 Purpletarokue mangkok | |
| Alternative names | Kue mangkuk orbolu 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 mangkok orkue mangkuk is anIndonesiankue or traditional snack ofsteamedcupcake.Kue mangkok means "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.
Its dough is made of the mixture offlour,rice flour and sagoo (tapioca), yeast, egg,coconut milk, sugar and salt. Traditionalkue mangkok might be sweetened withpalm sugar, thus creating brownish color.[1] Other traditional variant might usestape singkong ortapai (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 mangkok might be sprinkled with gratedcoconut on top of it.[1]
The termbolu kukus (steamed tart) however, usually refer to a type ofkue mangkuk that mainly only useswheat flour (without any rice flour and tapioca) with commonvanilla,chocolate, orstrawberry flavouring, acquired fromfood flavouring essence.
Indonesian breads | |
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