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Chef Pongo’s Sticky Sweet Kue Keranjang:
⌛ Prep: 20 mins
🔥 Cook: 3 – 4 hours (steaming time)
💡 Pro-Tip: Line your molds perfectly with banana leaves to give the cake its iconic, authentic aroma and prevent the sticky dough from clinging to the sides! 🔊
- 400 g brown sugar or palm sugar (gula merah), finely chopped
- 350 ml water
- 2 pandan leaves, tied into a knot (for that essential fragrant aroma)
- 400 g glutinous rice flour (tepung ketan)
- 50 g tapioca flour (for an extra glossy finish and perfect chew)
- 1/2 tsp salt
- Fresh banana leaves (softened over a flame) or parchment paper to line the baskets/molds
- A tiny bit of vegetable oil (for brushing)
- In a saucepan, combine the water, chopped brown sugar, and knotted pandan leaves.
- Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
- Turn off the heat and let the syrup cool down to room temperature. Strain it through a fine sieve to remove any impurities or leaf pieces.
- In a large bowl, whisk together the glutinous rice flour, tapioca flour, and salt.
- Gradually pour the cooled sugar syrup into the flour mixture while whisking constantly.
- Mix until you have a completely smooth, fluid batter with no lumps left behind. (Strain the batter one more time if you want an absolutely flawless texture).
- Line your traditional basket molds (or heatproof ramekins) securely with the softened banana leaves.
- Lightly brush the inside surfaces of the leaves with a thin layer of vegetable oil to ensure the sticky cake releases easily later.
- Pour the smooth batter into the prepared molds, leaving a little space at the top.
- Prepare your steamer, ensuring there is plenty of water in the base, and bring it to a rolling boil.
- Place the filled molds into the steamer basket. Important tip: Wrap the lid of your steamer with a clean kitchen towel to prevent any condensation from dripping into your beautiful cakes.
- Steam over medium heat for 3 to 4 hours. Check the water level every 45 minutes, topping it up with boiling water as needed. The cake is ready when it turns a gorgeous, glossy, translucent dark amber color.
- Remove the cakes from the steamer and let them cool completely at room temperature.
- Don’t worry if they seem a bit soft at first—Kue Keranjang will naturally firm up and achieve its signature chewy, sliceable texture over the next 24 to 48 hours.
- Slice it up, share the sweetness, and enjoy!
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