Monday, June 18, 2012

Brunei - Kue Mangkok (Cup Cakes )


Kue Mangkok 
(Cup Cakes )



Ingredients

-       350 grams rice flour
-       some water
-       150 grams all purpose flour
-       200 grams fermented cassava / tapioca (tape singkong)
-       400 grams sugar
-       200 cc warm water
-       2 Tsp baking soda
-       250 cc club soda
-       1 Tsp vanilla
-       food coloring (your choice of 3 or 4 colors)
-       salt to taste

Directions

-       Add enough water to the rice flour so that its weight increases to 500 grams.
-       Add the all purpose flour to the rice flour mixture and stir well.
-       Add the fermented tapioca and sugar.
-       Mix well.
-       Add the warm water and work the dough for about 10 minutes.-
-       Add the baking soda, the club soda and vanilla.
-       Mix until everything is evenly distributed.
-       Finally, add the food coloring and blend until smooth.
-       Warm the cup molds for about 5 minutes and fill it for about 4/5 full.
-       Put in a steamer with the water already at a rolling boil.
-       Steam for about 20 minutes.

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