Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of coconut milk
- 1/2 cup of granulated sugar
- 1/2 cup of creamy peanut butter
- 1/4 cup of water
- 1/4 cup of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine the rice flour, coconut milk, sugar, water, vegetable oil, salt, and vanilla extract. Mix well until smooth and no lumps remain.
2. Heat the steamer over medium-high heat.
3. Grease a 9-inch round cake pan with vegetable oil.
4. Pour half of the batter into the greased cake pan and spread it evenly.
5. Spoon the peanut butter on top of the batter, leaving a small border around the edges.
6. Pour the remaining batter over the peanut butter and spread it evenly.
7. Place the cake pan in the steamer and steam for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake pan from the steamer and let it cool completely.
9. Once cooled, slice the kue maksuba into small squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
5. Temperature:
Medium-high heat for steaming
Serving size:
Makes 12-16 squares
Nutritional information:
Per serving (1 square):
Calories: 180
Fat: 10g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 70mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 9g
Protein: 3g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or glutinous rice flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Creamy peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add chopped peanuts on top of the kue maksuba before steaming for extra crunch.
- Substitute the peanut butter with Nutella or chocolate spread for a different flavor.
- Add a few drops of pandan extract to the batter for a fragrant and colorful twist.
Tips and tricks:
- Make sure to grease the cake pan well to prevent sticking.
- Use a toothpick to check if the kue maksuba is cooked through.
- Let the kue maksuba cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the kue maksuba in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, steam the kue maksuba for a few minutes until heated through.
Presentation ideas:
Arrange the kue maksuba squares on a platter and sprinkle with powdered sugar or drizzle with melted chocolate.
Garnishes:
Chopped peanuts, shredded coconut, or fresh fruit can be used as garnishes.
Pairings:
Serve the kue maksuba with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of steamed vegetables can be served alongside the kue maksuba for a balanced meal.
Troubleshooting advice:
- If the kue maksuba is too dry, add a little more coconut milk or water to the batter.
- If the kue maksuba is too wet, add a little more rice flour to the batter.
Food safety advice:
Make sure to use clean utensils and equipment when preparing the kue maksuba. Store leftovers properly to prevent spoilage.
Food history:
Kue maksuba is a traditional Indonesian snack made from rice flour and coconut milk. It is often served during special occasions and celebrations.
Flavor profiles:
The kue maksuba has a soft and chewy texture with a sweet and nutty flavor from the peanut butter.
Serving suggestions:
Serve the kue maksuba as a dessert or snack.
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Region: Indonesian