Merged!

Chocolate Steamed Yoghurt Cup
 
This is a not so actual event. I made this months ago, never remembered I even took a picture. Since most of my laziness to blog was because I didn’t care enough to take photos of the food I made, I figured out this baby deserves a publication.
 
Well, if you’re an Indonesian, or at least, a southeast-asian, pretty sure you’re familiar with Indonesian Steamed Cake, a.k.a. Bolu Kukus. It looks somehting like this:
 
Pretty Steamed Cupcake
 
Steamed cupcake Indonesian Steamed Cake
 
The texture of this cake is soft and cloudy, light and sweet.
 
And you must also know the distinguished Indonesian cup cake, a.k.a. Kue Mangkok. They look like this. They could vary in color, though. Red, green, not blue.
 
Unlike its sister, Bolu Kukus, Kue Mangkok is rather chewy, rich and densed. It boasts the distinguished aroma of fermented cassava used in it, giving a hint of sour and sweet that tingles your tastebud craving for more.
 
One afternoon, they were both merged. Only because I whipped up Bolu Kukus, then decided to use up my homemade yoghurt ’cause it’s getting too sour –time for me to make a brand new batch. The result: texture of Bolu Kukus, taste and aroma of Kue Mangkok.
 
I guess it took everything good from each kind and combine it in one cup. Although I’m not sure what good the invention was for, except to deceive people who expect Bolu Kukus, but then unavoidably scratch their heads with unavoidable frowns, finding out they didn’t get Bolu Kukus. It’s Kue Mangkok instead, already in their chewing mouth! Gotcha!
 
Me, I just hate to see my yoghurt gone bad.
 
 
Yoghurt Steamed Cup 212
 

  1. Bring your steamer to boil.
  2. In a mixing bowl, beat together:
    2 cups sugar
    1 tsp emulsifier
    2 cups flour
    1 cup fresh yoghurt (thick)
    2 eggs
  3. Beat all of them together until the batter becomes pale, thick, and the whisk leaves a vivid trail when stirring through the batter.
  4. Spare some batter for the chocolate topping (about 3-5 Tbsp), mix it with a little cocoa powder.
  5. Drop the white batter into Bolu Kukus cups, then drop a teaspoon of chocolate batter on top of every cup. Steam for about 12-15 minutes.

 
Enjoy the deceiving delight.
 


 
Bahasa Indonesia
 
Mangkok Kukus 212
 

  1. Didihkan air dalam kukusan.
  2. Masukkan ke dalam mangkuk:
    2 cangkir gula pasir
    1 sdt emulsifier
    2 cangkir terigu
    1 cangkir yoghurt (thick)
    2 butir telur
  3. Kocok semuanya dengan mixer sampai pucat (putih), kental sekali, dan berjejak.
  4. Pisahkan sedikit adonan, campur dengan sedikit coklat bubuk.
  5. Tuang ke cetakan bolkus, bubuhi adonan coklat, kukus 12 menit.

 
Crumbs Tell It All

21 thoughts on “Merged!”

  1. mbak, saya kalau bikin bolu kukus gini kok gk pernah bisa mekar yah? trus bantet lagi. any idea?

    Idea? Hmm.. Bisa macem-macem sih. Adonan kurang kental, kukusan kurang panas, waktu pengukusan kurang lama, pengembangnya kurang powerful, etc. Adonannya memang harus kental sekali supaya mekarnya over. Banyak kok yang belum berhasil menaklukkan bolkus, bahkan yang jago baking sekalipun. So, jangan nyerah ya, ngukus terus pantang mundur🙂 ——–Riana

  2. Hi Riana! kuenya mekarnya cantik banget! Cetakan bolkusnya ok banget tuh…Bisa beli dimana aja kah? Thanks yah…

    Aku nemunya di DBest Fatmawati. Happy hunting… ———Riana

  3. Hey pennylane, nyangkut ke sini dari link di pestablogger. What nice blog with warm prose befiting the warm baked goods🙂

    Looking fwd to reading more. Wish I had a working oven *sigh*

  4. hi,
    I’m so interested to try yr yoghurt steamed cup 212. they look so beautiful.

    How can I get the bolu kukus cups from you?
    they don’t sell this cups in Singapore.

    Thanks for yr time and advise

    Do you have any friends who travel to Indonesia often? If not, I can help sending you one by FedEx, but the shipping cost could be ten to twenty times higher than the tin itself. The tin is cheap. The one in the photo above was only Rp 20.000. Yet the shipping cost could be USD 20.00++ —————-Riana

  5. Wah Riana, mo bikin bolkus dan kue mangkok aja halangannya banyak nih. Gak ada emulsifier, gak ada cetakan bolkus (yang bolong2), gak ada tape singkong. Nah mau nekat nih. Kalo resep yang ini tanpa emulsifier dan pake cetakan biasa (misalnya pake cetakan muffin individual yang dari silikon itu), bisa nggak yaaaa? Thanks in advance..

    Bisain aja, huahaha…. Soale emang harus dicoba sih.. ———-Riana

  6. Mbak,salam kenal ya..
    Keliatannya enak bolkusnya. pengen coba buat tapi saya bingung dengan takarannya. Kalo boleh tau 1 cangkir itu brapa gram ya?
    Thanks in advance..

    Tergantung bahannya apa. Bisa cari konversinya di internet banyak kok, googling aja. Aku malah di resep ini pakenya cangkir kopi🙂 ————-Riana

  7. Hi mbak riana, mbak kemaren saya nyoba resep bolu kukus 212 ini tapi hasilnya kok mengecewakan yach….Rasanya sih ok, teksturnya juga lebut mengembang tapi kok gak mekar….Apa yang salah yach…padahal semua petunjuk sudah dicoba…Please tipsnya sekali lagi. Penasaran mau coba lagi nih..Thanks yach…

    Problem Gak Mekar, memang problem klasik, jadi jangan kecil hati ya. Yang penting sudah enak dan lembut. Bisa jadi karena uap kurang panas, kurang banyak, atau kurang lama mengukus. Bisa juga karena kukusan terlalu penuh (terlalu banyak mangkuk dimasukkan tiap giliran). Bisa juga karena baking powdernya perlu ditambah sedikiiiiiiit lagi… ———–Riana

  8. Hi mbak….Sorry ini Dinie lagi.. Habis penesaran berat sama kue yang satu ini jadi boleh tanya lagi kan….Emulsifiernya saya pakai ovalet, bener gak? dan ternyata menurut mbak pakai baking powder juga ya….Sorry banget banyak pertanyaan dan cerewet he….

    Beneeer… —————Riana

  9. Hi Mbak Riana, mau laporan nih….Bolu kukus saya sudah mekar…..Wah senengnya…Thanks banget yach, lain kali pasti saya foto dech….

  10. Hi Penny Lane,
    Thanks for sharing this recipe. I try the recipe this last weekend and it turn out not so bad. In fact it was delicious, except I didn’t like the taste of the fermented cassava and it was little too dense for me. But I like to try the Bolu Kukus, as you describe earlier, for the soft, light and cloudy side of this cake. Could you share it with me? Thanks

    Bear with me! ——Riana

  11. Riana, Riana…
    Daku masih ‘kena kutukan bolkus’. Penyimpangannya mula2 emang banyak (cetakan, emulsifier, gak ada). Yang terakhir cuma emulsifier aja yang belum ada, cetakannya udah punya (akhirnya, kubeli juga cetakan bolong nan mahal itu). Tapi aku udah keburu bosen makan bolkus bantat..hehe.
    Nah trus mau nyoba resep mangkusmu. Dari jawaban komentar di atas2, katanya pake baking powder juga ya? Kok di resepnya nggak ada ya Riana.. Berapa banyak dan kapan masukinnya si baking powder ini?
    TIA…

    huah, iya ini nular dari diskusi di milis🙂 Biasanya kalo kue mangkok gak mekar, suka aku tambahin BP sedikit untuk bantu, dan dia lalu mekar. Jadi resepnya emang gak pake, cuma kalo kamu merasa kurang mekar, bisa ditambahin BP 1/2-1 sdt. ——–Riana

  12. Hehehehe akhrinya… “The curse of Bolkus” menimpa saya jg… ;p Td saya buat 1 batch, kukus 15 menit, air kukusan panas, ngepul2 asap banyak tapi tetep aja ngga mekar (kemanisan pula) hehehe.. besok saya cb kasih b.p yang banyakan (td pake 1/2sdt) sekalian yang double acting aja kayanya ya?? (bole ngga, mbak?)

    Memang justru kudu sebaiknya yang double acting.. ———Riana

  13. Wah, mbak riana kuenya enak2. Tapi boleh dong aku dikirimi resep kue keringnya di email ini? Yang bahasa indoneasia yah, terimaksih.

    Kue kering yang mana? ———Riana

  14. Mbak…salam kenal, saya lagi nyari” resep dan ga sengaja bumped into your blog. nice blog, mbak! masakan dan resepnya enak banget kayaknya ditambah fotonya makin buat ngile hehehe

    emulsifier itu apa ya? di Australia jarang banget bisa ketemu emulsifier. bisa diganti ama bahan laen ga, mbak?

    thanks a bunch!

    Emulsifier itu pengemulsi. Bahan tambahan yang membantu adonan tercampur dan menyatu dengan sempurna dan stabil. Merknya, kalo di Indonesia tapi nih ya, antara lain Starkies, SP, Sponge 28, Butterfly, dll. Gak bisa diganti sama bahan lain. Coba main ke toko asia deh, kata temen-temen yang tinggal di luar negeri, pernah ada yang liat dijual di toko yang jual bahan2 makanan asia. Kalo gak ada, bisa aja gak dipake. Palingan nanti dia gampang turun aja adonannya. ———Riana

  15. Hi what emulsifier did you use? Is it same as baking powder? Thank’s

    My favorite is Starkies. No, emulsifier is different from baking powder. It is in paste form, made of palm oil. Just omit if you don’t have it. ——-Riana

  16. Hi,Riana, thx for the recipe, mo tanya apakah pengocokan tepung(bserta bahan laen) yg terlalu lama bisa bikin kuenya bantat?,apakah untuk menghindari bantat pengocokannya harus gula, telur, emulsifier dlu sampe kental baru ditambah dgn tepung?
    thanks b4

    Hi Nabila, untuknya amannya, ya, pengocokan minus tepung dulu, baru tepung masuk belakangan dengan cara diaduk. ————Riana

  17. Hi, I live in England, where can i get one of those steamers??

    in England, I don’t know. In Indonesia, you can find it everywhere, from traditional market to hypermarket. ———-Riana

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