Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1/2 cup kacang tolo (mung beans), soaked overnight
- 1/4 cup grated coconut
- 1/4 tsp salt
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the soaked kacang tolo and drain.
2. In a mixing bowl, combine the glutinous rice flour, coconut milk, water, sugar, and salt. Mix well.
3. Add the kacang tolo and grated coconut to the mixture. Mix well.
4. Pour the mixture into a greased 8-inch round cake pan.
5. Steam the cake for 45-50 minutes or until cooked through.
6. Remove the cake from the steamer and let it cool down before slicing.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Carbohydrates: 44g
Protein: 4g
Sodium: 75mg
Sugar: 14g
Substitutions for ingredients:
- Kacang tolo (mung beans) can be substituted with other beans such as red beans or black beans.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add pandan leaves to the mixture for a fragrant flavor.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add chopped nuts or dried fruits to the mixture for added texture.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Do not overmix the batter as it can make the cake tough.
- To check if the cake is cooked through, insert a toothpick in the center. If it comes out clean, the cake is done.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the cake for 5-10 minutes to reheat.
Presentation ideas:
Serve the cake on a plate with a sprinkle of grated coconut on top.
Garnishes:
Sprinkle some chopped nuts or dried fruits on top of the cake.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
This cake can be served as a dessert or a snack on its own.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk or water to the mixture.
- If the cake is too wet, reduce the amount of liquid in the mixture.
Food safety advice:
Make sure to soak the kacang tolo overnight to ensure they are fully cooked.
Food history:
Kacang tolo rice cake is a traditional Indonesian dessert that is commonly served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
This cake is sweet and nutty with a chewy texture.
Serving suggestions:
Serve the cake warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian