May 04, 2009

Onbitjkoek



Hello from Ubud, Bali!! This week will be our last week in Ubud, Bali before we touch down on the land of Kiwi on early June. I wrote this post before I went, to meet the deadline for KBB-11 task :)

Onbitjkoek-2 by ab '09

KBB #11: Onbitjkoek

Indonesia, my home-country, is rich with culture diversity which covers most of lifestyles in every region. On one part of the island, you may well be eating similar shape or flavour of a meal while you are miles apart of another island. This culture is shared nationwide and it shall not be a surprise.

Lapis Legit, for example, can be either found in Sumatra or Borneo with same repeated layers and similar flavour, although there can be possible modified flavours here and there. Now, we're talking about Onbitjkoek. Does not sound like Indonesian, does it?

Have a look at the Indonesian history, you may find the answer why onbitjkoek? Indonesia has a long history with Dutch colonial. Despite of all of those political issues, there is one wonderful exchange on culinary world. The Dutch brought the knowledge of milk, butter and cheese, while The Indonesians gave the wider availability of access in using various spices on the Dutch's kitchen.

Onbitjkoek has been on the array of Indonesian bakeries, which I believe has been a part of Indonesian traditional cakes. This is my entry for KBB-11, themed Onbitjoek, for this month's task.

Here's the recipe:

ONBITJKOEK
Source: Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007.


125g palm sugar
5 egg yolks
3 egg whites
Sift well: 125g flour,1 tsp ground cinnamon,½ tsp ground nutmeg, ¼ tsp ground cloves
50g almond, thinly slices (used slivered will do too)

Beat the yolks, whites and sugar until fluffy and thick. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin. Bake for a good 20 minutes and then take it out of the oven, scatter the sliced almond on top, and return into the oven. Bake until well golden brown and cooked. Served slices to your liking.



Onbitjkoek-3 by ab '09

This cakey loaf happened to be my first experiment on onbitjkoek, as I have to convert all of the measurements to suitable for gluten-free, as its mass is quite different from the mass of ordinary flour. That first time I did manage to add a little gram of flour with the same amount of eggs require on the recipe. I don't think the batter would like that construction, as you can see the middle of it had sunk a bit.

Onbitjkoek by ab '09

The ingredients are so easy to find and readily available in your groceries store. I used brown sugar as I did not keep palm sugar at the moment I baked this. I suppose, muscovado sugar will do just good, as it will give a nice darker colour.

Onbitjkoek process by ab '09

The second and third time I tried, I added more gluten-free flour than it required when using wheat flour. The result as below.


Onbitjkoek-exp2 by ab '09

I also found out that topping the almond slices before it goes into the oven is a better way rather than waiting for 20 minutes in the oven. The first time I followed the recipe, the top of the cake was already dry, and scatter the almond slices did no good as they were not 'glued'.


Onbitjkoek exp2 by ab '09

The Gluten-Free Version

115g palm sugar
5 egg whole eggs
2 Tbs hot water
1 tsp vanilla bean paste
Sift well: 150g flour + 60g ground almond,1 tsp ground cinnamon,½ tsp ground nutmeg, ¼ tsp ground cloves
50g almond, thinly slices (used slivered will do too)


Onbitjkoek exp2-2 by ab '09

Beat the yolks, whites and sugar until fluffy and thick. Fold in the sifted flour and spices, mix well. Add in the hot water, mix well. Pour into a lined and greased then floured loaf tin. Scatter the sliced almonds on top and then bake for 20 minutes at 170C, turn the oven to 150C for 10-15 more minutes or until the cake is well golden brown and cooked.

We have this loaf with my homemade plum jam, butter and a pot of tea. Great for morning tea or even breakfast!

May 02, 2009

'till we meet again...

till we meet again...

I have been trying to keep up with blog posts, and I realize that I am not that kind of a super mum who can get everything organized in a short time. With this fight against plagiarism in Indonesia and the company which stole our photos (yup, it is not only mine, but around 10 more photos of 4-6 other foodie bloggers!) to seek justice, it takes most of my time, writing and staying in touch with the latest news. Yet, this must be done and must be finished to the end.

My complaint letter has been published by the local online media, here. Pepy also had written her letter of concern publicly to the same media, which you may be able to find it here. Right now, we are still seeking good lawyers who care about our rights and are willing to fight with us.

I am going to Indonesia for a holiday next week, and I hope it will remain a 'holiday'. Days are getting closer and I am quite left behind with spring cleaning. You know when you go away from home for quite some time, you always want to come back to a clean house, and that's what I am doing, in between my spare time.

Until we meet again, my friends! We'll stay in touch!

Hugs from me.



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