Dessert Foods Recipe

Brown Butter and Rose Tea Kue Cubit

Kue Cubit (literally means pinch cake) is a popular street food in Indonesia. Usually, kue cubit is sell in food peddlers near the school. Traditionally they come in a plain vanilla flavour with chocolate sprinkles on top. In recent years these cakes become more popular and come in new flavour variations such as matcha, red velvet or chocolate

For me, afternoon tea is a perfect moment for the woman to gather, share stories and empower each other. Therefore I choose feminine or romantic theme for my afternoon tea. The food served on a Christmas Eve is usually heavy and fatty but kue cubit is a small and light cake hence the woman no need to worry about their diet. We could even make it healthier by eliminating the artificial flavour and replacing with natural ingredients such as tea or spices. I think Dilmah Rose with French Vanilla is the right choice because it adds depth of flavour to the cake and also give romantic vibes.

Brown Butter and Rose Tea Kue Cubit

Brown Butter and Rose Tea Kue Cubit

Ingredients

  • 300 gr all-purpose flour
  • 2 large  eggs 
  • 100 gr unsalted butter
  • 150 gr white sugar
  • 2 sachet Dilmah Exceptional Rose with French Vanilla
  • 150 ml boiling water 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Powdered sugar (optional)
  • Vegetable oil or butter for cooking

Instructions

  1. Place 1 sachet Dilmah Exceptional Rose with French Vanilla tea leaves in a bowl. Pour over boiling water and set aside for 5 minutes to infuse. 
  2. Melt the butter in a small saucepan until it smells toasty and start to colour. Turn off the heat and pour it into a small bowl, set aside. 
  3. In a medium bowl, combine together flour, Rose with French Vanilla tea leaves, baking powder and baking soda, and set aside. 
  4. In another bowl, whisk the two eggs with sugar until the mixture is pale and thickens slightly about 3 minutes. 
  5. Gently fold in flour mixture in three additions; fold in melted brown butter until fully incorporated. Stir in tea water. The batter should be smooth and shiny. Let the batter rest for 10 to 15 minutes. 
  6. Heat kue cubit or poffertjes pan and lightly grease with vegetable oil or butter. Add the batter until the 3/4 full, cook with low heat for about 3 minutes until the small holes appear in the surface of the cake. Close the pan with a lid and cook for another 2 minutes if you like the top of the cake still moist or 4 minutes for fully cooked kue cubit. 
  7. Serve kue cubit with powdered sugar and garnish with the sugared rose petal. 

Brown Butter and Rose Tea Kue Cubit

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