10 Recipes for Processed Rice Flour, the Easiest and Most Delicious

Processed rice flour seems endless. This flour can be transformed into various snacks, ranging from sweet to savory flavors.

Nah, If you are interested in making processed dishes from rice flour, you can try the following recipe for processed rice flour at home. Everything is presented in full, from the ingredients to how to make it. So No need to fear failure, deh!

1. Nagasari

Ingredients:

Horn bananas, cut into pieces – 3 pieces

Coconut milk, from 1 coconut – 2 liters

Rice flour – 500 grams

Granulated sugar – 250 grams

Salt – 1 tbsp

Pandan leaves – 2 pieces

Banana leaves, for wrapping – to taste

Oil, for greasing – to taste

How to make:

1. Cut the banana into 2 cm long pieces then steam until cooked. Lift and drain.
2. In a saucepan, boil coconut milk, sugar, salt and pandan leaves until boiling. Turn off the heat and let it sit until warm.
3. Add the rice flour little by little, stirring until the flour dissolves.
4. Turn the heat back on then cook over low heat, stirring continuously until thick and smooth. Lift.
5. Take 1 banana leaf. Brush with a little oil.
6. Add enough porridge mixture. Place a slice of banana in the middle. Cover again with the porridge mixture. Wrap the banana leaves into a flat shape like tempeh. Fold both ends and turn them under (overlapped). Do this until the dough runs out.
7. Steam the nagasari for 20 minutes until cooked. Lift.
8. Ready to be served.

Tips

You can adjust the amount of granulated sugar if you like it sweet or prefer it savory.

2. Yellow Pumpkin Talam Cake

Ingredients:

Yellow Layer:

Yellow pumpkin, steamed – 300 grams

Sago flour – 50 grams

Rice flour – 50 grams

Granulated sugar – 100 grams

Egg – 1 item

Salt – 1/2 tsp

Vanilla powder – 1 tsp

Coconut milk – 250 ml

Oil, for greasing the mold – to taste

Talam cake mold – to taste

White Layer:

Coconut milk – 300 ml

Rice flour – 50 grams

Sago flour – 25 grams

Salt – 1/2 tsp

How to make:

Yellow Layer:

1. Heat a steamer or steamer pan. Set aside.
2. Prepare a tray cake mold. Brush the inside with oil. Set aside.
3. Combine all ingredients then blend until evenly mixed. Pour the mixture into the tray cake mold as much as 2/3 of the height of the mold.
4. Steam the cake for 20 minutes.

White Layer:

1. In a container, mix all the ingredients and stir until smooth.
2. Pour the mixture onto the yellow layered tray cake that has been steamed first. Pour until the mold is full.
3. Steam the cake again for 10 minutes. Lift.
4. Ready to be served.

Tips

1. Do not forget to heat the boiler or steamer before use.
2. Cover the pan lid with a clean cloth so that water doesn’t drip onto the cake.
3. Use medium heat when steaming so that the surface of the cake doesn’t get bumpy.

3. Rice Layer Cake

Ingredients:

Rice flour – 200 grams

Sago flour – 200 grams

Granulated sugar – 200 grams

Salt – 1 tsp

Coconut milk – 1 liter

Pandan leaves, torn – 3 pieces

Kaffir lime leaves, torn – 3 pieces

How to make:

1. Cook the coconut milk, pandan leaves and lime leaves while stirring until it boils.
2. Remove, cool.
3. Stir well the rice flour, sago flour, salt and sugar.
4. Add and pour the coconut milk into the mixture above, little by little until the coconut milk runs out, while continuing to stir until it becomes a runny mixture and doesn’t have lumps.
5. Divide the dough into 3 parts, add pink, green food coloring and leave one part white.
6. Prepare a baking pan measuring 18x18x8cm, grease it with a thin layer of vegetable oil.
7. Put the baking sheet in a hot steamer or steamer, then pour in the white mixture, approximately 100 ml. Steam for 10 minutes.
8. Pour 100 ml of pink mixture, steam for 10 minutes.
9. Pour in 100 ml of green mixture, steam for 10 minutes.
10. Repeat the three steps above. And so on until the mixture runs out and beautiful alternating colors are obtained.
11. After the mixture is finished, finally steam for 20 minutes.
12. Remove from the steamer, let it cool.
13. Remove the cake from the pan, cut into pieces according to taste. Serve.

Tips

1. You can replace coconut milk with milk or use instant coconut milk, with the same amount.
2. You can omit the use of pandan leaves and lime leaves if you don’t like the aroma they produce.
3. Wrap the lid of the steamer or steamer using a clean cloth first, so that water doesn’t drip onto the cake when it’s steamed.

4. Putu Mayang

Ingredients:

Rice flour – 200 grams

Salt – 1 tsp

Coconut milk – 500 ml

Sago flour – 75 grams

Oil for greasing banana leaves – 1 tbsp

Red coloring – 1/2 tsp

Green coloring – 1/2 tsp

Sauce Ingredients:

Brown sugar, finely combed – 200 grams

Granulated sugar – 2 tbsp

Coconut milk – 500 ml

Pandan leaves – 1 sheet

How to make:

1. Mix rice flour, sugar, salt and coconut milk, stir well. Cook over low heat while stirring until lumpy. Lift. Let it warm then add sago flour, knead until evenly mixed.
2. Divide the dough into 3 parts. One part is dyed red, one part is given green dye, and one part is left white.
3. Put 2 tablespoons of mixture into the putu mayang mold. Press it on a banana leaf that has been smeared with oil. Steam for 20 minutes in a hot steamer. Lift. Serve with the sauce.
4. How to make sauce: boil all ingredients then strain, ready to serve.

Tips

Cover the steamer and cover with a clean cloth, just medium heat when steaming the putu mayang, open the lid of the steamer a little so that the putu mayang doesn’t expand too much.

5. Brown Sugar Cucur Cake

Ingredients:

Rice flour – 250 grams

Wheat flour – 200 grams

Brown sugar, thin comb – 100 grams

Granulated sugar – 50 grams

Salt – 1/4 tsp

Pandan leaves – 2 pieces

Water – 450 ml

Frying oil – enough

How to make:

1. Boil water with brown sugar, granulated sugar, and pandan leaves until it boils and the sugar dissolves. Remove and strain and let warm.
2. In a bowl, mix rice flour, wheat flour and salt until smooth.
3. Pour 250 ml of the warm sugar solution into the flour mixture, while kneading the dough using your hands. Once the dough has a lump, continue kneading for 10 minutes.
4. Pour in the remaining sugar water while continuing to knead. The batter will be a little runny. Pat the dough with the palm of your hand for 15 minutes. Cover the dough/container and let it rest for 2 hours.
5. Heat plenty of oil in a deep frying pan.
6. Take 1 tablespoon of vegetable mixture then pour and fry in hot oil. Leave it until it expands and fibers form on the surface of the cake. Lift then drain.
7. Ready to be served.

Tips

1. When scooping up the cake mixture when it is ready to be fried, stir it to the bottom of the container first so that the flour that settles can be mixed evenly.
2. When frying, drizzle the cake with hot oil so that it expands and cooks evenly.
3. You can add the amount of sugar according to your taste for sweetness level.

6. Ice Gempol Pleret

Ingredients:

Rice flour – 75 grams

Tapioca flour – 15 grams

Granulated sugar – 1 tbsp

Salt – 1/8 tsp

Hot water – 75 ml

Food coloring – enough

Coconut milk sauce:

Coconut milk – 400 ml

Granulated sugar – 100 grams

Pandan leaves – 1 sheet

Salt – 1/8 tsp

Sweetened condensed milk – 70 ml

Ice cubes as needed

How to make:

1. Mix and stir well the rice flour, tapioca flour, sugar and salt.
2. Gradually pour in hot water, stir well and knead until smooth, then divide into 3 colors according to taste.
3. Form a flat round, press the middle.
4. Boil until the mixture expands and is cooked. Drain well.
5. Bring coconut milk, sugar, pandan leaves and salt to a boil while continuing to stir.
6. Once slightly warm, add the sweetened condensed milk and bring to a boil again.
7. Serve while cold with additional ice cubes.

Tips

1. When boiling the mixture, make sure the water is completely boiling.
2. Boil the mixture until cooked, so it doesn’t smell like flour.

7. Shrimp Dent

Ingredients:

Wet prawns, heads removed – 150 grams

Rice flour – 125 grams

Tapioca flour – 25 grams

Egg – 1 item

Lime leaves, remove the bones and finely slice – 8 pieces

Medium coconut milk – 300 ml

Salt – 3/4 tsp

Oil, for frying – to taste

Ground spices:

Garlic – 3 cloves

Candlenuts, roasted – 3 items

Coriander, roasted – 1/2 tbsp

Kencur – 1 segment

How to make:

1. In a container, mix rice flour, tapioca, eggs, salt and coconut milk to taste first. Stir well until there are no lumps.
2. Add the ground spices, sliced ​​lime leaves, and remaining coconut milk little by little. Mix well until you have a medium-thick dough.
3. Heat a lot of oil.
4. Use a ladle to scoop up the dent dough. Add enough shrimp. Pour the mixture slowly over the edge of the pan. Drizzle with hot oil until the dent comes off and falls into the pan. Fry until cooked brown and crispy. Lift and drain. Do this until the dough runs out.
5. Ready to be served.

8. Peanut Rempeyek

Ingredients:

Peanuts, coarsely chopped – 250 grams

Rice flour – 200 grams

Cornstarch – 50 grams

Eggs, beaten – 1 egg

Lime leaves, thinly sliced ​​– 10 pieces

Water – 300 ml

Frying oil – enough

Ground spices:

Garlic – 3 cloves

Candlenut – 1 item

Coriander – 1/2 tsp

Salt – 1 tsp

Broth powder – 1/2 tsp

How to make:

1. In a container, add rice flour, cornstarch, eggs, lime leaves, water and ground spices. Stir well.
2. Heat a lot of frying oil.
3. Take a spoonful of vegetable mixture and add enough nuts.
4. Pour the mixture to the edge of the pan. Douse it with hot oil until it comes off. Repeat until 1 pan contains 4-5 eggs. Fry until cooked, brownish yellow and crispy. Repeat until all the batter is used. Lift and drain.
5. Ready to be served.

9. Anchovy peanut brittle

Ingredients:

Medan anchovies – 50 grams

Rice flour – 125 grams

Tapioca flour – 25 grams

Egg – 1 item

Lime leaves, remove the bones and finely slice – 8 pieces

Medium coconut milk – 300 ml

Salt – 3/4 tsp

Oil, for frying – to taste

Ground spices:

Garlic – 3 cloves

Candlenuts, roasted – 3 items

Coriander, roasted – 1/2 tbsp

Kencur – 1 segment

How to make:

1. Rinse the anchovies with water then drain.
2. In a container, mix rice flour, tapioca, salt, eggs and coconut milk (as needed first). Stir well until there are no lumps.
3. Add the ground spices, sliced ​​lime leaves, and remaining coconut milk little by little. Stir well until it becomes a medium-thick dough.
4. Heat a lot of oil.
5. Take 1 tablespoon of the mixture. Add enough anchovies then pour the mixture on the edge of the pan. Drizzle with hot oil until the mixture sinks into the oil. Fry until crispy. Lift and drain.
6. Ready to be served. Or store it in an airtight container/jar so it stays crunchy.

Tips

Pay attention to adding salt because the anchovies are already salty.

10. Marrow Porridge

Ingredients:

Rice flour – 100 grams

Coconut milk, from 1/2 fresh coconut – 800 ml

Salt – 1 tsp

Pandan leaves, torn and knotted – 2 pieces

Brown Sugar Sauce:

Brown sugar, comb – 150 grams

Water – 200 ml

Ginger, roasted and crushed – 1 segment

Pandan leaves, summed – 1 sheet

How to make:

1. Dissolve the rice flour with some coconut milk in a container.
2. Boil leftover coconut milk. Add pandan leaves and salt, cook until boiling.
3. Pour in the rice flour solution slowly while stirring thoroughly.
4. Cook until it explodes while continuously stirring.
5. Cook until cooked, remove. Don’t forget to take and throw away the pandan leaves.
6. Serve marrow porridge drizzled with brown sugar sauce.

Making Sauce:

1. Cook over low heat all the ingredients, until the sugar dissolves and thickens.
2. Remove and cool, then strain. The sauce is ready to use.

Tips

Use fresh and pure coconut milk from coconuts for a delicious porridge.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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