RESEP SATE ONGOL ONGOL SINGKONG
SATE ONGOL - ONGOL SINGKONG
Sate Ongol-Ongol Singkong (Cassava Jelly Skewers with Coconut)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan singkong parut (500 gr, airnya tidak diperas) dengan gula pasir (120 gr), agar-agar bening (1 sdm), garam (1/2 sdt), vanili cair (1/2 sdt), dan santan (200 ml), aduk hingga rata.
- Bagi adonan menjadi dua bagian sama rata.
- Beri satu bagian dengan pasta pandan dan bagian lainnya dengan pewarna merah rose, aduk masing-masing hingga rata.
- Siapkan loyang ukuran 10x20 cm yang diolesi minyak tipis dan dialasi baking paper.
- Masukkan adonan ke loyang, ratakan sambil ditekan-tekan agar tidak ada udara yang terperangkap.
- Kukus dengan api sedang selama sekitar 25 menit.
- Setelah matang, angkat dan biarkan sampai benar-benar dingin.
- Untuk taburan, campurkan kelapa parut (150 gr) dengan sedikit garam, aduk rata, lalu kukus selama sekitar 10 menit.
- Setelah ongol-ongol dingin, potong-potong sesuai selera, lalu gulingkan di atas kelapa parut kukus.
- Tusuk-tusuk ongol-ongol yang sudah berbalut kelapa, sekitar 3 buah per tusukan, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the grated cassava (500 g, with the liquid not squeezed out) with granulated sugar (120 g), plain agar-agar powder (1 tbsp), salt (1/2 tsp), liquid vanilla (1/2 tsp), and coconut milk (200 ml), and stir until combined.
- Divide the batter into two equal portions.
- Add pandan paste to one portion and rose-red food coloring to the other, stirring each until evenly colored.
- Prepare a 10x20 cm pan, lightly greased with oil and lined with baking paper.
- Pour the batter into the pan, spreading and pressing it down so no air is trapped.
- Steam over medium heat for about 25 minutes.
- Once cooked, remove and let it cool completely.
- For the topping, mix grated coconut (150 g) with a little salt, stir well, then steam for about 10 minutes.
- Once the ongol-ongol has cooled, cut it into pieces, then roll each piece in the steamed grated coconut.
- Skewer the coconut-coated pieces, about 3 per skewer, then serve.
Cook Mode
SATE ONGOL - ONGOL SINGKONG
Sate Ongol-Ongol Singkong (Cassava Jelly Skewers with Coconut)
RESEP SATE ONGOL ONGOL SINGKONG
RESEP SATE ONGOL ONGOL SINGKONG
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan singkong parut (500 gr, airnya tidak diperas) dengan gula pasir (120 gr), agar-agar bening (1 sdm), garam (1/2 sdt), vanili cair (1/2 sdt), dan santan (200 ml), aduk hingga rata.
- Bagi adonan menjadi dua bagian sama rata.
- Beri satu bagian dengan pasta pandan dan bagian lainnya dengan pewarna merah rose, aduk masing-masing hingga rata.
- Siapkan loyang ukuran 10x20 cm yang diolesi minyak tipis dan dialasi baking paper.
- Masukkan adonan ke loyang, ratakan sambil ditekan-tekan agar tidak ada udara yang terperangkap.
- Kukus dengan api sedang selama sekitar 25 menit.
- Setelah matang, angkat dan biarkan sampai benar-benar dingin.
- Untuk taburan, campurkan kelapa parut (150 gr) dengan sedikit garam, aduk rata, lalu kukus selama sekitar 10 menit.
- Setelah ongol-ongol dingin, potong-potong sesuai selera, lalu gulingkan di atas kelapa parut kukus.
- Tusuk-tusuk ongol-ongol yang sudah berbalut kelapa, sekitar 3 buah per tusukan, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the grated cassava (500 g, with the liquid not squeezed out) with granulated sugar (120 g), plain agar-agar powder (1 tbsp), salt (1/2 tsp), liquid vanilla (1/2 tsp), and coconut milk (200 ml), and stir until combined.
- Divide the batter into two equal portions.
- Add pandan paste to one portion and rose-red food coloring to the other, stirring each until evenly colored.
- Prepare a 10x20 cm pan, lightly greased with oil and lined with baking paper.
- Pour the batter into the pan, spreading and pressing it down so no air is trapped.
- Steam over medium heat for about 25 minutes.
- Once cooked, remove and let it cool completely.
- For the topping, mix grated coconut (150 g) with a little salt, stir well, then steam for about 10 minutes.
- Once the ongol-ongol has cooled, cut it into pieces, then roll each piece in the steamed grated coconut.
- Skewer the coconut-coated pieces, about 3 per skewer, then serve.
Cook Notes
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