Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sweet corn kernels
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup vegetable oil
Special equipment needed:
- Semprong mold
- Mixing bowl
- Whisk
- Spatula
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, and baking soda.
2. Add the sweet corn kernels, coconut milk, water, vanilla extract, and vegetable oil. Mix well until the batter is smooth.
3. Heat the semprong mold over medium heat until hot.
4. Using a ladle, pour the batter into the semprong mold. Spread the batter evenly using a spatula.
5. Cook the semprong for about 2-3 minutes or until the edges turn golden brown.
6. Using a spatula, carefully remove the semprong from the mold and transfer it to a plate.
7. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 10-12 semprongs
Nutritional information:
Calories per serving: 160
Total fat: 6g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- Cornstarch can be substituted with tapioca starch or potato starch.
- Sweet corn kernels can be substituted with canned corn or frozen corn.
- Coconut milk can be substituted with regular milk or almond milk.
- Granulated sugar can be substituted with brown sugar or honey.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Add chopped scallions or cilantro for a savory flavor.
- Add cocoa powder to the batter for a chocolatey semprong.
Tips and tricks:
- Make sure the semprong mold is hot before pouring the batter to prevent sticking.
- Use a spatula to spread the batter evenly in the mold.
- Flip the semprong halfway through cooking to ensure even browning.
- Serve the semprong warm for the best texture.
Storage instructions:
Store the semprong in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the semprong in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the semprong on a plate and dust with powdered sugar. Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
Sprinkle chopped nuts or shredded coconut on top of the semprong for added texture.
Pairings:
Serve the semprong with a cup of hot coffee or tea.
Suggested side dishes:
Pair the semprong with fresh fruit or a side salad for a light and refreshing meal.
Troubleshooting advice:
- If the semprong sticks to the mold, try greasing the mold with a little bit of oil.
- If the semprong turns out too thick, add a little bit more water to the batter.
- If the semprong turns out too thin, add a little bit more flour to the batter.
Food safety advice:
Make sure to cook the semprong thoroughly to prevent any foodborne illnesses.
Food history:
Semprong is a traditional Indonesian snack that is usually made with rice flour and coconut milk. This version uses cornstarch and sweet corn kernels for a twist on the classic recipe.
Flavor profiles:
The semprong has a crispy and crunchy texture with a sweet and slightly nutty flavor.
Serving suggestions:
Serve the semprong as a snack or dessert.
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Region: Indonesian