Kue mangkok is a legendary market snack (jajanan pasar) that always brings back childhood memories, with its soft, spongy texture and a beautifully blooming top that opens up like a flower. The combination of rice flour and palm sugar gives it a distinctive caramel aroma and just the right amount of sweetness, making it the perfect companion for afternoon tea. Its simple fermentation process is what keeps this cake a favorite from generation to generation.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams rice flour
- 50 grams medium-protein all-purpose flour
- 150 grams granulated sugar
- 100 grams palm sugar, finely shaved
- 400 ml water
- 100 ml water, for dissolving the palm sugar
- 1 tsp instant yeast
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 200 grams coarsely grated coconut (slightly young)
- 1 leaf pandan leaf, tied in a knot
- 1/4 tsp salt, for steaming the coconut
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👩🍳 Instructions
- 1 Simmer the shaved palm sugar with 100 ml water and the pandan leaf until dissolved and briefly boiling. Strain to remove any impurities, then let it cool until lukewarm.
- 2 In a large bowl, mix the rice flour, all-purpose flour, granulated sugar, instant yeast, and salt. Stir until well combined.
- 3 Gradually pour in the 400 ml of plain water while whisking until there are no lumps; the batter should be quite runny, similar to crepe batter.
- 4 Pour the cooled palm sugar mixture into the batter and stir again until the color is evenly brownish.
- 5 Cover the bowl of batter with a clean cloth or plastic wrap and let it rest in a warm spot for 1.5-2 hours, until the batter becomes foamy and rises (this is the fermentation process).
- 6 While waiting, steam the grated coconut with a little salt and the pandan leaf for 10 minutes so it lasts longer and doesn't spoil quickly. Set aside for topping.
- 7 Once the batter has risen and become foamy, add the baking powder and baking soda, gently stirring in one direction until evenly combined—be careful not to overmix.
- 8 Heat the steamer over high heat until the water is boiling and producing plenty of steam. Prepare small kue mangkok molds (aluminum cups or special molds) and grease them lightly with oil.
- 9 Pour the batter into the molds until almost full (about 4/5 of the mold's height). Arrange the molds inside the steamer.
- 10 Steam over high heat for 15-20 minutes without opening the steamer lid during the first 10 minutes, so the cakes bloom perfectly. Line the steamer lid with a cloth so condensation doesn't drip onto the batter.
- 11 Once cooked and beautifully bloomed, remove the kue mangkok from the steamer and take them out of the molds while still warm using a spoon, so the bottoms don't stick.
- 12 Serve the kue mangkok with steamed grated coconut sprinkled on top or on the side, or dip them in as you like.
💡 Tips
• Make sure the steaming water is fully boiling and producing plenty of steam before adding the batter—this is the main key to getting the cakes to bloom perfectly.
• Don't open the steamer lid during the first 10 minutes of steaming, as a sudden change in temperature can prevent the cakes from blooming.
• The fermentation process greatly determines the cake's spongy texture, so make sure to let it rest in a warm spot away from direct drafts.
• Use good-quality palm sugar and strain the syrup so the color of the kue mangkok stays clean without any sediment.
📊 Nutrition Facts / serving
95
Calories (kcal)
1 g
Protein
1.5 g
Fat
20 g
Carbs
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