Kue Mangkuak Basayak (Minang-style Blooming Rice Bowl Cake)
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- rice flour
- medium-protein all-purpose flour
- palm sugar/brown sugar, finely shaved
- granulated sugar
- water
- instant thick coconut milk
- instant yeast
- baking powder
- baking soda
- salt
- warm water, for dissolving the yeast
- pandan leaves
- molds, usually made from coconut shells
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👩🍳 Instructions
- 1 Dissolve the instant yeast in 50 ml warm water and 1 tsp granulated sugar, then let it sit for about 10 minutes until foamy. This shows the yeast is still active.
- 2 Boil the water, shaved palm sugar, remaining granulated sugar, and pandan leaves over medium heat, stirring until the sugar is completely dissolved. Remove from heat and strain to remove any impurities from the palm sugar, then let it cool until just warm.
- 3 In a large bowl, mix the rice flour, all-purpose flour, baking powder, baking soda, and salt. Whisk until well combined.
- 4 Pour the warm sugar solution into the flour mixture little by little, stirring constantly so it doesn't form lumps.
- 5 Add the thick coconut milk and the foamy yeast mixture, then stir until the batter is smooth with no flour lumps remaining.
- 6 Cover the bowl of batter with a clean cloth or plastic wrap, and let it rest for 1.5-2 hours in a warm place until the batter has risen and is foamy on top.
- 7 Prepare a steamer, and heat the water until it boils and produces plenty of steam. Wrap the steamer lid with a clean cloth so no water drips onto the batter.
- 8 Gently stir the risen batter without deflating too much of the air, then pour it into small bowl molds or coconut shell molds, filling them about 3/4 full.
- 9 Steam over high heat for 15-20 minutes without opening the steamer lid for the first 10 minutes, so the cakes can bloom/basayak perfectly. For the white edge layer made from rice flour, cornstarch, and coconut milk, pour it on after the cakes have been steamed, then steam again briefly.
- 10 Once cooked and the top of the cake has bloomed like a flower with a savory white edge, remove and let cool slightly before taking them out of the molds. Serve warm or at room temperature.
💡 Tips
• Make sure the steaming water is fully boiling and producing plenty of steam before adding the batter, since steady heat is the key to getting the cakes to bloom perfectly.
• Don't open the steamer lid during the first 10 minutes of steaming, as a sudden temperature change can prevent the cakes from blooming or make them dense.
• Use good-quality, genuine palm sugar so the cake's aroma and color are richer and the flavor is more delicious.
• The rested batter must be truly foamy and risen before steaming — this shows the yeast fermentation is working well, which helps create the basayak texture.
📊 Nutrition Facts / serving
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