Kue putu mangkok

Kue Putu Mangkok is a traditional Indonesian dessert. It is a type of kue, or traditional cake, that is popular in many parts of Indonesia, Malaysia, and the Netherlands. The dessert is also known as putu piring in Malaysia and kue tutug oncom in West Java, Indonesia.

Origin and History

The origins of Kue Putu Mangkok are believed to be from the Javanese culture in Indonesia. The dessert has been a part of Indonesian cuisine for centuries and is often served during special occasions and traditional ceremonies. The name "putu mangkok" translates to "bowl cake" in English, referring to the bowl-like shape of the dessert.

Preparation and Ingredients

Kue Putu Mangkok is made from rice flour that is steamed in a special mold. The main ingredients include rice flour, palm sugar, and coconut. The rice flour and palm sugar are mixed together to form a dough, which is then shaped into small bowls using a mold. The bowls are filled with grated coconut and then steamed until they are cooked.

Cultural Significance

Kue Putu Mangkok holds a significant place in Indonesian culture. It is often served during traditional ceremonies and special occasions, such as weddings and birthdays. The dessert is also commonly sold in markets and street stalls throughout Indonesia.

Variations

There are several variations of Kue Putu Mangkok, including those that use different types of flour, such as corn flour or tapioca flour, and those that include additional ingredients, such as pandan leaves for flavor and color.

See Also

• List of Indonesian desserts
• Indonesian cuisine
• Kue