Making bika ambon really requires patience, honestly I am very impressed with bika ambon sellers, where the dough has to be left for hours first, cooked at the right temperature and method, a small mistake and the bika ambon will not have a nest. With limited tools and experience, I tried making bika ambon without an oven. Surprisingly, the bika ambon baked perfectly, although not as perfectly as a professional's, but the taste was delicious in my opinion 😁 (self-praise)

Bika Ambon
Adapted from Yummy.idn recipe
By: @vinastarjogja

Ingredients A
4 egg yolks
1 whole egg
70 grams tapioca flour
100 grams granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla powder

Ingredients B (Baking Powder)
2 tablespoons wheat flour
2 tablespoons granulated sugar
2 teaspoons instant yeast
50 ml warm (not hot) water

Ingredients C
250 ml coconut milk
2 kaffir lime leaves (torn)
1 stalk lemongrass (crushed)
1/4 teaspoon turmeric powder (a piece of turmeric, crushed) to add yellow color

Ingredients D
1/2 tablespoon melted butter/margarine

Hello everyone, this time I'm making a simple, easy, yet delicious snack with three main ingredients. This is quicker, tastier, and simpler than any French fries I've ever made.

Bubble Egg Sticks
2 large eggs (125 grams total without shell)
50 grams salted butter or margarine
150 grams cornstarch (corn starch)

Additional ingredients:
1/2 teaspoon salt (if using unsalted butter, add another 1/4 teaspoon).
You can also add flavoring powder (MSG or bouillon powder).

Looking for a type of cake that's been around for hundreds of years in Indonesia? Well, I found this. Check out Wikipedia and it turns out this recipe originates from India, guys. It's called "Appam," just like in Indonesia. Ki Ageng Gibrig brought it to Indonesia hundreds of years ago. You can Google for more details 😍👍

Learn from the experts who make this kind of cake on the Dapur Ijo Channel, Chalistaa Kitchen Channel, Dapur Nana's Channel, and many others.
This recipe is usually made with coconut milk, but this time I substituted milk for the coconut milk, and it still tasted delicious.

Apem Susu

500 grams milk
100 grams sugar (add more if you like it sweet)
1/4 teaspoon salt
1 medium egg
40 grams wheat flour
200 grams rice flour
1 teaspoon instant yeast

Hello everyone, this time I'm making bananas and flour 😍

My favorite food from my boarding days 😄

*Enjoy watching. Please enable subtitles for clearer video text 😍👍

Banana Molen Recipe #indonesianstreetfood
The skin uses a crispy mini molen recipe from THV The Hasan Video channel
recook: Vinastar Channel

250 grams all-purpose flour (25 convex tablespoons)
20 grams cornstarch (+-1 munjung tablespoon)
50 grams powdered sugar (+-3 convex tablespoons)
50 grams salted butter (+-3 tablespoons)
100 grams cold water
1/2 teaspoon salt
1/2 teaspoon vanilla powder

8-10 ripe, sweet Kepok bananas

(The spoon measurement is above the usual tablespoon measurement for eating, okay ❤️)
NOTE: Once the bananas are wrapped in the skin, get some seeds and fry them immediately for a crispier result, rather than finishing them all first and then frying them. (It tastes like that 😊)

It took me 3 tries with the same recipe to get the desired crust, similar to the ones from the street vendors 😀 (it's just similar, not as perfect as the street vendors, haha)

*I made the first half of the recipe, it was really crispy, but the bananas weren't ripe enough to be sour, and the shape was still messy.

*I made the second one using ripe yellow Ambon bananas, but the skin had spots and the bananas leaked easily, becoming caramelized. If you have to use this type of banana, fry it over medium heat and fry it faster. The skin is only crispy when warm, but the taste is really delicious (the best in my opinion because the bananas are sweet and soft). It's perfect for frying immediately.

*I made the third one using ripe Kepok bananas, but it didn't stay crispy because the skin was only wrapped once, so the skin immediately touched the banana when it cooled down, but it became tough. 😄 I intended to make it delicious because the thin skin ended up being tough.

*I made it again using Kepok bananas and wrapped them 2-3 times, and that's it. according to my wishes, similar to the ones my brother has, the outside is still crispy and the inside is soft, but why does the oil foam even though it doesn't use eggs?🤔

This time, I made my favorite orange jelly candy with 3 ingredients, no gelatin. The ingredients are easy. While oranges are cheap, they can be used to fill Eid jars. 👍😍

200 ml orange juice (choose a sour orange)
200 ml sugar
7 grams agar-agar powder
*Powdered sugar or blended sugar for sprinkling (optional)

*If using sweet oranges, you can add citric acid to add a sour taste to the candy.
*If using oranges that are less intense in color, you can add yellow food coloring.
*BREAKING when rolling is usually due to not cooking long enough (not thick enough). Cook until lots of bubbles appear as seen in the video, or make a line with a spatula in the middle. If the bottom of the pan is visible, it means the sugar is starting to caramelize, and the agar-agar mixture will be flexible and sturdy when rolled.
*Shape thinly, 3-4 mm thick. If it's too thick, it will break easily. It's better to cut it into squares and dry it in the sun. 😍👍

Enjoy watching

Hello everyone, this time I'm making a layered one. The ingredients are simple, just a little patience is required. 😊 Please enable subtitles.

Layered Apple Pie
Dizzy Karipap Shape Inspiration
by @VinastarChannel

Filling Ingredients
400-450 grams apples
1 tablespoon butter
50-60 grams palm sugar/granulated sugar (+ or minus 4 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 level tablespoon cornstarch
1-2 tablespoons water

Dough 1
300 grams all-purpose flour (30 rounded tablespoons)
1 tablespoon sugar
1 teaspoon salt
110 ml water
75 ml vegetable oil

Dough 2
130 grams all-purpose flour (13 rounded tablespoons)
80 grams salted butter/margarine (6 and a half tablespoons)

Hello everyone, this time I made a layered bread without an oven that is crispy on the outside and soft on the inside, anyone can make it, it's really delicious, the fragrant buttery taste of milk and savory combined with the sweetness of chocolate sprinkles.

Thousand Layer Bread/Pastry Bread
Source: @彩虹小厨
Recooked: @Vinastar Channel

Dough 1
125 grams salted butter (10 tablespoons unbleached)
200 grams all-purpose flour (20 tablespoons regular convex)

Dough 2
250 grams all-purpose flour (25 tablespoons regular convex)
25 grams salted butter (2 tablespoons unbleached)
5 grams sugar (1 teaspoon full sugar)
2.5 grams yeast (almost 1 teaspoon)
140 grams/ml warm water (add a little at a time so the dough doesn't get too soft)
*Chocolate sprinkles or chocolate chips for the bread filling (according to your taste)

Here, I didn't change much about the original recipe and only made 1/2 of the original recipe. I couldn't handle kneading so much. 😁 And I added a little more butter to the dough (1) than the original recipe because it didn't mix well. I used the same brand of flour, and I also changed the filling for the chocolate sprinkles. The original recipe uses powdered sugar mixed with black sesame seeds (I don't know what they're called in Mandarin).

This is recommended to try, it's delicious and savory, and it's eaten by two people in two days😗. Oh yeah, on the second day, the bread isn't crispy anymore, but it becomes like soft, crumbly cookies. It's still delicious because it contains a lot of butter. You can reheat it and it tastes even better😍👍.

Brown Sugar Steamed Apem Cake, Simple Yet Delicious, Eggless, Spoon Measure
(recipe from Instagram user @wawawiati)

Ingredients A
75 grams rice flour (approximately 7.5 tablespoons)
40 grams all-purpose flour (approximately 4 tablespoons)
1/2 teaspoon instant yeast (fermipan, mauripan, etc.)

Ingredients B
160 ml coconut milk
80 grams brown sugar (I used Seko Ndeso coconut sugar 😁)
1/2 teaspoon vanilla powder (more fragrant with 1 pandan leaf)
1/4 teaspoon salt

Ingredients C
1/4 teaspoon baking powder

This recipe is highly recommended because it's simple, with no eggs, no mixer, and spoon measurements, so even beginners can make it. Furthermore, the results are incredibly soft and not too chocolatey. Use the best cocoa powder for a delicious chocolate flavor and aroma.

Wet Ingredients
7 tablespoons granulated sugar (approximately 100 grams)
9 tablespoons standard-size vegetable oil
21 tablespoons standard-size milk/water (125 ml)

Dry Ingredients
10 tablespoons wheat flour (100 grams)
2 tablespoons cocoa powder (12 grams)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Simple 4-Ingredient Milk Brownies: Here's How I Bake Them Without an Oven

Although the ingredients are simple, the taste is quite recommended 👍🤩

4-Ingredient Brownie Recipe
by: Vinastar Channel
Recipe Source: foodies of South Africa

70 grams all-purpose flour (7 tablespoons)
18 grams cocoa powder (+-3 tablespoons)
3/4 teaspoon baking powder + 1/8 teaspoon salt
200 grams sweetened condensed milk (5 sachets @ 40 grams)

Additional chocolate spread (to taste)

Egg sausage with edible skin.
Recipe source: Instagram @jerrymci7

Hello everyone, this time I'm making a super practical flour-based recipe that's ready in 10 minutes. No yeast, no oven, no kneading, and it takes a lot of time. Want to make it with your tea or coffee but don't want the hassle? This is perfect 👍

Quick Donuts. Quick Okinawan Donut
Recipe by @VinastarChannel
1 large egg (64 grams, weighed with shell)
80 grams sugar (5 tablespoons) to taste
15 ml water (1 tablespoon)
25 grams cooking oil (2 tablespoons)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla powder
200-225 grams of all-purpose flour (the dough will be a little sticky)

*Additional tip
If you want the cookies to crack like in this video, make the dough the right thickness. Don't bother cutting each cookie into pieces with a knife, as this will result in a messy, unnatural shape. If the dough is the right thickness, the cookies will crack naturally when fried. Make sure the baking soda you're using is good quality and the oil is hot enough for frying. For detailed instructions, please watch the video 👍😍.

Even without eggs, milk, or potatoes, a soft donut texture can be achieved by kneading the dough until smooth. Using medium-protein whole wheat flour simplifies the kneading process by hand and saves time.
Soft Eggless Donuts (donut measuring spoons)

Ingredients A

1 teaspoon instant yeast (3g)

2 tablespoons sugar (30g)

125 ml water (approximately 24 tablespoons)

8 tablespoons + 1 teaspoon (more accurate: use measuring spoons, as tablespoons vary in size)

250 grams medium-protein wheat flour (25 tablespoons)

Ingredients B

2 tablespoons butter (can be substituted with margarine) (35g)

1/4 teaspoon salt

Hello everyone, this time I'm making my favorite bread. Instead of buying it all the time, making it yourself is more satisfying and economical. 100% whole wheat flour, no white flour added.

Using the All-In-One method is more practical and faster.

Whole Wheat Bread with Sweetened Condensed Milk

115 grams sweetened condensed milk
185 grams milk
2 teaspoons yeast
355 grams whole wheat flour
30 grams butter (I used salted butter)
1/2 to 1 teaspoon salt

I substituted whole wheat flour for the chigiri condensed milk bread recipe and molded it into a loaf pan.

A simple chocolate cake recipe that doesn't use DCC but can be drizzled with chocolate 👍😊

Soft, eggless chocolate cake
*Dry ingredients
70 grams medium-protein flour (7 tablespoons)
2 sachets of chocolate drink
1/2 teaspoon baking soda
1/8 teaspoon salt

*Wet ingredients
120 ml water
2 tablespoons powdered milk
37 grams granulated sugar (2.5 tablespoons)
25 ml cooking oil/melted margarine/melted butter (2 tablespoons measuring/3 tablespoons regular)

+1/2 teaspoon vinegar (optional)

*Chocolate sauce ingredients
1 sachet of chocolate drink
1/2 to 1 tablespoon flour
1 sachet of sweetened condensed milk (if you don't like it sweet, you can omit it)
1/2 tablespoon butter can be substituted with margarine

Topping: chocolate sprinkles

First recipe
Puff pastry with a folded roll
By: Vinastar Channel
100 grams unsalted butter
1 1/2 teaspoons salt (if using margarine, reduce the salt amount)
500 grams bread flour (high protein)
200 grams water (weigh for accuracy)
250 grams margarine or butter specifically for puff pastry / Korsvet puff pastry (flake pastry). (also widely available online)

Recipe 2
Puff Pastry: Scottish Method
Source: Dapur Gembil
Rebaked: Vinastar Channel
250 grams of bread flour (high protein)
4-5 grams of salt (original recipe: 5 grams)
140 grams of water (original recipe: 150 grams)
20 grams of butter
125 grams of butter or margarine specifically for laminating puff pastry (this time I used Corsvet for Danish pastry, the texture is slightly softer than the Korsvet in the first recipe)

Recipe 3
Pain Au Chocolate (Chocolate Croissant) (This is a Danish pastry because it uses yeast, like Cromboloni)
250 grams of flour
50 grams of butter/margarine
110 grams of ice/cold water
30-35 grams of sugar
4-5 grams of salt (if using salted butter/margarine, just use 4 grams)
4-5 grams of instant yeast (if the temperature at home is warm enough, use 4 grams)
125 grams of Korsvet Danish pastry / butter sheet / extra dry butter (I used room temperature korsvet Danish pastry)
Chocolate chips to taste (the original recipe uses chocolate sticks)

Recipe 4
Bolen Pastry (the simplest pastry among the others because it doesn't require korsvet or yeast)
70 grams sugar
115 grams butter/margarine
160 grams water
1 teaspoon salt
360 grams medium or high protein flour

135 grams medium protein flour
115 grams butter/margarine

1 egg yolk
1/2 tablespoon milk

Very ripe banana (I used a king banana), chocolate, and cheese (to your taste)

Gluten-Free Cheese Potato Bread (Recipe Makes 9 Pieces)
220 grams potatoes
125 grams milk
60 grams coconut oil/cooking oil/butter
80 grams cheese
1 egg
3/4 - 1 tsp salt
150 grams potato starch (can be substituted with tapioca flour)

Enjoy this dessert after storing it in the refrigerator overnight; it tastes much better and is sweeter even without sugar, and the eggy aroma is gone. Alternatively, you can make it in the morning and store it in the refrigerator to serve as an iftar meal.

Hi everyone, this time I'm making a unique dish with a recipe I just learned. It's really fun to make. Perfect for passing the time during the PPKM lockdown 😊. This recipe isn't too sweet, so it's perfect with melted chocolate.

Crispy Layered Twisted Doughnut (I don't know the original name because it's in Mandarin 😊)

Inspired by @彩虹小厨
This recipe has been modified without eggs by @Vinastar Channel and only makes half the original recipe.

100 grams all-purpose flour (10 tablespoons convex)
40 grams vegetable oil

250 grams all-purpose flour (25 tablespoons convex)
30 grams sugar
1 teaspoon yeast
1 teaspoon baking powder
1/2 teaspoon salt
140 grams water (add in gradually to prevent sticking and create a soft and flexible dough)
10 grams vegetable oil

Also prepare oil for frying.

Good luck ❤️👍

Fudgy Brownies No Oven, No Steamer
10 minutes of cooking and they're done.
I was amazed when I tried these viral Filipino pan brownies; they're real brownies, not chewy chocolate dodol. Although they're easy and just stir, there's a trick to ensuring the batter blends properly and doesn't separate the flour and butter (even if that happens, the brownies will still turn out delicious, but the butter will drip while still hot. The solution is to simply pour in the melted butter and mold as usual).

It took me three tries, adjusting the heat and tweaking the recipe measurements, until the results were as expected. I'll share the tips and tricks I learned from this experiment in the video, guys. 👍

Recipe
100 grams butter
100 grams sugar (to taste)
100 grams dark/milk chocolate (I used milk chocolate)
40 grams unsweetened cocoa powder
2 large eggs
100 grams all-purpose flour

Chopped nuts (optional)
Melted chocolate or chocolate spread (optional)