Ingredients with Measurements:
- 1 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1/2 cup of red bean paste
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 egg
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
3. Add the egg and vanilla extract to the mixing bowl and continue to mix until well combined.
4. In a separate bowl, mix together the cornmeal, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the mixing bowl with the wet ingredients, mixing until a dough forms.
6. Fold in the red bean paste until evenly distributed throughout the dough.
7. Line a baking sheet with parchment paper.
8. Using a tablespoon, scoop the dough onto the baking sheet, spacing the cookies about 2 inches apart.
9. Flatten each cookie slightly with the back of a spoon.
10. Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown.
11. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 70mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 8g
Protein: 2g
Substitutions for ingredients:
- Red bean paste can be substituted with any other type of sweet bean paste or jam.
- Cornmeal can be substituted with corn flour or polenta.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Unsalted butter can be substituted with margarine or coconut oil.
- Granulated sugar can be substituted with brown sugar or honey.
Variations:
- Add chopped nuts or chocolate chips to the cookie dough for added texture and flavor.
- Use different types of sweet bean paste or jam for a variety of flavors.
- Add spices such as cinnamon or nutmeg to the cookie dough for a warm, cozy flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth, creamy texture.
- Use a tablespoon to scoop the dough onto the baking sheet for evenly sized cookies.
- Flatten the cookies slightly with the back of a spoon to ensure even baking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a plate or platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or powdered sugar.
Pairings:
Serve the cookies with a cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of ice cream or a glass of milk.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough to moisten it.
Food safety advice:
Make sure to use clean, sanitized equipment and wash your hands thoroughly before handling any food.
Food history:
Kukis Jagung Kacang Merah is a traditional Indonesian cookie made with cornmeal and red bean paste. It is often served as a snack or dessert during special occasions and celebrations.
Flavor profiles:
These cookies are sweet and slightly nutty, with a crispy exterior and a soft, chewy interior.
Serving suggestions:
Serve these cookies on a platter with other traditional Indonesian snacks and desserts for a festive spread.
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Region: Indonesian