Sweet treats for afternoon snacking

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.

Ring Cake

* 125 grams glutinous rice flour * 125 grams sago-palm flour * 100 grams grated coconut * 25 grams granulated sugar * 125 grams coconut juice * vanilla to taste * 1/2 teaspoonful salt * cooking oil as needed (makes about 30 cakes)

Sugar glazing: * 150 grams brown sugar, cut finely * 50 cc water

Cook on a low heat until the syrup thickens. Remove from heat and allow to stand.

1. Mix the two types of flour, the grated coconut, the granulated sugar, the salt and water. Stir evenly until a dough forms. Mold small ring shapes from the dough. 2. Prepare cooking oil in a frying pan. Add the cakes and fry over a low flame until they are golden brown. Remove the cakes and allow to cool. 3. Cover the cakes in the glazing, making sure their entire surface is covered evenly.

Getas (Gemblong)

* 125 grams glutinous rice flour * 100 grams grated coconut * 1/2 teaspoonful vanilla * 1/2 teaspoonful salt * 100 cc of coconut milk. (makes about 15 cakes)

Sugar glazing: * 100 grams brown sugar * 50 grams granulated sugar * 50 cc water.

Cook the ingredients over a low heat until they thicken. Remove and allow to stand.

1. Mix the glutinous rice, the grated coconut, the vanilla and the salt. Add the coconut milk gradually, at the same time kneading it until the mixture forms a dough. 2. Mold the dough into oval-shaped cakes. 3. Heat the oil and fry the cakes until golden brown. Remove and allow the excess oil to drip off. Once cool, cover the cakes in the glazing.

Recipes courtesy of Kreasi Jajan Pasar (Everyday Snack Creations) by Sisca Susanto (PT Gramedia Pustaka Utama/2000).