What is #TastyandCoconutMilk-Free

The delicious and delicious combination of spices and coconut milk always tastes tempting and it’s a shame to miss it. But, not everyone can enjoy Padang cuisine. Therefore, FiberCreme is here as a substitute for coconut milk which is just as delicious but lower in fat and higher in fiber so that more culinary lovers can taste the deliciousness of this dish that is the pride of the archipelago. Not just Padang cuisine, we want you all to be able to enjoy typical Indonesian cuisine without worry. But is it possible that our culinary delights can be maintained if we cook them without using one of the important ingredients? Can we make our daily dishes #TastyandCoconutMilk-Free?

Congratulations to the Winners!



Carabikang Mawar by Mamimiko01


250 g wheat flour

250 g rice flour

100 g @fibercreme dissolved in 850 ml warm water

250 g granulated sugar

1 tsp vanilla extract

1/2 tsp salt


  1. Stir in flour, rice flour, granulated sugar, vanilla extract and salt.
  2. Make a hole in the middle then pour in the @fibercreme solution little by little while just mixing on low speed.
  3. Divide the dough into 3 parts, add pink and green coloring. One part leave white.
  4. Heat the carabikang mold until it is really hot.
  5. Pour the green mixture halfway into the mold, leaving the edges porous, then cover it with the white mixture, leave it for a moment, then cover it again with the pink mixture. Leave until the surface of the cake is dry and cooked.
  6. Lift the mold then place it on a thick, damp cloth. Let it cool before removing it from the mold.
  7. Fracture the bikang with the help of scissors.



Es Goyobod by Hanifah_nrm


100 gr hunkwe flour

10 gr rice flour

700 ml water

Pinch of salt

1 pandan leaf

2 drops taro paste

Pandan vanilla sauce ingredients

100 gr @Fiberceme

200 gr granulated sugar

500 ml water

Pinch of salt

1 pandan leaf

1/2 tsp vanilla paste


Avocado, Cucumber Suri, Jackfruit

Chinese Henna/  Boiled Sago Pearls

White bread, diced (optional)


Method :

  1. Mix all the goyobod ingredients in a pan, cook over low heat while continuing to stir until cooked and thickened. Divide into 2 parts, one of which is given taro paste. Mix well. Pour the white mixture into a box that has been smeared with a little oil, then pour the purple mixture evenly, let it sit until cool, cut into cubes.
  2. Make the sauce: Mix water, sugar, salt and pandan leaves, cook until the sugar dissolves, add @Fibercreme and vanilla paste, cook over low heat while continuing to stir until it boils. Set aside, ready to use in the cold.
  3. Serving: Place in a serving glass, goyobod and other accompaniments pour in enough vanilla sauce, serve while cold.



Soto Betawi by Belaslp


FiberCreme Multi-purpose Creamer

250gr beef

3cm ginger

5 cloves

1/4 nutmeg

cinnamon to taste

1 deaf flower

2 bay leaves

2 stalks lemongrass

3cm turmeric

150ml milk

1 tomato

2 cloves of garlic

Salt, sugar and pepper to taste

Cooking oil

Leeks and celery Fried

diced potatoes

Fine Material

8 red bottom cloves

3 white bottom cloves

2 candlenuts

3 red chilies

2cm Ginger

2cm Galangal


  1. Boil the meat until it boils then discard the water.
  2. Boil the meat again adding garlic and ginger.
  3. Saute the ground spices with cloves, nutmeg, turmeric, pekak flowers, cinnamon, bay leaves and lemongrass until cooked. Once cooked, combine the ground spices with the boiled meat. Allow 15 minutes for the spices to penetrate the meat.
  4. Remove the meat from the stew and cut into cubes.
  5. Add Fiber Creme Multi-purpose Creamer and milk, stir until combined.
  6. Add sugar, salt and pepper to taste.
  7. Combine potatoes, meat, tomatoes, spring onions and celery in a serving bowl.
  8. As a complement, you can add chips, fried onions, lime and soy sauce

Cooking #TastyandCoconutMilk-Free? It’s really possible if you use FiberCreme. So that it’s delicious without being complicated, let’s take a peek at our creative recipes!