Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup rainbow sprinkles
- 12 cake pop sticks
Special equipment needed:
- Cake pop maker or mini muffin tin
- Cake pop stand or foam block
Step-by-step instructions:
1. Preheat the cake pop maker or mini muffin tin according to manufacturer's instructions.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the chocolate chips and rainbow sprinkles.
6. Spoon the batter into the cake pop maker or mini muffin tin and cook according to manufacturer's instructions.
7. Once cooked, insert a cake pop stick into each mini cake and place in a cake pop stand or foam block to cool.
8. Repeat until all the batter is used up.
9. Optional: melt additional chocolate and dip the cake pops in for added decoration.
10. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Cake pop maker or mini muffin tin temperature according to manufacturer's instructions.
Serving size:
Makes 12 mini cake pops.
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 115mg
Total carbohydrates: 23g
Dietary fiber: 0g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Semi-sweet or white chocolate chips can be substituted for milk chocolate chips.
- Any type of sprinkles can be used.
Variations:
- Add different extracts such as almond or coconut for added flavor.
- Use different types of chocolate chips such as peanut butter or butterscotch.
- Add chopped nuts or dried fruit to the batter.
Tips and tricks:
- Be careful not to overfill the cake pop maker or mini muffin tin to prevent overflow.
- Allow the cake pops to cool completely before decorating to prevent the decorations from melting.
- Use a toothpick to help spread the melted chocolate evenly on the cake pops.
Storage instructions:
Store the cake pops in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cake pops for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cake pops in a decorative cake pop stand or wrap them individually in cellophane bags tied with ribbon.
Garnishes:
Additional sprinkles, melted chocolate drizzle, or edible glitter can be used as garnishes.
Pairings:
Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
Fresh fruit or a side of whipped cream can be served alongside the cake pops.
Troubleshooting advice:
- If the cake pops are too dry, try adding a tablespoon of milk to the batter.
- If the cake pops are too wet, try adding a tablespoon of flour to the batter.
- If the cake pops are sticking to the cake pop maker or mini muffin tin, try spraying with non-stick cooking spray before adding the batter.
Food safety advice:
Make sure to properly clean and sanitize all equipment before and after use.
Food history:
Terang Bulan, also known as Martabak Manis, is a popular Indonesian dessert that is typically made with a sweet, thick pancake batter and filled with a variety of toppings such as chocolate, cheese, and fruit.
Flavor profiles:
Sweet, chocolatey, and fun.
Serving suggestions:
Serve as a fun and festive dessert for parties or as a sweet treat for any occasion.
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Region: Indonesian