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Re: [OM] Nathan's PAD 14/7//2018: bitterballen in the sunshine

Subject: Re: [OM] Nathan's PAD 14/7//2018: bitterballen in the sunshine
From: Frank <wijsmuller@xxxxxxxxx>
Date: Thu, 19 Jul 2018 11:28:30 +0200
After Nathan's 'compliments' (.. ;-) on Dutch cuisine let me give you a
simple but very nice recipe for 'Winko babat', an Indonesian coconut 'cake'
(handed down by my mother in law, born in Indonesia).

*Winko Babat*

* Ingredients*

150 gr (5.3 oz) (unsweetened) dried rasped coconut
325 gr (11.5 oz) white 'brown sugar' (ordinary brown sugar will do as well
I think)
250 gr (8.8 oz) sticky rice flour (ketan flour)

350 gr/ml (12.4 oz/ 1.5 cup) water
1 egg

olive oil


*Steps*

Preheat the (electric) oven at 185/200 C (370/ 390 F) .

Mix the dry ingredients in a bowl, then add the water. It is important to
have a smooth mixture, without lumps.

Then carefully *stir* the egg through the mixture.

Grease a non-stick cake tin with a bit olive oil.

Place the tin in the lower half of the oven, just above the lowest position.

Baking time 30-40 minutes, ready if its color is light golden brown
(probably darker when you use brown 'brown sugar'.

Enjoy!

NB 1 - It should be sticky! What would you expect with sticky rice flour ;-)

NB 2 - As the cake is really sticky, make sure to oil the tin everywhere.
We use something like this
<https://www.amazon.com/dp/B001VEI08I?aaxitk=XE05YrlRv.aEkId7L5PU3w&pd_rd_i=B001VEI088&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3930100107420870094&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pf_rd_i=12%22%2Bround%2Bcake&hsa_cr_id=8508502150001&th=1>.
A removable bottom is convenient but a bit tricky due to the liquid
mixture, but we keep the tin in the oven while preheating, and push the
bottom down when pouring the mixture in it. That way, the mixture seals the
bottom immediately.

NB 3 - 'Rijstafel' should be 'Rijsttafel' ;-)


2018-07-19 8:17 GMT+02:00 Nathan Wajsman <photo@xxxxxxxxxxxxxx>:

>
> Having lived in the Netherlands for several years, there are a few (not
> many, admittedly…) foods I miss from there, such as their delicious herring
> and smoked eel, and especially these things, called bitterballen:
> https://www.greatpix.eu/All/Picture-A-Day/i-BVX4Jn4/A <
> https://www.greatpix.eu/All/Picture-A-Day/i-BVX4Jn4/A>
> Eaten with mustard, these are the Netherlands’ great contribution to world
> cuisine, along with the Indonesian Rijs
> t
> tafel.
-- 
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