Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup diced pineapple
- 1/2 cup shredded coconut
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine all-purpose flour, rice flour, sugar, salt, and baking powder. Mix well.
2. Add coconut milk and water to the dry ingredients. Mix until well combined.
3. Add diced pineapple and shredded coconut to the batter. Mix well.
4. Grease a steamer tray with oil.
5. Pour the batter into the steamer tray.
6. Steam for 15-20 minutes or until cooked through.
7. Remove from the steamer and let it cool down.
8. Cut into small pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 180
Total fat: 4g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 17g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- Pineapple can be substituted with other fruits such as mango or banana.
- Shredded coconut can be substituted with desiccated coconut.
Variations:
- Add pandan leaves extract to the batter for a fragrant flavor.
- Add food coloring to the batter for a colorful appearance.
Tips and tricks:
- Make sure to mix the batter well to avoid lumps.
- Do not overcook the kue rangi to prevent it from becoming dry.
- Serve with a cup of hot tea or coffee for a perfect snack.
Storage instructions:
- Store in an airtight container at room temperature for up to 2 days.
- Store in the refrigerator for up to 1 week.
Reheating instructions:
- Steam the kue rangi for 5-10 minutes to reheat.
Presentation ideas:
- Serve on a plate with a sprinkle of shredded coconut on top.
- Arrange on a platter with other Indonesian snacks for a colorful display.
Garnishes:
- Shredded coconut
- Chopped nuts
- Fresh fruits
Pairings:
- Tea
- Coffee
- Juice
Suggested side dishes:
- Fried banana
- Sweet potato fritters
- Indonesian chicken satay
Troubleshooting advice:
- If the batter is too thick, add a little bit of water to thin it out.
- If the kue rangi is too dry, add a little bit of coconut milk to moisten it.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash hands and utensils thoroughly before cooking.
- Store leftovers properly to avoid contamination.
Food history:
Kue Rangi is a traditional Indonesian snack that originated from Java. It is made from a mixture of rice flour, coconut milk, and sugar. The addition of pineapple and shredded coconut gives it a unique flavor and texture.
Flavor profiles:
- Sweet
- Coconutty
- Pineapple-y
Serving suggestions:
- Serve as a snack or dessert.
- Perfect for afternoon tea or coffee break.
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Region: Indonesian