COCKTAIL (ES TELER)

Happy 4th of July everyone :)
Today the weather is pretty hot about 100 F.
I'm craving for cold-sweet-fruity cocktail.
So i made Indonesian fruit cocktail.
We (Indonesians) called it Es Teler.
Its a traditional Indonesian syrupy drink.

Ingredients:
- 1 Can Jack fruit, Chopped cube size
- 2 Avocados, Spoon out and Chopped cube size
- 1 Can Coconut Juice with Pulp
- 1 Can Coconut Jelly
- 1 Medium Shredded Coconut (I use frozen coconut)
- Ice Cube or Shredded Ice (Whatever you wanted it!)
- 3 Tbs White Sweetened Condensed Milk (You can adds more if u like sweeter)

Directions:
1. Thawed Shredded Coconut, If u using a frozen coconut.
2. Combine everything in bowl. Add condensed milk, Stir well.
3. Lastly add ice cube or pour shredded ice on top. Ready to serve.

*Recipe and Pictures Courtesy of Mysexykitchen