Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1/4 tsp of pandan essence
- 1/2 cup of roasted peanuts, finely chopped
- 1/4 cup of sugar
- 1/4 tsp of salt
Special equipment needed:
- Kue gapit mold
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, and pandan essence. Mix well.
2. Add coconut milk and water gradually while stirring until the batter is smooth.
3. In a separate bowl, mix chopped peanuts, sugar, and salt for the filling.
4. Heat the kue gapit mold on a stove over medium heat.
5. Pour a tablespoon of batter into each mold and spread it evenly.
6. Add a teaspoon of peanut filling in the center of each mold.
7. Pour another tablespoon of batter on top of the filling to cover it.
8. Close the mold and cook for 2-3 minutes until the kue gapit is cooked and golden brown.
9. Remove the kue gapit from the mold and repeat the process until all the batter and filling are used up.
10. Serve the kue gapit warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 20-25 pieces
Nutritional information:
Calories per serving: 70
Total fat: 2g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 4g
Protein: 1g
Substitutions for ingredients:
- Pandan essence can be substituted with vanilla extract or green food coloring.
- Roasted peanuts can be substituted with other nuts or seeds.
Variations:
- The peanut filling can be substituted with other fillings such as chocolate, cheese, or fruit jam.
- The kue gapit can be shaped into different forms using different molds.
Tips and tricks:
- Make sure the kue gapit mold is heated properly before pouring the batter.
- Use a small spoon to add the filling to avoid overfilling the mold.
- Store the kue gapit in an airtight container to keep them fresh.
Storage instructions:
Store the kue gapit in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kue gapit in a steamer for 5-10 minutes or in a microwave for 30 seconds.
Presentation ideas:
Arrange the kue gapit on a plate or in a basket for a traditional look.
Garnishes:
Sprinkle some powdered sugar or chopped nuts on top of the kue gapit for extra flavor and texture.
Pairings:
Serve the kue gapit with a cup of hot tea or coffee.
Suggested side dishes:
Kue gapit can be served as a snack or dessert on its own.
Troubleshooting advice:
- If the kue gapit sticks to the mold, grease the mold with some oil or butter before using.
- If the kue gapit is too hard, add more water to the batter.
- If the kue gapit is too soft, add more rice flour to the batter.
Food safety advice:
Make sure all the ingredients are fresh and clean before using.
Food history:
Kue gapit is a traditional Indonesian snack that originated from Java. It is made from rice flour, coconut milk, and sugar, and shaped into thin wafers using a special mold.
Flavor profiles:
Kue gapit has a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve the kue gapit as a snack or dessert for special occasions or as a treat for yourself.
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Region: Indonesian