Kue mangkok
The result is a different texure: bolu kukus is soft and fluffy, while kue mangkok has a rough, often chewy and sticky texture.Traditional kue mangkok might be sweetened with palm sugar, thus creating brownish color.[1] Other traditional variant might uses tape singkong or tapai (fermented cassava),[2] or using ubi (sweet potato) or talas (taro).The dough is placed into some tin or stainless steel cupcake containers or small bowls, and then steamed until the top part of the cakes are rising, expanding and blossoming like a flower.[1] The term bolu kukus (steamed tart) however, usually refer to a type of kue mangkuk that mainly only uses wheat flour (without any rice flour and tapioca) with common vanilla, chocolate, or strawberry flavouring, acquired from food flavouring essence.
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