Jaje Klaudan - Traditional Indonesian Snack


 

It seems like you're looking for a recipe that combines elements of "Jaje Klaudan" with bananas. Here's a recipe that infuses the flavors of Jaje Klaudan with the addition of bananas:

Ingredients:

For the dough:

  • 2 cups glutinous rice flour
  • 1/2 cup water
  • 1/2 cup thick coconut milk
  • 1/2 cup granulated sugar
  • A pinch of salt

For the filling:

  • 2 ripe bananas, thinly sliced
  • 1/2 cup grated coconut
  • 1/4 cup granulated sugar
  • A pinch of salt

For coating:

  • Additional grated coconut for coating

Instructions:

  1. Prepare the dough:

    • In a mixing bowl, combine the glutinous rice flour, water, coconut milk, sugar, and salt.
    • Knead the mixture until it forms a smooth, pliable dough. Adjust the consistency with more water or glutinous rice flour if needed.

  2. Make the filling:

    • In a separate bowl, mix the grated coconut with sugar and a pinch of salt.
    • Add the thinly sliced bananas to the coconut mixture and gently toss to coat the bananas evenly.

  3. Shape the Jaje Klaudan Pisang:

    • Take a small portion of the dough and flatten it in your palm.
    • Place a small amount of the banana-coconut filling in the center of the dough.
    • Fold the dough over the filling and shape it into a small ball. Ensure the filling is completely enclosed within the dough.
    • Repeat this process with the remaining dough and filling.

  4. Boil the Jaje Klaudan Pisang:

    • Bring a pot of water to a boil.
    • Carefully drop the Jaje Klaudan Pisang balls into the boiling water.
    • Cook them until they float to the surface, about 2-3 minutes, indicating they are cooked through.

  5. Coat with grated coconut:

    • Remove the cooked Jaje Klaudan Pisang from the boiling water and let them cool slightly.
    • Roll each ball in grated coconut until they are evenly coated.

  6. Serve:

    • Jaje Klaudan Pisang can be served warm or at room temperature as a delightful sweet snack or dessert.

  7. Storage:

    • Store any leftover Jaje Klaudan Pisang in an airtight container at room temperature for up to a few days.

Enjoy your homemade Jaje Klaudan Pisang!

Komentar

Posting Komentar

Postingan populer dari blog ini

Sumping Waluh - Traditional Balinese dessert made from pumpkin

Gambar
  "Sumping Waluh" is a traditional Balinese dessert made from pumpkin (waluh), coconut milk, and rice flour. It's a delightful treat with a slightly sweet and creamy flavor. Here's a recipe for making Sumping Waluh: Ingredients: 500 grams pumpkin (waluh), peeled and cut into chunks 200 ml thick coconut milk 150 grams rice flour 100 grams palm sugar (gula merah), grated or chopped 1 pandan leaf (optional, for flavor) A pinch of salt Banana leaves or aluminum foil for wrapping Instructions: Prepare the Pumpkin: Peel the pumpkin and cut it into small chunks. Steam the Pumpkin: Place the pumpkin chunks in a steamer basket and steam them until they are soft and fully cooked. This usually takes around 15-20 minutes. Mash the Pumpkin: Once the pumpkin is cooked, transfer it to a mixing bowl and mash it until smooth. You can use a potato masher or fork for this. Prepare the Coconut Mixture: In a saucepan, combine the thick coconut milk, grated or chopped palm sugar, pandan le...
Baca selengkapnya

Kue Putri Mandi - Princess Bathing Cake

Gambar
  "Kue Putri Mandi" is a traditional Indonesian steamed cake that translates to "Princess Bathing Cake." It's a delightful dessert made with a soft and slightly chewy texture, often flavored with pandan or coconut. Here's a basic recipe to make Kue Putri Mandi: Ingredients: For the batter: 1 cup rice flour 1/2 cup tapioca flour 1 cup coconut milk 1/2 cup water 1/2 cup granulated sugar 1/4 teaspoon salt Pandan leaves or pandan essence (optional, for flavor) For the topping (optional): Grated coconut, steamed Granulated sugar, to taste Instructions: Prepare the batter: In a mixing bowl, combine the rice flour, tapioca flour, coconut milk, water, sugar, and salt. If using pandan leaves for flavor, tie them into a knot and immerse them in the mixture. Alternatively, you can add a few drops of pandan essence. Stir the batter until all ingredients are well combined and the sugar is dissolved. Let it rest for about 15-30 minutes. Steam the cake: Prepare your steame...
Baca selengkapnya

Kue Pia Kacang - Indonesian pastry filled with various sweet or savory fillings.

Gambar
  Kue Pia is a popularIndonesian pastry filled with various sweet or savory fillings. It's known for its flaky crust and delicious fillings. Here's a recipe for making Kue Pia with a sweet mung bean filling: Ingredients: For the Pastry Dough: 250g (about 2 cups) all-purpose flour 100g (about 7 tablespoons) butter, chilled and cubed 1/4 teaspoon salt 1/2 cup cold water For the Filling: 200g mung beans, soaked overnight 100g sugar (adjust to taste) 1/4 teaspoon salt Water for boiling Instructions: 1. Prepare the Filling: Rinse the soaked mung beans thoroughly. In a pot, cover the mung beans with water and bring to a boil. Reduce heat to a simmer and cook until the beans are soft and easily mashed, about 20-30 minutes. Drain any excess water from the cooked mung beans. Mash the cooked mung beans while they are still hot until you get a smooth consistency. Add sugar and salt to the mashed beans, mixing well. Adjust sweetness according to your taste. Set aside to cool completely. 2....
Baca selengkapnya