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4 slices
thick white bread, sliced
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2 tbsp
unsalted butter, softened
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4 tbsp
chocolate sprinkles
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4 tbsp
cheddar cheese, shredded
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2 tbsp
sweetened condensed milk
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1
Spread 2 tbsp softened unsalted butter evenly over both sides of each slice of 4 slices sliced thick white bread.
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2
Heat a wide skillet over medium heat and place the bread in the pan.
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3
Toast for 2 to 3 minutes per side until golden brown and crisp.
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4
Remove toast from heat and sprinkle 4 tbsp chocolate sprinkles and 4 tbsp shredded cheddar cheese over half of the bread slices.
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5
Drizzle 2 tbsp sweetened condensed milk over the toppings and cover with the remaining bread slices.
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6
Slice diagonally and serve immediately while hot.
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About Roti Bakar
Also called: Indonesian toast, roti bakar coklat keju, rotibakar
Roti bakar means "grilled bread" in Indonesian and Malay. In Indonesia it is a street food and late-night snack: thick slices of white bread buttered, toasted on a flat griddle until crisp, then filled with sweet or savory toppings and pressed together. The most common filling is chocolate sprinkles (meses) with grated cheese and a drizzle of sweetened condensed milk, the combination this recipe uses.
The salty cheese and sweet chocolate are meant to be eaten together. Cara buat roti bakar, how to make it: butter both sides of thick bread, toast in a skillet over medium heat 2 to 3 minutes per side, scatter the sprinkles and cheese on half the slices, drizzle with condensed milk, close and slice diagonally. The whole thing takes about ten minutes.
Serving and keeping
Eat hot, with sweet tea or coffee. It does not hold; make it to order.
Variations
Srikaya (kaya)
Spread coconut egg jam inside instead of chocolate and cheese.
Peanut
Use crushed roasted peanuts or peanut butter with the condensed milk.
Strawberry jam and cheese
Another common street-stall filling; use the same method.
If it goes wrong
The toast burns before it crisps
Keep the skillet at medium as in step 2; the butter browns fast. Lower the heat and give it the full 2 to 3 minutes per side.
The cheese does not melt
Add the fillings while the toast is straight off the heat, as in step 4, and close the sandwich at once; the trapped heat softens the cheese.
It goes soggy
Drizzle the condensed milk over the toppings, not directly onto the bread, and serve immediately.
Substitutions
- unsalted butter: margarine. What most Indonesian stalls use; slightly saltier.
- cheddar cheese: processed cheese, grated. Closer to the Indonesian street version; melts more smoothly.
- thick white bread: brioche or Japanese milk bread. Softer and richer; toasts faster.
Questions
How do I know when Roti Bakar is done?
Go by the cues in the method rather than the clock. Step 3: cook until golden brown and crisp.
What can I use instead of sweetened condensed milk in Roti Bakar?
The entry for Roti Bakar calls for 2 tbsp sweetened condensed milk. In its place: There is no quick swap. Simmer two cups of milk with two thirds of a cup of sugar until reduced by half, about 35 minutes.
Can I make Roti Bakar dairy-free?
Yes. The dairy in Roti Bakar is 2 tbsp unsalted butter, softened, 4 tbsp cheddar cheese, shredded, 2 tbsp sweetened condensed milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.
Can I make Roti Bakar gluten-free?
Yes. The gluten in Roti Bakar is 4 slices thick white bread, sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.
How many calories are in Roti Bakar?
One serving (the recipe makes 2) is about 380 calories, with 9 g protein, 52 g carbohydrate and 16 g fat, plus 2 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list.
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