Ingredients with Measurements:
- 200 grams of rice flour
- 50 grams of tapioca flour
- 200 ml of coconut milk
- 150 ml of water
- 150 grams of palm sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of pandan paste
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of vanilla extract
- Grated coconut for garnish
Special equipment needed:
- Steamer
- Kue mangkok molds
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, salt, baking powder, and baking soda. Mix well.
2. In a separate bowl, mix coconut milk, water, pandan paste, palm sugar, and vanilla extract. Stir until the sugar dissolves.
3. Pour the wet mixture into the dry mixture. Mix well until the batter is smooth.
4. Grease the kue mangkok molds with oil. Pour the batter into the molds, filling them up to 3/4 full.
5. Steam the kue mangkok for about 15-20 minutes until they are cooked through.
6. Remove the kue mangkok from the molds and let them cool.
7. Serve the kue mangkok with grated coconut on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 12 kue mangkok
Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 80mg
Total carbohydrate: 28g
Dietary fiber: 1g
Total sugars: 15g
Protein: 2g
Substitutions for ingredients:
- Pandan paste can be substituted with green food coloring or omitted.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add grated cheese on top of the kue mangkok before steaming.
- Add mashed banana to the batter for a banana-flavored kue mangkok.
- Use different molds for different shapes.
Tips and tricks:
- Make sure the kue mangkok molds are well-greased to prevent sticking.
- Do not overfill the molds as the kue mangkok will rise during steaming.
- Use fresh coconut for the grated coconut garnish for best flavor.
Storage instructions:
Store the kue mangkok in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the kue mangkok in a steamer for a few minutes until warm.
Presentation ideas:
Arrange the kue mangkok on a plate and sprinkle grated coconut on top.
Garnishes:
Grated coconut
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the kue mangkok is too dense, increase the amount of baking powder and baking soda.
- If the kue mangkok is too dry, increase the amount of coconut milk.
Food safety advice:
Make sure the kue mangkok is cooked through before serving.
Food history:
Kue mangkok is a traditional Indonesian snack that is commonly found in markets and street food stalls.
Flavor profiles:
Sweet, coconutty, and slightly salty.
Serving suggestions:
Serve the kue mangkok as a snack or dessert.
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Region: Indonesian