Ingredients A:

• 2 Chicken char siu (Chinese-style barbecue chicken)
• 2 Sweet chicken sausage (Chinese-style sweet chicken sausage)

Ingredients B:

• 50 g Palmboom^® Cake Margarine
• 2 Eggs
• 3 tbsp FILMA^® Cooking Oil
• 2 cloves Garlic, finely chopped
• 1 tbsp Fish sauce
• 2 Spring onions
• 2 tbsp Tomato sauce
• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Stock powder

Instructions:

• Heat FILMA^® Cooking Oil in a pan over medium heat. Add the eggs and scramble them
• Add the fish sauce and cook until fragrant. Remove and set aside
• In the same pan, melt Palmboom^® Cake Margarine, then sauté the garlic until aromatic
• Add the sliced chicken char siu and sweet chicken sausage, then add the cooked white rice and stir well to break up any clumps
• Season with salt, pepper, and stock powder. Stir until evenly combined
• Add the tomato sauce and mix until the rice is evenly coated
• Finally, add the sliced spring onions, give everything a final stir, then end by removing from heat

Serving suggestions:

• Serve with pickled cucumber and sambal of your choice

The post Fried Rice a la Makassar with Palmboom Cake Margarine appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A

• 100 g Palmboom^® Cake Margarine
• 125 g Icing sugar
• 1 Whole egg

Ingredients B

• 225 g Medium-protein flour
• 10-15 g Sakura/cherry blossom flavour powder
• 30 g Milk powder

Instructions:

• Beat ingredients A until light and fluffy
• Add ingredients B, then mix until well combined
• Roll the dough out to a thickness of 5 mm or as thick as two stacked coins
• Cut the dough using a sakura cookie cutter
• Bake in the oven at 150°C for 20 minutes
• Bake again at 100°C for 30 minutes

The post Sakura Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Palm sugar caramel filing

Ingredients A

• 125 g Palm sugar
• 70 g Glucose syrup

Ingredients B

• 100 g Instant coconut milk
• 1 g Salt

Ingredients C

• 50 g Palmboom^® Cake Margarine

Instructions

• Heat ingredients B until the mixture reaches 80°C
• In a separate saucepan, cook ingredients A until the temperature reaches 118°C
• Gradually pour mixture B into mixture A while stirring continuously until smooth and well combined
• Allow the mixture to cool to approximately 35°C
• Add ingredients C, then blend using a hand blender until smooth, glossy, and evenly emulsified
• Set aside

Surabaya layer cake with palm sugar

(24 x 24 x 4 cm tins – yields 3 cakes)

Ingredients A

• 150 g Whole eggs (approximately 3 eggs)
• 600 g Egg yolks (approximately 36 yolks)
• 150 g Caster sugar
• 150 g Palm sugar
• 24 g Cake emulsifier
• 20 g Gula melaka paste
• 30 g Instant coffee

Ingredients B

• 120 g Medium-protein flour (plain flour)
• 30 g Cornflour
• 30 g Milk powder

Ingredients C

• 225 g Palmboom^® Cake Margarine
• 90 g FILMA^® BOS (Butter Oil Substitute)

Instructions

• Preheat the oven to 170°C and prepare three 24 × 24 × 4 cm cake tins
• Whisk ingredients A until the mixture becomes light, thick, and fluffy
• Add ingredients B and continue whisking until fully combined and smooth
• Gently fold in ingredients C until evenly incorporated, taking care not to deflate the batter
• Divide the batter evenly between the prepared tins
• Bake for 20–25 minutes, or until the cakes are evenly golden and fully cooked
• Allow the cakes to cool completely before assembling
• Spread the palm sugar caramel filing evenly between each cake layer before stacking and serving

The post Surabaya Layer Cake with Palm Sugar appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

The post Crispy Chocolate Almond Pie appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 300 g Palmboom® Cake Margarine
• 100 g Granulated Sugar
• 100 g Palm Sugar
• 2 Whole Eggs

Ingredients B:

• 300 g Medium Protein Flour
• 50 g Milk Powder
• 80 g Cornstarch
• 15 g Spekoek Spice (Indonesian Layer Cake Spice Mix)
• 5 g Baking Soda

Ingredients C:

• 200 g Walnuts, coarsely chopped

How to Make :

Beat Ingredients A until fluffy. Add Ingredients B and C, mix until well combined. Weigh about 5–10 g of dough, roll into balls. Bake in the oven at 170°C for 15–20 minutes.

TIPS:

If the cookies are not dry enough, reduce oven temperature to 100°C and bake again for 30 minutes.

The post Speculaas Walnut Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A:

• 450 g Dark Chocolate block
• 150 g Palmboom® Cake Margarine
• 100 g FILMA® Cooking Oil

Ingredients B:

• 6 Eggs
• 450 g Granulated Sugar

Ingredients C:

• 300 g Medium-Protein Flour
• 30 g Milk Powder
• 70 g Cocoa Powder

Ingredients D (Topping):

• 50 g Chopped Walnuts
• 50 g Chocolate Chips

How to Make :

• Melt Ingredients A (using a double boiler), then let it cool slightly.
• Beat Ingredients B until fluffy and the sugar is dissolved.
• Add the melted Ingredients A into the egg mixture, whisk until well combined.
• Add Ingredients C, mix until evenly combined.
• Prepare a 30 × 30 × 4 cm partitioned brownie pan lined with baking paper, leaving about 2 cm of the paper hanging over the sides to make it easier to lift out after baking.
• Pour the batter into the pan, smooth the surface, place the partition insert and press slightly. Sprinkle it with chopped walnuts and chocolate chips as a topping.
• Bake in a preheated oven at 170°C for 35–40 minutes.

The post Sectioned Brownies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 120 g Palmboom^® Cake Margarine
• 65 g Granulated Sugar
• 1 Whole Egg (50 g)
• 10 g Lemon Zest (from 2 lemons)

Ingredients B :

• 175 g Medium-Protein Flour
• 30 g Milk Powder
• 2 g Baking Soda
• 40 g Cranberries, coarsely chopped
• 30 g Orange Peels
• 60 g Sliced or Slivered Almonds
• 50 g White Chocolate Chips

How to Make :

1. Beat Ingredients A until light and fluffy. Add all of Ingredients B and mix until well combined.
2. Take 10–12 g of dough, shape into balls and flatten slightly.
3. Bake in a preheated oven at 165°C for 15 minutes. Reduce the oven temperature to 90–100°C and continue baking for another 30 minutes until dry and crispy.

The post Lemon Cranberry Almond Cookies appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 500 g High-Protein Flour
• 100 g Granulated Sugar
• 30 g Milk Powder
• 10 g Instant Yeast
• 3 g Bread Improver

Ingredients B :

• 60 g Egg Yolks
• 50 g Whipping Cream
• 100 g UHT Liquid Milk
• 100 g Ice Water

Ingredients C :

• 100 g Palmboom^® Cake Margarine
• 7 g Salt

Ingredient D :

• 200 g Chopped Peanuts

Ingredients E :

• 100 g FILMA^® Baker’s Cream Fat
• 50 g Sweetened Condensed Milk
• 20 g Simple Syrup
• 2 g Instant Coffee Powder
• 2 g Cocoa Powder
• 5 g Cooked Water

How to Make :

Whip FILMA^® Baker’s Cream Fat until fluffy. Add sweetened condensed milk and simple syrup, then mix until well combined. Dissolve coffee powder and cocoa powder in the cooked water first, then add into the cream mixture. Stir until smooth and evenly blended.

Ingredient F :

• 200 g Dark Chocolate Compound (melted)

How to Make :

1. Mix Ingredients A until evenly combined.
2. Add Ingredients B and mix until the dough starts forming lumps.
3. Add Ingredients C and knead until smooth and elastic.
4. Let the dough rest for 10 minutes, then divide and weigh into 50 g portions.
5. Flatten each dough piece, roll it from top to bottom to form a log shape.
6. Dip each log into water, then roll in Ingredient D (chopped peanuts).
7. Place on a baking tray and proof in a steam cabinet for 60 minutes until the dough has risen.
8. Brush the surface with UHT liquid milk.
9. Bake at 180°C for 13 minutes until fully baked.
10. Once cooled, slice the bread in the middle (without cutting through).
11. Fill the center with Ingredient E (mocha filling), then dip the ends of the bread into Ingredient F (melted chocolate).

The post Peanut Mocha Choco Bread appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Ingredients A :

• 500 g High-Protein Flour
• 100 g Granulated Sugar
• 30 g Milk Powder
• 10 g Instant Yeast
• 3 g Bread Improver

Ingredients B :

• 60 g Egg Yolks
• 50 g Whipping Cream
• 100 g UHT Liquid Milk
• 100 g Ice Water

Ingredients C :

• 100 g Palmboom^® Cake Margarine
• 7 g Salt

Ingredients D :

• Chocolate filling, as needed

Ingredients E :

• Palm Sugar, as needed

How to Make :

1. Mix Ingredients A until well combined.
2. Add Ingredients B, mix again until the dough starts to come together.
3. Add Ingredients C and knead until the dough is smooth and elastic.
4. Let the dough rest for 10 minutes, then divide and weigh into 50 g portions.
5. Fill each portion with Ingredient D (chocolate filling), shape into balls, dip in water, then coat with Ingredient E (palm sugar).
6. Place the dough into baking cups and proof in a steam cabinet for 60 minutes until doubled in size.
7. Bake in the oven at 180°C for 13 minutes until fully cooked.

The post Palm Choco Bread appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).

Mushroom Tofu Phia – Mung Bean Rose Phia

Taiwanese Phia

Outer Skin (Oil Dough) @15 g each

• 125 g Double “OO” Flour
• 15 g Icing Sugar
• 55 g Water
• 45 g Palmboom^® Cake Margarine

Mix the flour, icing sugar, and water using a mixer until well combined. Then add Palmboom^® Cake Margarine, and mix until the dough becomes smooth and elastic. Divide the dough, cover with plastic wrap, and let rest for 20 minutes.

Inner Skin (Crisp Dough) @10 g each

• 115 g Ninja Flour
• 50 g Palmboom^® Cake Margarine
• 20 g FILMA^® Cooking Oil or Onion Oil

Mix all ingredients until they clump together and are well combined.

How to Make :

1. Wrap the inner skin (crisp dough) inside the outer skin (oil dough). Flatten, then roll the dough twice. Let rest again for 10–15 minutes.
2. Roll it out thin once more, fill with your desired filling, and seal the bottom tightly. Brush with egg yolk and sprinkle with sesame seeds.
3. Baking Instructions:

• Bake for 20–25 minutes until cooked through and golden brown.

• Deck Oven: Top heat 150°C / Bottom heat 200°C. Convection Oven: 170°–180°C

Vegan Meat Filling

Ingredients A :

• 100 g Plant-Based Meat
• 100 g Hioko Mushrooms, diced
• 200 g White Tofu, mashed
• 100 g Onion, coarsely chopped
• 150 g Napa Cabbage, sliced
• 5 Shallots, thinly sliced
• 3 Garlic Cloves, finely chopped
• 1 stalk Leek, sliced
• 2 cm Ginger, minced
• 30 g Palmboom^® Cake Margarine

Ingredients B :

• ½ tsp Salt
• ½ tsp Pepper
• 1 tsp Mushroom Stock Powder
• 1 tbsp Soy Sauce
• 2 tbsp Mushroom Sauce
• 1 tbsp Sugar

How to Make :

Melt Palmboom^® Cake Margarine, sauté garlic, shallots, and onion until fragrant. Add ginger and continue sautéing until slightly wilted.

Add plant-based meat, hioko mushrooms, napa cabbage, and mashed tofu. Then add seasonings (Ingredients B) and stir until well mixed. Lastly, add sliced leeks and cook until fully done. Let cool before using as filling for the phia.

Mung Bean Rose Filling

• 250 g Hulled Mung Beans
• 250 ml Water
• 100 g Granulated Sugar
• 75 g Tang Kwe (Candied Winter Melon), diced
• 50 ml Palmboom^® Cake Margarine
• 5 g Rose Petals
• 1 tsp Rose Essence

Soak mung beans until swollen, then steam until soft. Blend with water until smooth, then cook again with sugar until the liquid reduces. Add diced Tang Kwe, rose essence, and Palmboom^® Cake Margarine, stirring until thickened. Lastly, stir in rose petals. The Mung Bean Rose filling is ready to be used in Phia.

The post Mushroom Tofu Phia appeared first on PT Sinar Mas Agro Resources and Technology Tbk (PT SMART Tbk).