Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup peanut butter
- 1/4 cup powdered sugar
- 1/4 cup roasted peanuts, chopped
Special equipment needed:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Steamer
- Muffin tin or silicone molds
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, all-purpose flour, granulated sugar, and salt. Mix well.
2. Add the vanilla extract, coconut milk, and water. Whisk until smooth and well combined.
3. In another bowl, mix the peanut butter and powdered sugar until smooth.
4. Grease the muffin tin or silicone molds with cooking spray.
5. Pour a small amount of the batter into each mold, filling it about 1/3 of the way.
6. Add a small spoonful of the peanut butter filling in the center of each mold.
7. Cover the peanut butter filling with more batter, filling each mold about 3/4 of the way.
8. Sprinkle chopped roasted peanuts on top of each mold.
9. Steam the molds for about 15-20 minutes or until the batter is cooked through.
10. Remove from the steamer and let cool for a few minutes before removing from the molds.
11. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
5. Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
Makes 12 Kue Lumpur Surga
Nutritional information:
Calories per serving: 160
Total fat: 6g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 65mg
Total carbohydrates: 25g
Dietary fiber: 1g
Total sugars: 12g
Protein: 3g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or tapioca flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Peanut butter can be substituted with almond butter or cashew butter.
- Roasted peanuts can be substituted with any other nuts or omitted.
Variations:
- Add chocolate chips to the batter for a chocolate and peanut butter flavor.
- Use different fillings such as Nutella or fruit jam.
- Top with whipped cream or ice cream for a decadent dessert.
Tips and tricks:
- Make sure the peanut butter filling is not too runny, or it will leak out of the molds.
- If using a muffin tin, line it with cupcake liners for easy removal.
- To prevent the Kue Lumpur Surga from sticking to the molds, grease them well with cooking spray.
Storage instructions:
Store the Kue Lumpur Surga in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kue Lumpur Surga in the microwave for a few seconds or in the steamer for a few minutes until warm.
Presentation ideas:
Arrange the Kue Lumpur Surga on a platter and sprinkle with powdered sugar or drizzle with chocolate sauce.
Garnishes:
Garnish with fresh mint leaves or edible flowers.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a fruit salad.
Troubleshooting advice:
- If the batter is too thick, add a little more water or coconut milk.
- If the Kue Lumpur Surga is too dry, add a little more coconut milk or peanut butter filling.
Food safety advice:
Make sure to cook the Kue Lumpur Surga thoroughly to prevent any foodborne illnesses.
Food history:
Kue Lumpur Surga is a traditional Indonesian dessert made with glutinous rice flour and coconut milk. It is usually filled with sweet or savory fillings and steamed until cooked through.
Flavor profiles:
Kue Lumpur Surga has a sweet and nutty flavor from the peanut butter filling and roasted peanuts. The glutinous rice flour and coconut milk add a slightly chewy and creamy texture.
Serving suggestions:
Serve the Kue Lumpur Surga as a dessert or snack.
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Region: Indonesian