Ingredients with Measurements:
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/4 cup of pandan juice
- 1/2 cup of coconut milk
- 1/2 cup of water
- 1/2 cup of sugar
- 1/4 tsp of salt
- 1/4 tsp of baking powder
- 1 egg
- 1 tsp of vanilla extract
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Kue Lumpur molds
Step-by-step instructions:
1. In a mixing bowl, whisk together rice flour, tapioca flour, salt, and baking powder.
2. In a separate bowl, mix together pandan juice, coconut milk, water, sugar, egg, and vanilla extract.
3. Slowly pour the wet mixture into the dry mixture while whisking until well combined.
4. Grease the Kue Lumpur molds with oil and pour the batter into the molds until 3/4 full.
5. Steam the Kue Lumpur for 15-20 minutes or until cooked through.
6. Remove the Kue Lumpur from the molds and let them cool before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 12 Kue Lumpur.
Nutritional information:
Calories per serving: 120
Total fat: 3g
Saturated fat: 2g
Cholesterol: 16mg
Sodium: 57mg
Total carbohydrates: 22g
Dietary fiber: 0g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Pandan juice can be substituted with pandan extract or green food coloring.
- Tapioca flour can be substituted with cornstarch or potato starch.
Variations:
- Add shredded coconut to the batter for a more tropical flavor.
- Top the Kue Lumpur with chocolate sauce or caramel sauce for added sweetness.
Tips and tricks:
- Make sure to grease the Kue Lumpur molds well to prevent sticking.
- Do not overfill the molds as the Kue Lumpur will rise during steaming.
- Use fresh pandan leaves to make pandan juice for a more authentic flavor.
Storage instructions:
Store the Kue Lumpur in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the Kue Lumpur for 5-10 minutes to reheat before serving.
Presentation ideas:
Arrange the Kue Lumpur on a platter and sprinkle with powdered sugar for a simple presentation.
Garnishes:
Top the Kue Lumpur with fresh fruit such as mango or pineapple for added color and flavor.
Pairings:
Serve the Kue Lumpur with a hot cup of tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Kue Lumpur can be served as a standalone snack or paired with other Indonesian desserts such as Kue Lapis or Kue Dadar Gulung.
Troubleshooting advice:
- If the Kue Lumpur is too dry, add more coconut milk or water to the batter.
- If the Kue Lumpur is too wet, add more rice flour or tapioca flour to the batter.
Food safety advice:
Make sure to use clean utensils and equipment when making the Kue Lumpur. Always wash your hands before handling food.
Food history:
Kue Lumpur is a traditional Indonesian dessert that is popular throughout the country. It is typically made with rice flour, coconut milk, and sugar and is often flavored with pandan leaves.
Flavor profiles:
Kue Lumpur has a sweet and slightly nutty flavor with a soft and chewy texture.
Serving suggestions:
Serve the Kue Lumpur as a snack or dessert.
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