Authentic Indonesian Kue Semprong Recipe: A Step-by-step Guide

Ingredients

200 g of Rice Flour
150 g of Sugar
500 ml of Coconut Milk
2 Eggs
1 tsp of Vanilla Extract
1/2 tsp of Salt
2 tbsp of Cornstarch
Vegetable Oil for frying

Steps and instructions

In a mixing bowl, combine rice flour, sugar, cornstarch, and salt.
In another bowl, whisk the eggs then add the coconut milk and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet mixture. Stir continuously to avoid any lumps. The resulting batter should be thin and smooth.
Heat a non-stick pan or a special Kue Semprong mould over medium heat. Apply a thin layer of vegetable oil to prevent sticking.
Pour enough batter into the heated mould to thinly coat the bottom of the pan. Cook for 1-2 minutes or until the edges begin to turn golden and curl up.
Quickly roll the cooked batter around the mould before it hardens. Hold it in place for a few seconds to let it set. If you don't have a mould, you can use a clean wooden dowel or even the handle of a wooden spoon.
Remove the cooked Kue Semprong from the mould and place it on a wire rack to cool and harden.
Repeat the process with the remaining batter, making sure to oil the mould before each use.
Allow the Kue Semprong to cool completely before storing in an airtight container.

Tools for making

Mixing Bowl - Used for combining the dry and wet ingredients.
Whisk - Used to mix the eggs, coconut milk, and vanilla extract.
Non-stick Pan or Kue Semprong Mould - Used to cook the batter and shape the Kue Semprong.
Vegetable Oil - Used to grease the pan or mould to prevent sticking.
Wire Rack - Used to cool and harden the cooked Kue Semprong.

Recipe variations

Using Coconut Sugar instead of regular sugar for a more caramel-like flavor.
Adding Pandan flavoring to the batter for a fragrant twist.
Replacing rice flour with all-purpose flour or tapioca flour for a different texture.
Adding grated coconut to the batter for added texture and flavor.
Using different shapes of molds to create unique shapes for presentation.
Adding a pinch of cinnamon or cardamom powder to the batter for a hint of spice.
Serving Kue Semprong with a drizzle of chocolate sauce or a sprinkle of powdered sugar for extra sweetness.
Making a savory version by omitting sugar and adding grated cheese or spices to the batter.
Creating a vegan version by using plant-based milk and replacing eggs with a suitable egg substitute.

Recipe overview

Kue Semprong is a classic Indonesian dessert, loved for its sweet, delicate flavor and crispy texture. These tube-shaped treats, also known as "love letter" cookies in some regions, are made from simple pantry ingredients including rice flour, sugar, coconut milk, and eggs. The batter is thin and light, cooked until golden and then quickly rolled up while still hot to achieve its distinctive shape. The cooking process requires a bit of practice, but once you've got the hang of it, you'll find making Kue Semprong a fun and rewarding experience. Enjoy these crispy treats on their own or pair them with a cup of tea for a delightful indulgence.

Common questions

Can I substitute rice flour with another type of flour? No, rice flour is essential for the traditional texture and taste of Kue Semprong.
Can I use regular milk instead of coconut milk? No, coconut milk adds a distinct flavor to Kue Semprong. Substituting with regular milk will result in a different taste.
Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar to your preference. However, keep in mind that reducing the sugar too much may affect the texture and crispiness of the Kue Semprong.
Can I make Kue Semprong without a special mould? Yes, you can use a clean wooden dowel or the handle of a wooden spoon to shape the Kue Semprong if you don't have a mould.
How long does it take for the batter to cook? The batter should cook for about 1-2 minutes, or until the edges start to turn golden and curl up.
How should I store the Kue Semprong? Store the cooled Kue Semprong in an airtight container to maintain its crispiness and freshness.

Serving dishes and utensils

Mixing Bowl - A bowl for combining the ingredients.
Whisk - Used to mix the eggs, coconut milk, and vanilla extract.
Non-stick Pan or Kue Semprong Mould - A pan or mould for cooking the Kue Semprong.
Vegetable Oil - Used for greasing the pan or mould to prevent sticking.
Wire Rack - A rack for cooling and hardening the cooked Kue Semprong.

Origin stories

Hailing from Indonesia, Kue Semprong is a popular traditional snack that is often found in local markets and street food stalls. The name "Semprong" means "funnel" in Javanese, which is a reflection of its cylindrical shape. Interestingly, Kue Semprong is not just enjoyed in Indonesia, but it has also found its way to many other Southeast Asian cultures. In the Philippines, it's known as "Barquillos", while in Malaysia and Singapore, it's referred to as "Love Letters". Despite the different names, the sentiment remains the same: a sweet, crunchy snack that's loved by locals and tourists alike. The beauty of Kue Semprong lies in its simplicity and the craftsmanship required to produce each delicate roll, making it a testament to the rich culinary heritage of the region.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.