RESEP BUGIS MANDI, PUTRI MANDI ATAU BADAK BERENDAM
UNTI KELAPA
Bugis Mandi (Sweet Coconut-Filled Glutinous Rice Dumplings in Coconut Custard)
Bahan
KULIT BUGIS :
VLA SANTAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bikin unti kelapa: masak gula merah, gula pasir, garam, air, dan daun pandan dengan api sedang hingga gula larut.
- Saring gula merah yang sudah larut untuk menghilangkan kotoran.
- Masukkan kelapa parut ke gula, aduk rata, masak dengan api kecil sambil terus diaduk hingga menyusut dan agak kering.
- Matikan api, dinginkan, lalu bentuk unti kelapa menjadi bulatan-bulatan kecil menggunakan sendok takar.
- Untuk kulit bugis: gunting daun pandan dan daun suji, tambahkan air hangat, blender hingga halus, lalu saring.
- Campurkan tepung ketan, tepung beras, dan garam dalam wadah, aduk rata.
- Masukkan santan instan, lalu tuang air pandan suji sedikit demi sedikit sambil diaduk.
- Uleni adonan hingga tercampur rata dan tidak lengket di wadah.
- Ambil sedikit adonan, bulatkan, padatkan, tekan bagian tengahnya, isi dengan unti kelapa, lalu bulatkan dan rapatkan kembali.
- Masukkan bugis yang sudah dibentuk ke cetakan talam yang sudah diolesi minyak.
- Kukus dengan tutup panci sedikit terbuka (beri celah udara) selama sekitar 15 menit dengan api sedang cenderung kecil.
- Untuk vla santan: campurkan tepung beras, susu bubuk, dan garam, lalu masukkan santan instan dan air sedikit demi sedikit sambil diaduk hingga tidak menggumpal; saring, lalu masak dengan daun pandan menggunakan api sedang cenderung kecil sambil terus diaduk hingga mengental.
- Tuang vla santan ke wadah saji, lalu taruh bugis di atasnya untuk disajikan.
Ingredients
Bugis Skin:
Coconut Custard (Vla):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the coconut filling: cook the palm sugar, granulated sugar, salt, water, and pandan leaf over medium heat until the sugar dissolves.
- Strain the dissolved palm sugar to remove impurities.
- Add the grated coconut to the sugar syrup, stir well, and cook over low heat, stirring continuously, until it reduces and turns slightly dry.
- Turn off the heat, let it cool, then shape the coconut filling into small balls using a measuring spoon.
- For the bugis skin: cut up the pandan and suji leaves, add warm water, blend until smooth, then strain.
- Mix the glutinous rice flour, rice flour, and salt together in a bowl, stirring well.
- Add the instant coconut milk, then pour in the pandan-suji water little by little while stirring.
- Knead the dough until well combined and no longer sticking to the bowl.
- Take a portion of dough, shape into a ball, flatten, press a well in the center, fill with the coconut filling, then reshape into a smooth ball.
- Place the shaped bugis into an oiled tray mold.
- Steam with the lid slightly ajar (to let some air escape) for about 15 minutes over medium-low heat.
- For the coconut custard: mix the rice flour, milk powder, and salt, then add the instant coconut milk and water little by little while stirring until no lumps remain; strain, then cook with a pandan leaf over medium-low heat, stirring continuously, until thickened.
- Pour the coconut custard into a serving dish, then place the bugis on top to serve.
Cook Mode
UNTI KELAPA
Bugis Mandi (Sweet Coconut-Filled Glutinous Rice Dumplings in Coconut Custard)
RESEP BUGIS MANDI, PUTRI MANDI ATAU BADAK BERENDAM
RESEP BUGIS MANDI, PUTRI MANDI ATAU BADAK BERENDAM
Bahan
KULIT BUGIS :
VLA SANTAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bikin unti kelapa: masak gula merah, gula pasir, garam, air, dan daun pandan dengan api sedang hingga gula larut.
- Saring gula merah yang sudah larut untuk menghilangkan kotoran.
- Masukkan kelapa parut ke gula, aduk rata, masak dengan api kecil sambil terus diaduk hingga menyusut dan agak kering.
- Matikan api, dinginkan, lalu bentuk unti kelapa menjadi bulatan-bulatan kecil menggunakan sendok takar.
- Untuk kulit bugis: gunting daun pandan dan daun suji, tambahkan air hangat, blender hingga halus, lalu saring.
- Campurkan tepung ketan, tepung beras, dan garam dalam wadah, aduk rata.
- Masukkan santan instan, lalu tuang air pandan suji sedikit demi sedikit sambil diaduk.
- Uleni adonan hingga tercampur rata dan tidak lengket di wadah.
- Ambil sedikit adonan, bulatkan, padatkan, tekan bagian tengahnya, isi dengan unti kelapa, lalu bulatkan dan rapatkan kembali.
- Masukkan bugis yang sudah dibentuk ke cetakan talam yang sudah diolesi minyak.
- Kukus dengan tutup panci sedikit terbuka (beri celah udara) selama sekitar 15 menit dengan api sedang cenderung kecil.
- Untuk vla santan: campurkan tepung beras, susu bubuk, dan garam, lalu masukkan santan instan dan air sedikit demi sedikit sambil diaduk hingga tidak menggumpal; saring, lalu masak dengan daun pandan menggunakan api sedang cenderung kecil sambil terus diaduk hingga mengental.
- Tuang vla santan ke wadah saji, lalu taruh bugis di atasnya untuk disajikan.
Ingredients
Bugis Skin:
Coconut Custard (Vla):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the coconut filling: cook the palm sugar, granulated sugar, salt, water, and pandan leaf over medium heat until the sugar dissolves.
- Strain the dissolved palm sugar to remove impurities.
- Add the grated coconut to the sugar syrup, stir well, and cook over low heat, stirring continuously, until it reduces and turns slightly dry.
- Turn off the heat, let it cool, then shape the coconut filling into small balls using a measuring spoon.
- For the bugis skin: cut up the pandan and suji leaves, add warm water, blend until smooth, then strain.
- Mix the glutinous rice flour, rice flour, and salt together in a bowl, stirring well.
- Add the instant coconut milk, then pour in the pandan-suji water little by little while stirring.
- Knead the dough until well combined and no longer sticking to the bowl.
- Take a portion of dough, shape into a ball, flatten, press a well in the center, fill with the coconut filling, then reshape into a smooth ball.
- Place the shaped bugis into an oiled tray mold.
- Steam with the lid slightly ajar (to let some air escape) for about 15 minutes over medium-low heat.
- For the coconut custard: mix the rice flour, milk powder, and salt, then add the instant coconut milk and water little by little while stirring until no lumps remain; strain, then cook with a pandan leaf over medium-low heat, stirring continuously, until thickened.
- Pour the coconut custard into a serving dish, then place the bugis on top to serve.
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