Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1 cup water
- 1/2 cup grated coconut
- 1 cup coconut cream
- Pandan leaves for flavor (optional)
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 water gradually while stirring until the mixture becomes smooth.
3. Add grated coconut and pandan leaves (if using) to the mixture. Mix well.
4. Pour the mixture into a greased 8-inch round cake pan.
5. Steam the cake for 30-40 minutes or until cooked.
6. Remove the cake from the steamer and let it cool down.
7. In a saucepan, heat the coconut cream over medium heat until it thickens.
8. Cut the cake into small pieces and serve with the coconut cream on top.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Steamer temperature: High heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugar: 20g
Protein: 2g
Substitutions for ingredients:
- Pandan leaves can be substituted with vanilla extract.
- Coconut cream can be substituted with heavy cream.
Variations:
- Add food coloring to the cake mixture to make it more colorful.
- Add chopped nuts or dried fruits to the cake mixture for added texture.
Tips and tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Use fresh grated coconut for a better taste.
- Stir the coconut cream constantly to prevent it from burning.
Storage instructions:
Store the cake and coconut cream separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 30 seconds or steam it for a few minutes until warm. Reheat the coconut cream on the stove over low heat, stirring constantly.
Presentation ideas:
Serve the cake and coconut cream on a plate or in a bowl. Garnish with fresh grated coconut or chopped nuts.
Garnishes:
Fresh grated coconut, chopped nuts, or dried fruits.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
Fresh fruit or a light salad.
Troubleshooting advice:
- If the cake is too dry, add more water to the mixture.
- If the cake is too wet, add more rice flour to the mixture.
Food safety advice:
Make sure to cook the cake thoroughly to prevent any foodborne illnesses.
Food history:
Kue Maksuba is a traditional Indonesian cake made from rice flour and coconut. It is commonly served during special occasions and celebrations.
Flavor profiles:
Sweet, coconutty, and slightly chewy.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian