KUE BOLU SAKURA
These cute little steamed cakes are a pleasure to see and eat. A no hassle recipe , which comes together quickly. These cute cakes are named after the sakura flower, because of the moulds they are made in.The texture of kue sakura is very light and airy.
These sweet cakes are Included in the vast KUE varieties available all over Indonesia.
KUE MANIS to an Indonesian is what MITHAI is to an Indian. Kue are small bite sized sweetmeats usually made of rice flour, coconut milk, sugar etc and are mostly steamed. Milk is rarely used.
In todays recipe, I have also added a spice mix called SPEKUK. This spice mix has its origins from the Dutch colonial Era, and is used in some traditional cakes and biscuits here.
Familiar to the Indian taste buds, cinnamon, cloves, cardamon, cloves and aniseed are blended together, with cinnamon and cloves being the dominant flavour.
Use this mix to flavour your biscuits and cakes instead of vanila for a change.
Do try these little treats, use any tiny moulds if you can’t find the same. Any will do.
KUE BOLU SAKURA.
Heat 125 gms of sugar with one tbsp of water to make a rich caramel.
Slowly add 250ml of hot water, and boil till caramel dissolves.
Remove from heat and cool completely.
Mix together dry ingredients
200 gms of flour
25 gms cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1.5 tsp spekuk spice mix
Sift and keep aside.
Melt 75 gms margarine and keep aside.
In a mixing bowl add
Beat till sugar dissolves, and soft peaks form.
Add the caramel water slowly and whisk till mixed.
Now add the sifted flour, beat once more till mixed.
Finally fold in the melted margarine.or butter.
Pour into lightly greased moulds and steam for 15 mins. Make sure the steamer is already hot.
( to prevent steam from dripping onto the kue, we normally tie a napkin on the lid)
The fragrance of spekuk will waft thru your kitchen, as the kue are being steamed.
As you open the lid, the kue looks quite puffed up, they will shrink within mins.
Cool for a few mins and remove from moulds.
Done. Enjoy with a cup of hot coffee .
Spekuk spice mix.
2 tbsps ground cinnamon
2 tbsps ground nutmeg( I grated it)
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground aniseed
Blend everything together and use.
Store the remaining in the refrigerator.