Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 cup grated coconut
- 1/4 cup palm sugar
- 1/4 cup sago pearls
- 1/4 tsp salt
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. Gradually add water and coconut milk while stirring until a smooth batter is formed.
3. Fill the Putu Mangkok molds with the batter, leaving a hollow center.
4. In a separate bowl, mix grated coconut and palm sugar.
5. In a pot, boil sago pearls until they become translucent. Drain and set aside.
6. Fill the hollow center of the Putu Mangkok molds with the grated coconut and palm sugar mixture, then add a spoonful of sago pearls.
7. Steam the Putu Mangkok for 10-15 minutes or until cooked.
8. Remove from the steamer and let it cool for a few minutes.
9. Gently remove the Putu Mangkok from the molds and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steamer temperature: 100°C
Serving size:
Makes 12 Putu Mangkok
Nutritional information:
Calories per serving: 130
Total fat: 4g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 50mg
Total carbohydrates: 23g
Dietary fiber: 1g
Sugar: 7g
Protein: 1g
Substitutions for ingredients:
- Regular sugar can be used instead of palm sugar.
- Desiccated coconut can be used instead of grated coconut.
Variations:
- Instead of sago pearls, you can use chopped nuts or raisins as a filling.
- You can add pandan leaves to the batter for added flavor and aroma.
Tips and tricks:
- Make sure to grease the Putu Mangkok molds with oil before filling them with batter to prevent sticking.
- Do not overfill the molds to prevent the Putu Mangkok from breaking apart.
- You can use a toothpick to check if the Putu Mangkok is cooked. If the toothpick comes out clean, it is ready.
Storage instructions:
Store leftover Putu Mangkok in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the Putu Mangkok for a few minutes until heated through.
Presentation ideas:
Arrange the Putu Mangkok on a plate and sprinkle with grated coconut.
Garnishes:
Sprinkle with chopped nuts or drizzle with condensed milk.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the Putu Mangkok is too dry, add a little more water to the batter.
- If the Putu Mangkok is too wet, add a little more rice flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and clean utensils to prevent contamination.
Food history:
Putu Mangkok is a traditional Indonesian snack that originated from Java. It is made from rice flour and coconut milk and is usually filled with grated coconut and palm sugar.
Flavor profiles:
The Putu Mangkok has a sweet and slightly nutty flavor from the coconut and palm sugar filling.
Serving suggestions:
Serve the Putu Mangkok as a snack or dessert. It is best enjoyed warm.
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Region: Indonesian