"Rice flour is an important raw material in the making of various types of traditional Indonesian cakes, especially due to its ability to produce a soft and chewy texture. Unlike wheat flour, which has a high protein content, rice flour has a low protein content, resulting in a finer and softer cake. The deliciousness of cakes made from rice flour lies not only in their unique texture but also in their ability to absorb and retain the flavors of additional ingredients, such as grated coconut and brown sugar, which are often used in traditional recipes. Indonesia has a rich culinary heritage with a variety of cakes that utilize rice flour. From chewy steamed cakes to colorful layered cakes, each type of cake offers different flavors and culinary experiences. This time, we present five easy-to-make steamed cake recipes using rice flour that are perfect for tea time or as a dish for special occasions. Starting from the sweet and soft Awug-Awug to the fragrant and appealing Pandan Talam Cake, each of these recipes will bring the traditional flavors of Indonesia to your table. Here is the information summarized from various sources on Monday (29/7/2024)."

Here is the translated text with HTML tags preserved: "Bahan-Bahan: 250 grams of rice flour 250 grams of grated coconut 150 grams of palm sugar, finely shaved 1/2 tbsp of granulated sugar 1/2 tsp of salt
Cara Membuat: Steam the rice flour for 20 minutes, then remove. Mix the steamed rice flour with grated coconut, palm sugar, and salt until well combined and clumpy. Prepare a mold that has been greased with oil. Pour the mixture into the mold, add palm sugar in the center, then add the remaining mixture until the mold is full. Steam the awug-awug cake for 25 minutes until cooked. After cooling, remove from the mold and serve."

Here is the translated text with the HTML tags preserved: "Bahan-Bahan:
250 grams of white rice
100 grams of granulated sugar
100 grams of young grated coconut
100 grams of brown sugar
100 ml of water
1/4 tsp salt
1/4 tsp powdered vanilla
Banana leaves as needed

Cara Membuat:
Grind the rice until fine like flour, wrap it in a clean cloth and steam for 30 minutes.
Mix the steamed rice flour with granulated sugar, grated coconut, vanilla, salt, and water. Stir well.
Heat the banana leaves over the fire to soften them, shape them into cones.
Put the mixture into the banana leaves, add brown sugar, and secure with a toothpick.
Steam for 30 minutes or until cooked."

Here's the translated text with HTML tags preserved: "Bahan-Bahan:
250 grams of rice flour
100 grams of glutinous rice flour
A pinch of salt
Pandan paste as needed
220 ml of water
Brown sugar, shredded as needed
Grated coconut as needed
White sugar, finely ground as needed

Cara Membuat:
Mix rice flour, glutinous rice flour, pandan paste, salt, and water until well combined.
Fill the bamboo mold with half of the batter, add brown sugar, then add the remaining batter.
Steam for 10-15 minutes until cooked.
Remove the cake from the mold and serve with grated coconut and finely ground white sugar."

Here's the translation of the provided 'Bahasa' text to 'English', while preserving the HTML tags: "Bahan-Bahan: 6 ripe bananas 100 grams of rice flour 40 grams of tapioca flour 80 grams of granulated sugar 400 ml of liquid coconut milk 1/2 tsp of powdered vanilla 1/4 tsp of salt Cooking oil for greasing
Cara Membuat: Slice the bananas thinly and set aside. Mix the rice flour, tapioca flour, sugar, vanilla, and salt. Gradually pour in the coconut milk until well combined. Grease the baking pan with oil and pour the mixture to cover the bottom of the pan. Arrange the bananas on top and steam for 5 minutes. Add more batter on top of the bananas, steam for another 5 minutes. Repeat until the batter is finished. Steam for 20 minutes until cooked. Let it cool before cutting."

Here is the translated text with the HTML tags preserved: "Bahan-Bahan: 100 grams of rice flour 25 grams of tapioca flour 130 ml of liquid coconut milk 85 grams of granulated sugar 1 tsp of pandan paste 1/4 tsp of salt
Cara Membuat: Mix all the ingredients until well combined and strain to make it smooth. Prepare the steamer and cover the lid with a cloth. Grease the mold with oil and pour the batter into it. Steam for 20 minutes until cooked. Remove and take out from the mold."

"Rice flour can be used to make various traditional snacks such as layer cake, nagasari, talam cake, and serabi. In addition, this flour is also beneficial for beauty."

"Yes, rice flour is often used to make market snacks and can also be processed into crispy cakes by frying."

"Mochi is made from glutinous rice flour, which is gluten-free and suitable for those who are sensitive to gluten."

Rose Brand rice flour can be used as a basic ingredient for various traditional cakes and other dishes.

"Rice flour is made from finely ground rice, while tapioca flour comes from the starch extracted from cassava."