Yepp that title really said it all. That’s what I always think whenever I read a recipe or want to make something. How can I do that in Instant Pot. Not that I hate my stove,  no no no. Don’t want to let the stove heard that. I still need her for my baking, or baking. But she is a look hot, not in a good way I guess, that every time I turn her on my AC decided to work harder to compete with her.

So this Saturday, me and my friends decided to join a cooking class which were organized by the Indonesian Community of Dallas. There were 50 people came. The house was packed as all of us ladies gather around the kitchen island to watch how to make 3 Indonesian delicacies. 

We started with meatball known as baso sapi. Made of a mixture or ground beef, seasonings, tapioca starch,  egg white. They mix them by hand.  I, the lazy me, on the other hand, every time I make this I utilize my gadgets. So I am making the meatball today using my own way of making it. 

The only different I notice was I added nutmeg and fried garlic to my mixture.  

First started.

After a couple minutes 

See my tools in action.

Ready to be rolled 

You can squeeze it in between you thumb and fingers to form the ball before dropping them into hot water. Or use 2 teaspoons to form the balls. The last ia my preferred way. 

Here is the meatballs. It is done when it start to float, give it a couple more minutes before strained them. At this point, they can be serve with broth and noodles or freeze for later use.  Since I have made this last week, I am going to juat freeze them.

How do I use Instant Pot? Well I boiled the water in the pot and using sautee function.  All meatballs done is less than 1 hour. I used 2 lbs ground beef. 

The other dish I decided to make after class was kue lapis pepe or tapioca starch layer cake. My childhood sweets that I like. I used to eat them layer by layer, pulling each chewy layer until the last part. This delicacies are available in so many different names from each countries in Asia. I learned that Vietnames, Thailand, Philippines, Malaysian, Indonesian and some others have a very similar dishes. And this is one of them.

It is so pretty, translucent looking layer cake made of coconut milk, sugar, tapioca starch, rice flour, water and vanilla. 

I mix all ingredients in my vitamix so that I don’t have to whipped them by hand. And steamed them layer by layer in my Instant Pot. 3 minutes per layer. I tried using high pressure 3 minutes it was looking like a bubble when I open the lid. So I decided to use the steaming function, but changed to a sautee method and using a rack to put the pan and glass lid covered with kitchen towel so that nothing will drip on the cake. I made it in 3 colors, white, green and the top layer is red. Just like I remember this cake growing up.

It was so good, not too sweet, chewy and fun to eat.

The mixture

After steaming, cooling down.

Here is the cake.

My Instant pot or should I say pots? They are busy this weekend.  I also made chicken porridge for dinner. Another dumped and walked away kind of meal. 20 Minutes, done and keep warm until we were ready to eat. And had a little bowl leftover for my breakfast. 

Ready.

Minus the Chinese crullers, cakwe for the topping.

Well now I have to figure out what we are going to eat for lunch.  I better go and get busy with my kitchen tools and make a quick late lunch for my boys.