AI-generated image
Kue cubit
Mini soft pancakes
Kue cubit: Jakarta's small, soft half-cooked pancakes from a scalloped pan
Outside Jakarta's primary schools at home time, kue cubit vendors work a cast-iron pan of tiny scalloped hollows, scooping out the bite-sized cakes with a pick, the 'pinch' (cubit) of the name. The fashion is to serve them setengah matang, half-cooked, so the tops are still soft and molten under a shake of chocolate sprinkles. A poffertjes or æbleskiver pan works well at home. Chef's tip: resist turning the heat up; a hot pan burns the base before the middle rises, so keep it medium-low and cover briefly to set the tops.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 eggs
- 2 ⅞ oz sugar
- 4 oz plain flour
- 1 tsp baking powder
- ½ cup milk
- 1 oz buttermelted, plus extra for the pan
- ½ tsp vanilla extract
- 3 tbsp chocolate sprinkles
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: Sift in 4 oz plain flour and 1 tsp baking powder and whisk in ½ cup milk, 1 oz butter and ½ tsp vanilla extract to make a smooth, thick pouring batter.
Step 3: Heat a poffertjes or kue cubit pan over a medium-low heat and brush each hollow with butter.
Step 4: Fill the hollows almost to the top. Cook until bubbles appear and the edges set, then cover the pan for a minute.
3 minStep 5: Scatter 3 tbsp chocolate sprinkles over the soft tops and lift the cakes out with a skewer when the bases are golden; the tops should still be slightly gooey. Repeat with the rest.
10 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kue cubit take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese