Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 cup coconut milk
- 1/2 cup water
- 1/2 cup dark chocolate chips
- 1 tbsp vegetable oil
Special equipment needed:
- Steamer
- Banana leaves or parchment paper
- Mixing bowl
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt. Mix well.
2. Add coconut milk and water to the dry ingredients. Mix until smooth.
3. Heat a steamer over medium heat.
4. Cut banana leaves or parchment paper into 4-inch squares.
5. Place a spoonful of the batter onto the center of each banana leaf or parchment paper.
6. Fold the sides of the banana leaf or parchment paper to form a small pouch. Secure with toothpicks.
7. Place the pouches in the steamer and steam for 10-15 minutes or until cooked.
8. While waiting for the kue gapit to cook, melt the chocolate chips in a double boiler or microwave-safe bowl. Add vegetable oil and mix well.
9. Once the kue gapit is cooked, remove from the steamer and let cool.
10. Gently open the pouches and fill each kue gapit with the melted chocolate.
11. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: Medium heat
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 8g
Protein: 1g
Substitutions for ingredients:
- Brown sugar can be used instead of white sugar.
- Coconut cream can be used instead of coconut milk.
- Milk chocolate chips can be used instead of dark chocolate chips.
Variations:
- Peanut butter filling can be used instead of chocolate filling.
- Pandan flavoring can be added to the batter for a different flavor.
Tips and tricks:
- Make sure the batter is smooth to prevent lumps in the kue gapit.
- Use a spoon to fill the kue gapit with chocolate to prevent tearing.
- If using banana leaves, make sure to soften them by heating them over a flame or in the oven.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in a steamer for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the kue gapit on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle with shredded coconut or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the kue gapit is too dry, add more coconut milk or water to the batter.
- If the kue gapit is too wet, add more rice flour or tapioca flour to the batter.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the recipe.
Food history:
Kue gapit is a traditional Indonesian snack made from rice flour and coconut milk. It is usually served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Sweet, coconutty, and chocolatey.
Serving suggestions:
Serve as a dessert or snack.
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