Dessert First

Unlike in most western countries, in my country it is not our custom to serve dessert after meal. Desserts or sweet dishes are regarded simply as snacks, to be eaten when and where you have the need for one.

Desserts also have a social function as well…….they are for serving to guest who drops in or comes visiting…….. they are for eating at any family gathering, formal or informal,……  and they are there too, simply as  a self-indulgence, when you are having a cup of coffee or tea.

During fasting month like now, we even serve desserts first since it is best to start with something sweet and sweet dessert fits well as a starter to break the fast.

We have a comprehensive list of options for delicious sweet desserts . With abundant tropical produce such as coconuts, lots of Indonesian desserts use Santan or coconut milk.
 

Check out a few examples out of the so many ‘drool worthy’ Indonesian desserts to break the fast:

 
Bubur Pacar Cina (Tapioca Pearl Dessert)

This tapioca pearl dessert is very popular in Chinese community and its even called “Pacar Cina” which literally means “Chinese Lover”.  Cooking this dessert is not difficult, but is quite tricky. They would turn soggy if overcooked, or else the middle part is not cooked through without enough cooking time

 
Kue Centik Manis (Pretty and Sweet Dessert)

Centik comes from the word Cantik which means pretty while manis means sweet. The name of this dessert literally means Pretty and Sweet which reflects the look and taste of it. It’s very easy to make, no steaming or baking process. Centik manis is also popular during Ramadan (fasting month) in Indonesia.

 
Kue Lapis Sagu (Layered Coconut Cake)

This cake with its mysterious layered structure is not as difficult to make as it looks.

And here is the recipe:

Ingredients:

• 180 gram glutinous rice flour
• 180 gram tapioca
• 400 gram sugar (or depends on the desired sweet level)
• pinch of salt
• 900 ml coconut milk
• 5 sachet (40 gram) vanilla
• a few drops of pink food coloring

Direction:

•  mix all ingredients except food coloring to abatter, divide into 2
• dye one part with a few drops of pink food coloring
• pre-heat a steamer and wrap the lid with a clean tea towel to capture the steam
• spoon a thin layer of uncolored batter into a spring-form cake tin
• steam for about 5 minutes it sets and looks shiny
• add a thin layer of pink batter to the tin and steam again
• continue the process alternately until all the batter is used up
• the whole process may take up to 3 hours. the final layers may have to steam longer around 10 minutes
• allow to cool completely before cutting into thin slices

Kolak Pisang (Banana sweet soup)

Kolak is an equivalent of sweet soup. The soup is made of palm sugar and coconut milk. To the soup we can banana or other ingredients such as jack fruit, pumpkin, or cassava. Could be served either warm or cold.


Kue Putu

Everybody will notice easily if a vendor of Kue Putu passes by. It is because he has a special whistle that toots along the way. Usually, the vendor bears two cabinets using yoke or rides a bicycle.

Kue Putu is a traditional cake made of rice flour with palm sugar filler. The taste is plain outside but sweet inside. Added with steamed grated coconut makes the taste richer. The color is white or green and the shape is like a cylinder.


Onde-Onde (Sesame balls filled with mung bean paste)

Onde-onde is one of traditional cakes in Indonesia, and particularly being famous in Mojokerto (East Java) since Majapahit era. We can find Onde-onde in traditional market or in some stores or even in fancy restaurants. Moreover, we can find this cake in China town in Indonesia or in every corner of the world.

References:

• the real taste of Indonesia, a culinary journey – 100 unique family recipes – Hardie Grant Books, Australia
• asiafinest.com
• bandungholic.blogspot.com
• indonesiantravelguide.com
• sotokudus senayan