RESEP KUE NONA MANIS
BAHAN A
Kue Nona Manis (Steamed Pandan-Coconut Cake)
Bahan
Ukuran cetakan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok telur dan gula pasir hingga hampir larut, masukkan tepung terigu dan vanili bubuk, lalu tuang setengah santan (dari 250 ml) sambil diaduk hingga halus, lalu masukkan sisa santan dan aduk rata (Adonan A). Sisihkan.
- Campur tepung maizena dan santan (Bahan B), aduk rata, tambahkan pasta pandan dan pewarna orange (opsional), masak dengan api kecil sambil diaduk hingga sedikit mengental (jangan sampai seperti bubur), lalu matikan api dan aduk hingga halus.
- Campurkan adonan Bahan B ke Adonan A, aduk hingga tercampur rata.
- Untuk adonan santan, campur tepung maizena, gula pasir, garam, dan santan, masak dengan api kecil sambil terus diaduk hingga sedikit mengental, lalu matikan api dan aduk hingga halus, saring, dan masukkan ke wadah tuang (botol/plastik segitiga).
- Olesi cetakan (diameter 4,5 cm, tinggi 3 cm) dengan minyak tipis-tipis, isi 3/4 bagian dengan adonan pandan, lalu beri adonan santan di tengahnya.
- Kukus dengan panci yang dialasi serbet pada tutupnya selama 15-20 menit hingga matang.
- Setelah dingin, keluarkan kue dari cetakan, beri hiasan potongan daun pandan.
Ingredients
Mold size :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the egg and sugar until nearly dissolved, add the flour and vanilla powder, then pour in half of the coconut milk (from the 250 ml) while stirring until smooth, then add the remaining coconut milk and stir well (Part A). Set aside.
- Mix the cornstarch and coconut milk (Part B), stir well, add the pandan paste and orange coloring (optional), cook over low heat while stirring until slightly thickened (don't let it get as thick as porridge), then turn off the heat and stir until smooth.
- Combine Part B into Part A, stir until well combined.
- For the coconut milk layer, mix the cornstarch, sugar, salt, and coconut milk, cook over low heat while stirring constantly until slightly thickened, then turn off the heat and stir until smooth, strain, and transfer to a pourable container (bottle or piping bag).
- Lightly grease the molds (4.5 cm diameter, 3 cm tall) with oil, fill 3/4 full with the pandan batter, then top with the coconut milk layer in the center.
- Steam, with the pot lid lined with a cloth, for 15-20 minutes until cooked.
- Once cooled, unmold the cakes and garnish with a small piece of pandan leaf.
Cook Mode
BAHAN A
Kue Nona Manis (Steamed Pandan-Coconut Cake)
RESEP KUE NONA MANIS
RESEP KUE NONA MANIS
Bahan
Ukuran cetakan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok telur dan gula pasir hingga hampir larut, masukkan tepung terigu dan vanili bubuk, lalu tuang setengah santan (dari 250 ml) sambil diaduk hingga halus, lalu masukkan sisa santan dan aduk rata (Adonan A). Sisihkan.
- Campur tepung maizena dan santan (Bahan B), aduk rata, tambahkan pasta pandan dan pewarna orange (opsional), masak dengan api kecil sambil diaduk hingga sedikit mengental (jangan sampai seperti bubur), lalu matikan api dan aduk hingga halus.
- Campurkan adonan Bahan B ke Adonan A, aduk hingga tercampur rata.
- Untuk adonan santan, campur tepung maizena, gula pasir, garam, dan santan, masak dengan api kecil sambil terus diaduk hingga sedikit mengental, lalu matikan api dan aduk hingga halus, saring, dan masukkan ke wadah tuang (botol/plastik segitiga).
- Olesi cetakan (diameter 4,5 cm, tinggi 3 cm) dengan minyak tipis-tipis, isi 3/4 bagian dengan adonan pandan, lalu beri adonan santan di tengahnya.
- Kukus dengan panci yang dialasi serbet pada tutupnya selama 15-20 menit hingga matang.
- Setelah dingin, keluarkan kue dari cetakan, beri hiasan potongan daun pandan.
Ingredients
Mold size :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the egg and sugar until nearly dissolved, add the flour and vanilla powder, then pour in half of the coconut milk (from the 250 ml) while stirring until smooth, then add the remaining coconut milk and stir well (Part A). Set aside.
- Mix the cornstarch and coconut milk (Part B), stir well, add the pandan paste and orange coloring (optional), cook over low heat while stirring until slightly thickened (don't let it get as thick as porridge), then turn off the heat and stir until smooth.
- Combine Part B into Part A, stir until well combined.
- For the coconut milk layer, mix the cornstarch, sugar, salt, and coconut milk, cook over low heat while stirring constantly until slightly thickened, then turn off the heat and stir until smooth, strain, and transfer to a pourable container (bottle or piping bag).
- Lightly grease the molds (4.5 cm diameter, 3 cm tall) with oil, fill 3/4 full with the pandan batter, then top with the coconut milk layer in the center.
- Steam, with the pot lid lined with a cloth, for 15-20 minutes until cooked.
- Once cooled, unmold the cakes and garnish with a small piece of pandan leaf.
Cook Notes
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