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Carabikang / Bikang Mawar

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carabikang / bikang mawar

Ingredients

  • 200 grams of rice flour
  • 100 grams of flour
  • 25 grams of starch
  • 160 grams of sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1 sachet of sweetened condensed milk + coconut milk a total of 650 ml
  • 2 pandan leaves
  • The tray / pan is filled with water and a damp cloth to cool the mold after the cake is cooked

Method

  • Cook the coconut milk, salt and pandan leaves until the edges are foamy. Turn off the fire. Stir for a while. set aside
  • Prepare and mix flour, sugar and salt in a bowl. Pour with some of the hot coconut milk while mixing or stirring quickly with a whisk until a thick, soft and slippery dough is formed (about 5 minutes)
  • Add the remaining coconut milk little by little while continuing to stir then add the oil, mix well and then strain the dough.
  • Divide the dough and give the color according to taste (I divided 3 : green, white and yellow)
  • Heat the mold over medium heat until it is really hot. Must be really hot huh…. Because if the mold is not hot enough, the cake will be tough and not fibrous, you can test it by sprinkling water, if it makes a hissing sound and the water droplets jump and dry quickly, it means the dough can be poured. Pour the green dough up to 1/3 of the height of the mold, wait until the edges are a bit dry then pour the white dough up to 3/4 of the height of the mold, wait a bit to dry and finally pour the yellow mixture until it's full. Leave until the dough is cooked, dry and porous. The mold does not need to be closed. After the surface of the cake is dry and cooked, remove the mold and place it on a baking sheet/tray that has been lined with a damp cloth. Wait until it's not too hot. Remove the cake from the mold, place it on a cross section (I use a mini glass), put the bottle cap in the middle, Press and crack the edges with your fingers to form a blooming petal. Can you use scissors for a neater result?

Tips

  • To get maximum results and good fiber, use a mold made of iron or cast steel instead of a snack maker made of Teflon.
  • Line the mold with an old baking sheet so it doesn't burn too quickly
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