Bandros, haha, for old times' sake. Too nostalgic to be turned down.

My old friend once told me 20 years ago - and it tingles my curiosity, there are lots of variants of a particular traditional cake that spreaded throughout mainland Java, some called it Bandros, the others called it Pancung or Pancong; either of the names were used as general name of the aforementioned cake in Bandung (the city that I've been living in since 1972). I spent my adulthood tasting this delicate cuisine.

Back then, Bandros' main ingredient basically consisted of rice flour; but over 3 decades later, it took a gradual modernization of recipe while still earning decent popularity through its particular and classic shape; people now prefer to utilize a mixture of wheat flour and rice flour, or solely based on wheat flour. This is based on the general opinion about the taste of classic recipe, which is sometimes ain't no softer than the newer recipe. The utilization of wheat flour makes this recipe more delicate in texture and commercial. Well then, the recipe would be...

The Recipe :

Yield : 44 portions (@ 12-15 gr)

NO	QUANTITY	UNITS	INGREDIENTS	REMARKS
1.	100	gr	Wheat Flour (Soft)
2.	50	gr	Rice Flour
3.	150	gr	Unripe Coconut (Shredded)
4.	a little	-	Salt
5.	450	ml	Coconut Milk	amount based on 450 gr of shredded coconut
6.	50	gr	Sugar	optional - sprinkled over
7.	a little	-	Cooking Oil	greasing the tin

Methods regarding the recipe :

· Preheat the bandros tin until 180 degrees, but before you started to preheat it, grease the tin with cooking oil.

· Mix all the ingredients, whisk it together until well-combined.

· Pour it to the bandros tin, cover the tin to prevent the steams coming out, wait until the crust show its color, usually it would be golden brown.

· Put out the bandros on a plate, sprinkle it with sugar, then serve it while still hot.

What I like the most from this cake - or mini cake, back then it became a symbol of Indonesians' simplicity and originalities of their cuisine - yet it turned out that most of Indonesian cuisines is not so simple as I thought before.

Opera Cake

"A classic for the past twenty years, the Opera was created for those who unabashedly choose chocolate and butter cream over fruit desserts. What makes this low, flat cake more modern than any of its predecessors is its shape (usually square or rectangular), and its undecorated sides that show all the layers. L'Opera is traditionally composed of layers of Biscuit Joconde, an almond sponge, that have been thoroughly soaked with coffee syrup...Some pastry shops decorate the top with the word Opera, written in panach with all the swirls that the French love so much..."

---New French Baker, Sheila Linderman [William Morrow:New York] 1998 (p. 66)

Ingredients:
Jaconde biscuit:
125 grams of almond powder (can be replaced with cashew nuts or peanut powder )
125 grams of sugar fine
30 gr wheat flour
4 yellow
25 grams butter, melted
4 egg white
20 grams of refined sugar

Chocolate ganache:
5 gr instant coffee powder [nescafe]
200 gr dark cooking chocolate, cut into pieces
150 gr whip cream / thick cream
75 gr butter

Coffee buttercream:
2 tsp instant coffee [nescafe]
1 tbsp hot water
125 gr butter
200 gr finely powdered sugar / icing sugar

Glazing:
80 gr dark cooking chocolate, cut into pieces
80 gr thick cream / whip cream

How to create:
1. Jaconda biscuit:
Intervention almond powder, sugar fine, wheat flour and yellow, with a shake mixer about 15 minutes. Then shake egg white with sugar until stiff fine, and enter into the almond paste and stirred it up to average with the spatula. Enter the butter has melted, slowly poke until evenly mixed. For the cake batter into 3 parts to 22 cm in brass X 22 cm with a high temperature (200 C) about 10 minutes or until cooked. [cake can also be divided into 6 sections, according to taste it]

2. Chocolate ganache:
Enter a thick cream and instant coffee powder in a bowl to hold hot cooked ago with the way the team (not the bottom of the bowl until the water), and enter the discount chocolate to it, to poke evenly mixed. Enter the butter, and even poke gentle. Let the ganache cool until set.
Coffee buttercream:
The coffee is dissolved in hot water, leave to cool. Shake butter and sugar until soft, and then enter the solution coffee, poke to the average. coffee buttercream is ready for use.

3. Glazing:
Put cream in a thick heat-resistant bowl ago the team on the fire, enter the discount brown, cook until the chocolate melt and mixed evenly, leave the cold.

4. Finishing:
Take one sheet cake ago and then spread with chocolate ganache, let it rest for 15 minutes in the refrigerator. Remove cake from the refrigerator ago oles with coffee buttercream to the average surface of the cake overlooks. Take one sheet cake and the bank over the cake before. Let it cool in the refrigerator for approximately 1 hour. Justify fringe cake ago pour with glazing. Ornamental appropriate taste.(resep.dekap.com)

Bika Ambon Cake
Bika Ambon cake is a kind of Indonesian origin. Made from materials such as eggs, sugar and coconut milk, Bika Ambon generally sold in the sense of pandanus, although now also feel a sense-like durian, cheese, chocolate.


The origin Bika Ambon is not known clearly. Although the name contains the word "South", known as Bika Ambon by special by-city Medan, Indonesia. In Medan, Jalan Medan Petisah Mojopahit in the area of sales Bika Ambon, the most famous. Here, there are at least 40 shops that sell this cake.

Bika Ambon usually can survive in the best condition for about 4 days, because after the cakes begin crust. This is original recipe from Medan-Indonesia.

Bika Ambon Cake

Biang materials:
15 g instant yeast
20 g sugar
15 g wheat flour
75 ml of water

Powder Materials:
200 gr sago flour
300 gr sugar
8 yellow
½ tsp vanilla powder
½ tsp lime zest
15 sheets lime leaves
350 ml coconut milk
½ tsp salt
½ tsp yellow coloring
oil to polish the mold

Method:

1. Dough source: the intervention all the materials and Leave for 25 minutes.
2. Boiled coconut milk, salt and lime leaves to boil a mix that is not broken coconut milk, lift. Discard lime leaves and coconut milk mixed with sago flour, mixed flat.
3. Shake the yellow eggs and sugar until sugar dissolve. Enter the sago flour mixture, grated lime skin, vanilli and yellow pigments. Mixed average. Leave the dough for ± 3 hours.
4. Cast dough into the mold that has been smeared and oil be heated before the dough dituang.
5. Roast in oven with a fire down, leave the oven door remains open until the bubbles stop.
6. Turn off the bottom of the oven, then switch on the top of the oven and roast until cooked and khaki. Lift.
7. After the cold remove cake from the mold, serve.

Apple Strudel

Apple Strudel or Apfelstrudel is traditional pastry of Austria and a popular dish in many countries that once belonged to the Austro-Hungarian Empire. In this countries, Apple Strudel is the most widely known kind of strudel (Apfelstrudel in Hungarian is called Almásrétes). Apple Strudel consist of an oblong strudel pastry jacket with a filling of chopped apples, sugar,cinnamon, raisins,and bread crumbs. Rum is used to add flavor. Other ingredients include ground walnuts, silvered almonds or pine nuts. The art of preparation is in making the pastry very thin and elastic, it is said that a single layer should be so thin that one could read a newspaper through it. The rolled up and filled Apple Strudel is baked in a pan in the oven, sliced and traditionally is served warm, usually sprinkled with powdered sugar. Topping with vanilla ice cream, whipped cream, custard or vanilla sauce are also popular in other countries. (wikipedia.org)

Okay, that is simple explanation about Apple Strudel. How about the recipe? You could see it below.

Apple Strudel
1.Strudel Dough
ingredients : Yield : 1 whole = 12-15 ports
30 gr Olive oil
pinch of salt
1 tsp Sugar
1pc Egg
125 ml Water
300 gr High Flour Protein

How to make it :
• Pour olive oil into mixing bowl, add salt sugar and egg.
• The water is warm up before use it
• Blend liquid ingredients in high flour protein until smooth and elastic consistency of the
dough is reached which should not be too strong (add more remaining of water if necessary)
• Cover with a cloth and let rest for 20 minutes

2. Filling
ingredients :
100 gr Bread crumb
1250 gr Apples
3 gr Cinnamon powder
150 gr Sugar (it is depending on the sweetness and the acidity of the apple)
100 gr Raisin Little White wine
100 gr Ground Walnut (Roasted first) How to make it :
• Peel apples and remove the center part and cut them into 4 section (quarters),
slice them very thin.
• The apples is cooked by medium fire of stove
• Cinnamon powder, sugar, raisins are added into cooked apples,
cook them until the apple is fading.
• Remove it from stove and put into norm-tray and spread over surface.
Let it cool and mix with white wine.

3. Finishing
• Roll out the prepared strudel dough and transfer it ti a cloth dusted with flour.
• Stretch it out, with the hands, as thin as possible, one side about 45x55 cm wide.
• For glazing mixture, prepare : 1 pc Whole egg and 30 gr Melted butter (combine it well),
The edge of strudel dough is glazed about 2 cm.
• The bread crumbs is sprinkled over the surface except the glazing edges.
• Put apple filling, spread it up over surface except the glazing edges.
• Roll on the dough with the help of the cloth.
• Place the strudel on a greased baking sheet,
brush strudel dough with the glazing mixture.
• The strudel dough is baked until golden brown at 180 Celsius degree.
• Remove from the oven and let it cool.
• Cut into 12-15 ports.

For garnishing you can dust it with icing sugar. Apple Strudel can be accompanied with Tea, Coffee or even Champagne. Just enjoy your great taste...

Panna Cotta With Raspberry Sauce
Panna Cotta is an Italian dessert made by simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. An Italien pharse which literally means "cooked cream', it generally refers to creamy, set dessert from the northern Italian region Piedemont. It is eaten all over Italy where this desert came to b, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hezelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin;however sugar, sugar,a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this threat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled. Simmiliar version of this dish are also found in Greece an France.(wikipedia.org).

So ...
That is little explanation of the Panna Cotta. Although the material is used very simple. However, we can serve in attractive way. for example, we serve Panna Cotta with Raspberry Sauce. Process and the creation of material that is easy to apply in your home kitchen.

Panna Cotta Yield : 10 ports
Ingredient :
750 ml Fresh Cream
250 ml Fresh Milk
120 gr Sugar
20 gr Gelatin powder

How to make it :

• Prepare your equipment and utensil, such as stove, pan, balloon whisk, milk jug, ladle, bowl, and Panna Cotta form (that you like).
• First, mix fresh cream and fresh milk into a bowl, then divide liquid into two parts.
• The first part should be cooked on stove in a small fire, take aside the other part of the liquid and put it in the refrigerator.
  
• Stir the liquid well, and insert the sugar, stir it again until the sugar is dissolved and leave it when the liquid is warm enough (but don't boil it). Remove it from the stove.
  
• Mix one ladle the sweet liquid with gelatin powder, stir it until the two mixed together. And then, pour the mixture back to the larger portion of sweet and warm liquid.
• Take the cooled liquid back from the refrigerator, and mix it with the warmer one.
• Pour the mixed liquid into the Panna Cotta form.
• Put the Panna Cotta in the refrigerator until it firm.

Raspberry Sauce
250 gr Fresh Raspberry
100 ml Sugar syrup (100 ml Water and 25 gr Sugar)
25 gr Corn starch

How to make :

• The fresh raspberry and sugar syrup is blended by food processor until smooth.
• Then separate the seeds by a strained.
• The raspberry juice is boiled, when raspberry juice get quite warm, put 1 ladle of raspberry juice and mix into corn starch until well combine. Pour it into boiled of raspberry juice, stir until become thick
• Remove it from stove and pour it into a bowl, let it cool.
• Raspberry sauce is ready to use.

That is easy to make your Panna Cotta become delight dessert. Have a nice try and see you at the next recipe.

		Angel Food Cake Angel food cake is often called "Angel cake" that is very popular in the United States in the 19th century. Angel called because the cake shaped like a circle above the heads of angels. Angel cake, known in French as "Chiffon". Angel cake-based whipped the egg white with sugar until stiff, then mixed with other ingredients such as wheat flour, yellow, egg, vegetable oil (not to cake is too dry during storage in the Refrigerator). To keep the cake with both, should be added Baking powder, where each 140 grams of flour used 5 g Baking powder. Please note, in making the angel cake use wheat flour protein low, add rice flour or corn to refine the texture of cake. In toaster use Chiffon form form or chiffon form. Angel can be removed form the pair, aims to when the cake will be no damage to the fragile surface. In general, this type of cake given topping the form of frosting or glazing. The following examples Angel food cake recipe, along with the making method. Pandan Chiffon Cake (Angel Food Cake) Yield: 4 whole cake Materials: Batter I 600 gr White eggs 300 gr Sugar 3 g Cream of tartar Batter II 250 gr Sugar 300 gr Yellow eggs 6 gr Salt 7 g Baking powder 450 g Low Protein flour Additional Little green food coloring Few pandan essence 15 sheet pandan leaves 180 ml coconut milk (from 450 gr grated coconut) How to make: Heat milk while stirred occasionally until boiling, lift from the oven and stirred continuously until temperatures drop. Blend pandan leaves with a little water (± 50 ml), take the water filter, Mix with coconut milk. Shake the sugar, salt and yolk in a bowl with the whisking using mixer speed until stiff. Entry Baking powder and flour that has been filtered and then little by little green food coloring and pandanus essence mixed with a spatula until evenly mixed, then add the coconut milk (fold in). I shake the dough ingredients in another container with the mixer speed until stiff. Mix the dough dough I to II, in three stages (so mixed with the good). Move on chiffon form the (base) coated with waxed paper and thin spread with fat and give little flour over. Roast in oven with a temperature of 170 ˚ C to mature. After cooked, remove from oven. Leave ± 30 minutes, then remove the form of chiffon. This cake is very suitable to enjoy in the tea time. You should try it in the kitchen for your beloved family. The atmosphere is harmonious with the Angel Food Cake accompany your relaxed afternoon.

Chocolate Fudge Cake Fudge cake is a cake that produce in the use Butter-ya method or methods in which the first is whipped Butter / margarine with sugar until dough is pale in color and sugar has been protracted. The shape of the circle with a diameter of 20 cm (standard) and consists of 2 to 3 layers. For the field can use the cream ganache and diplomats. Then the outer surface to be decorated with icing the cake by menyiramkannya wide surface fudge base. Here's an example of fudge cake recipe, along with ways to produce. Chocolate Fudge Cake Yield: 1 whole cake Ө 20 cm Ingredients: Fudge Base 175 gr Sugar 90 g Margarine 175 gr liquid milk 2 BTR Eggs 60 gr Brown cooking (lelehkan) ½ tsp Baking soda Few Salt 180 g protein, low grain Powder Brown powder 25 gr Additional Chocolate Icing Mixture of sugar and rum syrup 110-120 g Choc. Ganache 150 gr Custard Cream 50 gr Whipped Cream Materials: 200 gr Brown cooking Few Rum 50 gr Shortenings 20 gr Sugar flour How to make: Fudge Base Mix the sugar with the margarine in the bowl whisking with the mixer speed to dissolve sugar dough and changed the color of pale। Decrease speed to be moderate, entry of liquid milk little by little until evenly mixed, and the input of eggs one by one. Entries that have been cooked brown dilelehkan little by little until evenly mixed. Lower keepatan a low input flour, Baking soda, cocoa, which has been filtered shade until mixed evenly. Move the dough on the round cake tin that has been coated with waxed paper on the principle oleskan fat and thin, and then give sowing flour. Roast in oven with a temperature of 175 ˚ C for ± 35 minutes. Once cooked, take a medium level (the bottom round cake tin that is more wide) coated with a cloth, to remove the fudge base. Fudge is ready for the base decorated. Chocolate Icing Chocolate, who previously chopped cooked first, along by melted shortenings, the average mixed. Lift from the oven, add the rum and sugar flour, and mix until smooth. Finishes Cut fudge base into 3 layers. Layer I: sprinkle a mixture of sugar and rum syrup and oleskan choc। ganache (the top surface). Cover with layer II. Shake custard cream and whipped cream whisking in a bowl with mixer speed to the average. Layer II: sprinkle a mixture of sugar syrup and rum mixture and then oleskan between custard cream and whipped cream. Cover with layer III. Layer III: sprinkle with a mixture of sugar syrup and rum. Spread Choc. icing to the cake surface evenly and wide, make waves on the surface above with the pallet. Save in Refrigerator until ready to serve.