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Dapur Desri Rahmi, Rumbai Jalan sekolah, Pekanbaru (2026)

12/10/2026

Purple Sweet Potato Cenil Porridge

Ingredients

* 250 g purple sweet potato, steamed and mashed
* 150 g tapioca flour
* 2–3 tbsp warm water, as needed
* 100 g granulated sugar
* 500 ml water
* 400 ml coconut milk
* 2 pandan leaves, tied into a knot
* ½ tsp salt

Instructions

1. Steam the purple sweet potato until soft, then mash until smooth.
2. Mix the mashed sweet potato with tapioca flour. Add warm water little by little and knead until the dough is smooth and easy to shape.
3. Shape the dough into small round balls.
4. Bring 500 ml water to a boil. Add the purple sweet potato balls and cook until they float and become chewy and translucent.
5. Add sugar and pandan leaves. Stir gently until the sugar dissolves.
6. Pour in the coconut milk and add salt. Cook over low heat while stirring gently. Do not let the coconut milk boil too vigorously.
7. Cook for a few more minutes until creamy and fragrant.
8. Serve warm or chilled. 💜🥥

11/10/2026

PANDAN MOSS PUDDING

Ingredients:

* 1 packet (7 g) plain agar-agar powder
* 800 ml water
* 200 ml coconut milk
* 150 g sugar
* 2 eggs
* 100 ml pandan juice
* 1/2 tsp pandan paste
* 1/4 tsp salt
* 1/2 tsp vanilla extract

Instructions:

1. In a saucepan, combine the agar-agar powder, sugar, water, coconut milk, pandan juice, pandan paste, salt, and vanilla extract.
2. Add the eggs and whisk until everything is well combined.
3. Cook over medium heat while stirring gently until the mixture comes to a boil.
4. Once it starts boiling, reduce the heat and stop stirring too often. Let the mixture form natural moss-like curds.
5. Turn off the heat and let it rest for a few minutes.
6. Pour the mixture into a pudding mold.
7. Let it cool at room temperature, then refrigerate for 2–3 hours until completely set.
8. Remove from the mold, slice, and serve chilled.

09/10/2026

Resep Brownies Lumer dengan Aneka Topping

Ingredients:

150 g dark chocolate
100 g butter or margarine
2 eggs
120 g granulated sugar
80 g all-purpose flour
25 g cocoa powder
1/2 tsp vanilla extract
A pinch of salt
50 g chocolate chips

Assorted Toppings:

Oreo cookie crumbs
Sliced almonds
Grated cheddar cheese
Chocolate sprinkles
Colorful chocolate candies
Rainbow sprinkles
White chocolate drizzle

Chocolate Ganache:

100 g dark chocolate
100 ml whipping cream

Instructions:

Melt the dark chocolate and butter together, then let cool slightly.

Whisk the eggs and sugar until well combined.
Add the melted chocolate mixture and vanilla extract. Stir until smooth.

Sift in the flour, cocoa powder, and salt. Mix gently until combined.

Pour the batter into a parchment-lined baking pan.
Bake at 170°C (340°F) for 25–35 minutes.

Do not overbake if you want a fudgy texture.

Let the brownies cool slightly, then cut into squares.

Heat the whipping cream until warm and pour over the dark chocolate. Stir until smooth and glossy.

Spread the chocolate ganache over the brownies.

Decorate with Oreo crumbs, almonds, cheese, chocolate chips, colorful candies, sprinkles, and white chocolate drizzle.

08/10/2026

Fish Fritters

Ingredients

* 300 g small fish, cleaned
* 150 g all-purpose flour
* 50 g rice flour
* 1 egg
* 150 ml cold water
* 2 spring onions, finely chopped
* 1 medium carrot, grated
* 100 g cabbage, finely shredded
* 3 cloves garlic, minced
* 1 tsp salt
* ½ tsp ground pepper
* Cooking oil, for frying

Instructions

1. Prepare the fish
Clean the small fish thoroughly and remove the heads and bones if desired.
2. Make the batter
Combine the flour, rice flour, egg, water, salt, and pepper. Mix until smooth.
3. Add the ingredients
Add the fish, spring onions, carrot, cabbage, and garlic. Stir until evenly combined.
4. Fry the fritters
Heat the oil over medium heat. Drop spoonfuls of batter into the hot oil and fry until golden brown and crispy.
5. Drain and serve
Remove the fritters and drain on paper towels. Serve warm with chili sauce or your favorite dipping sauce.

07/10/2026

Red Candied Kolang-Kaling

Ingredients

* 500 g kolang-kaling (sugar palm fruit)
* 150–200 g granulated sugar
* 500 ml water
* 1–2 pandan leaves, tied into a knot
* 1 tsp red food coloring
* 1/2 tsp vanilla extract
* 1/4 tsp salt

Instructions

1. Wash the kolang-kaling
Rinse the kolang-kaling thoroughly under running water. Drain well.
2. Boil the kolang-kaling
Place the kolang-kaling in a pot and add enough water to cover them. Boil for about 10–15 minutes. Drain and rinse again.
3. Cook with the syrup
Put the kolang-kaling, 500 ml water, sugar, pandan leaves, and salt into a pot. Bring to a boil, then simmer over low heat.
4. Add the red color
Add the red food coloring and vanilla extract. Stir gently until the kolang-kaling becomes evenly bright red.
5. Simmer until glossy
Cook for about 30–45 minutes, stirring occasionally, until the syrup thickens slightly and the kolang-kaling becomes glossy and beautifully red.
6. Cool and serve
Remove the pandan leaves and let the candied kolang-kaling cool. Serve chilled for a refreshing sweet dessert.

06/10/2026

🌿 Bolu Pandan Topping Keju

Bahan bolu:

* 4 butir telur
* 120 g gula pasir
* 1 sdt emulsifier/SP
* 120 g tepung terigu protein sedang
* ½ sdt baking powder
* 100 ml minyak sayur
* 50 ml santan
* 1 sdt pasta pandan
* ½ sdt vanili
* Sejumput garam

Topping:

* 150 g buttercream atau whipped cream
* 150–200 g keju cheddar parut
* Keju cheddar potong kecil untuk hiasan, jika s**a
* Daun pandan secukupnya untuk garnish

Cara membuat:

1. Kocok telur, gula, SP, dan vanili sampai putih, kental, dan mengembang.
2. Ayak tepung terigu, baking powder, dan garam. Masukkan sedikit demi sedikit sambil mixer dengan kecepatan rendah.
3. Campurkan santan, minyak, dan pasta pandan. Tuang perlahan ke adonan, lalu aduk balik sampai rata. Jangan overmix.
4. Tuang ke loyang yang sudah diolesi dan dialasi kertas baking.
5. Panggang pada suhu 170°C selama ±30–40 menit, atau sampai matang. Sesuaikan dengan oven masing-masing.
6. Dinginkan bolu sepenuhnya, kemudian olesi permukaannya dengan buttercream/whipped cream.
7. Taburi keju cheddar parut sampai seluruh permukaan tertutup.
8. Hias dengan sedikit daun pandan atau potongan keju. Potong dan sajikan. 💚🧀

05/10/2026

Black Sticky Rice Dadar Gulung

Ingredients

For the black sticky rice filling:

* 200 g black glutinous rice, cooked until soft
* 100 g grated fresh coconut
* 100 g palm sugar, finely chopped
* 50 g granulated sugar
* 100 ml coconut milk
* 1 pandan leaf
* ¼ tsp salt

For the crepes:

* 200 g all-purpose flour
* 2 eggs
* 400 ml coconut milk
* 100 ml water
* 2 tbsp sugar
* ¼ tsp salt
* 2 tbsp cooking oil
* Food coloring: orange, green, red/pink, and purple

Instructions

1. Make the filling:
Put the cooked black glutinous rice, coconut milk, palm sugar, granulated sugar, salt, and pandan leaf into a pan. Cook over medium-low heat while stirring until thick and sticky.

2. Add the grated coconut and continue cooking for a few minutes until the coconut is well combined and the mixture is moist but not watery. Remove the pandan leaf and let the filling cool.

3. Make the crepe batter:
Whisk together flour, eggs, coconut milk, water, sugar, salt, and cooking oil until smooth. Strain the batter to remove lumps.

4. Divide the batter into four bowls and add orange, green, red/pink, and purple food coloring.

5. Cook the crepes:
Heat a non-stick pan over low-medium heat. Pour a thin layer of batter and spread it evenly. Cook until the surface is set. No need to flip. Repeat with all colors.

6. Fill and roll:
Place one crepe on a flat surface. Add a generous strip of black sticky rice filling and sweet white coconut in the center. Fold the sides inward and roll tightly, just like the photo.

7. Serve:
Arrange the orange, green, red/pink, and purple rolls on a banana-leaf-lined plate. For a beautiful presentation, cut one or two rolls in half to show the black sticky rice and white coconut filling inside.

04/10/2026

Pandan Leaf-Shaped Nastar

Ingredients

For the dough:

* 250 g all-purpose flour
* 150 g butter
* 50 g powdered sugar
* 2 egg yolks
* 30 g cornstarch
* 1 tablespoon pandan paste
* 1/2 teaspoon vanilla powder
* 1/4 teaspoon salt

For the pineapple filling:

* 500 g grated pineapple
* 100 g granulated sugar
* 1 cinnamon stick
* 2 cloves
* 1/4 teaspoon salt

For the egg wash:

* 2 egg yolks
* 1 teaspoon cooking oil
* 1 teaspoon condensed milk

Instructions

1. Make the pineapple filling:
Cook the grated pineapple, sugar, cinnamon, cloves, and salt over medium heat. Stir continuously until the mixture becomes thick, dry, and easy to shape. Let it cool completely.

2. Make the dough:
Beat the butter and powdered sugar briefly until smooth. Add the egg yolks and mix well.

3. Add pandan paste and vanilla powder. Mix until evenly combined.

4. Add the flour, cornstarch, and salt gradually. Mix until a soft dough forms. Do not overmix.

5. Shape the nastar:
Take a small portion of dough and flatten it. Place a small amount of pineapple filling in the center, then close and shape it into a small leaf.

6. Use a small knife or toothpick to make gentle leaf veins on the surface, creating a realistic pandan-leaf shape.

7. Arrange the nastar on a baking tray lined with baking paper.

8. Bake:
Bake at 150–160°C (300–320°F) for about 20–25 minutes, or until the cookies are lightly golden.

9. Remove from the oven and let them cool slightly.

10. Apply the egg wash:
Mix the egg yolks, cooking oil, and condensed milk. Brush a thin layer over the nastar.

11. Bake again for about 5–10 minutes until the surface is shiny and golden.

12. Cool completely before storing in an airtight container.

30/09/2026

potato fritters

27/09/2026

Pandan Bugis Cake with Coconut Filling

Yield: 12–15 cakes
Cooking method: Steaming

Ingredients

For the Pandan Dough

* 250 g glutinous rice flour
* 50 g rice flour
* 200 ml coconut milk
* 50 ml pandan juice
* 1/4 tsp salt
* 1 tbsp sugar
* 1 tbsp cooking oil

For the Dark Coconut Filling

* 200 g freshly grated coconut
* 120 g palm sugar, finely chopped
* 50 ml water
* 2 pandan leaves, knotted
* 1/4 tsp salt

For Wrapping

* Banana leaves, cut into squares
* A little cooking oil

Instructions

1. Make the coconut filling
Combine palm sugar, water, pandan leaves, and salt in a pan. Cook until the palm sugar melts. Add the grated coconut and stir over medium-low heat until the mixture becomes thick, moist, and deep caramel-brown. Remove the pandan leaves and let the filling cool.

2. Make the pandan dough
Mix glutinous rice flour, rice flour, salt, and sugar. Gradually add the coconut milk and pandan juice while kneading until a smooth, soft dough forms. Add the cooking oil and knead until the dough is smooth and pliable.

3. Fill the cakes
Take a small portion of dough and flatten it into a circle. Place about 1 tablespoon of the dark coconut filling in the center. Carefully fold the dough around the filling and seal it completely. Shape it into a smooth ball or slightly flattened oval.

4. Wrap in banana leaves
Brush the inside of each banana-leaf square with a little oil. Place the filled cake in the center and fold the banana leaf into a neat parcel or pyramid shape. Secure the folds gently.

5. Steam
Arrange the wrapped cakes in a steamer. Steam over medium heat for about 20–25 minutes, until the dough is cooked through and glossy. Let them cool slightly before serving.

Dapur Desri Rahmi

12/10/2026

11/10/2026

09/10/2026

08/10/2026

07/10/2026

06/10/2026

05/10/2026

04/10/2026

30/09/2026

27/09/2026

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