Traditional Indonesian Kue Cara Kembang Recipe

Ingredients

  • 200 grams of rice flour
  • 50 grams of sago flour
  • 600 ml of coconut milk
  • 150 grams of sugar
  • 1/2 teaspoon of salt
  • 1 pandan leaf
  • 2 drops of green food coloring
  • 100 ml of water
  • Mold for Kue Cara Kembang
  • Oil for greasing

Steps and instructions

  1. Mix both rice flour and sago flour in a bowl.
  2. In a pot, add coconut milk, sugar, salt, and pandan leaf. Cook it over medium heat and stir it until the sugar is dissolved.
  3. Pour the mixture from the pot into the bowl with the flour. Stir it until it's well combined and smooth.
  4. Add green food coloring and stir it until the color is evenly distributed.
  5. Preheat the Cara Kembang mold on a stove over medium heat and brush it with oil to prevent sticking.
  6. Once the mold is hot, pour the batter into each hole of the mold. Close the mold and cook it until it's done (it usually takes about 5-7 minutes).
  7. Open the mold and take out the Kue Cara Kembang using a fork or skewer. Repeat the process with the remaining batter.
  8. Once all Kue Cara Kembang are cooked, let them cool before serving.

Tools for making

  • Mold for Kue Cara Kembang - This is a special mold used to shape the Kue Cara Kembang into its distinctive flower-like pattern.
  • Brush - A brush is needed to grease the mold with oil to prevent sticking.
  • Pot - A pot is used to cook the coconut milk mixture.
  • Bowl - A bowl is used to mix the flour and combine it with the coconut milk mixture.
  • Fork or Skewer - A fork or skewer is used to take out the Kue Cara Kembang from the mold.

Recipe variations

  • Use coconut sugar instead of regular sugar for a more natural sweetener.
  • Replace the pandan leaf with vanilla extract or pandan essence for a different flavor.
  • Add grated coconut or coconut flakes on top of each Kue Cara Kembang for extra texture.
  • Experiment with different food coloring options like pink, yellow, or purple for a colorful variation.
  • Try using different molds to create unique shapes and patterns.
  • For a gluten-free option, substitute rice flour with gluten-free flour blend.
  • Add a pinch of cinnamon or cardamom powder to the batter for a hint of spice.
  • Make it vegan by using plant-based milk instead of coconut milk.

Recipe overview

Welcome to our Kue Cara Kembang recipe! This traditional Indonesian treat is both delightful to look at and delicious to eat. Made primarily with rice flour, sago flour, and coconut milk, this dessert offers a unique, delicate flavor profile and a pleasingly soft texture. In this recipe, we'll guide you through the process of preparing Kue Cara Kembang from scratch. Expect to spend some time in the kitchen - but don't worry, the result is definitely worth it. The process involves cooking a coconut milk-based batter, adding some color, and then carefully baking in a special mold to achieve the characteristic shape. Though the procedure may seem intricate, it's relatively straightforward once you get the hang of it. So, roll up your sleeves and let's start making some delightful Kue Cara Kembang!

Common questions

  1. Can I substitute rice flour with another type of flour? Yes, you can substitute rice flour with tapioca flour or cornstarch, but it may alter the texture slightly.
  2. Can I use regular milk instead of coconut milk? Coconut milk is a key ingredient in this recipe and provides a distinct flavor. It is recommended to use coconut milk for best results.
  3. Is the green food coloring necessary? The green food coloring is optional, but it adds a vibrant color to the Kue Cara Kembang. You can skip it if you prefer.
  4. Where can I find the Cara Kembang mold? You can find the Cara Kembang mold in specialty kitchenware stores or online. It is a traditional Indonesian mold used specifically for this recipe.
  5. Can I store the Kue Cara Kembang? Yes, you can store the Kue Cara Kembang in an airtight container at room temperature for up to 2 days. However, it is best enjoyed when fresh.

Serving dishes and utensils

  • Mixing Bowl - A bowl for combining the flour and other ingredients.
  • Pot - A pot for cooking the coconut milk mixture.
  • Stove - To heat the pot and cook the coconut milk mixture.
  • Brush - To grease the Cara Kembang mold with oil.
  • Cara Kembang Mold - A special mold used to shape the Kue Cara Kembang.
  • Fork or Skewer - To remove the Kue Cara Kembang from the mold.

Origin stories

Kue Cara Kembang hails from the diverse culinary landscape of Indonesia and is a distinguished member of the country's vast 'kue' or traditional cake repertoire. The name 'Cara Kembang' translates to 'how to bloom' in Indonesian, mirroring the flower-like appearance of these delightful treats when cooked in their traditional mold. These little cakes beautifully encapsulate an important aspect of Indonesian culinary tradition - the use of local ingredients like rice flour and coconut milk, and the incorporation of the aromatic pandan leaf, often referred to as the 'vanilla of the East'. The green color, derived from pandan leaf or food coloring, is not just a visual delight but also holds cultural significance as green is considered a special color in many Indonesian traditions. So, in every bite of Kue Cara Kembang, one is truly savoring a piece of Indonesia's rich and vibrant culinary heritage.

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.