Ingredients with Measurements:
- 500 grams of purple sweet potato, peeled and grated
- 200 grams of rice flour
- 100 grams of tapioca flour
- 300 ml of coconut milk
- 200 grams of granulated sugar
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/4 teaspoon of vanilla extract
- 1/4 teaspoon of pandan paste
- 2 tablespoons of vegetable oil
- 12 paper cups
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine the grated sweet potato, rice flour, tapioca flour, sugar, salt, baking powder, vanilla extract, pandan paste, and vegetable oil. Mix well.
2. Gradually pour in the coconut milk while stirring until the mixture becomes smooth and well combined.
3. Prepare the steamer by boiling water in a pot or wok. Place the paper cups in the steamer.
4. Pour the batter into the paper cups, filling them up to 3/4 full.
5. Steam the cups for 20-25 minutes until the kue mangkok ubi is cooked through and the surface is firm to the touch.
6. Remove the cups from the steamer and let them cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- Makes 12 kue mangkok ubi
Nutritional information:
- Calories: 210 kcal
- Fat: 6 g
- Carbohydrates: 38 g
- Protein: 2 g
- Fiber: 2 g
Substitutions for ingredients:
- Purple sweet potato can be substituted with regular sweet potato or taro.
- Pandan paste can be substituted with green food coloring or omitted.
Variations:
- Add grated coconut to the batter for a more fragrant and textured kue mangkok ubi.
- Use different food coloring to create a rainbow of colors.
Tips and tricks:
- Make sure the batter is well mixed to avoid lumps.
- Do not overfill the paper cups to prevent the kue mangkok ubi from overflowing during steaming.
- Use fresh coconut milk for the best flavor.
Storage instructions:
- Store the kue mangkok ubi in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Steam the kue mangkok ubi for a few minutes until heated through.
Presentation ideas:
- Serve the kue mangkok ubi in the paper cups for a rustic look.
- Arrange the kue mangkok ubi on a plate and sprinkle with grated coconut.
Garnishes:
- Grated coconut
Pairings:
- Tea or coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the kue mangkok ubi is too dense, add more coconut milk to the batter.
- If the kue mangkok ubi is too soft, reduce the amount of sweet potato in the batter.
Food safety advice:
- Make sure the steamer is clean and free from any debris before use.
- Wash your hands before handling food.
Food history:
- Kue mangkok ubi is a traditional Indonesian snack that originated from Java.
Flavor profiles:
- Sweet and fragrant with a hint of coconut and pandan.
Serving suggestions:
- Serve the kue mangkok ubi as a snack or dessert.
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Region: Indonesian