Ingredients with Measurements:
- 1 1/2 cups glutinous rice flour
- 1/2 cup tapioca flour
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon red food coloring
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Special equipment needed:
- Steamer
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, tapioca flour, sugar, salt, and baking powder. Mix well.
2. Add coconut milk, water, red food coloring, and vanilla extract. Mix until well combined.
3. Grease a 7-inch round cake pan with oil. Line the bottom with banana leaves or parchment paper.
4. Pour the batter into the prepared pan. Cover with aluminum foil.
5. Steam over high heat for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from the steamer and let it cool completely.
7. Once cooled, remove from the pan and cut into bite-sized pieces.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Steaming temperature: High heat
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 110
Fat: 2g
Carbohydrates: 22g
Protein: 1g
Sodium: 56mg
Sugar: 8g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Coconut milk can be substituted with any non-dairy milk.
- Red food coloring can be substituted with beet juice or raspberry juice.
Variations:
- Add chocolate chips or chopped nuts for added texture.
- Use pandan extract instead of red food coloring for a green-colored kue keranjang.
- Add grated coconut to the batter for a more traditional flavor.
Tips and tricks:
- Make sure to cover the pan with aluminum foil to prevent water from dripping into the batter.
- Let the kue keranjang cool completely before cutting to prevent it from falling apart.
- Store in an airtight container to keep it fresh.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Steam for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the kue keranjang on a platter and garnish with grated coconut or sliced strawberries.
Garnishes:
Grated coconut or sliced strawberries.
Pairings:
Serve with a hot cup of tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the kue keranjang is too dry, add more coconut milk or water to the batter.
- If the kue keranjang is too wet, add more glutinous rice flour or tapioca flour to the batter.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the kue keranjang.
Food history:
Kue keranjang is a traditional Indonesian snack that is commonly served during Chinese New Year. It is made with glutinous rice flour and tapioca flour and is usually steamed in banana leaves.
Flavor profiles:
Sweet and slightly chewy with a hint of vanilla and coconut.
Serving suggestions:
Serve as a snack or dessert.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Rich, Moist, Sweet, Creamy, Chocolatey