Kolok Ubi dan Godok Labu

You know, I was so busy with everything and when I looked back there were a very wide variety of food and the pictures I should have taken, between the period of the last post and now. There was Juadah Berbuka for Ramadhan, that we cooked and received, there was the Juadah Hariraya, the cookies, the main dishes, the side dishes, at our house, at my brother's houses, there was the Akad Nikah ceremony and its buffet and finally the Walimah or Kenduri and its buffet.  Many many dishes and not one picture I took. I was that occupied.

Don't despair, I have 2 super-simple recipes pre-wedding. One from Kak Ros and one, invented by me.

First the the Kolok Ubikayu (tapioca)

Kolok Ubikayu

1 stem of tapioca
Gula Melaka or palm suger
Pandan leaves
1/2 tsp of salt

Cut the tapioca into small pieces and put into a pot. Add salt and boil till tender.  Once it is soft, add a little more water for syrup. Add in the gula melaka to your taste  and pandan leaves and boil until gula melaka has dissolved. This is nicer than you think.

Godok Labu (pumpkin)

1 small ripe pumpkin, cut lengthwise into half and seeded.
2 cups of coconut milk
4 tbsp of shredded gula melaka (palm sugar)
2 pandan leaves
4 cloves
A pinch of salt.

Arrange the 2 halves of pumpkin in the oven and bake until soft and tender.  Once it is soft, and can be poked with a fork, pour coconut milk which has salt added  into both the pumpkin's cavity to its brim. (cavity?) 1 cup coconut per half pumpkin. Add water if not there is not enough coconut milk. Add 2 tbsp of gula melaka into the cavity with the pandan leaves and 2 cloves each. Bake again until very soft and gooey. And scoop away this satisfyingly sweet dessert served hot or cold.