Dumplings and rolls from RI's kitchen
JAKARTA (JP): Rice may be the staff of life in Indonesia, but the country also boasts a variety of breads and cakes. The recipes below show influences from Chinese cuisine (bakpao) and a curious blending of a Dutch staple with tropical bananas.
Mung Bean Dumplings
Dumpling mix: * 250 g hard flour * 150 g medium hard flour * 10 g instant yeast * 125 g white sugar * 250 cc water * 50 g shortening
Filling: * 200 g mung beans, cover in water until skin peels off (or use commercially prepared skinless beans if available) * 200 g white sugar * +/- 50 cc water * vanilla essence and sufficient salt (makes about 19 dumplings)
* * * * For the filling: 1) Wash the mung beans clean, and steam until cooked. Remove and set aside to cool. 2) Mix the cooled mung beans with the sugar, and mash finely. Add water, vanilla and sugar. Cook on a low heat. Lift and allow to cool.
For the dumplings:
1) Mix the flour, yeast and sugar. Add the water gradually while kneading the dough. Add the shortening and mix until a clean dough. Let stand for 10 minutes. 2) Separate into dumplings of about 50 grams each and allow to stand for 20 minutes. 3) Fill each dumpling with the mung bean paste. Put them on a piece of baking paper and allow to stand for 20 minutes. 4) Use a rice or large metal steamer to steam the dumplings for about 20 minutes.
Banana Cheese Rolls * 750 g flour ) * 15 g instant yeast ) Mix evenly * 60 g white sugar ) * 2 egg yolks and 1 egg white * 300 cc milk * 75 g butter * 2 egg yolks, beaten, for glazing * Blocks of cheese, cut into bars * Raja bananas (suitable for cooking), cut lengthwise into two (makes about 12 rolls)
* * * * 1) Add the eggs to the dough, then gradually add the milk while stirring evenly. 2) Add the butter and knead until there is a clean dough. Form a round dough and let it stand for 45 minutes until it rises. 3) Knead the dough again and divide into rolls each weighing 100 grams. Let stand for 30 minutes. 4) Flatten the rolls, and add a cheese bar and piece of banana to each. Put on a greased baking sheet and let stand for 45 minutes. 5) Glaze with the beaten egg yolks, and cook in a warm oven until done.
Courtesy of Kreasi Roti (Bread Creations) by Sufi S.Y. (PT Gramedia Pustaka Utama, July 1999).