Kue Keciput Renyah dan Kriuk ANTIGAGAL
Kue Keciput
Crispy and Crunchy Kue Keciput (No-Fail Sesame Balls)
Bahan
Bahan baluran :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok telur dengan gula pasir, garam, dan vanila essence, lalu tambahkan margarin, campur hingga gula larut dan tercampur merata.
- Masukkan tepung ketan putih sedikit demi sedikit sambil terus diaduk hingga habis.
- Tambahkan air sedikit demi sedikit (total sekitar 150ml), lalu uleni dengan tangan hingga kalis.
- Masukkan adonan ke piping bag, semprotkan di jari untuk membentuk panjang-panjang.
- Campurkan wijen putih dengan air agar mudah menempel, lalu baluri adonan panjang dengan wijen.
- Bentuk sisa adonan menjadi bulatan sebesar seruas jari, lalu baluri dengan wijen juga.
- Panaskan minyak, goreng dengan api kecil sambil diaduk-aduk hingga renyah, garing, dan kuning keemasan.
- Angkat dan tiriskan, lalu sajikan.
Ingredients
Coating ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the eggs with sugar, salt, and vanilla essence, then add margarine, mix until the sugar dissolves and is well combined. (1:11)
- Add the glutinous rice flour gradually while stirring continuously until it's all incorporated. (2:01)
- Add water gradually (about 150ml total), then knead by hand until smooth. (2:50)
- Transfer the dough into a piping bag, pipe onto your fingers to shape into long sticks. (3:36)
- Mix white sesame seeds with water so they stick easily, then coat the long dough sticks with sesame seeds. (3:50)
- Shape the remaining dough into balls about the size of a finger joint, then coat with sesame seeds too. (4:46)
- Heat oil, fry over low heat while stirring until crispy, crunchy, and golden brown. (5:11)
- Remove and drain, then serve. (5:58)
Cook Mode
Kue Keciput Renyah dan Kriuk ANTIGAGAL
Kue Keciput Renyah dan Kriuk ANTIGAGAL
Bahan
Bahan baluran :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok telur dengan gula pasir, garam, dan vanila essence, lalu tambahkan margarin, campur hingga gula larut dan tercampur merata.
- Masukkan tepung ketan putih sedikit demi sedikit sambil terus diaduk hingga habis.
- Tambahkan air sedikit demi sedikit (total sekitar 150ml), lalu uleni dengan tangan hingga kalis.
- Masukkan adonan ke piping bag, semprotkan di jari untuk membentuk panjang-panjang.
- Campurkan wijen putih dengan air agar mudah menempel, lalu baluri adonan panjang dengan wijen.
- Bentuk sisa adonan menjadi bulatan sebesar seruas jari, lalu baluri dengan wijen juga.
- Panaskan minyak, goreng dengan api kecil sambil diaduk-aduk hingga renyah, garing, dan kuning keemasan.
- Angkat dan tiriskan, lalu sajikan.
Ingredients
Coating ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Whisk the eggs with sugar, salt, and vanilla essence, then add margarine, mix until the sugar dissolves and is well combined. (1:11)
- Add the glutinous rice flour gradually while stirring continuously until it's all incorporated. (2:01)
- Add water gradually (about 150ml total), then knead by hand until smooth. (2:50)
- Transfer the dough into a piping bag, pipe onto your fingers to shape into long sticks. (3:36)
- Mix white sesame seeds with water so they stick easily, then coat the long dough sticks with sesame seeds. (3:50)
- Shape the remaining dough into balls about the size of a finger joint, then coat with sesame seeds too. (4:46)
- Heat oil, fry over low heat while stirring until crispy, crunchy, and golden brown. (5:11)
- Remove and drain, then serve. (5:58)
Cook Notes
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