Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 2 eggs
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup shredded coconut
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cupcake liners
- Muffin tin
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add in the eggs, coconut milk, vegetable oil, and vanilla extract. Mix until well combined.
3. Fold in the shredded coconut.
4. Line a muffin tin with cupcake liners.
5. Fill each liner with the batter until it is about 3/4 full.
6. Place the muffin tin in a steamer and steam for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the muffin tin from the steamer and let the Coconut Bolu Kukus cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 12 Coconut Bolu Kukus.
Nutritional information:
Each Coconut Bolu Kukus contains approximately 150 calories, 8g fat, 18g carbohydrates, and 2g protein.
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
Variations:
- Add chocolate chips or chopped nuts to the batter for added texture and flavor.
- Use pandan extract instead of vanilla extract for a different flavor profile.
- Top each Coconut Bolu Kukus with whipped cream or frosting for a more decadent dessert.
Tips and tricks:
- Make sure to line the muffin tin with cupcake liners to prevent the Coconut Bolu Kukus from sticking.
- Do not overfill the cupcake liners with batter as they will rise during steaming.
- Use fresh shredded coconut for the best flavor and texture.
Storage instructions:
Store leftover Coconut Bolu Kukus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the Coconut Bolu Kukus for a few minutes until heated through.
Presentation ideas:
Serve the Coconut Bolu Kukus on a platter with a sprinkle of shredded coconut on top.
Garnishes:
Garnish each Coconut Bolu Kukus with a slice of fresh fruit or a drizzle of chocolate sauce.
Pairings:
Serve the Coconut Bolu Kukus with a cup of hot tea or coffee.
Suggested side dishes:
The Coconut Bolu Kukus can be served as a dessert on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the Coconut Bolu Kukus are too dense, try adding more baking powder to the batter.
- If the Coconut Bolu Kukus are too dry, try adding more coconut milk to the batter.
Food safety advice:
Make sure to cook the Coconut Bolu Kukus thoroughly to prevent any foodborne illnesses.
Food history:
Coconut Bolu Kukus is a traditional Indonesian dessert that is often served during special occasions such as weddings and festivals.
Flavor profiles:
Coconut Bolu Kukus has a sweet and nutty flavor with a moist and fluffy texture.
Serving suggestions:
Serve the Coconut Bolu Kukus as a dessert or as a sweet snack.
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Region: Indonesian