Kue mangkok
Alternative names | Kue mangkukorbolu kukus |
---|---|
Type | Cupcake |
Course | Dessert |
Place of origin | Indonesia |
Region or state | Nationwide |
Serving temperature | Warm or room temperature |
Main ingredients | Flour,rice flour,sugar, baking powder, flavouring, steamed |
Kue mangkokorkue mangkukis anIndonesiankueor traditional snack ofsteamedcupcake.Kue mangkokmeans "bowl/cup cake". It is similar to the snackbolu kukus( "steamed tart/cake" ). While both have a similar appearance, bolu kukus requires few ingredients to make (usually around four to five), whereas kue mangkok requires more than a dozen in most recipes. The result is a different texure: bolu kukus is soft and fluffy, while kue mangkok has a rough, often chewy and sticky texture.
Ingredients, cooking method and variants
[edit]Its dough is made of the mixture offlour,rice flourand sagoo (tapioca), yeast, egg,coconut milk,sugar and salt. Traditionalkue mangkokmight be sweetened withpalm sugar,thus creating brownish color.[1]Other traditional variant might usestape singkongortapai(fermented cassava),[2]or usingubi(sweet potato) ortalas(taro). The dough is placed into some tin or stainless steel cupcake containers or small bowls, and then steamed until the top part of the cakes are rising, expanding and blossoming like a flower. The top is cracking into four petal-like lumps. The texture is somewhat soft and firm and slightly moist compared to common cupcake.Kue mangkokmight be sprinkled with gratedcoconuton top of it.[1]
Bolu kukus
[edit]The termbolu kukus(steamed tart) however, usually refer to a type ofkue mangkukthat mainly only useswheat flour(without any rice flour and tapioca) with commonvanilla,chocolate,orstrawberryflavouring, acquired fromfood flavouring essence.
See also
[edit]References
[edit]- ^ab"Kue Mangkuk Gula Java (little brown cakes with coconut)".Noble House.
- ^"Kue Mangkok".Waroeng.nl.