Category Archives: Indonesian

JACKPOT’s baking experiments…

Hello dear readers!

Hope you had a wonderful weekend!

I know it’s been a bit slow on the posting front but I’ve been having a not so lucky month this April and been busy with lots of training for basketball as well. Hopefully I’ll be able to post a few new posts soon but bear with me in the meantime!

I made vegan Chocolate Pear and Almond Muffins a few weeks ago for Miss Shortee’s birthday and I forgot to post the recipe but because the muffins didn’t turn out as what I really wanted I won’t be posting the recipe this time around and will just show you the photos from this baking experiment until I perfect the recipe further. To be honest, I moulded this recipe on the fact that I bought some lovely pears from the supermarket and really wanted to bake with them. Also, I had some whole raw blanched almonds in my pantry so figured that this might go well with the chocolate and the pear in the muffins and so voila chocolate pear and almond muffins resulted ;P

I definitely need to work on the presentation of these muffins as I think i overfilled the cupcake liners and some of the batter spilled a bit over the sides of some of the muffins due to me greedily wanting to fit all the batter into just 12 muffins when really it could have made quite a few more muffins but taste wise the muffins were soft with a nice little crunch from the almonds. I would also probably cook the pears down to make them softer next time around as I thought they were still quite hard after baking them in the oven.


Dry Ingredients

Wet Ingredients

Muffin mixture

Muffin Mixture 1

Muffin Mixture 2

Muffin Liners

Out of the Oven


Muffins 2

Muffin Close Up

Muffin Close Up 2

And I thought I’d post a picture of another baking experiment where I made my version of “Bolu Kukus” aka Indonesian steamed sponge cakes using pandan and strawberry pastes to make those lovely bright colours in the sponge. I was really happy with this as the sponge cakes “bloomed” as my mum would say. A lot of the time after baking these sponge cakes, my sponge cakes didn’t bloom and I was really starting to think that I was no good at baking these sponge cakes anymore but luckily this time around something must have worked out. Can’t wait to make these again! =)


Bolu Kukus

Stay tuned for my upcoming restaurants posts on Graze at Pyrmont and Lox Stock & Barrel at Bondi Beach…

Until next time




Filed under Asian, Cake, Indonesian, Muffins, Recipes, Vegan, Western

JACKPOT makes: Asian Style Pandan Waffles

Hello all!

Happy Friday! Time to embrace the weekend and get some well needed R & R after a long working week..I know I definitely need it!

I thought I would share with you all another creation made in the JACKPOT Kitchen. Lately I have been making a lot of Asian type desserts inspired by my childhood and food I used to eat that my mum used to cook and bake for me as a kid. I share with my mum my trials and tribulations in the kitchen and often she will give me advice on what I have done wrong, what I can do better and ways I can improve it. It’s like having an open recipe book where I can consult on different areas of a recipe and see what else I can do. Thanks mum!

The idea came about due to several reasons:

1. I got an awesome Pancake Waffle Pan from the lovely Ms S for my birthday and had been wanting to test it out ever since I received it…thank you again Ms S! It is definitely the coolest pan I own! Also, I got an awesome Kitchen Aid as well for my birthday so any excuse to use my mixer to mix up those egg whites ;P

2. I love all things Pandan – if you don’t know this already…see previous posts ;P

3. It was an excuse to make and thus eat waffles!

Pancake Waffle Pan

My Pancake Waffle Pan – I love how you can make 7 pancakes or waffles with this pan and the ease of flipping the pancakes with the use of chopsticks. I had a lot of fun experimenting with this recipe. I also loved the fact that you can see all the lines so that the pancake resembles a waffle – the best of both worlds!

Pandan Waffles

Adapted from Cuisine Paradise (


  • 1 cup of white spelt flour
  • 2-3 tbs of sugar (sweetener) – depending on your taste buds you can add more or less
  • 1.5 tsps of tapioca flour (arrowroot) – you can use corn flour if you don’t have this in your pantry
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • a pinch of salt
  • 1 egg – white and yolk separated
  • 100ml of low-fat coconut milk (about 1/4 of a cup) – you can sub soy milk or normal milk if you want
  • 80ml of water (less than 1/4 of a cup)
  • 1/2-1 tsp of Pandan Paste
  • 2 tablespoons of coconut oil


  1. Whisk together the coconut milk, pandan paste, water, coconut oil and egg yolk in a small bowl until well combined.
  2. Sift the spelt flour, sugar, salt, baking powder, baking soda and tapioca flour into a large mixing bowl and combine together.
  3. Stir in the wet ingredients into the dry ingredients bowl until the batter is just combined (do not over mix the batter).
  4. Whisk the egg whites with a pinch of cream of tartar using an electric mixer until stiff peaks are formed. This is usually mixed for around 5 minutes until the egg whites turn a glossy white colour and that once you turn your bowl upside down, the mixed egg whites do not fall out of the bowl.
  5. Fold the mixed whites into the batter until it is just incorporated.
  6. Pour the batter into a pancake pen (bottle) so that the batter is easily squeezed out of the bottle. If you don’t have one, you can just spoon your mixture into the molds.
  7. Heat your waffle pan up and lightly grease it so that the waffles do not stick.
  8. Add a small amount of batter onto the molds (it will spread across the mold) and cook until there are bubbles formed on the top. This will usually be about a few minutes depending on the heat. Flip the waffle using chopsticks and let it brown a bit on the other side before removing.
  9. Repeat with the remaining batter until your batter is finished.
  10. Enjoy as is or accompanied with maple syrup, raw honey, jam or chocolate.
  11. Try not to eat them all at once as tempting as they may be!

Flour mixture

Flour Mixture 2

Wet Ingredients


Egg Whites

Egg Whites 1

Egg Whites 3

Stiff Peaks

Mixing Egg Whites into Batter

Making Waffles


* Not bad for my 1st one though a little deformed on the side – still tasted good regardless of this ;P

Waffle 2

* 2nd attempt – much better! look at the lovely golden markings on it ;P

Pandan Waffles

Pandan Waffles 3

Pandan Waffles 2

I was happy with the look of my pancakes as there was a lovely golden brown mark from the waffle molds which contrasted with the bright green of the pandan paste used in the mixture. The only thing I might need to adjust for next time is to add a bit more sweetener. I might try to use raw organic honey or agave nectar or even a bit of pure maple syrup to see what the taste is like. I can’t wait to use my pancake waffle pan again to make vegan buttermilk pancake waffles, matcha pancake waffles and much much more!

“You should eat a waffle! You can’t be sad if you eat a waffle!” 

Lauren Myracle

Enjoy the weekend everyone!




Leave a comment

Filed under Asian, Breakfast, Dessert, Indonesian, Pancakes, Pandan, Recipes, Snacks, Waffles

JACKPOT’s Purple Sweet Potato Madness

Hello dear readers!

Hope the week has been going well for all of you! Close to Friday already…meaning the weekend is just around the corner!

Last weekend I was in Bankstown and spotted some lovely looking purple sweet potato and I knew immediately that I would have to buy some. I used to love eating sweet potato cut into pieces and steamed for my lunch that I thought I would now try and create various food creations using purple sweet potato as the main ingredient (and mostly because I have probably been watching too much US Masterchef and have been really addicted to the challenges of the mystery box and creating all these dishes using items provided to you.)

So thus began my adventures of creating multiple dishes utilising the sweet potato flavour. I began by cutting the skin off the sweet potato yielding only the lovely purple skin and flesh of the sweet potato and then cutting them into chunky pieces to be steamed in my steamer for around 40-45 minutes. After the sweet potato has been steamed, I used a fork and mashed up the sweet potato until it is relatively smooth (don’t worry if it’s still chunky with some pieces in it).

The question though was what was I going to create with my sweet potato now that it had been steamed and mashed up.

I decided to go with 3 dishes:

1. Sweet Potato Chips (oven baked for 45 minutes with salt and pepper and a drizzle of olive oil)

2. Klepon (Indonesian dessert using glutinous rice flour and palm sugar then coated in freshly grated coconut) – I changed this around and just used the glutinous rice flour, the sweet potato and a filling of coconut sugar (I also made ones without any sugar inside of it so you could really taste the sweet potato itself)

3. Purple Sweet Potato Mantou (A Chinese style bun utilising yeast and flour) – I used white spelt flour combined with the purple sweet potato


Sweet Potato Chips


  • Purple Sweet Potato peeled and sliced very thinly (you can use as much sweet potato as you want depending on how many batches you are going to make)
  • Salt & Pepper
  • Olive Oil


  1. Preheat your oven to 180 degrees Celsius.
  2. Peel your sweet potato until all the outer skin has been peeled off.
  3. Slice your sweet potato into very thin rounds so that they can crisp up in the oven
  4. Lay each slice on a baking tray lined with baking paper ensuring to leave a space in between each chip
  5. Season with salt and pepper and a drizzle of olive oil
  6. Bake in the oven for around 40 minutes ensuring that you continually turn the chips over so that it is evenly baked on both sides.
  7. Once you have taken the chips out of the oven, cool them on a wire rack and then store in an air tight container.
  8. Makes a good snack that you can take to work or garnish on your salad.

My sweet potato chips needed to be baked longer as I divided my batch into a second tray on the bottom of the oven which meant that my sweet potato chips were not cooked evenly and the bottom tray was not as crispy as the top. Next time I may bake it for longer but on a  lower temperature and keep switching the trays from top to bottom so that they cook evenly between each tray. I like the fact that it is a simple snack that you can make to bring to work or to have at home when you are feeling peckish and want something healthy and light.

Sweet Potato Chips

Sweet Potato Chips 1

Sweet Potato Klepon & Sweet Potato Glutinous Rice Balls


  • Purple Sweet Potato steamed and mashed (around 400g)
  • 1 cup of glutinous rice flour (may need to add more to get the right consistency
  • 1 tablespoon of tapioca flour
  • 1/2 cup of water
  • Coconut Sugar for the filling (if making Klepon – can be substituted with Palm Sugar which is the original ingredient for the filling)
  • Grated Coconut (optional)


  1. Combine your steamed mashed sweet potato with the glutinous rice flour, tapioca flour and water until it forms a dough that does not stick to your hand. If it is too sticky, add more glutinous rice flour but if it is too dry, add more water until you get the right consistency.
  2. If you are making Klepon, you will need to grab a bit of the dough and flatten it into a circular disc and then add in the sugar in the middle then seal it and roll it into a ball with the palm of your hands. Repeat until the dough is finished.
  3. If you are making just normal glutinous rice balls with your sweet potato mixture, grab a pinch of the dough and roll them into small balls. You can make your glutinous rice balls whatever size you like. I usually make an array of different sizes.
  4. Boil some water in a pot. Wait until it is boiling then drop in your glutinous rice balls into the boiling water. Once they float to the top, they are ready to be scooped out and put into a soup (such as a ginger soup – see my previous post on glutinous rice balls with sweetened ginger soup) or eaten as is if you are making klepon.
  5. For the Klepon, once the glutinous rice balls have floated to the top, you retrieve them out of the water and immediately roll them in freshly grated coconut. As I didn’t have any on hand, I skipped this step and just ate it as is.

I really enjoyed my version of Klepon and my sweet potato glutinous rice balls. They were a lot more dense due to the sweet potato but it tasted very healthy and nutritious. I loved the purple hue once you bit into the glutinous rice ball. The coconut sugar in the Klepon gave it a nice liquidy brown filling once you bit into it and contrasted the bright purple colour of the sweet potato glutinous rice ball. Also, I didn’t miss the freshly grated coconut on the klepon and even prefer it without the coconut.

Jackpot NOTE: You can freeze the glutinous rice balls and put them into the freezer to eat later on as all you will need to do is boil them again in water.

Mashed Sweet Potato

Sweet Potato Mixture

Making Klepon

Sweet Potato Glutinous Rice Ball


Klepon inside

Purple Sweet Potato Mantou


  • Purple sweet potato steamed and mashed (about 1 cup)
  • 1 Cup of white spelt flour
  • 1/2 tsp of yeast
  • 1/2 tsp of baking powder
  • 2-3 tablespoons of sugar
  • 40ml of water
  • 1 tbsp of coconut oil


  1. Whisk the yeast and water together in a small bowl and set aside.
  2. Combine the flour, baking powder and sugar until incorporated together
  3. Mix in the yeast mixture into the flour mixture and mix together until it becomes a dough. Knead the dough with your hands or with a mixer for 5-10 minutes.
  4. Add in the coconut oil into the dough and keep kneading until the dough does not stick to your hands.
  5. Place your dough into a lightly oiled bowl and cover with cling wrap. Let it rest for about 20-3o minutes.
  6. The dough should have risen a bit whilst rested.
  7. Take out the dough from your bowl and punch it to get the air out and knead it further for a few minutes.
  8. Roll out your dough with a rolling-pin on a wooden board lightly dusted with flour into a rectangle shape.
  9. Roll up the dough so that it forms a long cylinder.
  10. Cut the cylinders into equal portions to make little rectangles of mantous
  11. Place the mantous in a lined steamed lined with baking paper and let it rest for another 5-10 minutes before steaming.
  12. Steam the mantous for 10 minutes.
  13. Enjoy whilst it is steaming hot still.
  14. You can store these in the fridge or freezer if you want to eat them later. You just need to reheat them in your steamer or in the microwave with a cup of water.

I was really happy with the way my mantous came out. The inside was not dry at all like some steamed mantous can be and it was quite moist due to the use of the steamed sweet potato. I used a bit more sweet potato and hence my dough did not rise as much and so I ended up with really small mantous.  Next time I will try this recipe again and try to use more flour if I use more sweet potato so that it is more balanced. I will also try it without as much sweet potato to see the difference. Whilst my mantou do not look as visually appealing as other mantous, the flavours were all there and the texture was spot on so I will need to work on the presentation of my mantous for next time.

Mashed Sweet Potato

Yeast Mixture

Flour Mixture

Flour Mixture with Yeast Mixture

Sweet Potato Mixture with Flour

Sweet Potato Dough

Sweet Potato Dough2

Sweet Potato Dough 3

Dough Rolled Out

Cut Dough


Mantous 2

Mantous close up

I think I’m definitely sweet potato’ed out! Time to move onto my next mystery ingredient…I wonder what that might be…

“Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.”

Julia Child

Stay tuned!





Leave a comment

Filed under Asian, Dessert, Health Food, Healthy, Indonesian, Recipes, Snacks, Vegetarian, Western

JACKPOT eats: Pandan Glutinous Rice Balls in Sweetened Ginger Soup

Hello Readers!

I was feeling very sick yesterday with the flu, so I thought I would make ginger soup to soothe my sore throat. But who am I kidding, I really just wanted to have some ginger soup as an excuse to make glutinous rice balls and eat dessert of course at the same time ;P

I remember when I was really young, my sister and I used to watch my mum in awe making Onde Onde for us. Onde is basically small glutinous rice balls cooked in boiling water then added to a sweet ginger soup. I used to love watching mum roll the onde onde by hand and watch her add different colours to the glutinous rice dough. She would often make a pandan version and mix these with plain white or pink colouring so when the glutinous balls cooked they were very colourful contrasting the ginger soup. Sometimes she would even let me roll a few of the glutinous balls but I could never roll it as quick and as neat as hers.

There isn’t really a recipe I followed. I more just made up the mixture as I went. It’s basically glutinous rice flour (I use the Thai brand one) and water. The glutinous rice flour mix must be doughy when mixed with the water so that when you touch the dough it does not stick to your hands. If the dough is too sticky you will need to add more flour. After you have made your dough you can then add in your colouring. I only used pandan paste to make my glutinous rice balls green but feel free to use any kind of colouring to make different coloured balls. I have also tried pumpkin before and that tasted quite nice. You could even try taro or sweet potato. I’m yet to try these flavours but will like to try these in the future. The ginger soup is basically cut up ginger with sugar and water. I like my ginger soup very gingery so I added more ginger. But its whatever you prefer.  If you don’t really like too much ginger in your soup, you can cut back on the ginger and only put in a few cut up pieces or add more sugar if you like a sweeter soup.

So here are some photos from yesterdays attempt at cooking onde onde. I hope mum isn’t reading this because I’m sure she will say those aren’t the right size but that’s ok it still tasted good mum ;P

My pandan glutinous rice ball dough

Rolling the dough into tiny balls

Boiling the glutinous rice balls in boiling water. They will drop to the bottom.

Once cooked, they will float to the top of the water. You can then retrieve them with a spoon.

Drop the glutinous balls into the ginger soup and eat immediately =)



“You know, food is such – it’s a hug for people.
Rachael  Ray

Leave a comment

Filed under Asian, Dessert, Indonesian, Recipes, Snacks