RESEP TALAM SINGKONG PANDAN GULA MERAH
Lapisan pandan
Talam Singkong Pandan Gula Merah (Steamed Cassava Cake with Pandan and Palm Sugar)
Bahan
Lapisan gula merah :
Lapisan santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak lapisan pandan cair: gula pasir (125 gr), garam (1/2 sdt), santan (200 ml), dan air jus pandan (50 ml), masak dengan api kecil sambil diaduk sampai mendidih, lalu matikan api dan biarkan dingin.
- Masak lapisan gula merah cair: gula merah (200 gr), garam (1/2 sdt), dan santan (250 ml), masak dengan api kecil sambil diaduk sampai gula larut dan mendidih, lalu matikan api dan biarkan dingin.
- Siapkan adonan singkong pandan: campurkan singkong parut (500 gr), tepung tapioka (2 sdm), air pandan yang sudah dingin, dan pasta pandan (1/2 sdt), aduk rata.
- Siapkan adonan singkong gula merah: campurkan singkong parut (500 gr), tepung tapioka (2 sdm), dan air gula merah yang sudah dingin (disaring), aduk rata.
- Siapkan loyang ukuran 20x20x7 cm, olesi minyak, alasi dengan baking paper, lalu olesi minyak lagi di atasnya.
- Masukkan adonan singkong pandan ke loyang, ratakan sampai ke sudut, dan hentak-hentakkan agar padat.
- Kukus dalam kukusan yang sudah panas dengan api kecil selama 20 menit.
- Setelah 20 menit, buka tutup kukusan, masukkan adonan singkong gula merah di atasnya, ratakan dan hentakkan, lalu tutup dan kukus lagi selama 20 menit.
- Sambil menunggu, buat adonan lapisan santan: campurkan tepung beras (100 gr), tepung tapioka (2 sdm), gula pasir (2 sdm), dan garam (1/2 sdt), lalu masukkan santan (500 ml) sedikit demi sedikit.
- Setelah lapisan gula merah matang, timpa dengan setengah adonan santan, ratakan pelan-pelan, lalu kukus selama 7-10 menit.
- Buka tutup kukusan, masukkan sisa adonan santan pelan-pelan, ratakan gelembung yang muncul di permukaan, lalu kukus lagi sekitar 15 menit sampai matang.
- Setelah matang, angkat dan biarkan minimal 4 jam sampai benar-benar dingin sebelum dipotong.
- Keluarkan dari loyang, sisir bagian pinggirannya, lepaskan baking paper, lalu potong sesuai selera.
Ingredients
Palm sugar layer:
Coconut milk layer:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the liquid pandan layer: granulated sugar (125 g), salt (1/2 tsp), coconut milk (200 ml), and pandan juice (50 ml), cook over low heat while stirring until it boils, then turn off the heat and let it cool.
- Cook the liquid palm sugar layer: palm sugar (200 g), salt (1/2 tsp), and coconut milk (250 ml), cook over low heat while stirring until the sugar dissolves and it boils, then turn off the heat and let it cool.
- Prepare the pandan cassava batter: mix grated cassava (500 g), tapioca starch (2 tbsp), the cooled pandan water, and pandan paste (1/2 tsp), and stir well.
- Prepare the palm sugar cassava batter: mix grated cassava (500 g), tapioca starch (2 tbsp), and the cooled, strained palm sugar water, and stir well.
- Prepare a 20x20x7 cm pan, grease it with oil, line it with baking paper, then grease again on top.
- Add the pandan cassava batter to the pan, level it out to the corners, and tap the pan to compact it.
- Steam in a preheated steamer over low heat for 20 minutes.
- After 20 minutes, uncover the steamer, add the palm sugar cassava batter on top, level and tap it down, then cover and steam for another 20 minutes.
- While waiting, make the coconut milk layer: mix rice flour (100 g), tapioca starch (2 tbsp), granulated sugar (2 tbsp), and salt (1/2 tsp), then add the coconut milk (500 ml) a little at a time.
- Once the palm sugar layer is cooked, top it with half of the coconut milk batter, spread gently, then steam for 7-10 minutes.
- Uncover the steamer, gently pour in the remaining coconut milk batter, smooth out any bubbles on the surface, then steam for about 15 more minutes until cooked.
- Once done, remove and let it sit for at least 4 hours until completely cool before slicing.
- Remove from the pan, trim the edges, peel off the baking paper, then cut into pieces as desired.
Cook Mode
Lapisan pandan
Talam Singkong Pandan Gula Merah (Steamed Cassava Cake with Pandan and Palm Sugar)
RESEP TALAM SINGKONG PANDAN GULA MERAH
RESEP TALAM SINGKONG PANDAN GULA MERAH
Bahan
Lapisan gula merah :
Lapisan santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak lapisan pandan cair: gula pasir (125 gr), garam (1/2 sdt), santan (200 ml), dan air jus pandan (50 ml), masak dengan api kecil sambil diaduk sampai mendidih, lalu matikan api dan biarkan dingin.
- Masak lapisan gula merah cair: gula merah (200 gr), garam (1/2 sdt), dan santan (250 ml), masak dengan api kecil sambil diaduk sampai gula larut dan mendidih, lalu matikan api dan biarkan dingin.
- Siapkan adonan singkong pandan: campurkan singkong parut (500 gr), tepung tapioka (2 sdm), air pandan yang sudah dingin, dan pasta pandan (1/2 sdt), aduk rata.
- Siapkan adonan singkong gula merah: campurkan singkong parut (500 gr), tepung tapioka (2 sdm), dan air gula merah yang sudah dingin (disaring), aduk rata.
- Siapkan loyang ukuran 20x20x7 cm, olesi minyak, alasi dengan baking paper, lalu olesi minyak lagi di atasnya.
- Masukkan adonan singkong pandan ke loyang, ratakan sampai ke sudut, dan hentak-hentakkan agar padat.
- Kukus dalam kukusan yang sudah panas dengan api kecil selama 20 menit.
- Setelah 20 menit, buka tutup kukusan, masukkan adonan singkong gula merah di atasnya, ratakan dan hentakkan, lalu tutup dan kukus lagi selama 20 menit.
- Sambil menunggu, buat adonan lapisan santan: campurkan tepung beras (100 gr), tepung tapioka (2 sdm), gula pasir (2 sdm), dan garam (1/2 sdt), lalu masukkan santan (500 ml) sedikit demi sedikit.
- Setelah lapisan gula merah matang, timpa dengan setengah adonan santan, ratakan pelan-pelan, lalu kukus selama 7-10 menit.
- Buka tutup kukusan, masukkan sisa adonan santan pelan-pelan, ratakan gelembung yang muncul di permukaan, lalu kukus lagi sekitar 15 menit sampai matang.
- Setelah matang, angkat dan biarkan minimal 4 jam sampai benar-benar dingin sebelum dipotong.
- Keluarkan dari loyang, sisir bagian pinggirannya, lepaskan baking paper, lalu potong sesuai selera.
Ingredients
Palm sugar layer:
Coconut milk layer:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the liquid pandan layer: granulated sugar (125 g), salt (1/2 tsp), coconut milk (200 ml), and pandan juice (50 ml), cook over low heat while stirring until it boils, then turn off the heat and let it cool.
- Cook the liquid palm sugar layer: palm sugar (200 g), salt (1/2 tsp), and coconut milk (250 ml), cook over low heat while stirring until the sugar dissolves and it boils, then turn off the heat and let it cool.
- Prepare the pandan cassava batter: mix grated cassava (500 g), tapioca starch (2 tbsp), the cooled pandan water, and pandan paste (1/2 tsp), and stir well.
- Prepare the palm sugar cassava batter: mix grated cassava (500 g), tapioca starch (2 tbsp), and the cooled, strained palm sugar water, and stir well.
- Prepare a 20x20x7 cm pan, grease it with oil, line it with baking paper, then grease again on top.
- Add the pandan cassava batter to the pan, level it out to the corners, and tap the pan to compact it.
- Steam in a preheated steamer over low heat for 20 minutes.
- After 20 minutes, uncover the steamer, add the palm sugar cassava batter on top, level and tap it down, then cover and steam for another 20 minutes.
- While waiting, make the coconut milk layer: mix rice flour (100 g), tapioca starch (2 tbsp), granulated sugar (2 tbsp), and salt (1/2 tsp), then add the coconut milk (500 ml) a little at a time.
- Once the palm sugar layer is cooked, top it with half of the coconut milk batter, spread gently, then steam for 7-10 minutes.
- Uncover the steamer, gently pour in the remaining coconut milk batter, smooth out any bubbles on the surface, then steam for about 15 more minutes until cooked.
- Once done, remove and let it sit for at least 4 hours until completely cool before slicing.
- Remove from the pan, trim the edges, peel off the baking paper, then cut into pieces as desired.
Cook Notes
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