TEMPO.CO, Jakarta - The black nastar is basically like any other ordinary nastar but with a twist. Nastar is one of many cookies or dry cakes that often get served during the Eid al-Fitr, which has unofficially become the obligatory snack to have by the end of Ramadan.

This dry cake does not only boast its distinctively different color, which is made possible by the use of black rice flour. However, the difference with the black naster compared to the regular nastar is that it offers a tasty and rich chocolate flavor as the dough is premixed with chocolate powder, even though it uses the same pineapple filling like an ordinary nastar.

Black nastar is said to have been first introduced by Sahak Pribadi, which from then skyrocketed to fame throughout Indonesia.

Many people experiment with the shape of the black nastar to make it more distinctive compared to the regular round nastar.

Other than the chocolate powder and black rice flour, the ingredients needed to bake a batch of black nastar are similar to the ingredients needed to make regular nastar. To make a batch consisting of 40 nastars, you would need four egg yolks, one egg white, 200 grams of margarine, 100 grams of butter, 250 grams of sugar pal, a quarter of a teaspoon of salt, 425 grams of flour, 25 grams of powdered milk, 50 grams of cocoa powder, 30 grams of cornmeal, and 500 grams of pineapple jam.

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