Ingredients with Measurements:
- 1 cup of corn kernels
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
- Banana leaves for wrapping
Special Equipment Needed:
- Steamer
Step-by-Step Instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt. Mix well.
2. Add coconut milk, water, and vanilla extract to the dry ingredients. Mix until well combined.
3. Add corn kernels to the mixture and stir until evenly distributed.
4. Cut banana leaves into 10cm x 10cm squares.
5. Place a spoonful of the mixture onto the center of the banana leaf.
6. Fold the banana leaf into a small package, making sure the mixture is fully enclosed.
7. Repeat until all the mixture is used up.
8. Steam the wrapped kue kochi jagung for 20-25 minutes or until cooked through.
9. Remove from the steamer and let cool before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Steamer temperature: 100°C
Serving size:
Makes 10-12 pieces
Nutritional information:
Calories per serving: 120
Total fat: 2g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 60mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 10g
Protein: 1g
Substitutions for ingredients:
- Corn kernels can be substituted with other vegetables or fruits such as grated carrots or mashed bananas.
- Rice flour can be substituted with glutinous rice flour.
- Tapioca flour can be substituted with cornstarch.
Variations:
- Add pandan leaves extract for a fragrant twist.
- Use different types of fruits or vegetables for a variety of flavors.
Tips and Tricks:
- Make sure the banana leaves are clean and free from any tears before using.
- Do not overfill the banana leaves with the mixture to prevent it from bursting during steaming.
- Serve with grated coconut or coconut cream for added flavor.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Steam the kue kochi jagung for 5-10 minutes or until heated through.
Presentation Ideas:
- Arrange the kue kochi jagung on a platter and garnish with fresh fruits or herbs.
Garnishes:
- Fresh fruits such as sliced mangoes or strawberries.
- Herbs such as mint or basil.
Pairings:
- Indonesian tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad.
Troubleshooting Advice:
- If the kue kochi jagung is too dry, add more coconut milk or water to the mixture.
- If the kue kochi jagung is too wet, add more rice flour or tapioca flour to the mixture.
Food Safety Advice:
- Make sure the banana leaves are clean and free from any dirt or debris before using.
- Wash hands thoroughly before handling food.
Food History:
- Kue kochi jagung is a traditional Indonesian snack made from corn and rice flour.
Flavor Profiles:
- Sweet and slightly savory with a hint of coconut.
Serving Suggestions:
- Serve as a snack or dessert.
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Region: Indonesian