Merged!
This is a not so actual event. I made this months ago, never remembered I even took a picture. Since most of my laziness to blog was because I didn’t care enough to take photos of the food I made, I figured out this baby deserves a publication.
Well, if you’re an Indonesian, or at least, a southeast-asian, pretty sure you’re familiar with Indonesian Steamed Cake, a.k.a. Bolu Kukus. It looks somehting like this:
The texture of this cake is soft and cloudy, light and sweet.
And you must also know the distinguished Indonesian cup cake, a.k.a. Kue Mangkok. They look like this. They could vary in color, though. Red, green, not blue.Unlike its sister, Bolu Kukus, Kue Mangkok is rather chewy, rich and densed. It boasts the distinguished aroma of fermented cassava used in it, giving a hint of sour and sweet that tingles your tastebud craving for more.
One afternoon, they were both merged. Only because I whipped up Bolu Kukus, then decided to use up my homemade yoghurt ‘cause it’s getting too sour –time for me to make a brand new batch. The result: texture of Bolu Kukus, taste and aroma of Kue Mangkok.
I guess it took everything good from each kind and combine it in one cup. Although I’m not sure what good the invention was for, except to deceive people who expect Bolu Kukus, but then unavoidably scratch their heads with unavoidable frowns, finding out they didn’t get Bolu Kukus. It’s Kue Mangkok instead, already in their chewing mouth! Gotcha!
Me, I just hate to see my yoghurt gone bad.
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Classic.
I wanted to see how other people make something out of it and called it delicious.
