MANIS, ASAM, LEMBUT, SEMUA ADA DISINI | Kue Karamel Lemon Pandan
Resep Rudy Choirudin
Kue Karamel Lemon Pandan (Lemon Pandan Caramel Cake)
Bahan
Bahan 1 :
Bahan 2 :
Cara Membuat
- Panaskan gula hingga menjadi karamel (tips: agar karamel tidak lengket, gunakan kulit lemon yang tadi sudah diperas airnya). Masukkan air, aduk rata hingga gula cair.
- Masukkan air perasan lemon dan butter, aduk rata kemudian tuang ke dalam loyang berukuran 10x20 cm yang sudah diolesi minyak. Masukkan ke dalam kulkas.
- Blender semua bahan 2 (susu cair, santan, kental manis, gula pasir, garam, parutan kulit jeruk lemon, kuning telur, roti tawar, agar-agar) hingga halus, kemudian didihkan.
- Bagi menjadi 3 bagian ke dalam wadah.
- 2 wadah adonan masing-masing diberi essence lemon dan kunyit bubuk, aduk rata.
- 1 wadah adonan diberi essence pandan, aduk rata.
- Masukkan adonan lemon ke dalam loyang yang tadi disimpan di dalam kulkas, kemudian ayak campuran bubuk coklat di atas loyang.
- Masukkan adonan pandan ke dalam loyang, kemudian ayak campuran coklat bubuk di atas loyang.
- Masukkan adonan lemon ke dalam loyang, kemudian ayak campuran coklat bubuk di atas loyang.
- Masukkan loyang ke dalam kulkas selama 2 jam. Setelah itu kue siap dipotong-potong dan dihidangkan.
Ingredients
Ingredient 1:
Ingredient 2:
Steps
- Heat the sugar until it turns into caramel (tip: to keep the caramel from sticking, rub the pan with the lemon peel you juiced earlier). Add the water, and stir well until the sugar dissolves.
- Add the lemon juice and butter, stir well, then pour into a 10x20 cm baking pan that has been greased with oil. Put it in the refrigerator.
- Blend all of Ingredient 2 (liquid milk, coconut milk, sweetened condensed milk, granulated sugar, salt, grated lemon zest, egg yolks, bread, agar-agar) until smooth, then bring to a boil.
- Divide into 3 portions in separate bowls.
- Add the lemon essence and turmeric powder to 2 of the bowls respectively, and stir well.
- Add the pandan essence to the remaining bowl, and stir well.
- Pour the lemon batter into the pan that was chilling in the refrigerator, then sift the cocoa powder over the top.
- Pour the pandan batter into the pan, then sift the cocoa powder over the top.
- Pour the remaining lemon batter into the pan, then sift the cocoa powder over the top.
- Put the pan in the refrigerator for 2 hours. After that, the cake is ready to be sliced and served.
Cook Mode
Resep Rudy Choirudin
Kue Karamel Lemon Pandan (Lemon Pandan Caramel Cake)
MANIS, ASAM, LEMBUT, SEMUA ADA DISINI | Kue Karamel Lemon Pandan
MANIS, ASAM, LEMBUT, SEMUA ADA DISINI | Kue Karamel Lemon Pandan
Bahan
Bahan 1 :
Bahan 2 :
Cara Membuat
- Panaskan gula hingga menjadi karamel (tips: agar karamel tidak lengket, gunakan kulit lemon yang tadi sudah diperas airnya). Masukkan air, aduk rata hingga gula cair.
- Masukkan air perasan lemon dan butter, aduk rata kemudian tuang ke dalam loyang berukuran 10x20 cm yang sudah diolesi minyak. Masukkan ke dalam kulkas.
- Blender semua bahan 2 (susu cair, santan, kental manis, gula pasir, garam, parutan kulit jeruk lemon, kuning telur, roti tawar, agar-agar) hingga halus, kemudian didihkan.
- Bagi menjadi 3 bagian ke dalam wadah.
- 2 wadah adonan masing-masing diberi essence lemon dan kunyit bubuk, aduk rata.
- 1 wadah adonan diberi essence pandan, aduk rata.
- Masukkan adonan lemon ke dalam loyang yang tadi disimpan di dalam kulkas, kemudian ayak campuran bubuk coklat di atas loyang.
- Masukkan adonan pandan ke dalam loyang, kemudian ayak campuran coklat bubuk di atas loyang.
- Masukkan adonan lemon ke dalam loyang, kemudian ayak campuran coklat bubuk di atas loyang.
- Masukkan loyang ke dalam kulkas selama 2 jam. Setelah itu kue siap dipotong-potong dan dihidangkan.
Ingredients
Ingredient 1:
Ingredient 2:
Steps
- Heat the sugar until it turns into caramel (tip: to keep the caramel from sticking, rub the pan with the lemon peel you juiced earlier). Add the water, and stir well until the sugar dissolves.
- Add the lemon juice and butter, stir well, then pour into a 10x20 cm baking pan that has been greased with oil. Put it in the refrigerator.
- Blend all of Ingredient 2 (liquid milk, coconut milk, sweetened condensed milk, granulated sugar, salt, grated lemon zest, egg yolks, bread, agar-agar) until smooth, then bring to a boil.
- Divide into 3 portions in separate bowls.
- Add the lemon essence and turmeric powder to 2 of the bowls respectively, and stir well.
- Add the pandan essence to the remaining bowl, and stir well.
- Pour the lemon batter into the pan that was chilling in the refrigerator, then sift the cocoa powder over the top.
- Pour the pandan batter into the pan, then sift the cocoa powder over the top.
- Pour the remaining lemon batter into the pan, then sift the cocoa powder over the top.
- Put the pan in the refrigerator for 2 hours. After that, the cake is ready to be sliced and served.
Cook Notes
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