Istimewa! Resep KUE BUGIS MANDI TARO [Kue Putri Mandi]

Name: Taro Bugis Mandi Recipe
Yield: 30 pcs
Ingredients: 275 g BOLA Deli Glutinous Rice Flour; 125 g taro, steamed and mashed; 125 ml boiling water; 2 tbsp vanilla powdered milk; 130-140 ml instant coconut milk; Taro paste, to taste; 200 g freshly grated coconut; 150 g sugar; ½ tsp salt; ½ tsp vanilla extract, colorless; 2 pc pandan leaf; 200 g instant coconut milk; 200 g water; 20 g BOLA Deli Cornstarch; 2 pc pandan leaf; ½ tsp salt

Devina Hermawan September 23, 2021 Watch on YouTube ↗

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Taro Bugis Mandi Recipe

Makes 30 pcs

Bahan

Bahan adonan:

Bahan isian:

Bahan vla santan:

Cara Membuat

Untuk isian, panaskan wajan, masukkan air, daun pandan, gula, dan vanila ekstrak, aduk hingga larut lalu masukkan kelapa parut dan garam, masak hingga air menyusut
Setelah dingin, bentuk bulat isian
Untuk adonan kulit bugis, kukus talas, hancurkan, lalu saring hingga halus
Di mangkuk terpisah, campurkan BOLA Deli Tepung Ketan, susu bubuk, aduk kemudian tambahkan air panas, aduk rata
Masukkan talas, perisa taro, dan santan secara perlahan, aduk kembali hingga menyatu
Bentuk memanjang adonan, lalu potong dan bentuk bulat
Pipihkan lalu masukan isian, rapatkan kembali hingga berbentuk bulat, kukus hingga matang
Untuk vla santan, campurkan santan, garam, BOLA Deli Tepung Maizena, dan pandan masak hingga mengental
Bagi menjadi dua, tambahkan secukupnya perisa taro ke dalam satu bagian, aduk rata
Siapkan cetakan atau mangkuk pudding, masukkan kue bugis dan vla santan
Kue bugis mandi siap disajikan

Ingredients

Dough ingredients:

Filling ingredients:

Coconut Sauce ingredients:

Steps

For the filling, heat the pan and add water, pandan leaves, sugar, and vanilla extract. Stir until the sugar is dissolved, then add grated coconut and salt. Cook until the water is reduced.
Once it’s cooled, shape into balls.
For the Bugs dough, steam the taro and mash. Strain to a smooth paste.
In a separate bowl, add BOLA Deli Glutinous Rice Flour and powdered milk. Stir, then pour the hot water in. Mix well.
Add the taro, taro paste, and coconut milk slowly. Mix until the dough comes together.
Shape the dough into cylinders. Divide and shape into balls.
Flatten the dough and fill it. Seal the dough and shape it into a ball again. Steam until cooked.
For the Coconut Sauce, combine the coconut milk, salt, BOLA Deli Cornstarch, and pandan leaves. Cook until thickened.
Divide the sauce into two. Add taro paste, to taste, into one of them and mix.
Prepare a cup or a bowl. Add the Bugis Mandi and Coconut Sauce in.
Bugis Mandi is ready to serve.