Quinoa cashew chocolate cookies

This quinoa cashew chocolate cookies are very delicious … I ate this for my afternoon tea, sometimes also for breakfast. You can also remove the chocolate if it is too sweet for you for breakfast. Enjoy it!

Biji Salak

Biji Salak or known as Indonesian sweet potato dumplings with palm sugar and coconut milk sauce is traditional dessert that normally serve during Ramadan for breaking the fast. It’s gluten free and vegan. I steamed the sweet potatoes for this recipe (peeled, cut into cubes, steamed and mashed it), you can also roast it first… [read more]

Klepon or Sweet Glutinous Rice Balls

The sweet glutinous rice balls is one of popular Indonesian bite-sized snack, it’s boiled green-coloured balls of rice cake filled with palm sugar and coated in grated coconut. The dough is made from glutinous rice flour, flavoured and coloured with paste of pandan. In Indonesia, you can enjoy this snack anytime but it would be… [read more]

Adzuki Bean Hummus

Hummus dip is the best partner for raw veggie, normally I ate hummus with bell pepper sticks, easy and healthy appetizer. Enjoy this adzuki bean hummus with your favorite vegetables or tortilla chips.

Mung Bean Jackfruit Milk Hunkwe Pudding

This is one of my favorite Indonesian dessert, easy to make and taste so good. The main ingredient to make this is mung bean flour or Hunkwe flour, you’ll find this at Asian store, as well as the jackfruit, you’ll find the frozen one there. Basically you just need to combine all ingredients, bring to… [read more]

Brazil Nut Chocolate Coconut Balls

I love to eat energy balls for breakfast, there’s a lot of energy ball recipes on this blog, such as; Almond Chocolate Balls, Pistachio Chocolate Balls and Chocolate Coconut Cashew Energy Bites. This Brazil nut chocolate coconut balls is easy to make because you need only 5 ingredients. So try and enjoy it! This Brazil Nut Balls… [read more]

Beef Rendang

Beef Rendang is a famous traditional Indonesian food. It is slow cooked beef meat cooked in coconut milk and paste of spices (shallot, garlic, chili, ginger, galangal and lemongrass). It took patience to cook this dish because of the method of cooking, the meat becomes tender from slow cooking process and absorb all the spices.… [read more]