Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of coconut milk
- 1 cup of water
- 1 cup of granulated sugar
- 1/2 cup of sesame seeds
- 1/2 cup of shredded coconut
- 1/4 teaspoon of salt
- Vegetable oil for frying
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Small saucepan
- Skimmer or slotted spoon
- Plate or tray lined with paper towels
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, coconut milk, water, sugar, and salt. Mix well until the batter is smooth and free of lumps.
2. In a small saucepan, toast sesame seeds and shredded coconut over medium heat until golden brown. Remove from heat and set aside.
3. Heat vegetable oil in a deep frying pan or wok over medium-high heat.
4. Once the oil is hot, use a small ladle or spoon to scoop the batter and drop it into the oil. Fry until golden brown, about 2-3 minutes per side.
5. Use a skimmer or slotted spoon to remove the fried kue rangi from the oil and transfer them to a plate or tray lined with paper towels to drain excess oil.
6. While the kue rangi is still hot, sprinkle the toasted sesame seeds and shredded coconut on top.
7. Serve warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 pieces
Nutritional information:
- Calories: 150 per serving
- Total fat: 7g
- Saturated fat: 4g
- Cholesterol: 0mg
- Sodium: 42mg
- Total carbohydrates: 21g
- Dietary fiber: 1g
- Sugars: 11g
- Protein: 2g
Substitutions for ingredients:
- Coconut milk can be substituted with almond milk or soy milk.
- Sesame seeds and shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add pandan leaves or vanilla extract to the batter for extra flavor.
- Dip the fried kue rangi in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the kue rangi from absorbing too much oil.
- Use a small ladle or spoon to scoop the batter for consistent sizes.
- Toast the sesame seeds and shredded coconut in advance to save time.
Storage instructions:
- Store the leftover kue rangi in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the kue rangi in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the kue rangi on a platter and sprinkle with extra toasted sesame seeds and shredded coconut for an eye-catching display.
Garnishes:
- Fresh fruit slices, such as mango or pineapple, can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
- Kue rangi can be served on its own as a snack or dessert.
Troubleshooting advice:
- If the batter is too thick, add a little bit of water until it reaches a smooth consistency.
- If the kue rangi is too oily, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the oil is not too hot to prevent burning or splattering.
- Use caution when handling hot oil.
Food history:
- Kue rangi is a traditional Indonesian snack made from rice flour and coconut milk. It is commonly served during special occasions and celebrations.
Flavor profiles:
- Kue rangi has a sweet and nutty flavor from the combination of coconut, sesame seeds, and sugar.
Serving suggestions:
- Serve kue rangi as a snack or dessert with a cup of hot tea or coffee.
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Region: Indonesian