Kue Mangkok Recipe

Name: Kue Mangkok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 350 grams rice flour; some water; 150 grams all purpose flour; 200 grams fermented cassava / tapioca (tape singkong); 400 grams sugar; 200 cc warm water; 2 Tsp baking soda; 250 cc club soda; 1 Tsp vanilla; food coloring (your choice of 3 or 4 colors); salt to taste

Servings: persons

Ingredients
350 grams rice flour
some water
150 grams all purpose flour
200 grams fermented cassava / tapioca (tape singkong)
400 grams sugar
200 cc warm water
2 Tsp baking soda
250 cc club soda
1 Tsp vanilla
food coloring (your choice of 3 or 4 colors)
salt to taste

1
Directions
2
Add enough water to the rice flour so that its weight increases to 500 grams.
3
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth.
4
Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

846

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ingredients, 350 grams rice flour, some water, 150 grams all purpose flour, and more.

Yes, Kue Mangkok falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kue Mangkok

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