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Kue Mangkok

Kue Mangkok (Indonesian Steamed Rice Cupcakes)

Kue Mangkok is a beloved Indonesian steamed cupcake, famous for its cheerful "smiling" top that splits open when perfectly cooked. Traditionally made with fermented rice (tapai nasi), coconut water, and rice flour, this sweet treat is often served during festive occasions as a symbol of joy and prosperity.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 Cupcakes
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 350 g rice flour tepung beras – available at Asian grocery stores or online
  • 250 g fermented rice tapai nasi – can substitute with fermented cassava (tapai singkong) if rice version is unavailable
  • 600 ml coconut water air kelapa – fresh if possible, or bottled unsweetened coconut water
  • 250 g granulated sugar gula pasir
  • 30 g all-purpose wheat flour tepung terigu
  • 30 g tapioca starch tepung kanji – also sold as tapioca flour
  • 2 tsp baking powder
  • 1 tsp instant yeast ragi instan

Instruction
 

  1. Mash the tapai nasi (fermented rice) until smooth. Mix it with the rice flour in a large bowl.
  2. Add half of the coconut water and the sugar. Stir until the sugar is dissolved.
  3. Add tapioca starch, wheat flour, baking powder, instant yeast, and the remaining coconut water. Mix until smooth, then strain the batter to remove lumps.
  4. Cover and let the batter ferment for about 1–2 hours, or until bubbly and slightly expanded.
  5. Preheat a steamer with plenty of boiling water. Wrap the steamer lid with a kitchen towel to catch condensation.
  6. Place small heatproof cups or molds inside the steamer to preheat.
  7. Fill the hot molds about ¾ full with the batter.
  8. Steam over high heat for about 30 minutes without opening the lid.
  9. Remove from heat, let cool slightly, and serve warm.

Notes

  • Fermented rice (tapai nasi) can be hard to find outside Southeast Asia. Substitute with tapai singkong (fermented cassava), which is sometimes available at Asian stores. If neither is available, a mix of cooked rice with a small amount of instant yeast and sugar left overnight can give a similar effect, though not identical.
  • Coconut water provides a subtle sweetness and aroma. Unsweetened bottled coconut water works fine if fresh is unavailable.
  • Steaming method is crucial. Use a strong rolling boil and keep the lid closed for the full 30 minutes. The kitchen towel around the lid prevents water from dripping and spoiling the top.
  • Molds: If you don’t have traditional small molds, use silicone muffin cups or ramekins.

Troubleshooting

  • Cupcakes are dense (bantat) → Batter wasn’t fermented long enough, or the steamer wasn’t hot enough. Make sure the batter is bubbly before steaming, and use strong steam.
  • Cupcakes taste too sour → Fermentation went too long, or the fermented rice was overly sour. Reduce fermentation time to about 1 hour in warm climates.
  • Cakes didn’t split on top (“no smile”) → Usually caused by weak steam, lid opened during cooking, or not enough leavening. Ensure strong heat, don’t open the lid, and double-check your baking powder and yeast freshness.
  • Surface is wet or sticky → Caused by condensation dripping. Always wrap the steamer lid with a towel.
Kue Mangkok may look simple, but the joy of seeing the cupcakes bloom into a beautiful smile makes the effort worthwhile!