Kue Kochi Pandan Recipe

Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup rice flour
- 1/2 cup pandan juice
- 1/2 cup water
- 1/2 cup grated coconut
- 1/2 cup palm sugar
- 1/4 tsp salt

Special equipment needed:
- Steamer
- Banana leaves or parchment paper

Step-by-step instructions:

1. In a mixing bowl, combine glutinous rice flour, rice flour, and salt.
2. Gradually add pandan juice and water to the mixture while stirring until it forms a smooth batter.
3. In a separate bowl, mix grated coconut and palm sugar.
4. Cut banana leaves or parchment paper into small squares.
5. Scoop a tablespoon of the batter onto the center of the banana leaf or parchment paper.
6. Add a small amount of the coconut and palm sugar mixture on top of the batter.
7. Fold the banana leaf or parchment paper to form a small package.
8. Repeat steps 5-7 until all the batter and filling are used up.
9. Arrange the packages in a steamer and steam for 15-20 minutes or until cooked.
10. Remove from the steamer and let it cool for a few minutes before serving.

Preparation time: 20 minutes
Cooking time: 20 minutes
Steamer temperature: High heat
Serving size:
Makes 12-15 pieces

Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 22g
Protein: 1g
Sodium: 50mg
Sugar: 10g

Substitutions for ingredients:
- Pandan juice can be substituted with pandan extract or green food coloring.
- Palm sugar can be substituted with brown sugar or granulated sugar.

- Instead of coconut and palm sugar filling, you can use red bean paste, chocolate, or peanut butter.
- You can also add a small piece of banana or jackfruit to the filling.

Tips and tricks:
- Make sure the batter is smooth and free of lumps to ensure even cooking.
- Use fresh banana leaves or parchment paper to prevent the kue from sticking.
- You can add a few drops of pandan extract to the batter for a stronger pandan flavor.

Storage instructions:
Store in an airtight container at room temperature for up to 2 days.

Reheating instructions:
Steam for a few minutes to reheat before serving.

Presentation ideas:
Arrange the kue on a plate and sprinkle with grated coconut or sesame seeds.

Sprinkle with grated coconut or sesame seeds.

Serve with hot tea or coffee.

Suggested side dishes:

Troubleshooting advice:
- If the kue is too dry, add a little more water to the batter.
- If the kue is too wet, add a little more glutinous rice flour to the batter.

Food safety advice:
Make sure the kue is cooked thoroughly before serving.

Food history:
Kue Kochi Pandan is a traditional Indonesian snack made from glutinous rice flour and pandan juice. It is usually filled with coconut and palm sugar and steamed in banana leaves.

Flavor profiles:
Sweet, nutty, and slightly chewy.

Serving suggestions:
Serve as a snack or dessert.

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Region: Indonesian

Taste: Sweet, Fragrant, Creamy, Nutty