A legendary trio of jajanan pasar (traditional market snacks) that rarely misses from a celebration table: blooming, cheerfully colorful kue mangkok (steamed cupcakes), sweet-savory kue pisang (banana cake) wrapped in fragrant banana leaves, and chewy, rich wajik ketan (sweet sticky rice cake). Each has its own distinct character, but together they'll make you nostalgic for a traditional morning market in Bandung.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams (for the kue mangkok) Rice flour
- 50 grams (for the kue mangkok) Medium-protein all-purpose flour
- 200 grams (for the kue mangkok) Granulated sugar
- 300 ml (for the kue mangkok) Water
- 200 ml (for the kue mangkok, as a natural leavener) Cold plain soda water
- 1 tsp (for the kue mangkok) Instant yeast
- to taste (for the kue mangkok) Red and green food coloring
- 200 grams (for the kue pisang) Rice flour
- 50 grams (for the kue pisang) Tapioca flour
- 5 pieces, cut into chunks Ripe kepok bananas
- 500 ml (for the kue pisang) Coconut milk
- 150 grams (for the kue pisang) Granulated sugar
- 1/2 tsp (for the kue pisang) Salt
- 2 leaves (for the kue pisang) Pandan leaves
- to taste for wrapping Banana leaves
- 500 grams (for the wajik) White glutinous rice (sticky rice)
- 200 grams (for the wajik) Grated young coconut
- 300 grams, finely shaved (for the wajik) Palm sugar (gula merah)
- 50 grams (for the wajik) Granulated sugar
- 400 ml (for the wajik) Thick coconut milk
- 2 leaves (for the wajik) Pandan leaves
- 1/4 tsp (for the wajik) Salt
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Kue Mangkok: Dissolve the granulated sugar in the water, cook briefly until the sugar dissolves, then let cool until lukewarm.
- 2 Mix the rice flour, all-purpose flour, and instant yeast in a bowl. Pour in the sugar solution little by little while stirring until smooth with no lumps.
- 3 Pour in the cold plain soda water and stir well. Cover the batter with a clean cloth and let it rest for 2-3 hours in a warm spot until it becomes foamy and rises.
- 4 Divide the batter into 2-3 portions, add red and green food coloring to each portion, and mix well without deflating the foam.
- 5 Heat a steamer until it's producing plenty of hot steam. Prepare small cup-shaped molds, lightly grease them with oil, and heat the molds in the steamer for 5 minutes.
- 6 Pour the batter into the hot molds until almost full, then steam over high heat for 15-20 minutes without opening the steamer lid during the first 10 minutes so the cakes bloom perfectly. Remove and let cool before taking them out of the molds.
- 7 Kue Pisang: Boil the coconut milk together with the pandan leaves, sugar, and salt, stirring until the sugar dissolves and the coconut milk is warm. Remove from heat and strain.
- 8 Mix the rice flour and tapioca flour in a bowl, then pour in the warm coconut milk little by little while stirring until the batter is smooth with no lumps.
- 9 Take a sheet of banana leaf, add 2 tbsp of batter, arrange a few pieces of banana on top, then cover with another 1 tbsp of batter. Wrap neatly into a tum (parcel) shape and secure both ends with a toothpick.
- 10 Steam the kue pisang for 30-35 minutes until cooked and the batter has firmed up into a chewy texture. Remove and let cool before serving.
- 11 Wajik: Rinse the glutinous rice, soak for 2 hours, then drain. Steam the rice for 20 minutes until partially cooked.
- 12 While waiting, boil the thick coconut milk together with the palm sugar, granulated sugar, pandan leaves, and salt until the sugar dissolves and it comes to a boil; strain if needed.
- 13 Add the partially cooked glutinous rice into the sweet coconut milk mixture, and cook over low heat while stirring continuously until the coconut milk is absorbed and thickened, about 20-25 minutes.
- 14 Once the coconut milk has mostly been absorbed and the rice looks glossy, steam the wajik mixture again for 20 minutes until fully cooked and perfectly sticky.
- 15 Pour the hot wajik into a pan lined with banana leaves, flatten and pack it down with a wooden or plastic spoon. Let cool, then cut into pieces as desired before serving.
💡 Tips
• For perfectly blooming kue mangkok, make sure the steamer water is already boiling and producing plenty of steam before adding the molds, and don't open the steamer lid during the first 10 minutes.
• Using cold plain soda water in the kue mangkok batter helps maximize the rising process along with the yeast, so don't substitute it with plain water.
• Choose kepok bananas that are truly ripe (the skin has started to turn slightly black) for a more naturally sweet and rich kue pisang flavor.
• Wajik will keep longer and won't spoil easily if it's cooked until the coconut milk is completely absorbed before the second round of steaming.
📊 Nutrition Facts / serving
195
Calories (kcal)
2 g
Protein
6 g
Fat
34 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Snacks
Kue Basah Jajanan Pasar: Kue Lapis, Cenil & Putu Ayu (Traditional Market Snacks: Layer Cake, Chewy Tapioca Balls & Pandan Coconut Cakes)
Snacks
Korean Garlic Bread Viral
Cakes & Bread
Bolu Kukus Mekar (Blooming Steamed Cupcakes), Soft & Fragrant with Vanilla
Cakes & Bread
No comments yet. Be the first! 😊