Brunei Recipes

Rujak Brunei (Spiced Fruit Salad)
Serves 6

Ingredients
1 small cucumber, sliced thin
1 cup thinly sliced jicama
1 cup cubed firm ripe papaya
1 star apple (carambola), sliced
1 to 2 cups cubed fresh or canned ripe pineapple
1 firm green pear, cubed
1 firm tart apple, cubed

For the sauce
3 tablespoons dry roasted peanuts
1 or 2 hot red chilies, sliced and seeded
1/2 cup brown sugar
1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
1 small green banana, sliced (optional)

Directions
Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.
In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste.
It is traditional to serve the sauce and fruit separately.
Each diner may then select the fruit and dip it into the thick sauce.
The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

Source: IIMS, http://iims-asean-brunei.blogspot.com/2012/06/brunei-rujak-brunei-spiced-fruit-salad.html?m=1

Kue Mangkok (Cake in a bowl, aka cupcake)

Makes 15

Ingredients
250g self rising flour (or 4 tsp baking powder + 250g plain flour)
250g sugar
300ml coconut milk

Handful grated coconut

1 tsp salt

2 sachets vanilla sugar (3 tsp)

food coloring (I used pandan extract, rose extract, and ube extract)

Directions

Mix flour, sugar, salt, and coconut milk into smooth batter.

Add coconut and vanilla sugar.

Divide the batter into bowls to add the food coloring.

Fill a steamer with enough water to steam for 40 minutes.

Wrap a cloth around he lid to prevent condensation from dripping onto your kue.

Make sure your molds can handle 40 minutes of steaming.  Glass and porcelain are best.  Cups and glasses can be used.  Line each mold with liner.

Fill each mold 1/2 full with batter.

Boil water in steamer before adding kue.

Do not peek as they cook!

After 40 minutes they should have opened up like tulips.
When done sprinkle them with coconut or roast some grated coconut in a pan without butter or oil.

 
 
 

Source: Pisang Susu, by Pauline, https://pisangsusu.com/kue-mangkok-sweet-steamed-cakes/

Es Cendol (similar to Bahn Lot)

Makes a lot

Ingredients

For the syrup:

1c water

10 pieces palm sugar

4 pandan leaves

For the coconut milk:
300 ml coconut milk
2 pandan leaves, knotted
2.5 tsp sugar
a pinch of salt

For the Bahn Lot:

1/2c tapioca starch

1-1/2c rice flour

6 cups water

1/2 tsp Pandan Extract

Directions

For the syrup:

Place all palm sugar syrup ingredients in a sauce pot and bring to a boil. Cook until all the sugar has dissolved.
Turn off heat, discard the pandan leaves, and strain to a clean jar/bowl.

For the coconut milk:

Place all coconut milk ingredients in a sauce pot and cook until the coconut milk starts to boil. Turn off the heat, and immediately remove the pan away from heat source.
Discard the pandan leaves, and pour into a clean jar/bowl.

For the Bahn Lot:

Mix water, rice flour, and tapioca starch until dissolved.  Add pandan extract and mix well.  Cook on high while continuously stirring, until you feel the bottom of the pot start to get sticky.  Turn to low heat and continue to stir until the mixture becomes thick like pudding.

 Have a bowl of ice water ready.  Pour the mixture into a colander with big hole (or a cheese grater, or spatzel maker) and press through the holes into the ice water.

 

Pour some syrup, then add the cendol, and topped with coconut milk.
You can add either ice cubes or shaved ice, especially if you serve this immediately. Alternatively, you can chill everything first, then serve chilled without any ice cubes or shaved ice.

Sources:
1. YouTube, by KeepingUpWithTheTrans, https://www.youtube.com/watch?v=xfA03yAua78
2. Daily Cooking Quest, by Anita, http://dailycookingquest.com/by-cuisine/indonesian/es-cendol