Indonesian Nut Sweet 2

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Begin by bringing 100 g of butter to room temperature. This ensures that it will cream smoothly with sugar, creating a light and airy base for the dish. Meanwhile, crack 2 eggs into a bowl and let them sit at room temperature as well, which helps them incorporate more evenly into the batter.
2. In a medium saucepan, melt the room-temperature butter over low heat. Once melted, add 150 g of sugar and stir continuously with a wooden spoon until the sugar dissolves completely and the mixture takes on a glossy, smooth texture. This forms the base of your sweet mixture.
3. Remove the saucepan from heat and allow it to cool slightly. Gradually whisk in the room-temperature eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the eggs from cooking too quickly and curdling.
4. Sift 100 g of flour into the saucepan, stirring gently to combine. The batter should be smooth and free of lumps, with a consistency that is slightly thicker than pancake batter. This step ensures an even texture in the final product.
5. Fold in 200 g of nuts into the batter, ensuring they are evenly distributed throughout. The nuts should be coated well with the batter, providing a crunchy texture in every bite.
6. Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish, spreading it evenly with a spatula. Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the dish is fully cooked.
7. Once baked, remove the dish from the oven and allow it to cool slightly. This resting period helps the flavors meld together and makes it easier to cut into portions.
8. Finish by sprinkling a light layer of sugar over the top while still warm, allowing it to melt slightly and form a delicate crust. Serve the Indonesian Nut Sweet 2 warm or at room temperature, perfect for sharing around the table.