ISI TOPLES LEBARAN, KUE CANGKANG KEONG ENAK GURIH
Seledri secukupnya
Savory Snail-Shell Cookies (Kue Cangkang Keong)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 500 gram tepung terigu, 125 gram tepung kanji, 1 sendok teh garam, dan 2 sendok teh kaldu ayam bubuk dalam wadah besar, aduk rata bahan keringnya.
- Masukkan seledri cincang, telur kocok lepas, 150 gram kelapa parut, dan 1 sachet santan instan (65 ml).
- Masukkan 75 gram margarin, lalu tambahkan 150 ml air sedikit demi sedikit, uleni dengan tangan hingga tercampur rata dan tidak lengket di wadah.
- Ambil sedikit adonan, tekan dan tarik menggunakan saringan untuk membentuk motif cangkang keong, lakukan hingga adonan habis.
- Goreng kue keong dalam minyak panas dengan api sedang cenderung kecil, aduk-aduk sesekali agar matang merata.
- Angkat saat warnanya kuning kecoklatan, tiriskan, dan goreng semua hingga selesai.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 500 g flour, 125 g tapioca starch, 1 tsp salt, and 2 tsp chicken bouillon powder in a large bowl, stir the dry ingredients well.
- Add chopped celery, a lightly beaten egg, 150 g grated coconut, and 1 sachet instant coconut milk (65 ml).
- Add 75 g margarine, then add 150 ml water little by little, knead by hand until combined and no longer sticking to the bowl.
- Take a small portion of dough, press and pull it through a strainer to form a snail-shell shape, repeat until the dough is used up.
- Fry the snail-shell cookies in hot oil over medium-low heat, stirring occasionally for even cooking.
- Remove once golden brown, drain, and fry all of them until done.
Cook Mode
Seledri secukupnya
Savory Snail-Shell Cookies (Kue Cangkang Keong)
ISI TOPLES LEBARAN, KUE CANGKANG KEONG ENAK GURIH
ISI TOPLES LEBARAN, KUE CANGKANG KEONG ENAK GURIH
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 500 gram tepung terigu, 125 gram tepung kanji, 1 sendok teh garam, dan 2 sendok teh kaldu ayam bubuk dalam wadah besar, aduk rata bahan keringnya.
- Masukkan seledri cincang, telur kocok lepas, 150 gram kelapa parut, dan 1 sachet santan instan (65 ml).
- Masukkan 75 gram margarin, lalu tambahkan 150 ml air sedikit demi sedikit, uleni dengan tangan hingga tercampur rata dan tidak lengket di wadah.
- Ambil sedikit adonan, tekan dan tarik menggunakan saringan untuk membentuk motif cangkang keong, lakukan hingga adonan habis.
- Goreng kue keong dalam minyak panas dengan api sedang cenderung kecil, aduk-aduk sesekali agar matang merata.
- Angkat saat warnanya kuning kecoklatan, tiriskan, dan goreng semua hingga selesai.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 500 g flour, 125 g tapioca starch, 1 tsp salt, and 2 tsp chicken bouillon powder in a large bowl, stir the dry ingredients well.
- Add chopped celery, a lightly beaten egg, 150 g grated coconut, and 1 sachet instant coconut milk (65 ml).
- Add 75 g margarine, then add 150 ml water little by little, knead by hand until combined and no longer sticking to the bowl.
- Take a small portion of dough, press and pull it through a strainer to form a snail-shell shape, repeat until the dough is used up.
- Fry the snail-shell cookies in hot oil over medium-low heat, stirring occasionally for even cooking.
- Remove once golden brown, drain, and fry all of them until done.
Cook Notes
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