Garing manis! RESEP PISANG GORENG SRIKAYA
SELAI SRIKAYA
Crispy Fan-Shaped Fried Bananas with Srikaya Jam
Bahan
PISANG GORENG KIPAS:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak santan dengan gula pasir, sedikit air, dan daun pandan dengan api kecil sampai gula larut dan santan mulai panas (jangan mendidih), matikan api.
- Tempering: ambil beberapa sendok santan hangat, campur ke 4 kuning telur, lalu tuang campuran telur kembali ke santan sambil diaduk.
- Nyalakan api kecil lagi, masak sambil terus diaduk sampai mengental, tambahkan sedikit garam, lalu saring dan dinginkan.
- Buat adonan tepung: campur tepung terigu, tepung beras, gula halus (icing sugar), baking powder, dan ekstrak vanila.
- Tuang air dingin sedikit demi sedikit sambil diaduk hingga konsistensi pas, tambahkan garam.
- Bentuk pisang kipas, lalu celupkan ke adonan tepung.
- Goreng dalam minyak panas dengan api sedang sampai berwarna coklat keemasan, angkat dan tiriskan.
- Sajikan pisang goreng kipas dengan siraman selai srikaya dan taburan wijen.
Ingredients
FAN-SHAPED FRIED BANANA:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the coconut milk with sugar, a little water, and pandan leaves over low heat until the sugar dissolves and the milk is hot (not boiling), then turn off the heat.
- Temper: take a few spoonfuls of the warm coconut milk and mix into the 4 egg yolks, then pour the egg mixture back into the coconut milk while stirring.
- Turn the heat back on low, cook while stirring continuously until thickened, add a pinch of salt, then strain and let cool.
- Make the flour batter: mix the flour, rice flour, powdered sugar, baking powder, and vanilla extract.
- Pour in cold water little by little while stirring until the right consistency, and add salt.
- Shape the bananas into fans, then dip them into the batter.
- Deep-fry in hot oil over medium heat until golden brown, then drain.
- Serve the fan-shaped fried bananas drizzled with the srikaya jam and sprinkled with sesame seeds.
Cook Mode
Garing manis! RESEP PISANG GORENG SRIKAYA
Garing manis! RESEP PISANG GORENG SRIKAYA
Bahan
PISANG GORENG KIPAS:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak santan dengan gula pasir, sedikit air, dan daun pandan dengan api kecil sampai gula larut dan santan mulai panas (jangan mendidih), matikan api.
- Tempering: ambil beberapa sendok santan hangat, campur ke 4 kuning telur, lalu tuang campuran telur kembali ke santan sambil diaduk.
- Nyalakan api kecil lagi, masak sambil terus diaduk sampai mengental, tambahkan sedikit garam, lalu saring dan dinginkan.
- Buat adonan tepung: campur tepung terigu, tepung beras, gula halus (icing sugar), baking powder, dan ekstrak vanila.
- Tuang air dingin sedikit demi sedikit sambil diaduk hingga konsistensi pas, tambahkan garam.
- Bentuk pisang kipas, lalu celupkan ke adonan tepung.
- Goreng dalam minyak panas dengan api sedang sampai berwarna coklat keemasan, angkat dan tiriskan.
- Sajikan pisang goreng kipas dengan siraman selai srikaya dan taburan wijen.
Ingredients
FAN-SHAPED FRIED BANANA:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook the coconut milk with sugar, a little water, and pandan leaves over low heat until the sugar dissolves and the milk is hot (not boiling), then turn off the heat.
- Temper: take a few spoonfuls of the warm coconut milk and mix into the 4 egg yolks, then pour the egg mixture back into the coconut milk while stirring.
- Turn the heat back on low, cook while stirring continuously until thickened, add a pinch of salt, then strain and let cool.
- Make the flour batter: mix the flour, rice flour, powdered sugar, baking powder, and vanilla extract.
- Pour in cold water little by little while stirring until the right consistency, and add salt.
- Shape the bananas into fans, then dip them into the batter.
- Deep-fry in hot oil over medium heat until golden brown, then drain.
- Serve the fan-shaped fried bananas drizzled with the srikaya jam and sprinkled with sesame seeds.
Cook Notes
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