LEBIH ENAK DARI YANG PANDAN NONA MANIS UBI UNGU
NONA MANIS UBI UNGU
Purple Sweet Potato Nona Manis (Steamed Custard Cake)
Bahan
fla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus 250 gr ubi ungu sampai matang, lalu angkat dan dinginkan.
- Masukkan ubi ungu yang sudah dingin ke chopper/blender bersama 150 gr gula pasir, 125 gr tepung terigu, 30 gr tepung beras, 1/2 sdt garam, 1/2 sdt vanili, 1 butir telur, dan 400 ml santan.
- Blender hingga halus, lalu saring adonan untuk memastikan benar-benar halus.
- Untuk fla santan, campurkan 30 gr tepung beras, 1 sdm gula pasir, 1/2 sdt garam, dan 400 ml santan, aduk rata.
- Masak dengan api kecil sambil terus diaduk sampai sedikit mengental, lalu angkat dan aduk hingga halus, kemudian saring.
- Siapkan cetakan diameter 5 cm tinggi 4 cm, olesi tipis dengan minyak.
- Panaskan kukusan, letakkan cetakan, lalu isi dengan adonan ubi ungu sekitar 3/4 penuh.
- Tambahkan fla santan di bagian tengah setiap cetakan.
- Kukus dengan api kecil selama sekitar 20 menit sampai matang.
- Angkat, biarkan dingin, lalu keluarkan dari cetakan.
Ingredients
coconut milk custard:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam 250 g purple sweet potato until cooked, then remove and let it cool.
- Put the cooled sweet potato into a chopper/blender along with 150 g granulated sugar, 125 g all-purpose flour, 30 g rice flour, 1/2 tsp salt, 1/2 tsp vanilla, 1 egg, and 400 ml coconut milk.
- Blend until smooth, then strain the batter to make sure it's completely smooth.
- For the coconut milk custard, mix 30 g rice flour, 1 tbsp granulated sugar, 1/2 tsp salt, and 400 ml coconut milk, and stir well.
- Cook over low heat while stirring constantly until slightly thickened, then remove from heat, stir until smooth, and strain.
- Prepare molds 5 cm in diameter and 4 cm tall, and grease lightly with oil.
- Heat the steamer, place the molds inside, and fill each about 3/4 full with the sweet potato batter.
- Add the coconut milk custard in the center of each mold.
- Steam over low heat for about 20 minutes until cooked.
- Remove, let cool, then release from the molds.
Cook Mode
NONA MANIS UBI UNGU
Purple Sweet Potato Nona Manis (Steamed Custard Cake)
LEBIH ENAK DARI YANG PANDAN NONA MANIS UBI UNGU
LEBIH ENAK DARI YANG PANDAN NONA MANIS UBI UNGU
Bahan
fla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus 250 gr ubi ungu sampai matang, lalu angkat dan dinginkan.
- Masukkan ubi ungu yang sudah dingin ke chopper/blender bersama 150 gr gula pasir, 125 gr tepung terigu, 30 gr tepung beras, 1/2 sdt garam, 1/2 sdt vanili, 1 butir telur, dan 400 ml santan.
- Blender hingga halus, lalu saring adonan untuk memastikan benar-benar halus.
- Untuk fla santan, campurkan 30 gr tepung beras, 1 sdm gula pasir, 1/2 sdt garam, dan 400 ml santan, aduk rata.
- Masak dengan api kecil sambil terus diaduk sampai sedikit mengental, lalu angkat dan aduk hingga halus, kemudian saring.
- Siapkan cetakan diameter 5 cm tinggi 4 cm, olesi tipis dengan minyak.
- Panaskan kukusan, letakkan cetakan, lalu isi dengan adonan ubi ungu sekitar 3/4 penuh.
- Tambahkan fla santan di bagian tengah setiap cetakan.
- Kukus dengan api kecil selama sekitar 20 menit sampai matang.
- Angkat, biarkan dingin, lalu keluarkan dari cetakan.
Ingredients
coconut milk custard:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam 250 g purple sweet potato until cooked, then remove and let it cool.
- Put the cooled sweet potato into a chopper/blender along with 150 g granulated sugar, 125 g all-purpose flour, 30 g rice flour, 1/2 tsp salt, 1/2 tsp vanilla, 1 egg, and 400 ml coconut milk.
- Blend until smooth, then strain the batter to make sure it's completely smooth.
- For the coconut milk custard, mix 30 g rice flour, 1 tbsp granulated sugar, 1/2 tsp salt, and 400 ml coconut milk, and stir well.
- Cook over low heat while stirring constantly until slightly thickened, then remove from heat, stir until smooth, and strain.
- Prepare molds 5 cm in diameter and 4 cm tall, and grease lightly with oil.
- Heat the steamer, place the molds inside, and fill each about 3/4 full with the sweet potato batter.
- Add the coconut milk custard in the center of each mold.
- Steam over low heat for about 20 minutes until cooked.
- Remove, let cool, then release from the molds.
Cook Notes
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