APEM PANGGANG PANDAN, ENAK WANGI GEMBUL
APEM PANGGANG PANDAN
Baked Pandan Apem (Apem Panggang Pandan)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak santan, garam, dan daun pandan dengan api kecil sambil diaduk sampai mendidih, matikan api, biarkan sampai hangat-hangat kuku.
- Campur tepung beras, tepung terigu, gula pasir, dan ragi dalam wadah, aduk rata.
- Blender tape singkong dengan sedikit santan sampai halus.
- Masukkan santan sedikit demi sedikit ke campuran tepung sambil diaduk sampai halus, lalu masukkan sisa santan, aduk rata.
- Masukkan pasta pandan, aduk rata.
- Tutup adonan dengan plastik wrap, diamkan selama 60 menit sampai berbuih dan mengembang.
- Buka, aduk lagi sambil dikeplok-keplok untuk mengeluarkan udara.
- Tuang adonan ke cetakan yang sudah dipanaskan sampai agak penuh, tutup, masak dengan api kecil sampai mengembang dan matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the coconut milk, salt, and pandan leaf over low heat while stirring until it boils, turn off the heat, and let cool to lukewarm.
- Mix the rice flour, all-purpose flour, sugar, and yeast in a bowl, and stir well.
- Blend the fermented cassava with a little coconut milk until smooth.
- Add the coconut milk little by little to the flour mixture while stirring until smooth, then add the rest of the coconut milk, and stir well.
- Add the pandan paste, and stir well.
- Cover the batter with plastic wrap, and let it sit for 60 minutes until foamy and risen.
- Uncover, and stir again while patting it down to release the air.
- Pour the batter into preheated molds until fairly full, cover, and cook over low heat until risen and cooked through.
Cook Mode
APEM PANGGANG PANDAN, ENAK WANGI GEMBUL
APEM PANGGANG PANDAN, ENAK WANGI GEMBUL
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak santan, garam, dan daun pandan dengan api kecil sambil diaduk sampai mendidih, matikan api, biarkan sampai hangat-hangat kuku.
- Campur tepung beras, tepung terigu, gula pasir, dan ragi dalam wadah, aduk rata.
- Blender tape singkong dengan sedikit santan sampai halus.
- Masukkan santan sedikit demi sedikit ke campuran tepung sambil diaduk sampai halus, lalu masukkan sisa santan, aduk rata.
- Masukkan pasta pandan, aduk rata.
- Tutup adonan dengan plastik wrap, diamkan selama 60 menit sampai berbuih dan mengembang.
- Buka, aduk lagi sambil dikeplok-keplok untuk mengeluarkan udara.
- Tuang adonan ke cetakan yang sudah dipanaskan sampai agak penuh, tutup, masak dengan api kecil sampai mengembang dan matang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the coconut milk, salt, and pandan leaf over low heat while stirring until it boils, turn off the heat, and let cool to lukewarm.
- Mix the rice flour, all-purpose flour, sugar, and yeast in a bowl, and stir well.
- Blend the fermented cassava with a little coconut milk until smooth.
- Add the coconut milk little by little to the flour mixture while stirring until smooth, then add the rest of the coconut milk, and stir well.
- Add the pandan paste, and stir well.
- Cover the batter with plastic wrap, and let it sit for 60 minutes until foamy and risen.
- Uncover, and stir again while patting it down to release the air.
- Pour the batter into preheated molds until fairly full, cover, and cook over low heat until risen and cooked through.
Cook Notes
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