Ingredients with Measurements:
- 250 grams of rice flour
- 50 grams of tapioca flour
- 400 ml of coconut milk
- 150 grams of granulated sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of pandan paste
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 2 eggs
- 1/2 cup of grated coconut
Special Equipment Needed:
- Steamer
- Small bowls or muffin tins
Step-by-Step Instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, baking powder, and baking soda. Mix well.
2. In a separate bowl, whisk eggs, coconut milk, pandan paste, and vanilla extract until well combined.
3. Pour the egg mixture into the flour mixture and stir until well combined.
4. Add grated coconut and mix well.
5. Grease small bowls or muffin tins with oil and fill them with the batter.
6. Steam the bowls or muffin tins for 20-25 minutes until the kue keranjang is cooked through.
7. Remove from the steamer and let it cool before removing from the bowls or muffin tins.
8. Serve the kue keranjang at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Steam at medium heat.
Serving size:
Makes 12-15 small bowls or muffin tins.
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 23g
Protein: 2g
Substitutions for ingredients:
- Pandan paste can be substituted with green food coloring.
- Tapioca flour can be substituted with cornstarch.
Variations:
- Add red food coloring to make the kue keranjang pink.
- Add a layer of grated coconut on top of the batter before steaming.
Tips and Tricks:
- Make sure to grease the bowls or muffin tins well to prevent the kue keranjang from sticking.
- Use freshly grated coconut for the best flavor.
- To make the kue keranjang more fragrant, add a pandan leaf to the steamer while cooking.
Storage Instructions:
Store the kue keranjang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Steam the kue keranjang for a few minutes until heated through.
Presentation Ideas:
Serve the kue keranjang on a plate with a sprinkle of grated coconut on top.
Garnishes:
Sprinkle grated coconut on top of the kue keranjang.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
None.
Troubleshooting Advice:
- If the kue keranjang is too dry, add more coconut milk.
- If the kue keranjang is too wet, add more rice flour.
Food Safety Advice:
Make sure to cook the kue keranjang thoroughly to prevent foodborne illness.
Food History:
Kue keranjang is a traditional Indonesian snack made from rice flour and coconut milk. It is commonly served during Chinese New Year.
Flavor Profiles:
Sweet, coconutty, and slightly chewy.
Serving Suggestions:
Serve the kue keranjang as a snack or dessert.
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Region: Indonesian