Simple Lebaran Cake Recipes Without an Oven, Complete Your Togetherness on Eid!

Kapanlagi.com - Eid is always a much-anticipated time, and one tradition that should not be missed is serving a variety of tempting dry cakes. But what if you don’t have an oven at home? Don’t worry, this time we will share practical Lebaran cake recipes that can be made without an oven. With easily obtainable ingredients and simple steps, you can still serve special dishes for your family and guests while celebrating Eid al-Fitr.

Here are some Lebaran cake recipes that you can make without needing to use an oven. With simple recipes and equipment, you don’t have to look outside to get dry cakes. You can also make them to your taste and as much as you want.

1. Pineapple Tarts and Elephant Ears

1. Pineapple Tart Recipe

Ingredients:

• 250 gr all-purpose flour
• 5 tbsp powdered sugar
• 5 tbsp cornstarch
• 3 egg yolks
• 4 tbsp milk powder
• 1 tsp vanilla powder
• 200 gr margarine butter (blueband cake)
• pineapple jam to taste

Glazing ingredients:

• 1 egg yolk
• 1 drop of yellow food coloring
• 1 tbsp cooking oil

How to make:

1. Beat the egg yolks and powdered sugar until the sugar dissolves.
2. Mix in the margarine butter, flour, cornstarch, milk powder, and vanilla, stir well.
3. Add the flour mixture to the egg mixture, mix well. Knead until smooth and not sticky, and the surface is smooth. Cover the dough and let it rest for 1 hour in the refrigerator.
4. Remove the dough and shape it into balls. Flatten and fill with jam, then shape it back into a ball.
5. Turn on the heat, place a steamer rack, heat the frying pan, lining it with parchment paper to prevent burning.
6. Use low heat. Bake for about 15 minutes, open the frying pan cover and brush with the glazing mixture. Bake the pineapple tarts until cooked or for about another 15 minutes.
7. Once the pineapple tarts are beautifully golden, remove and cool. Do this until the dough is finished, the nastar is ready to be packaged and enjoyed.

2. Elephant Ear Cake Recipe

Ingredients:

• 300 gr all-purpose flour
• 50 gr powdered sugar
• 80 ml room temperature water, divided in two
• 3 tbsp butter or margarine
• 2 tbsp milk powder
• 2 tbsp cocoa powder
• 1 egg
• 1/2 tsp powdered vanilla
• 1/4 tsp salt

How to make:

1. Mix the butter, sugar, and egg. Whisk until well combined and smooth.
2. Combine the all-purpose flour, milk powder, salt, and powdered vanilla. Sift.
3. Add to the egg mixture, stir well. Divide into two doughs.
4. In one dough, mix with 40 ml of water and cocoa powder. Knead until smooth.
5. In the other dough, mix with 40 ml of water and milk powder. Knead until smooth.
6. Divide the cocoa and milk dough into two parts. Roll thinly, stack and roll while pressing to combine so that it appears layered in two colors.
7. Wrap with plastic wrap, place in the freezer for 30 minutes.
8. Slice the dough thinly, arrange on a flat surface, cover with plastic and roll lightly to make it a bit thin and wide.
9. Fry the elephant ears until cooked in hot oil over low heat. Remove when cooked, and drain the oil.

2. Chocolate Crisps and Cat's Tongue Cookies

3. Chocolate Cookies Recipe

Ingredients:

• 250 gr low-protein flour
• 100 gr butter
• 100 gr margarine
• 90 gr powdered sugar
• 75 gr cooking chocolate/DCC, chopped
• 1 egg yolk
• 2 tbsp powdered milk
• 2 tbsp cornstarch
• 1 tbsp cocoa powder
• cashew nuts as needed for topping

How to make:

1. Boil water in a non-stick pan, place the cooking chocolate in a bowl and melt it over the boiling water in the non-stick pan. Stir well until it melts evenly.
2. Combine the flour, powdered milk, cornstarch, and cocoa powder. Sift.
3. Mix margarine, butter, and powdered sugar until well combined and smooth. Add the egg yolk, beat until evenly mixed.
4. Add the melted chocolate, stir well.
5. Gradually pour in the flour mixture and mix evenly using a spatula.
6. Roll and flatten the dough, cover with plastic to prevent sticking.
7. Cut or shape using a cookie cutter. Add cashew nut pieces on top as a topping.
8. Preheat the oven for 10 minutes. Prepare a baking tray, lightly grease with margarine. Arrange each batter spaced apart and bake the cake for 30 minutes at 150 degrees Celsius or adjust according to your oven.
9. Once cooked, remove from the oven and let it cool.

4. Cat's Tongue Recipe

Ingredients:

• 10 tablespoons of flour
• 10 tablespoons of margarine
• 2 tablespoons of cornstarch
• 6 tablespoons of powdered sugar
• 1 egg white

How to make:

1. Mix the powdered sugar and margarine, stir well and whisk until pale white, you can use a fork or a whisk. Sift the flour and cornstarch.
2. Add the egg white, flour, and cornstarch into the egg mixture. Stir gently in one direction.
3. Put it into a piping bag. Cut the tip.
4. Pipe onto a sieve or pan strainer that has been lightly greased with margarine. Leave space because it will spread when baked.
5. Heat a non-stick pan, place the sieve with the piped batter on top of the non-stick pan. Cover and bake for 15-20 minutes on low heat.
6. After that, open and check if it's cooked. If it looks dry and hard, remove it. Do this until the dough is finished.

3. Peanut Cookies and Cookies

5. Peanut Cake Recipe

Ingredients:

• 250 g all-purpose flour
• 125 g peanuts
• 125 ml cooking oil
• 3 tbsp powdered sugar
• 1/2 tsp salt

Glazing Ingredients:

• 1 egg yolk
• 1 tbsp cooking oil

How to make:

1. Roast the peanuts until cooked and their skins can be peeled. While still hot, press and rotate with a rice spoon to make the skins easier to remove.
2. Remove the skins until clean. Grind the peanuts with a blender or mortar.
3. Mix the ground peanuts with sugar, flour, and salt. Stir well. Pour in the oil and mix again.
4. Roll or flatten the dough, then cut into desired shapes.
5. Turn on the heat, place a metal sheet or steaming rack below. Then place a non-stick pan on top of it.
6. Place the peanut cakes in the non-stick pan until full. Bake the cake over low heat for about 10 minutes while covered with the non-stick pan.
7. Open the non-stick pan and brush with the glaze so that the surface turns a beautiful yellow. Cover the non-stick pan again and bake for 30 minutes.
8. Flip the cake briefly to achieve a shiny golden yellow, then remove.

6. Delicious Cookies Recipe

Ingredients:

• 16 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon milk powder
• 4 tablespoons cocoa powder
• 50 grams chocochips
• 100 grams powdered sugar
• 200 grams butter
• 1 egg yolk

How to make:

1. Mix the butter and egg in a large bowl. Stir until well combined.
2. Add the powdered sugar to the mixture and stir well.
3. In a separate bowl, sift the all-purpose flour, cocoa powder, milk powder, and cornstarch. Mix well.
4. Add the chocochips and stir again until well combined.
5. Incorporate the butter mixture into the flour mixture and stir until it forms a cookie dough.
6. Shape the cookies as desired.
7. Preheat a steamer pot without water on low heat. Grease the steamer's sieve with butter.
8. Cook the cookie dough until done over low heat for 20 minutes.
9. Remove and the cookies are ready to be served.

4. Kastengel and Fried Eggs

7.Cheese Kastengel Recipe

Ingredients:

• 5 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons margarine, melted
• 1 egg yolk
• 1 packet of powdered milk
• 1 teaspoon vanilla powder
• 4 tablespoons grated cheese, as needed
• 1 egg yolk, for brushing
• grated cheese as needed for sprinkling

Instructions:

1. Mix the egg yolk with the melted margarine. Add the all-purpose flour, cornstarch, powdered milk, vanilla, and grated cheese. Stir well.
2. Flatten using a bottle or rolling pin and cut into equal pieces or use a kastengel mold.
3. Brush the top with egg yolk and sprinkle with grated cheese.
4. Turn on the heat, cover with a sieve or a pot lid. Arrange the kastengel in a non-stick pan and cover the pan. Bake until golden brown and firm or cooked.

8.Cheese Egg Cake Recipe

Ingredients

• 250 grams tapioca flour
• 90 grams cheddar cheese, grated
• 40 grams margarine
• 2 chicken eggs
• 1/2 teaspoon salt

Instructions:

1. Grate the cheddar cheese first, then mix it with margarine, eggs, and salt.
2. The mixture of eggs, margarine, cheese, and salt that has been combined is blended until smooth. After the mixture is well combined, remove it from the blender. Gradually add the tapioca flour. Knead until smooth, then twist.
3. Prepare cooking oil in a pan. There is no need to turn on the stove first. Place the twisted dough into the cold oil. Once all the dough is in, then turn on the heat. Fry the twisted dough over medium heat until it floats. Turn occasionally to ensure even cooking. Remove and drain.

(kpl/frr)