17th July 2012, 02:16 PM
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Sek Cam
Join Date: 16 Jul 2012
Userid: 17
Location: Bandung
Posts: 1,860
Real Name: Endar Agustyan
Likes: 43
Liked 80 Times in 48 Posts
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Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard
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I made this Padangnese/Minangnese (also known as Minangkabau, is indigenous to the highlands of West Sumatra, in Indonesia) style as our break-fast dish. They call it Sarikayo, some people may call it Srikaya and Sarikaya. But it never come into questions, in fact it enriches the culinary world of Indonesia.
Perhaps, not many of you knowing that Indonesia has various kind of foods. Not just the iconic dish beef rendang (which come from Padang/Minang), gudeg (young jackfruit in coconut milk, from Central Java), satay ayam (from Madura) or mie goreng Jawa (javanese style fried noodle), etc. In Indonesia you can find tons of traditional recipes that comes from each ethnic groups inherited in generations. They are usually rich in ingredients and full of spices.
Sarikaya itself is varied in Indonesia. You will find Sarikaya in green color with pandan extract in Palembang, Sarikaya pudding without steamed glutinous rice in Makassar and Sarikaya mold in the baking dish with steamed glutinous rice in Java.
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