The basic of this recipe is Indonesian traditional steam cake. I made a little twist by adding oatmeal and use caramel instead of caster sugar 🙂

3 medium eggs
50 gr caster sugar
1/2 tsp baking soda
1/2 tsp baking powder
350 gr sugar, make caramel with 400 ml of water (be careful not to burn it)
400 gr all purpose flour
100 gr oatmeal
200 ml vegetable oil

Sieve together flour, baking powder and baking soda.
Beat sugar and eggs until very thick and pale, stop only when your mixer already makes trail on the dough.
Add all other ingredients to the dough a little by a little while mixing it.

Pour the dough in little ramekins which already lightly oiled until almost full.
Steam on high heat for about 25-30 minutes (or more, depends on the size of your mould) until done. Make sure you cover the lid of your steamer with cloth to prevent the water from dripping down to your cake.



This is an all time favourite for Indonesian. Don’t let the list of ingredients scares you, it is actually easy to make, you just need to prepare the herbs then dump all of it in a pot 🙂

500 gr whole chicken, cut in pieces, marinate in lemon juice for about 20 minutes then wash to clean
800 ml thin coconut milk
300 ml thick coconut milk
salt and sugar to taste

1 lemongrass
4 kaffir lime leaves
5 cloves
5 cm cinnamon stick
2 salam leaves, you can omit this if you don’t have it

Make it into paste:
7 shallots
4 garlic
2 tsp coriander seeds, roasted
½ tsp cumin seeds, roasted
½ tsp white pepper
½ tsp nutmeg

4 candlenuts, roasted
5 cm fresh ginger
Boil the thin coconut milk, add the chicken pieces and herbs.
Sautee the paste ingredients until fragarant, add into the chicken mixture, stir frequently . Add salt and sugar to taste.
After the chicken’s done, pour in thick coconut milk, cook for another 10 minutes, stir frequently.

The chicken is ready to be served with warm rice and fried shallots.