Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 cup mung bean, soaked overnight and boiled until soft
- 1/4 cup palm sugar
- 1/4 tsp salt
Special equipment needed:
- Kue gapit mold
Step-by-step instructions:
a. In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt.
b. Gradually add coconut milk and water while stirring until the mixture is smooth.
c. Strain the mixture to remove any lumps.
d. In a saucepan, combine boiled mung bean, palm sugar, and salt. Cook over medium heat until the mixture is thick and sticky.
e. Preheat the kue gapit mold over medium heat.
f. Pour the rice flour mixture into the mold until it is half full.
g. Add a spoonful of mung bean filling into the mold.
h. Pour more rice flour mixture to cover the filling.
i. Cook until the edges of the kue gapit turn golden brown.
j. Use a fork to remove the kue gapit from the mold.
k. Repeat the process until all the batter and filling are used up.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
5. Temperature:
- Medium heat
Serving size:
- 10-12 pieces
Nutritional information:
- Calories: 150 per piece
- Fat: 4g
- Carbohydrates: 26g
- Protein: 2g
Substitutions for ingredients:
- Tapioca flour can be replaced with cornstarch.
- Palm sugar can be replaced with brown sugar.
Variations:
- The mung bean filling can be replaced with other fillings such as grated coconut or peanuts.
Tips and tricks:
- Make sure the kue gapit mold is preheated before pouring the batter.
- Use a fork to remove the kue gapit from the mold to avoid breaking them.
- Store the kue gapit in an airtight container to keep them fresh.
Storage instructions:
- Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Reheat in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Arrange the kue gapit on a plate and sprinkle with powdered sugar.
Garnishes:
- Sprinkle with grated coconut or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the kue gapit sticks to the mold, it means the mold is not hot enough.
Food safety advice:
- Make sure the mung bean filling is cooked thoroughly to avoid food poisoning.
Food history:
- Kue gapit is a traditional Indonesian snack that originated from Palembang, South Sumatra.
Flavor profiles:
- Kue gapit has a sweet and slightly salty flavor with a chewy texture.
Serving suggestions:
- Serve as a snack or dessert.
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