Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 cup of coconut milk
- 1/4 cup of pandan juice
- 1/2 cup of grated coconut
- 1/4 teaspoon of vanilla extract
Special equipment needed:
- Steamer
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, and baking powder. Mix well.
2. Add coconut milk, pandan juice, and vanilla extract to the dry ingredients. Mix until well combined.
3. Add grated coconut to the mixture and stir until evenly distributed.
4. Prepare the steamer and line it with banana leaves or parchment paper.
5. Pour the batter into the steamer and steam for 20-25 minutes or until cooked through.
6. Remove from the steamer and let it cool for a few minutes.
7. Cut into small pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes about 12-15 pieces.
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 8g
Protein: 1g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk.
- You can use green food coloring instead of pandan juice.
- You can use desiccated coconut instead of grated coconut.
Variations:
- You can add chopped nuts or raisins to the batter for added texture and flavor.
- You can use different flavors of extracts such as almond or coconut.
Tips and tricks:
- Make sure to mix the batter well to avoid lumps.
- Use fresh pandan leaves to make pandan juice for the best flavor.
- You can store the leftover kue rangi in an airtight container in the fridge for up to 3 days.
Storage instructions:
Store the kue rangi in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, steam the kue rangi for a few minutes until heated through.
Presentation ideas:
Arrange the kue rangi on a plate and sprinkle with grated coconut for added texture.
Garnishes:
Sprinkle with chopped nuts or raisins for added texture and flavor.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This recipe is best served as a snack or dessert.
Troubleshooting advice:
- If the batter is too thick, add a little more coconut milk or water.
- If the kue rangi is too dry, add a little more coconut milk to the batter.
Food safety advice:
Make sure to use fresh ingredients and store the kue rangi properly in the fridge.
Food history:
Kue rangi is a traditional Indonesian snack that is usually served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Kue rangi has a sweet and slightly nutty flavor with a hint of pandan.
Serving suggestions:
Serve the kue rangi on a plate with a cup of hot tea or coffee.
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Region: Indonesian