Kue Kembang Goyang

Kue Kembang Goyang, or 'flower-shaped fried cake', is a traditional Indonesian dessert that delights with its crisp exterior and soft interior. Often enjoyed during festivities, these intricate cookies are beautifully patterned and lightly flavored with coconut and pandan.

Indonesian · 30 min · 6 servings · Guadalupe F.

Ingredients

• 200 g rice flour
• 250 ml water
• 100 ml coconut milk
• 50 g sugar
• 1/2 tsp salt
• 1 tsp pandan extract
• 1 tsp baking powder
• to taste oil, for frying

Method

1. In a bowl, mix the rice flour, sugar, salt, and baking powder until well combined.
2. In another bowl, combine the water, coconut milk, and pandan extract.
3. Gradually add the liquid mixture to the dry ingredients, stirring until you get a smooth batter.
4. Heat the oil in a deep pan or wok until hot.
5. Dip a flower-shaped mold into the hot oil for a few seconds, then into the batter, covering the mold.
6. Carefully place the batter-covered mold back into the hot oil and fry until golden brown, about 1-2 minutes.
7. Remove the mold from the oil and gently shake it to release the cake. Repeat with the remaining batter.
8. Drain the cakes on paper towels to remove excess oil before serving.

• Kue cubir
• Soto Ayam
• Rujak
• Nasi Goreng Kampung