Jajanan pasar terbaik! GEMBLONG KETAN!
Gemblong
Gemblong Glutinous Rice Cakes in Palm Sugar
Bahan
Baluran gula jawa:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 50 gr santan instan dengan 90 gr air di dalam panci.
- Tambahkan 1 lembar daun pandan lalu panaskan sampai mulai mendidih.
- Matikan api setelah mendidih lalu angkat daun pandannya.
- Campur 200 gr unti kelapa dengan 200 gr tepung ketan.
- Tambahkan 1/2 sdt garam.
- Aduk bahan keringnya sampai rata.
- Tuang santan hangat sedikit demi sedikit sambil terus diaduk dan perhatikan konsistensinya.
- Uleni dengan tangan sampai adonan menyatu, lembek tapi tidak lengket.
- Timbang adonan 57 gr per buah.
- Bulatkan dan lonjongkan adonan lalu pipihkan supaya cepat matang dan tidak meletus.
- Goreng adonan di api sedang cenderung kecil.
- Goreng 3 sampai 4 menit sampai kulitnya terbentuk dan warnanya kuning muda.
- Angkat lalu tiriskan agak miring supaya minyaknya turun.
- Masak 150 gr gula jawa yang sudah diiris bersama 50 gr gula pasir.
- Tambahkan 1 lembar daun pandan.
- Tuang 130 gr air.
- Tambahkan 1/4 sdt garam.
- Masak sampai mendidih dan larutan gulanya mulai mengental.
- Angkat daun pandannya lalu masukkan gemblong yang sudah digoreng.
- Masak di api kecil sambil terus diaduk sampai gemblongnya terbalut gula.
- Matikan api lalu terus aduk supaya gulanya mengering dan mengkristal menempel di gemblong.
- Pindahkan gemblong ke atas baking paper dan pisah-pisahkan supaya tidak menempel.
Ingredients
Palm sugar coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 50 g of instant coconut cream with 90 g of water in a saucepan.
- Add 1 pandan leaf and heat until it just starts to boil.
- Turn off the heat once it boils and take the pandan leaf out.
- Combine 200 g of sweet coconut filling with 200 g of glutinous rice flour.
- Add 1/2 tsp of salt.
- Stir the dry mixture until even.
- Pour in the warm coconut milk a little at a time while mixing, watching the consistency.
- Knead by hand until the dough comes together, soft but not sticky.
- Weigh out 57 g pieces of dough.
- Roll each into an oval and flatten it so it cooks quickly and does not burst.
- Fry the pieces over medium-low heat.
- Fry for 3 to 4 minutes until a skin forms and the colour turns pale golden.
- Lift them out and drain them at an angle so the oil runs off.
- Cook 150 g of sliced palm sugar together with 50 g of granulated sugar.
- Add 1 pandan leaf.
- Pour in 130 g of water.
- Add 1/4 tsp of salt.
- Cook until it boils and the syrup starts to thicken.
- Remove the pandan leaf and add the fried gemblong.
- Cook over low heat, stirring constantly, until the gemblong are coated in the syrup.
- Turn off the heat and keep stirring so the sugar dries and crystallises onto the gemblong.
- Move the gemblong onto baking paper and separate them so they do not stick together.
Cook Mode
Gemblong
Gemblong Glutinous Rice Cakes in Palm Sugar
Jajanan pasar terbaik! GEMBLONG KETAN!
Jajanan pasar terbaik! GEMBLONG KETAN!
Bahan
Baluran gula jawa:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 50 gr santan instan dengan 90 gr air di dalam panci.
- Tambahkan 1 lembar daun pandan lalu panaskan sampai mulai mendidih.
- Matikan api setelah mendidih lalu angkat daun pandannya.
- Campur 200 gr unti kelapa dengan 200 gr tepung ketan.
- Tambahkan 1/2 sdt garam.
- Aduk bahan keringnya sampai rata.
- Tuang santan hangat sedikit demi sedikit sambil terus diaduk dan perhatikan konsistensinya.
- Uleni dengan tangan sampai adonan menyatu, lembek tapi tidak lengket.
- Timbang adonan 57 gr per buah.
- Bulatkan dan lonjongkan adonan lalu pipihkan supaya cepat matang dan tidak meletus.
- Goreng adonan di api sedang cenderung kecil.
- Goreng 3 sampai 4 menit sampai kulitnya terbentuk dan warnanya kuning muda.
- Angkat lalu tiriskan agak miring supaya minyaknya turun.
- Masak 150 gr gula jawa yang sudah diiris bersama 50 gr gula pasir.
- Tambahkan 1 lembar daun pandan.
- Tuang 130 gr air.
- Tambahkan 1/4 sdt garam.
- Masak sampai mendidih dan larutan gulanya mulai mengental.
- Angkat daun pandannya lalu masukkan gemblong yang sudah digoreng.
- Masak di api kecil sambil terus diaduk sampai gemblongnya terbalut gula.
- Matikan api lalu terus aduk supaya gulanya mengering dan mengkristal menempel di gemblong.
- Pindahkan gemblong ke atas baking paper dan pisah-pisahkan supaya tidak menempel.
Ingredients
Palm sugar coating:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 50 g of instant coconut cream with 90 g of water in a saucepan.
- Add 1 pandan leaf and heat until it just starts to boil.
- Turn off the heat once it boils and take the pandan leaf out.
- Combine 200 g of sweet coconut filling with 200 g of glutinous rice flour.
- Add 1/2 tsp of salt.
- Stir the dry mixture until even.
- Pour in the warm coconut milk a little at a time while mixing, watching the consistency.
- Knead by hand until the dough comes together, soft but not sticky.
- Weigh out 57 g pieces of dough.
- Roll each into an oval and flatten it so it cooks quickly and does not burst.
- Fry the pieces over medium-low heat.
- Fry for 3 to 4 minutes until a skin forms and the colour turns pale golden.
- Lift them out and drain them at an angle so the oil runs off.
- Cook 150 g of sliced palm sugar together with 50 g of granulated sugar.
- Add 1 pandan leaf.
- Pour in 130 g of water.
- Add 1/4 tsp of salt.
- Cook until it boils and the syrup starts to thicken.
- Remove the pandan leaf and add the fried gemblong.
- Cook over low heat, stirring constantly, until the gemblong are coated in the syrup.
- Turn off the heat and keep stirring so the sugar dries and crystallises onto the gemblong.
- Move the gemblong onto baking paper and separate them so they do not stick together.
Cook Notes
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