TAMBAH PENGHASILAN MENJELANG LEBARAN, RESEP RENGGINANG RENYAH GURIH
RESEP RENGGINANG
Rengginang (Crispy Sticky Rice Crackers) - Extra Income Before Lebaran
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih beras ketan putih, rendam dengan air selama 5 jam, lalu tiriskan.
- Kukus beras ketan (beralas kain) selama 30 menit hingga keras saat dipegang.
- Haluskan bawang putih, lalu ulek bersama terasi hingga tercampur rata.
- Tambahkan garam dan micin ke bumbu, lalu tuang 150 ml air panas, aduk rata.
- Campurkan bumbu ke ketan yang sudah dikukus, aduk hingga tercampur rata.
- Kukus kembali selama 30 menit.
- Selagi masih panas, ambil sedikit demi sedikit ketan dan bentuk bulat menggunakan ring cutter, rapikan pinggirannya dengan tusuk gigi/tusuk sate (jangan dipadatkan, sekitar 35 gram per buah).
- Jemur di bawah terik matahari selama 2-3 hari hingga kering, balik ketika permukaan atas sudah kering.
- Goreng dengan cara disiram-siram minyak panas hingga rengginang mekar, lalu masukkan ke dalam minyak dan goreng hingga matang, balik sesekali, angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the glutinous rice thoroughly, soak in water for 5 hours, then drain.
- Steam the glutinous rice (lined with cloth) for 30 minutes until firm to the touch.
- Grind the garlic, then pound together with the shrimp paste until combined.
- Add salt and MSG to the seasoning, then pour in the 150 ml hot water, stir well.
- Mix the seasoning into the steamed rice, stir until well combined.
- Steam again for 30 minutes.
- While still hot, take small portions of the rice and shape into rounds using a ring cutter, tidy the edges with a toothpick/skewer (don't compact it, about 35 g each).
- Sun-dry in direct sunlight for 2-3 days until dry, flipping once the top surface is dry.
- Fry by ladling hot oil over the crackers until they puff up, then submerge in the oil and fry until cooked, turning occasionally, remove and drain.
Cook Mode
RESEP RENGGINANG
Rengginang (Crispy Sticky Rice Crackers) - Extra Income Before Lebaran
TAMBAH PENGHASILAN MENJELANG LEBARAN, RESEP RENGGINANG RENYAH GURIH
TAMBAH PENGHASILAN MENJELANG LEBARAN, RESEP RENGGINANG RENYAH GURIH
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih beras ketan putih, rendam dengan air selama 5 jam, lalu tiriskan.
- Kukus beras ketan (beralas kain) selama 30 menit hingga keras saat dipegang.
- Haluskan bawang putih, lalu ulek bersama terasi hingga tercampur rata.
- Tambahkan garam dan micin ke bumbu, lalu tuang 150 ml air panas, aduk rata.
- Campurkan bumbu ke ketan yang sudah dikukus, aduk hingga tercampur rata.
- Kukus kembali selama 30 menit.
- Selagi masih panas, ambil sedikit demi sedikit ketan dan bentuk bulat menggunakan ring cutter, rapikan pinggirannya dengan tusuk gigi/tusuk sate (jangan dipadatkan, sekitar 35 gram per buah).
- Jemur di bawah terik matahari selama 2-3 hari hingga kering, balik ketika permukaan atas sudah kering.
- Goreng dengan cara disiram-siram minyak panas hingga rengginang mekar, lalu masukkan ke dalam minyak dan goreng hingga matang, balik sesekali, angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the glutinous rice thoroughly, soak in water for 5 hours, then drain.
- Steam the glutinous rice (lined with cloth) for 30 minutes until firm to the touch.
- Grind the garlic, then pound together with the shrimp paste until combined.
- Add salt and MSG to the seasoning, then pour in the 150 ml hot water, stir well.
- Mix the seasoning into the steamed rice, stir until well combined.
- Steam again for 30 minutes.
- While still hot, take small portions of the rice and shape into rounds using a ring cutter, tidy the edges with a toothpick/skewer (don't compact it, about 35 g each).
- Sun-dry in direct sunlight for 2-3 days until dry, flipping once the top surface is dry.
- Fry by ladling hot oil over the crackers until they puff up, then submerge in the oil and fry until cooked, turning occasionally, remove and drain.
Cook Notes
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