Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup rice flour
- 1 1/2 cups canned pineapple, drained and chopped
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 12 paper muffin cups
Special equipment needed:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Chopping board
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the coconut milk, sugar, vegetable oil, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Fold in the chopped pineapple.
6. Place the paper muffin cups in the muffin tin.
7. Pour the batter into the muffin cups, filling each cup about 2/3 full.
8. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
12
Nutritional information:
Calories: 191
Fat: 7g
Carbohydrates: 30g
Protein: 2g
Sodium: 105mg
Sugar: 14g
Substitutions for ingredients:
- Pineapple can be substituted with other fruits such as mango or banana.
- Rice flour can be substituted with cornstarch or potato starch.
Variations:
- Add shredded coconut to the batter for extra texture and flavor.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spicy flavor.
Tips and tricks:
- Drain the canned pineapple well to avoid excess moisture in the batter.
- Use a whisk to combine the wet and dry ingredients for a smooth batter.
- Fill the muffin cups about 2/3 full to allow room for the batter to rise.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the Kue Mangkok Nanas on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish with a sprinkle of powdered sugar or a slice of fresh pineapple.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy as a sweet snack or dessert on its own.
Troubleshooting advice:
- If the batter is too thick, add a splash of coconut milk to thin it out.
- If the tops of the Kue Mangkok Nanas are browning too quickly, cover the muffin tin with aluminum foil halfway through baking.
Food safety advice:
Make sure to drain the canned pineapple well to avoid excess moisture in the batter.
Food history:
Kue Mangkok Nanas is a traditional Indonesian snack that is typically served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Sweet, tropical, and slightly tangy.
Serving suggestions:
Serve the Kue Mangkok Nanas as a sweet snack or dessert.
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Region: Indonesian