Kue Mangkok
(Brunei cupcakes) Recipe

Origin: Brunei      Period: Traditional

Ingredients:

350g rice flour
150g plain flour
200g tapioca (fermented cassava would normally be used)
400g sugar
200ml warm water
2 tsp baking soda
250ml soda water
1 tsp vanilla extract
food colouring (a choice of 3 or 4 colours)
salt, to taste

Kue Mangkok
(Brunei cupcakes) Preparation:

Method:

Weigh a bowl, add the rice flour then add just enough water so that the weight increases to 500ml (about 150ml water). Stir to a paste then add the plain flour and mix well. Now add the tapioca and sugar. Again mix thoroughly to combine then stir-in the warm water and work the dough for at least 10 minutes, until elastic.

Add the baking soda, the soda water and vanilla extract. Mix thoroughly then divide the batter into 3 or 4 portions and colour each with a different food colouring. Blend until smooth then take cup moulds and fill each about 4/5 (80%) full.

Transfer to the basket of a steamer already brought to a rolling boil and steam for about 20 minutes, or until cooked through (a skewer inserted into the centre of a cake will emerge cleanly). Eat warm.

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