Ingredients for little brown cakes with coconut

  • 225 gram Gula Java Brut
  • 225 ml Coconut Water
  • 2 sheet Pandan Leaves
  • 5 sheet Kaffir Lime
  • 250 gram Rice Flour
  • 25 gram Sago Flour
  • 1 tea spoon instant yeast
  • ¼ tea spoon Vanilla Powder
  • ½ tea spoon Salt
  • 250 ml Coconut Milk
  • 100 gram Grated Coconut

Preparation of little brown cakes with coconut

  • 10 small porcelain bowls
  • cupcake molds or 8 small aluminum trays.
  • And a ricesteamer
Mix all ingredients together. Wipe all trays first with some oil (or butter). Then fill them with dough. Wrap the lid of the steamer in a clean tea towel. Place the steamer ready with sufficient water and boil. Leave the Kue Mangkok steaming for approx. 30 minutes. Note: Do NOT remove the lid during steaming to have a quick look, this might result in the Kue Mangkok not to burst. If everything goes well, the Kue Mangkok will burst open like a flower. Let cupcakes cool slightly and then sprinkle with coconut