Hi friends,
Due to unforeseen circumstances (huge fire, 8 units of apartments burned down, only a couple of doors down, we made the news 😳), I couldn’t come online since Saturday afternoon, so I could not update my 30 Days of Indonesia series, or visiting whoever was using the #ramadan-tkf tag, nor joining the free-upvotes project for quality posting by @rismanrachman.
I am back now, hopefully no more surprises. Winter fire usually over house heater and forgotten stove, Summer fire is always due to cigarette butts. If you are a smoker, please pay extra attention. Can’t imagine to be a house fire victim, the horror 😐
I missed posting for day 11 and 12, so am playing catch-up now. Expect two recipes coming your way today.
I made these traditional cupcakes called Kue Mangkok. They are Chinese-influenced. Indonesian Chinese descendants referred them as Fa Gao
While in China they don’t use fermented goodies but yeast (as far as I know), Indonesians love adding fermented ingredients (such as fermented cassava, rice, glutinous rice) and/or with yeast, and occasionally also with soda drink (such as Sprite).
My Kue Mangkok used fermented black glutinous rice (tape ketan hitam) with Sprite. Fluffy, soft, and delish.
Come see how I made them 😊
ingredients
- 70 g fermented glutinous rice (I made my own, my recipe is here)
- 80 g sugar
- 100 ml water
- 75 ml Sprite Zero
- 100 g rice flour
- 50 g AP flour
- 1/2 tsp BP
- a pinch of salt
sugar syrup
- 75 ml water
- 38 g sugar
how to
- warm water and sugar, just until sugar dissolved, cool for 5 mins (until lukewarm), set aside
- meanwhile, mix fermented glutinous rice and sugar in a blender, into a fine paste, set aside
- mix the rest of the ingredients into a bowl, pour in sugar syrup, followed with paste
- let rest batter for 30 mins
- preheat steamer and fill up cupcake molds/bowls until almost full and steam for 20 mins
Enjoy 😊
Kue Mangkok
Ingredients
- 70 g fermented glutinous rice I made my own, my recipe is here
- 80 g sugar
- 100 ml water
- 75 ml Sprite Zero
- 100 g rice flour
- 50 g AP flour
- 1/2 tsp BP
- a pinch of salt
- sugar syrup
- 75 ml water
- 38 g sugar
Instructions
- warm water and sugar, just until sugar dissolved, cool for 5 mins (until lukewarm), set aside
- meanwhile, mix fermented glutinous rice and sugar in a blender, into a fine paste, set aside
- mix the rest of the ingredients into a bowl, pour in sugar syrup, followed with paste
- let rest batter for 30 mins
- preheat steamer and fill up cupcake molds/bowls until almost full and steam for 20 mins
Hai teman!
Berhubung pada akhir pekan ada kebakaran cukup besar, hanya beda 1 rumah dari rumahku, aku ga bisa online sejak Sabtu siang. Mohon maaf kalau tidak muncul di blog kalian yang telah menggunakan #ramadan-tkf, begitu pula tidak muncul pada proyek upvotenya bang @rismanrachman. Akupun jadi ketinggalan buat unggah 2 resep jajan pasar dalam rangka #promo-indonesia ku 😅
Hari ini aku balik online, akan aku kebut cek satu2 blog #ramadan-tkf kalian yak 👍
Hari ini akan aku unggah 2 resep jajan pasar untuk mengejar hari yang tertinggal. Kali ini ada resep kue mangkok 😊
Aku pakai tape ketan hitam nih. Jadinya cantik, unguuuuuu 😍
bahan-bahan
- 70 g tape ketan hitam, di blender dengan 80 g gula pasir, sisihkan
- rebus sebentar 80 g gula pasir bersama 100 ml air, angkat dari kompor, biarkan hingga suam-suam kuku
- sementara itu, campur 100 g tepung beras, 59 g terigu, sejumput garam dan 1/2 sdt baking powder
- 100 ml air
- 75 ml minuman soda
cara membuat
- tuang air dan soda kedalam tepung, aduk, lalu tuang air gula dan tape, aduk rata
- diamkan selama 30 menit
- panaskan kukusan
- isi cetakan kue mangkok hingga hampir penuh, dan kukus selama 20 menit
Selamat menikmati 😊
Kue Mangkok
Fa gaoServings: 0Ingredients
- 70 g tape ketan hitam di blender dengan 80 g gula pasir, sisihkan
- rebus sebentar 80 g gula pasir bersama 100 ml air angkat dari kompor, biarkan hingga suam-suam kuku
- sementara itu campur 100 g tepung beras, 59 g terigu, sejumput garam dan 1/2 sdt baking powder
- 100 ml air
- 75 ml minuman soda
Instructions
