Indonesian Corn Cakes Recipes

PERGEDEL JAGUNG (INDONESIAN CORN CAKES)

Steps:

• Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, green onions, cilantro, garlic, salt and white pepper. Mix well. Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated, and press to flatten slightly. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total. Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, and garnished with cilantro leaves if desired.

INDONESIAN CORN FRITTERS

Steps:

• For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
• For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)
• Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
• In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

INDONESIAN CORN CAKES

Steps:

• Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
• Heat the butter and oil in a large skillet.
• For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
• Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
• Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

KEK LAPIS INDONESIA (INDONESIAN LAYER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a square cake pan. Cut a piece of parchment paper to fit the base exactly and grease the paper.
• Sift flour, cinnamon, cloves, anise, and cardamom together into a bowl.
• Beat butter and vanilla extract together in a bowl using an electric mixer until creamy. Cream egg yolks and 1 cup plus 2 tablespoons sugar together in another bowl until thick and tripled in volume. Place egg whites in a separate bowl using clean beaters; mix until stiff peaks form.
• Mix the creamed butter with the creamed egg yolk mixture. Slowly fold in the spiced flour, alternating with beaten egg whites. Carefully mix well.
• Pour 1 ladleful of cake batter into the prepared pan. Spread batter evenly into a layer about 1/4-inch thick.
• Bake in the preheated oven until light brown, about 5 minutes. Remove pan from oven; use a skewer to prick the top of the cake to prevent air bubbles from forming.
• Spread another ladleful of batter on top and bake the new layer for about 5 minutes. Repeat the process and bake each remaining ladle of batter. When done, remove the cake from pan at once. Turn it over, top side up, onto a cooling rack and let cool for at least half an hour.

INDONESIAN CORN PATTIES

Steps:

• In bowl mix corn, fish sauce, pepper, chilli and shallots.
• Mix in egg and cornflour.
• Heat oil in pan, drop large spoonfuls of mixture into pan and cook approx 2 minutes or until underside is nice and golden, turn and cook other side.
• Place in warm oven while cooking remainder.
• Serve with chilli sauce or a vietnamese dipping sauce.