Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of tapioca flour
- 1 cup of coconut milk
- 1/2 cup of water
- 1/2 cup of palm sugar
- 1/2 teaspoon of salt
- 2 pandan leaves, tied into a knot
- 1 cup of grated coconut
Special equipment needed:
- Putu Mangkok molds
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, and salt. Mix well.
2. Slowly add in water and mix until it forms a dough.
3. Divide the dough into small balls and press them into the Putu Mangkok molds.
4. Steam the molds for 10-15 minutes or until the dough is cooked.
5. In a saucepan, heat coconut milk, palm sugar, and pandan leaves over low heat. Stir until the sugar dissolves.
6. In a separate pan, toast the grated coconut until golden brown.
7. To serve, remove the Putu Mangkok from the molds and top with the coconut milk mixture and toasted coconut.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Steamer temperature: Medium heat
Coconut milk mixture temperature: Low heat
Serving size:
Makes 12 Putu Mangkok
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 105mg
Total carbohydrates: 29g
Dietary fiber: 1g
Sugar: 11g
Protein: 2g
Substitutions for ingredients:
- Brown sugar can be used instead of palm sugar.
- If pandan leaves are not available, vanilla extract can be used as a substitute.
Variations:
- Add a teaspoon of pandan paste to the dough for a more vibrant green color and flavor.
- Top with sliced bananas or mangoes for a fruity twist.
Tips and tricks:
- Make sure to press the dough firmly into the molds to prevent it from falling apart during steaming.
- Toast the grated coconut until it's golden brown for a nutty flavor.
Storage instructions:
Store leftover Putu Mangkok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the Putu Mangkok for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Putu Mangkok on a banana leaf for a traditional touch.
Garnishes:
Top with additional toasted coconut or chopped nuts for added texture.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy as a dessert on its own or pair with other traditional Indonesian sweets like klepon or onde-onde.
Troubleshooting advice:
- If the dough is too dry, add a little bit more water until it forms a pliable dough.
- If the Putu Mangkok falls apart during steaming, press the dough more firmly into the molds.
Food safety advice:
Make sure to steam the Putu Mangkok until it's fully cooked to prevent any foodborne illnesses.
Food history:
Putu Mangkok is a traditional Indonesian sweet that's popular in Java and Bali. It's made from rice flour and tapioca flour and steamed in small molds.
Flavor profiles:
Putu Mangkok has a slightly sweet and nutty flavor from the coconut milk and grated coconut.
Serving suggestions:
Serve the Putu Mangkok as a dessert after a traditional Indonesian meal.
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Region: Indonesian