Traditional Indonesian Street food - Flower Cupcakes (Kue Mangkok)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content.

Combine the wet ingredients in a pan, ensuring the sugar dissolves. You can also use hot water.

Let the mixture cool until it's warm, not hot.

Combine the dry ingredients (all-purpose flour and yeast) in a bowl and sift them together.

Mix the warm liquid into the dry ingredients until smooth.

Strain the mixture to remove lumps.

Add rose essence or any flavoring of your choice, and adjust the color accordingly.

Let the batter rest for 30 minutes.

Add 1 teaspoon of baking powder to the batter.

Transfer the batter to a container that's easy to pour from, filling it to the brim.

Steam for 15 minutes until cooked through.

Gently pry the cupcakes out to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens