Desserts

3 recipes

Bubur Kacang Hijau (Mung Bean Coconut Porridge)

Split mung beans (the green hulled kind) soak optionally 4 hours (cuts cooking time in half but not essential). Beans simmer in water with knotted pandan leaves, sliced ginger and a pinch of salt for 35-45 minutes until soft and split. Palm sugar dissolves in; cooks another 5 minutes. To serve: ladle into bowls; pour thick warm coconut milk over the top. Optional toppings: a sprinkle of fried shallots, a spoon of toasted black sesame, or chunks of toasted sweet bread (the Surabaya street-cart way).

5 hours 5 minutes Serves6

Dadar Gulung

The crepe batter: rice flour, plain flour, eggs, coconut milk, water, salt, pandan extract, whisked smooth, rested for 30 minutes. The filling (unti): palm sugar dissolves in a little water with a pandan leaf; fresh grated coconut stirs in; cooks for 5 minutes till just absorbed and sticky. Cool. Crepes cook for 1 minute per side in a small pan. Each crepe gets a heaped tablespoon of unti at one end; folds in the sides; rolls up like a cigar. Eats at room temperature.

1 hour 30 minutes Serves12

Klepon

Glutinous rice flour mixes with hot pandan-tinted water to a smooth dough; rests for 10 minutes. Palm sugar chops fine. A small ball of dough flattens between palms; a teaspoon of palm sugar nestles in; the dough closes over and rolls to a smooth sphere. Boils briefly in water until they bob to the surface and feel done (about 3 minutes). Drains; rolls in salted fresh grated coconut. Eats cool.

45 minutes Serves20