Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of water
- 1/2 cup of grated coconut
- 1/2 cup of palm sugar, grated
- 1/4 teaspoon of salt
Special equipment needed:
- Putu Mangkok molds (bamboo or metal)
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour and salt. Gradually add water and mix until a smooth dough forms.
2. Fill the Putu Mangkok molds with the dough, pressing down firmly.
3. Place the molds in a steamer and steam for 10-15 minutes or until cooked through.
4. Once cooked, remove the Putu Mangkok from the molds and set aside.
5. In a pan, toast the grated coconut until lightly browned.
6. In the same pan, melt the palm sugar until it forms a syrup.
7. Add the toasted coconut to the palm sugar syrup and stir until well combined.
8. Spoon the coconut and palm sugar mixture over the Putu Mangkok and serve.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Steamer temperature: 100°C
Serving size:
Makes 8-10 Putu Mangkok
Nutritional information:
Calories per serving: 150
Fat: 3g
Carbohydrates: 30g
Protein: 2g
Sodium: 60mg
Sugar: 15g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or glutinous rice flour.
- Grated coconut can be substituted with desiccated coconut.
- Palm sugar can be substituted with brown sugar or white sugar.
Variations:
- Add pandan leaves to the dough for a fragrant flavor.
- Use different fillings such as chocolate, peanut butter, or fruit jam.
Tips and tricks:
- Make sure to press down the dough firmly into the molds to prevent air pockets.
- Toast the coconut over low heat to prevent burning.
- Use a spoon to drizzle the coconut and palm sugar mixture over the Putu Mangkok for even distribution.
Storage instructions:
Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Steam the Putu Mangkok for 5 minutes to reheat.
Presentation ideas:
Arrange the Putu Mangkok on a plate and drizzle with extra coconut and palm sugar mixture. Garnish with mint leaves.
Garnishes:
Mint leaves, extra coconut, and palm sugar mixture.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure to wash your hands and all equipment before handling food. Ensure that the Putu Mangkok is cooked through before serving.
Food history:
Putu Mangkok is a traditional Indonesian snack that is popular in Java and Bali. It is made from rice flour and is usually filled with coconut and palm sugar.
Flavor profiles:
Sweet, nutty, and fragrant.
Serving suggestions:
Serve as a dessert or snack.
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Region: Indonesian