Bite Purple Ondeh Ondeh into your mouth and *BAM*! U’re hit with a burst of melted gula melaka that oozes out and engulfs your taste buds. The texture of the ondeh ondeh is chewy. Hope u’ll try it.This recipe looks easy. Depend on how many pieces u make.

This is a famous indonesian snack. Sweet potatoes dough (either purple or yellow works well), with palm sugar filling, coated with grated coconut. The palm sugar will ooze when you bite it. Make sure you put the whole ondeh ondeh inside your mouth!

Lontong/ketupat opor is Indonesian delicacy that used to served in Ied Mubarrak celebration. It usually consist of lontong/ketupat (rice cube), chicken curry and sambal goreng (anything in chilli cooked in coconut milk). Today I am going to share how to make opor ayam (chicken curry) and the lontong (without using instant lontong).

Super easy and quick! Some ingredients may be hard to find if you are not based in Asia. For those who are not able to find pandan leaves, suggest to add a little green food colouring and use light coconut milk instead of water to intensify the coconut flavours! If you can’t find Gula Melaka, use granulated coconut sugar instead :)

I love noodles so I created this mix traditional & modern noodle with my own recipe.

Jaja means "snack" in Balinese. Most Balinese snacks have coconut, coconut milk, or sugar mixed into glutinous mochi rice or rice flour to steam or boil. Jaja bantal is a specialty that's served as a snack, in meals, or even for celebrations. Authentically, they are made by steaming in a young coconut leaf. They're so tropical!-There's no need to cover the container with a plastic wrap when microwaving the yukari.-Make sure to wrap in two layers of plastic wrap.-Steam until the portions feel soft when you press on them with your hands.-You don't need to add yukari, if it's not available. Recipe by *chifon*

Very delicious glutinous ball, filled with sweet mung bean🥰, is the perfect friend for tea time

Indonesian's snack dish familiar with name cireng, eat when the raining with a cup of tea in the afternoon

After a couple of failed attempts, I'd finally figured out the best combination of ingredients and the correct method to make onde onde. I came across various recipes which called for tapioca starch. I tried to use those recipes, but the onde onde came out hard and the palm sugar does not melt. Onde onde is a bouncy rice ball filled with palm sugar; what fascinating is that it popped inside your mouth with the melted palm sugar. Kinda like a XLB meets mochi.Kueh or kuih is a culinary genre that is fading away. Hardly anyone makes these by hands at their own kitchen anymore. Most are mass-produced from factories. I remember my grandma used to make loads of these for her afternoon high tea session. Imagine an English style afternoon high tea session with all these wonderful kueh.I hope I can breathe new life into this fading genre with a bit of a modern twist. As I was preparing my palm sugar for freezing, I was thinking about melting the sugar into a syrup then freeze them as ice cubes instead. Maybe that will be a better method. I also was painting a picture inside my mind about debunking these onde onde on my plate. Anyway, every time you munch into these, the hot sweet filling will explode in your mouth leaving a hint of pandan and coconut at the back of your mouth. This is the real deal. No artifical coloring or flavoring, unlike the store-bought ones which taste so rubbery and over-sugary-sweet. Without much delay, let's get started with the recipe.

The capital city of Indonesia, Jakarta, is where this recipe comes from. Soto betawi is an aromatic beef soup which makes great autumn dish.