Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup rice flour
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- Red food coloring (optional)
- Banana leaves, cut into circles
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Ladle
- Muffin tin or small bowls
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, rice flour, sugar, salt, and baking powder. Mix well.
2. Add coconut milk and water gradually while whisking until the batter is smooth.
3. Add vanilla extract and red food coloring (optional) and mix well.
4. Cut banana leaves into circles and place them in the muffin tin or small bowls.
5. Pour the batter into the muffin tin or small bowls, filling them about 3/4 full.
6. Steam the kue mangkok for about 20-25 minutes or until cooked through.
7. Remove from the steamer and let them cool before removing them from the muffin tin or small bowls.
8. Serve the kue mangkok on a plate lined with banana leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Steaming temperature: 100°C/212°F
Serving size:
Makes 12-15 kue mangkok
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 23g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Granulated sugar can be substituted with brown sugar or honey.
Variations:
- Pandan-flavored kue mangkok: Add pandan extract to the batter instead of vanilla extract.
- Chocolate kue mangkok: Add cocoa powder to the batter.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before pouring it into the muffin tin or small bowls.
- Do not overfill the muffin tin or small bowls as the kue mangkok will rise during steaming.
- To prevent the kue mangkok from sticking to the banana leaves, lightly grease the leaves with oil before placing them in the muffin tin or small bowls.
Storage instructions:
Store the kue mangkok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the kue mangkok for a few minutes to reheat them before serving.
Presentation ideas:
Arrange the kue mangkok on a plate lined with banana leaves.
Garnishes:
Sprinkle shredded coconut on top of the kue mangkok before serving.
Pairings:
Serve the kue mangkok with a cup of hot tea or coffee.
Suggested side dishes:
Kue mangkok is usually served as a snack or dessert and does not require any side dishes.
Troubleshooting advice:
- If the kue mangkok is too dry, add more coconut milk to the batter.
- If the kue mangkok is too wet, add more glutinous rice flour to the batter.
Food safety advice:
Make sure the kue mangkok is cooked through before serving.
Food history:
Kue mangkok is a traditional Indonesian snack that is popular in Java and other parts of the country. It is made from glutinous rice flour, coconut milk, and sugar, and is usually steamed in small bowls or muffin tins.
Flavor profiles:
Kue mangkok has a sweet and slightly chewy texture, with a subtle coconut flavor.
Serving suggestions:
Kue mangkok is usually served as a snack or dessert.
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