Black Rice Cookies
Ramadhan is tiptoeing to the second day today. Before we know, Ied Mubarak will be in front of us already, as close as our own nose, for sure. Cookies, cookies, cookies. Lebaran without cookies is just as impossible as cheesecake without the cheese. I’m not talking about unnecessary tradition that sometimes drives us crazy every year, but a jar of nice humble Lebaran cookies is just perfect to nibble while hanging out with the whole family after Ied prayer, you know, before all the guests arrive and the hectic begins. Or in the afternoon when you come back from the relatives’ house, tired –yet relieved it’s gotten over with, looking for something comforting. Something sweet and simple. And pretty.
Well, just the other day I had this urge to play with dough and piping bag, which I’m sure was one thing in common you and I always have. There were a half bag of black glutinous rice flour in my cupboard, a half bag of sago flour, and I was on my way to the melt-in-your-mouth, sweet, simple, comforting cookies that boast its exotic black color with such pride. “Yes, I’m black. And I’m proud of it.” You should be, ‘coz you’re dazzlingly gorgeous!
Ketan Hitam Cookies
(adapted from NCC’s Sagu Keju )
150 gr sago flour
200 gr black glutinous rice flour
100 gr margarine
50 gr butter
150 gr powdered sugar
1 egg yolk
65 ml thick coconut milk
How-to:
- Preheat the oven at 140 degree celcius. Lightly butter your cookie sheet.
- Beat margarine and butter until soft and fluffy. Beat in sugar, beat well. Beat in egg yolk, beat well.
- Mix together sago and black glutinous rice flour. Fold in this flour mixture to the butter dough, blend well.
- Add the coconut milk, blend well.
- With a piping bag and a big star tip, pipe the dough onto buttered cookie sheet. Garnish with walnut or almond, or whatever to your fancy. After all, it’s your cookies.
- Bake for about 25 minutes. Let them cool on the cookie sheet on the rack.
Note:
- The sago flour gives melt-in-your-mouth effect in cookies. If you don’t have sago flour, tapioca or arrowroot flour will do the same effect.
- Do not take them out of the cookie sheet right away, they easily crumble when hot, just like we do when our head is on fire. Let it cool, and the cookie will firm up. Afterward, you can safely transfer them into a nice jar, ready for Lebaran.
Happy piping!
Comment by vania — September 2, 2008 @ 8:45 pm
Slamat menjalankan ibadah puasa Mbak Ri.
Itu cookies keliatan yummy, pengen coba (nyicip maksudnya, bukan bikin sendiri… maunya dibikinin). Eh Mbak, biar kate di sini byk green cardamom, tapi …ssst *bisik2* gak ada tepung ketan. Jadi aku bawa bbrp bungkus tepung ketan putih, tapioka jg, tapi lupa bawa tepung sagu
Kesian yak.
Comment by marlin — September 3, 2008 @ 5:14 am
tfs, mau dicoba ah, krn masih punya tepung ketan hitam.
Comment by jeane — September 3, 2008 @ 10:15 am
akhirnya nemu resep yg pake ketan item selain bolu,krn serumah ga cocok lidahnya ketan item dibikin bolu ktnya aneh!nyontek ya mba resep cookiesnya sapa tau pd doyan!met puasa mba!
Comment by ellen takdir — September 3, 2008 @ 12:15 pm
selamat menunaikan ibadah puasa ya mbak….sekalian izin minta resepnya.thx
Comment by ovie — September 3, 2008 @ 2:23 pm
mbak Riana, blognya boleh aku link di blognya aku ga?blognya mbak Riana tempat ovie blajar bikin kue nih…thanks looohhhh
Comment by ira — September 3, 2008 @ 4:15 pm
Aih, tepung ketan item bisa dibuat cookies? Makasih Riana, cocok banget punya stok tepung ketan item. Tapi nggak ada tepung sagu nih (maksudnya sagu tani kan?). Bisa diganti apa ya, tepung kanji? Atau tepung ketan putih?
Comment by ira — September 3, 2008 @ 4:17 pm
Halah gak teliti baca comments yang lain. Maaf ya Riana, just ignore my previous this question. Selamat berpuasa
Comment by vivi — September 8, 2008 @ 1:24 pm
mba riana, kmr ak bkn nih, sesuai resepnya (tepung ktn nya jg ak ayak dl), tp knp hsl akhirnya seperti kukis pasir ya, warnanya jg jd abu2 (mirip warna abu gosok hiks hika)ga sperti pnya mba, kalo rasa sih enak, tp gr2 ‘nge-pasirnya’ itu, misuaku ga mau hiks hiks.. alamat ak habisin sendiri deh
Comment by ayyashiyahya — September 20, 2008 @ 4:43 pm
thx yah , Mbak resepnyah. Nha sayah pan nyuba tuh resep. Tapi…kok mbleber, yah jadi ya hampir polos ajah gituh, lekuk2 spuitnyah cuman timbul dikit pokokenyah hampir polos, degh. aroma, sih sedep mantep bangets tapi bentuknyah tidak begituh indah. Trus pas udeh jadi kok warnanyah enggak kecoklatan kayak punyak mBak Riana, yah? jadi agak keunguan gituh. Kualitas tepun ketan hitamnyah beda kali, yah?
Nha pan inih resep diadaptasi dari sagu keju-nyah Bu Fat trus sekaliyan sayah mbikin sagu keju. Mumpung semalem habis belanja keju edam di makro. Gusti..lebih parah, mbleber habis. what’s wrong, yah? tak kecilin derajatnyah plus tak tambahin sagu tetep ajah mbleber meski tak separah yang awal. Ya udeh akhire blue baking, trus sisa adonan tak bungkus masuk kulkas. Entahlah mauh diapain…
thx for answering, rus kapan mauh membantai poto2 sayah?
Comment by ayyashiyahya — September 23, 2008 @ 7:32 pm
Mbak rianaaaaaaa….
berhasil! berhasil! (halagh)
sayah berhasil mbikin si ketan item inih ndak mbleber blas! alhamdulillahirabbil’alamin. senengnyah…
caranyah, ituh si wisman tak inepin di kulkas, si margarin jugah. ngocoknyah tetep enggak lama. Ya ampyun kagak nyangka berhasil mbesok insya allah dipoto, muhun diliyat di blog sayah, yah, Mbak.
ada yang pesen tuh 8 toples semprit ketan item padahal yang kukasih contoh yang gagal ituh xixixi..gagal ajah dipesen gimanah berhasil dari awal, yah.O..kalo ungu bagus, yah. alhamdulillah lagih hehehe
bener kata sayah , mbak…kalo pertama-tama tuh sayah ‘mesti’ gagal duluh. selanjutnyah tokcer, deh.
makasih, yah, mbak.
Selameeet….
Comment by ayyashiyahya — September 24, 2008 @ 8:40 am
mbak riana….! *kok jadi demen tereak-tereak, yah*
nha pagi inih nyubain lagih sagu keju. alhamdulillah sukses tanpa mbleber! nha ada yang pesen 6 toples padahal contohnyah yang mbleber kemarin. aneh, yah, Mbak? apakah mbleber membawa rezeki gituh? xixixix….belom sempet moto, mbak soale nguplek terus di dapur. Thx, yah,Mbak. ol cuman pengen laporan sajah, neh saking senengnyah
Comment by widi — October 8, 2008 @ 11:53 am
Mbak Ri…
Taqabbalallahu minna wa minkum mbak Ri
Kangeunnnn euyyy…baru sempet maen kesini lagi hiks..secara dah g bisa o/l lg, cuma bisa ngimel doang niyy mbak Ri huhuhu…
mbakyu, aku ajarin FC dung mbak…msh blentang-blentong niy mbak…apalagi waktu Eid Mubarak smua makanan dicampur2…
ok deh mbak..salam buat smua ya…miss u soo muchh…
Comment by siyu — December 12, 2008 @ 9:11 am
Mbak Riana, thanks for sharing the recipe ya..
Suamiku sukaaa..
Comment by karen — January 9, 2009 @ 9:51 pm
may i know where in jakarta get i buy black glutinous rice flour so that i can ask my friend to help me but some.
thanks
Comment by Me — June 1, 2009 @ 12:21 pm
mbak, ak pgn nyoba chiffon ketan itemnya mbak ruri nih.. mbak tau ga merk ketan item yg byasa dpake bwt cake n cookies gni? merbabu bkn sih mbak?
oia, trus step pembuatan chiffon yg kocok campuran putih telur dengan mixer kecepatan tinggi sampai kental itu mxudnya smpe soft peak ato smpe hard peak c mbak?
thx bgt yah mbak ud sabar mw jawaban smw pertanyaan ak.. hehe..