Kue Mangkok
Kue Mangkok
Ingredients
- 150 grams rice flour, (Tepung Beras)
- 100 grams all purpose flour, (Tepung Terigu)
- 170 grams sugar
- 1/4 teaspoon salt
- 1 teaspoon instant yeast
- 320 ml coconut milk
- 1/2 teaspoon vanilla essence
- 1 teaspoon baking powder
- 7 drops pink coloring
Instructions
- 1
Sieve the rice flour and all purpose flour into a large bowl to ensure there are no lumps.
⏱️ 2 min
- 2
Add the sugar, salt, instant yeast, coconut milk, and vanilla essence to the bowl with the sieved flours.
⏱️ 3 min
- 3
Whisk all the ingredients together until a smooth batter is formed.
⏱️ 5 min
- 4
Cover the bowl and let the batter rest in a warm place for 45 minutes. This allows the yeast to activate and the batter to rise.
⏱️ 45 min
- 5
After the resting period, add the baking powder and pink coloring to the batter.
⏱️ 1 min
- 6
Whisk the batter thoroughly again to incorporate the baking powder and coloring evenly.
⏱️ 4 min
- 7
Prepare your steamer by filling it with water and bringing it to a boil. Place your kue mangkok molds inside the steamer and heat them for 5 minutes to ensure they are hot before adding the batter.
⏱️ 10 min
- 8
Carefully pour the prepared batter into the hot molds, filling them almost to the top.
⏱️ 3 min
- 9
Steam the kue mangkok over high heat for 25 minutes. Do not open the steamer lid during this time to maintain consistent heat.
⏱️ 25 min
- 10
Once steamed, carefully remove the kue mangkok from the molds and serve immediately while warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kue Mangkok
- 150 grams rice flour, (Tepung Beras)
- 100 grams all purpose flour, (Tepung Terigu)
- 170 grams sugar
- 1/4 teaspoon salt
- 1 teaspoon instant yeast
- 320 ml coconut milk
- 1/2 teaspoon vanilla essence
- 1 teaspoon baking powder
- 7 drops pink coloring
Instructions
- 1
Sieve the rice flour and all purpose flour into a large bowl to ensure there are no lumps.
⏱️ 2 min - 2
Add the sugar, salt, instant yeast, coconut milk, and vanilla essence to the bowl with the sieved flours.
⏱️ 3 min - 3
Whisk all the ingredients together until a smooth batter is formed.
⏱️ 5 min - 4
Cover the bowl and let the batter rest in a warm place for 45 minutes. This allows the yeast to activate and the batter to rise.
⏱️ 45 min - 5
After the resting period, add the baking powder and pink coloring to the batter.
⏱️ 1 min - 6
Whisk the batter thoroughly again to incorporate the baking powder and coloring evenly.
⏱️ 4 min - 7
Prepare your steamer by filling it with water and bringing it to a boil. Place your kue mangkok molds inside the steamer and heat them for 5 minutes to ensure they are hot before adding the batter.
⏱️ 10 min - 8
Carefully pour the prepared batter into the hot molds, filling them almost to the top.
⏱️ 3 min - 9
Steam the kue mangkok over high heat for 25 minutes. Do not open the steamer lid during this time to maintain consistent heat.
⏱️ 25 min - 10
Once steamed, carefully remove the kue mangkok from the molds and serve immediately while warm.
⏱️ 2 min