Kue kembang seruni is a chrysanthemum-shaped Indonesian dessert with soft and sticky glutinous rice flour skin and sweetened mashed potato filling. To get soft and sticky skin we use the combination of glutinous rice flour, all-purpose flour and coconut milk.
Kue Kembang Seruni
- 200 ml coconut cream
- 1 tablespoon caster sugar
- 300g glutinous rice flour
- 1 tablespoon vegetable oil
- pandan paste
- a pinch of sea salt
- 2 medium-size potato, steamed and peeled
- 50g caster sugar
- 1 tablespoon butter
- a pinch of salt
- 500 ml of coconut milk
- 35g sugar
- 65g rice flour
- 1 pandan leaves, knotted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Steam potato over boiling water for about 30 to 40 minutes or until cooked and soft.
- Peeled and mashed the potato with a potato masher until it becomes a smooth paste.
- In a nonstick skillet combine mashed potato with sugar and butter. Stir on medium-low heat until the mixture thickens and not stick to the hands.
- Let the filling to cool completely then divided and shaped into 25-30 balls.
Glutinous rice flour skin
- In a medium saucepan bring the coconut milk and sugar to simmer.
- Put glutinous rice flour, a few drops of pandan paste and salt in a big bowl. Gradually pour the hot coconut cream and mix until well combined.
- Slowly add the vegetable oil and knead until the dough smooth and do not stick to the hands. Divide the dough into 25-30 pieces.
- Lightly grease the banana leaves or paper with oil and preheat the steamer.
- Flatten the dough into 1/4 inch thick and wrap the filling inside. Roll into a ball and decorate the cake with a serrated tweezer until it looks like a chrysanthemum flower.
- Place kembang seruni on banana leaves and steamed for 15 to 20 minutes.