Ingredients with Measurements:
- 200g rice flour
- 50g tapioca flour
- 200ml coconut milk
- 150g palm sugar (gula jawa), grated
- 1/2 tsp salt
- 1 pandan leaf, knotted
- Banana leaves, cut into 10cm x 10cm squares
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour and tapioca flour.
2. In a saucepan, heat coconut milk, palm sugar, salt, and pandan leaf over medium heat until the sugar dissolves.
3. Pour the coconut milk mixture into the mixing bowl with the flour mixture. Mix well until the batter is smooth.
4. Place a banana leaf square on a flat surface. Spoon about 1 tablespoon of the batter onto the center of the banana leaf.
5. Fold the banana leaf to enclose the batter, forming a small package. Secure the edges with toothpicks.
6. Repeat with the remaining batter and banana leaves.
7. Steam the packages over high heat for 15-20 minutes, or until cooked through.
8. Remove from the steamer and let cool before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: High heat
Serving size:
- Makes 10-12 pieces
Nutritional information:
- Calories per serving: 120
- Total fat: 3g
- Total carbohydrates: 22g
- Protein: 1g
Substitutions for ingredients:
- Rice flour can be substituted with glutinous rice flour.
- Tapioca flour can be substituted with cornstarch.
- Pandan leaf can be substituted with vanilla extract.
Variations:
- Add grated coconut to the batter for a different texture.
- Use brown sugar instead of palm sugar for a different flavor.
Tips and tricks:
- Make sure the batter is smooth to prevent lumps in the final product.
- Use fresh banana leaves for the best flavor and aroma.
- Soak the banana leaves in warm water before using to make them more pliable.
Storage instructions:
- Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Steam the kue bugis for a few minutes to reheat before serving.
Presentation ideas:
- Serve the kue bugis on a platter lined with banana leaves.
- Garnish with grated coconut or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the batter is too thick, add more coconut milk.
- If the kue bugis is too dry, steam for a shorter time.
Food safety advice:
- Make sure the banana leaves are clean and free from any contaminants before using.
Food history:
- Kue bugis is a traditional Indonesian snack that originated from the Bugis people in South Sulawesi.
Flavor profiles:
- Sweet, coconutty, and slightly salty.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indonesian