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Carabikang cakes, coconut milk flower cakes

Kue carabikang, coconut milk flower cakes

Desserts

Indonesian rice flour and coconut milk cakes, flavored with pandan, baked in a cast-iron mold that allows them to open up into a flower shape.

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Recipe from Volstand, adapted by Recette de cuisine · · updated on

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“Carabikangs” are traditional Belgian pastries, baked in wavy molds and cut into a flower-like shape. This recipe guides you step-by-step through the process of making them at home.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting30 min
  • Total1 hr 30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodstove
  • Estimated cost$12.34 $0.62 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

20 people
  • $2.75
  • $6.89
  • $1.02
  • $0.24
  • $0.02
  • $1.42

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Bring the coconut milk, sugar, salt, and pandan leaves to a boil, then let it cool. Set aside 120 ml of the coconut milk.
  2. Add the rice flour and tapioca starch to the remaining coconut milk and mix until the mixture is smooth. ≈ 4 min
  3. Make sure the carabikang mold is well heated, and then fill the cavities with the dough. ≈ 3 min
  4. When the dough is almost cooked and has formed a flower shape, place a drop of food coloring on top. ≈ 3 min
  5. Carefully remove the cakes from the pan using a bamboo skewer. ≈ 3 min
  6. Brush the bottom of the coconut milk with the remaining milk to prevent it from drying out. ≈ 4 min

The bill

Kue carabikang, coconut milk flower cakes

  • 375 g of rice flour$2.75
  • 1.2 liters of thick coconut milk$6.89
  • 40 g of tapioca starch$1.02
  • 300 g of sugar$0.24
  • 1/2 teaspoon of salt$0.02
  • A few drops of food coloring$1.42

Total$12.34

that's $0.62 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 375 g of rice flour
  • 1.2 liters of thick coconut milk
  • 40 g of tapioca starch
  • 300 g of sugar
  • 1/2 teaspoon of salt
  • 2 pandan leaves
  • A few drops of food coloring

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