Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 tsp pandan extract
- 1 egg
- Oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Wire rack
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, rice flour, cornstarch, and salt. Mix well.
2. In another bowl, whisk together water, coconut milk, pandan extract, and egg.
3. Gradually pour the wet ingredients into the dry ingredients while whisking until the batter is smooth and free of lumps.
4. Heat oil in a wok or deep frying pan over medium heat.
5. Dip a kembang goyang mold into the hot oil for a few seconds until it is hot.
6. Dip the hot mold into the batter, making sure to coat it evenly.
7. Quickly dip the mold back into the hot oil and let the batter cook until golden brown, about 1-2 minutes.
8. Use a slotted spoon to remove the kembang goyang from the mold and transfer it to a wire rack to cool.
9. Repeat the process with the remaining batter and molds.
10. Once the kembang goyang is cooled, dust it with powdered sugar before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 20 pieces
Nutritional information:
Calories per serving: 70
Fat per serving: 3g
Carbohydrates per serving: 9g
Protein per serving: 1g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract or any other flavoring of your choice.
Variations:
- Add food coloring to the batter for a more colorful kembang goyang.
- Add chopped nuts or dried fruits to the batter for added texture and flavor.
Tips and tricks:
- Make sure the mold is hot before dipping it into the batter to prevent the batter from sticking.
- Use a wire rack to cool the kembang goyang to prevent them from getting soggy.
- Dust the kembang goyang with powdered sugar just before serving to prevent it from getting too moist.
Storage instructions:
Store the kembang goyang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kembang goyang in a preheated oven at 350°F for 5-10 minutes or until crispy.
Presentation ideas:
Serve the kembang goyang on a platter with a sprinkle of powdered sugar and a few pandan leaves for decoration.
Garnishes:
Powdered sugar and pandan leaves
Pairings:
Serve the kembang goyang with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Coconut ice cream
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the kembang goyang sticks to the mold, try dipping the mold in the oil for a few seconds longer before dipping it into the batter.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the kembang goyang from getting too oily.
- Use a slotted spoon to remove the kembang goyang from the oil to prevent burns.
Food history:
Kembang goyang is a traditional Indonesian snack that is often served during special occasions such as weddings and festivals.
Flavor profiles:
Sweet, crispy, and fragrant with a hint of pandan.
Serving suggestions:
Serve the kembang goyang as a snack or dessert.
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Region: Indonesian