Executive chef of Mercure Jakarta Cikini, Feisal Rachman, introduces his cake and main course creations.
Kitchenesia.com - The air feels different once the holy month of Ramadan arrives. What really sets Ramadan apart from other months is that every street comes alive, as early as 2 AM. Throughout the month – especially during iftar – food vendors occupy every corner of the road, serving mouth-watering Ramadan treats like kolak (banana cooked in coconut milk and palm sugar) and various fritters.
But for gluten-sensitive persons, finding safe treats – let alone tasty – seems like a lifelong battle. Ramadan foods are notoriously gluten-rich: baked bread drizzled with thick syrup, fried pastries with corn fillings, and many others. They can only join the festivity in spectator mode.
Luckily, some very dedicated chefs have made it possible for people with gluten intolerance to enjoy delicious flour-based foods safely.
Part of Mercure Jakarta Cikini, De’Kafe restaurant draws enthusiastic diners with its classic Indonesian fare. As the hotel welcomes the new executive chef Feisal Rachman, De'Kafe expands its repertoire by launching De’Rotie Bakery.
Read also: Mercure Hotel Cikini Central Jakarta, A Chic and Lively Hotel Beautifully Done
You almost cannot tell the difference
Here, the highlight is Lapis Surabaya (Surabaya spekkoek) which comes in two varieties: original and gluten-free. Chef Feisal Rachman puts quality to the forefront, with every process being done in the De’Rotie kitchen – under his supervision.
“We make everything from scratch. No third-party company involved,” said Chef Feisal Rachman in an exclusive interview with Kitchenesia (12/10/2021).
Surprisingly, the gluten-free Lapis Surabaya comes with a soft texture, similar to its original counterpart. Flavor-wise, I found the sweetness level is just right. It was almost impossible to tell which one was which if the chef did not tell me earlier.
Lapis Surabaya by De’Rotie Bakery is a perfect cake to end your fast on a sweet note.
