Zucchini Picnic Muffins: Perfect Snack for Kids in Bali, Indonesia
Discover the ultimate snack with this Bali-inspired zucchini picnic muffins recipe.
Crafted with tropical flavors and local ingredients, these muffins are ideal for families visiting or living in Bali. Let’s explore this wholesome and delicious recipe!
Table of Contents
What are Zucchini Picnic Muffins?
Zucchini picnic muffins are moist, savory treats packed with grated zucchini and Balinese spices.
Easy to transport and kid-approved, these muffins are a fantastic snack for families on the go.
Balinese Inspiration for Zucchini Muffins
This recipe draws from Bali’s vibrant cuisine, incorporating coconut milk, grated turmeric, and a touch of pandan essence.
These tropical elements add unique flavor while keeping the muffins wholesome and nutritious.
Ingredients for Bali-Inspired Zucchini Muffins
Dry Ingredients:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients:
1/3 cup coconut milk
2 large eggs
1/3 cup vegetable oil
1/4 cup grated palm sugar (or brown sugar)
Add-Ins:
1 cup grated zucchini (squeezed to remove excess moisture)
1 tsp grated turmeric
1/4 cup shredded coconut
1/4 tsp pandan essence (optional)
Garnish:
Sesame seeds or shredded coconut
Step-by-Step Guide to Making Butternut Risotto
Step 1: Preheat and Prepare
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly with oil.
Ensure the muffin tin is evenly coated to prevent sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Mix thoroughly to distribute the leavening agents evenly.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs until frothy. Gradually add the coconut milk, vegetable oil, and grated palm sugar.
Continue whisking until the mixture is smooth and sugar is dissolved.
Step 4: Incorporate Add-Ins
Gently fold the grated zucchini into the wet mixture.
Add the shredded coconut, turmeric, and pandan essence, stirring until evenly distributed.
Step 5: Blend Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour in the wet mixture.
Stir gently with a spatula, ensuring the batter is mixed without overworking it to maintain a light texture.
Step 6: Fill and Garnish
Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with batter.
Sprinkle sesame seeds or shredded coconut on top for added texture and visual appeal.
Step 7: Bake and Cool
Bake in the preheated oven for 18-22 minutes, rotating the tin halfway through for even baking.
Test for doneness by inserting a toothpick; it should come out clean. Cool in the tin for 5 minutes before transferring to a wire rack.
Tips for Perfect Bali-Style Presentation
Serve in Coconut Shells: Use polished coconut shells cut into halves and lined with banana leaves to create an authentic tropical serving vessel.
Add Edible Flowers: Garnish the plate with marigolds, frangipani, or hibiscus to reflect Bali’s vibrant culture.
Layer the Colors: Create a base layer of bright tropical fruits such as mango slices or dragon fruit wedges, and place the muffins on top for a visually stunning arrangement.
Use Woven Trays: Arrange the muffins on woven bamboo trays, commonly used in Bali for ceremonial offerings, to add cultural significance.
Incorporate Balinese Elements: Add a small clay bowl of sambal matah (Balinese raw chili relish) on the side for adults who enjoy a spicy kick.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4 kid-sized portions
Estimated Cost in Bali: IDR 40,000-60,000 ($2.50-$4 USD)
Nutrition Facts (Per Serving):
Calories
180 kcal
Fat
9g
Cholestrol
40mg
Sodium
150mg
Carbohydrates
20g
Protein
4g
FAQs about Zucchini Muffins in Bali
Q1: Can I use fresh grated turmeric instead of powdered?
A: Absolutely! Fresh grated turmeric enhances the flavor and adds a vibrant color. Use about 1.5 times the amount of fresh turmeric compared to powdered.
Q2: Are banana leaves necessary for serving?
A: While not essential, banana leaves add a traditional Balinese touch to the presentation. They’re widely available in Bali and environmentally friendly.
Q3: Can I replace pandan essence with vanilla extract?
A: Yes, vanilla extract can be used, but it will change the flavor profile. Pandan essence provides a uniquely tropical aroma integral to Balinese cuisine.
Q4: What other toppings can I use for garnishing?
A: You can try toasted coconut flakes, pumpkin seeds, or even a sprinkle of Balinese sea salt for a unique twist.