Reimagined Favorites: Ardika’s Dessert Creations

Always wanting to come up with dishes that are out of the left field, Ardika D. Tjandra accepted FoodieS challenge to re-imagine and recreate some of the most beloved Indonesian dessert.

Always wanting to come up with dishes that are out of the left field, Ardika D. Tjandra accepted FoodieS challenge to re-imagine and recreate some of the most beloved Indonesian dessert.

IT’S NOT HARD to dare Ardika to create amazing dishes; he does it to himself every time. “Out of the the box” is the phrase he choose to describe himself, which seems to be less of a proclaim but more of self-directed prep talk.

So when challenged to recreate Indonesian-themed dish, Ardika shifted to a higher gear in no time. The results are jaw-dropping, eye-opening re-imagination of traditional tasty dessert.

“I definitely use a lot of Indonesian ingredients in my creations, but these are one of those rare moments that I actually work on specifically Indonesian dishes: working on established Indonesian dessert,” Ardika told me about his approach to the challenge.

The results are two dishes; the first of which is a take on the ubiquitous klepon. Traditionally, the bouncy green globes are boiled rice flour-based cake infused with suji or pandan leaf extract, stuffed with gula jawa (palm sugar), and rolled in grated coconut.

It’s literally an explosive cake: as soon you sink your teeth in, the liquified sugar burst out for your sweet pleasure.

“Everyone loves klepon; we eat them all the time. I wanted to make it so it has better shape, but definitely different,” explained Sydney’s Le Cordon Bleu College of Culinary Arts graduate.

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His klepon are salted caramel in white chocolate round shell, rolled in freshly grated and toasted coconut. Elevated klepon that does not go out in a burst but with a delightful crack.

Likewise, his rendition of es pallu butung is delectably layered with surprises. The sweet pandan and coconut flavoured congee and banana was turned into a visual and gustatory delicacy.

“It’s banana mouse with pandan glaze, raspberry and mung bean crumble. I use raspberry to balance the sweet banana with sour notes.

“The original pallu butung uses hun kwe flour, mung bean flour. In my dish, I mix  steamed crushed mung beans with sugar, butter and flour to make a crumble,” he said.

These kind of creations are what the young chef wanted to be able to put out more to the Indonesian public.

“Plated dessert which combines Indonesian flavors and seasonal fresh fruit,” said Ardika, who loves piling his plate of rice with as many side dishes as possible.

It’s not actually specific, but it suit his freestyling approach.

Ardika is working to his way to establish his own brand of casualdessert. He has begun by doing pop up dessert bar Oui Dessert  since 2015.

Through the pop up, he offers three to five courses of innovative, modern and tasty dessert in independent coffee shops, restaurants and venues across Jakarta.

“Sometime I collaborate with my friends. They would do the savory and I’ll do the dessert,” he said.

“The dessert scene here is growing. I’ve been receiving  positive feedback. Hopefully I can take Indonesian dessert and ingredients to the next level.”

“I definitely use a lot of Indonesian ingredients in my creations, but these are one of those rare moments that I actually work on specifically Indonesian dishes: working on established Indonesian dessert”

Klepon Explosion
Serves: 4

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INGREDIENTS:
300 g                 Cream
400 g                 Sugar
200 g                 Glucose
75 g                   Butter
9 g                     Sea Salt
Coconut flakes

STEPS

  • Make salted caramel by heating up cream and glucose, adding butter and sea salt
  • Pipe in the salted caramel into white chocolate truffle shells. Cover with the tempered chocolate.
  • Roll on the toasted coconut flakes. Keep it in fridge and thaw for 15 minutes before serving.

Pallu Butung
Serves: 4

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INGREDIENTS:

Banana Mousse:
200 g                 Banana Puree
12 g                   Gelatine Sheets
370 g                 White Chocolate
50 g                   Butter
680 g                 Cream
Pandan & Suji Glaze:
350 g                 Water
600 g                 Sugar
350 g                 Condensed Milk
650 g                 White Chocolate
Pandan & Suji extract or powder

Kacang Ijo Streusel:
100 g                 Kacang Ijo (mung bean)
soaked, peeled, steamed, dried
100 g                 Butter
100 g                 Sugar
100 g                 Flour

Raspberry Gel:
600 g                 Raspberry Puree
36 g                   Sugar Syrup (1:1 ratio sugar& water)
3 g                     Xantham Gum
Fresh banana
Fresh  raspberry

STEPS

  • To make mousse: heat Banana puree to boil, take off heat, add soaked gelatin and pour to the white chocolate. Add butter, mixed well. Cool down to 30’C. Carefully fold with whipped cream. Freeze until rock solid
  • To make the glaze: Mix and boil water and sugar, add condensed milk and gelatin, add white chocolate and pandan extract. Blend. Let cool.
  • To make streusel: Mix all ingredients, chill for 1 hour, bake for 15 minutes until golden brown.
  • To make gel: blend all ingredients.
  • To serve: Spread raspberry gel on plate. Add streusels. Glaze the frozen banana mousse ala minute, put on top of the streusels. Add more gel and fresh raspberry and banana.

Written by Andre Arditya Photographs by Dennie Ramon August 26, 2016.

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