{
    "success": true,
    "data": {
        "id": 1306891,
        "msgid": "sweet-treats-for-afternoon-snacking-1447893297",
        "date": "2000-08-27 00:00:00",
        "title": "Sweet treats for afternoon snacking",
        "author": null,
        "source": "SISCA SUSANTO",
        "tags": null,
        "topic": null,
        "summary": "Sweet treats for afternoon snacking JAKARTA (JP): Snacking, on everything from fried cassava to bananas and cheese wrapped in pastry, is a national diversion. Some like their dishes hot, but a sweet tooth predominates. The following cakes use rice flour, which is unusual in western cooking but a mainstay of Asian fare.",
        "content": "<p>Sweet treats for afternoon snacking<\/p>\n<p>JAKARTA (JP): Snacking, on everything from fried cassava to<br>\nbananas and cheese wrapped in pastry, is a national diversion.<br>\nSome like their dishes hot, but a sweet tooth predominates.<\/p>\n<p>The following cakes use rice flour, which is unusual in<br>\nwestern cooking but a mainstay of Asian fare.<\/p>\n<p>Ring Cake<\/p>\n<p>* 125 grams glutinous rice flour<br>\n * 125 grams sago-palm flour<br>\n * 100 grams grated coconut<br>\n * 25 grams granulated sugar<br>\n * 125 grams coconut juice<br>\n * vanilla to taste<br>\n * 1\/2 teaspoonful salt<br>\n * cooking oil as needed<br>\n (makes about 30 cakes)<\/p>\n<p>Sugar glazing:<br>\n * 150 grams brown sugar, cut finely<br>\n * 50 cc water<\/p>\n<p>Cook on a low heat until the syrup thickens. Remove from heat and<br>\nallow to stand.<\/p>\n<p>1. Mix the two types of flour, the grated coconut, the granulated<br>\nsugar, the salt and water. Stir evenly until a dough forms. Mold<br>\nsmall ring shapes from the dough.<br>\n2. Prepare cooking oil in a frying pan. Add the cakes and fry<br>\nover a low flame until they are golden brown. Remove the cakes<br>\nand allow to cool.<br>\n3. Cover the cakes in the glazing, making sure their entire<br>\nsurface is covered evenly.<\/p>\n<p>Getas (Gemblong)<\/p>\n<p>* 125 grams glutinous rice flour<br>\n * 100 grams grated coconut<br>\n * 1\/2 teaspoonful vanilla<br>\n * 1\/2 teaspoonful salt<br>\n * 100 cc of coconut milk.<br>\n (makes about 15 cakes)<\/p>\n<p>Sugar glazing:<br>\n * 100 grams brown sugar<br>\n * 50 grams granulated sugar<br>\n * 50 cc water.<\/p>\n<p>Cook the ingredients over a low heat until they thicken.<br>\nRemove and allow to stand.<\/p>\n<p>1. Mix the glutinous rice, the grated coconut, the vanilla and<br>\nthe salt. Add the coconut milk gradually, at the same time<br>\nkneading it until the mixture forms a dough.<br>\n2. Mold the dough into oval-shaped cakes.<br>\n3. Heat the oil and fry the cakes until golden brown. Remove and<br>\nallow the excess oil to drip off. Once cool, cover the cakes in<br>\nthe glazing.<\/p>\n<p>Recipes courtesy of Kreasi Jajan Pasar (Everyday Snack<br>\nCreations) by Sisca Susanto (PT Gramedia Pustaka Utama\/2000).<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/sweet-treats-for-afternoon-snacking-1447893297",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}