One of my all time favorite street vendor snacks is Siomay. Its steamed fish dumpling with vegetable (steamed potato and cabbage), tofu and boiled egg, served in peanut sauce. Traditional siomay made of ikan tenggiri (Wahoo fish) meat altho it is common to substitute the fish with shrimp, or mackerel.  

My beloved cousin who now resides in Moscow was craving for an Indonesian dessert. Unfortunately the distance between us prevents me to bake one for her, but worry not, cousin, here I share you a super-easy steamed cake recipe! The ingredients are pretty basic, I am sure all of it can be found in a normal-basic kitchen. You don't even have to have a special steamer. My mom didn't have any special steamer but she managed to cook steamed food very often. She filled the bottom of her oh-my-God-thats-big wok with water and put a metal rack on it. Bring the water to boil et voila, you are ready to steam whatever you need to steam. 

Kue Lapis is a classic Indonesian layer cake. Its made out of steamed rice flour dough. The classic flavor is be Pandan for the green layer, coconut milk for the white layer, and chocolate for the brown layer.

Frankly, my mom has never made this cake for one good rational reason: it takes toooo loooong to make, you have to cook layer by layer. She always got it from the market, and it was always good. I think the proper way to eat the cake is you peel a layer and eat it. Biting it right on the cake will be considered impolite, trust me (which you should not). :P 

I have been told that this cake can not be preserved for more than a day because of the coconut milk in it but it has never been the case for me tho (yippee!!). Simply put it in a bowl with lid and keep it in the fridge. It will become a bit stiff like a block of eraser but this is not a problem. Reheat it in the microwave for a minute or so and the cake will be soft and gooey as it supposed to.