Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup chopped dates
- 1/2 cup chopped cashews
- 1/4 cup grated coconut
Special equipment needed:
- Steamer
- Mixing bowl
- Small saucepan
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, and salt.
2. Add coconut milk and water to the dry ingredients and mix until smooth.
3. Add chopped dates and cashews to the mixture and stir until well combined.
4. Cut banana leaves or parchment paper into small squares and brush with oil.
5. Spoon the mixture onto the banana leaves or parchment paper, leaving a small space between each spoonful.
6. Sprinkle grated coconut on top of each spoonful.
7. Steam the kue rangi for 15-20 minutes or until cooked through.
8. Remove from steamer and let cool.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
Makes about 20 pieces
Nutritional information:
Calories per serving: 90
Total fat: 3g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 30mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 7g
Protein: 1g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or gluten-free flour.
- Tapioca flour can be substituted with cornstarch or potato starch.
- Sugar can be substituted with honey, maple syrup, or stevia.
- Coconut milk can be substituted with almond milk or soy milk.
- Dates and cashews can be substituted with other dried fruits and nuts.
Variations:
- Add pandan leaves or vanilla extract for a different flavor.
- Use different types of nuts and dried fruits for variety.
Tips and tricks:
- Make sure the mixture is well combined before spooning onto the banana leaves or parchment paper.
- Brush the banana leaves or parchment paper with oil to prevent sticking.
- Steam the kue rangi over high heat to ensure they cook through.
Storage instructions:
Store the kue rangi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kue rangi in a steamer for a few minutes until warm.
Presentation ideas:
Arrange the kue rangi on a platter and garnish with fresh fruits and herbs.
Garnishes:
- Fresh fruits such as strawberries, kiwi, and mangoes.
- Mint leaves or cilantro.
Pairings:
- Tea or coffee.
Suggested side dishes:
- Fresh fruit salad.
Troubleshooting advice:
- If the kue rangi is too dry, add more coconut milk or water to the mixture.
- If the kue rangi is too wet, add more rice flour or tapioca flour to the mixture.
Food safety advice:
- Make sure all ingredients are fresh and clean before using.
- Wash hands before handling food.
- Use clean utensils and equipment.
Food history:
Kue Rangi is a traditional Indonesian snack made from rice flour and coconut milk. It is often served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve the kue rangi as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Nutty, Fruity, Rich, Caramelized