Ingredients with Measurements:
- 200g tapioca flour
- 50g rice flour
- 150g sugar
- 400ml coconut milk
- 1/4 tsp salt
- 1/4 tsp pandan paste
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 egg
Special equipment needed:
- Kue mangkok molds
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine tapioca flour, rice flour, sugar, baking powder, and baking soda. Mix well.
2. In another mixing bowl, whisk together coconut milk, salt, pandan paste, vanilla extract, and egg.
3. Pour the wet ingredients into the dry ingredients. Mix well until the batter is smooth.
4. Grease the kue mangkok molds with oil. Fill each mold with the batter until it is 3/4 full.
5. Steam the kue mangkok for 15-20 minutes until 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: 15 minutes
Cooking time: 20 minutes
Temperature:
Steamer temperature: High
Serving size:
This recipe makes 12 kue mangkok.
Nutritional information:
Calories per serving: 160
Fat per serving: 6g
Carbohydrates per serving: 25g
Protein per serving: 2g
Substitutions for ingredients:
- Pandan paste can be substituted with green food coloring.
- Rice flour can be substituted with cornstarch.
Variations:
- Add chopped jackfruit or banana to the batter for a fruity twist.
- Use brown sugar instead of white sugar for a richer flavor.
Tips and tricks:
- Make sure the kue mangkok molds are well-greased to prevent sticking.
- Do not overfill the molds with batter as they will expand during steaming.
- To check if the kue mangkok is cooked, insert a toothpick into the center. If it comes out clean, it is ready.
Storage instructions:
Store the kue mangkok in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Steam the kue mangkok for 5 minutes to reheat.
Presentation ideas:
Arrange the kue mangkok on a plate and sprinkle with grated coconut.
Garnishes:
Grated coconut
Pairings:
Kue mangkok is traditionally served with hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the kue mangkok is too dense, add more baking powder and baking soda to the batter.
- If the kue mangkok is too dry, add more coconut milk to the batter.
Food safety advice:
Make sure the kue mangkok is cooked through before serving to prevent foodborne illness.
Food history:
Kue mangkok is a traditional Indonesian snack that is popular in Java. It is made from a mixture of tapioca flour, rice flour, sugar, and coconut milk.
Flavor profiles:
Kue mangkok has a sweet and slightly chewy texture with a coconut flavor.
Serving suggestions:
Serve kue mangkok as a snack or dessert.
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Region: Indonesian