Kue Tete / Ape
Kue Tete / Ape
Ingredients
- 170 grams all purpose flour
- 45 grams rice flour
- 35 grams tapioca flour
- 1/4 teaspoon salt
- 145 grams sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pandan paste or extract
- 150 grams instant coconut cream
- 350 grams water
Instructions
- 1
In a large bowl, combine the all purpose flour, rice flour, tapioca flour, salt, sugar, baking powder, and baking soda. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 2
Add the pandan paste or extract, instant coconut cream, and water to the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and free of lumps.
⏱️ 5 min
- 3
Cover the bowl and let the batter rest for 30 minutes. This allows the flours to hydrate and the leavening agents to activate.
⏱️ 30 min
- 4
Heat a small non-stick wok or a similar round-bottomed pan over medium-low heat. Ensure the pan is hot before adding the batter.
⏱️ 2 min
- 5
Once the wok is hot, pour one ladle of batter into the center. Immediately tilt and rotate the wok to spread the batter thinly up the sides, forming a circular shape with a slightly thicker center.
⏱️ 1 min
- 6
Cover the wok with a lid and cook the kue ape over low-medium heat for 2-3 minutes, or until the edges turn light brown and crispy, and the center is set.
⏱️ 3 min
- 7
Carefully remove the cooked kue ape from the wok. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
⏱️ 10 min
- 8
Let the kue ape cool slightly on a wire rack before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kue Tete / Ape
- 170 grams all purpose flour
- 45 grams rice flour
- 35 grams tapioca flour
- 1/4 teaspoon salt
- 145 grams sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pandan paste or extract
- 150 grams instant coconut cream
- 350 grams water
Instructions
- 1
In a large bowl, combine the all purpose flour, rice flour, tapioca flour, salt, sugar, baking powder, and baking soda. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 2
Add the pandan paste or extract, instant coconut cream, and water to the bowl with the dry ingredients. Whisk thoroughly until the batter is smooth and free of lumps.
⏱️ 5 min - 3
Cover the bowl and let the batter rest for 30 minutes. This allows the flours to hydrate and the leavening agents to activate.
⏱️ 30 min - 4
Heat a small non-stick wok or a similar round-bottomed pan over medium-low heat. Ensure the pan is hot before adding the batter.
⏱️ 2 min - 5
Once the wok is hot, pour one ladle of batter into the center. Immediately tilt and rotate the wok to spread the batter thinly up the sides, forming a circular shape with a slightly thicker center.
⏱️ 1 min - 6
Cover the wok with a lid and cook the kue ape over low-medium heat for 2-3 minutes, or until the edges turn light brown and crispy, and the center is set.
⏱️ 3 min - 7
Carefully remove the cooked kue ape from the wok. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
⏱️ 10 min - 8
Let the kue ape cool slightly on a wire rack before serving. Enjoy!
⏱️ 1 min