Kue Mangkok (Red Steamed Blossom Cakes)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A bright red, soft, springy steamed cupcake that cracks open into a flower on top. This yeast-raised version avoids the fermented cassava of older recipes. Makes 12 cakes in about 1 hr 45 min.

Prep 25 min

Cook 20 min

Cooling 1 hr

Total 1 hr 45 min

Servings 12

Diet Dairy free, Vegan

Ingredients

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servings

1 ¼ cups (150 g)rice flour
¾ cup (100 g)tapioca starch
¾ cup (150 g)granulated sugar
1 cup (250 ml)water, warm
7 tbsp (100 ml)coconut milk
¼ oz (3 g)instant yeast
1 ½ tsp (6 g)baking powder
1 pinchsalt
½ tsp (3 ml)red food coloring
1 tsp (5 ml)vanilla extract

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Whisk the water, coconut milk, sugar and yeast; rest 10 minutes until slightly foamy.
Whisk the rice flour, tapioca starch, baking powder and salt in a bowl, then stir in the yeast mixture, vanilla and food coloring until smooth.
Cover and let rest 30 minutes at room temperature.
Bring water to a rolling boil in a steamer. Line a 12-cup muffin pan or use small bowls with paper liners.
Stir the batter and fill each cup about 3/4 full. Do not press or tap the batter.
Steam on high heat for 18 to 20 minutes with the lid wrapped in a cloth to catch drips. Keep the heat high and do not open the lid for the first 15 minutes; a sudden steam burst makes the top split into petals.
Cool 10 minutes before taking the cakes out. Serve warm or at room temperature.

Tips

Strong, steady steam is the key to the blossom; low heat gives a flat top.
Stir the batter before filling since the starches settle.
Fresh yeast flavor is mild; a short rest is enough.
Good with hot tea.

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Recipe FAQ

How long does it take to make kue mangkok (red steamed blossom cakes)?

Plan on 25 minutes of prep and 20 minutes of cooking, plus 1 hour to chill. The recipe makes 12 cakes (12 servings).

How should I store kue mangkok (red steamed blossom cakes)?

Keep covered at room temperature up to 1 day; re-steam 5 minutes to soften.

Can I make kue mangkok (red steamed blossom cakes) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Serve it with hot tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

143 Calories / serving

2.0g Fat

30.3g Carbs

1.0g Protein

13.1g Sugar

Whole recipe (12 servings): ~1716 cal · 24g fat · 364g carbs · 12g protein · 157g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.