VIRAL! NO OVEN! BOLU KETAN KUKUS ISI KEJU!
Bolu
Steamed Black Glutinous Rice Cake with Cream Cheese Filling
Bahan
Cream cheese:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Diamkan 160 gr cream cheese di suhu ruang sekitar 15 menit sampai lembut.
- Aduk cream cheese dengan 35 gr kental manis dan 1/2 sdt vanilla memakai whisk.
- Aduk sampai creamy dan tidak ada gumpalan, jangan sampai mengembang.
- Masukkan cream cheese ke plastik segitiga.
- Olesi loyang puding diameter 20 cm dengan mentega sampai seluruh permukaannya rata.
- Kocok 4 butir telur bersama 125 gr gula pasir, 6 gr SP, 2 cubit garam, dan 1/2 sdt vanilla.
- Kocok sampai adonan kental dan berjejak.
- Ayak 180 gr tepung ketan hitam dan 1/2 sdt baking powder ke dalam adonan.
- Aduk dengan mixer kecepatan rendah sebentar saja sampai tepungnya tercampur.
- Campur 65 gr santan dengan 100 gr minyak sayur di wadah terpisah, pastikan tidak dingin.
- Ambil seperempat adonan bolu lalu masukkan ke campuran santan dan minyak untuk menyamakan tekstur.
- Aduk sampai rata.
- Tuang campuran tadi kembali ke adonan utama lalu folding sebentar sampai menyatu.
- Timbang adonan lalu bagi menjadi dua bagian.
- Tuang setengah adonan ke loyang yang sudah dioles mentega.
- Ketuk-ketuk loyang supaya tidak ada gelembung udara.
- Kukus di api sedang selama 15 menit.
- Angkat lalu kopek bagian tengahnya membentuk kawah, jangan sampai terlalu dalam.
- Isi kawah tengah dengan cream cheese filling.
- Tutup dengan sisa adonan lalu ketuk-ketuk loyang lagi.
- Kukus lagi di api sedang cenderung kecil selama 25 menit.
- Longgarkan pinggirnya lalu balik loyang dan lepaskan bolunya.
Ingredients
Cream cheese:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Leave 160 g of cream cheese at room temperature for about 15 minutes until soft.
- Whisk the cream cheese with 35 g of condensed milk and 1/2 tsp of vanilla.
- Whisk until creamy and lump free, without whipping air into it.
- Transfer the cream cheese into a piping bag.
- Brush a 20 cm pudding tin with butter, covering the whole surface.
- Beat 4 eggs with 125 g of sugar, 6 g of cake emulsifier, 2 pinches of salt, and 1/2 tsp of vanilla.
- Beat until the batter is thick and holds a ribbon.
- Sift 180 g of black glutinous rice flour and 1/2 tsp of baking powder into the batter.
- Mix briefly on low speed just until the flour is incorporated.
- In a separate bowl combine 65 g of coconut milk with 100 g of vegetable oil, making sure it is not cold.
- Take a quarter of the batter and stir it into the coconut milk and oil to match the textures.
- Stir until evenly combined.
- Pour that mixture back into the main batter and fold briefly until combined.
- Weigh the batter and divide it into two.
- Pour half of the batter into the buttered tin.
- Tap the tin so there are no air bubbles.
- Steam over medium heat for 15 minutes.
- Take it out and scoop a crater in the middle, not too deep.
- Fill the crater with the cream cheese filling.
- Cover with the remaining batter and tap the tin again.
- Steam again over medium-low heat for 25 minutes.
- Loosen the edges, then flip the tin and turn the cake out.
Cook Mode
Bolu
Steamed Black Glutinous Rice Cake with Cream Cheese Filling
VIRAL! NO OVEN! BOLU KETAN KUKUS ISI KEJU!
VIRAL! NO OVEN! BOLU KETAN KUKUS ISI KEJU!
Bahan
Cream cheese:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Diamkan 160 gr cream cheese di suhu ruang sekitar 15 menit sampai lembut.
- Aduk cream cheese dengan 35 gr kental manis dan 1/2 sdt vanilla memakai whisk.
- Aduk sampai creamy dan tidak ada gumpalan, jangan sampai mengembang.
- Masukkan cream cheese ke plastik segitiga.
- Olesi loyang puding diameter 20 cm dengan mentega sampai seluruh permukaannya rata.
- Kocok 4 butir telur bersama 125 gr gula pasir, 6 gr SP, 2 cubit garam, dan 1/2 sdt vanilla.
- Kocok sampai adonan kental dan berjejak.
- Ayak 180 gr tepung ketan hitam dan 1/2 sdt baking powder ke dalam adonan.
- Aduk dengan mixer kecepatan rendah sebentar saja sampai tepungnya tercampur.
- Campur 65 gr santan dengan 100 gr minyak sayur di wadah terpisah, pastikan tidak dingin.
- Ambil seperempat adonan bolu lalu masukkan ke campuran santan dan minyak untuk menyamakan tekstur.
- Aduk sampai rata.
- Tuang campuran tadi kembali ke adonan utama lalu folding sebentar sampai menyatu.
- Timbang adonan lalu bagi menjadi dua bagian.
- Tuang setengah adonan ke loyang yang sudah dioles mentega.
- Ketuk-ketuk loyang supaya tidak ada gelembung udara.
- Kukus di api sedang selama 15 menit.
- Angkat lalu kopek bagian tengahnya membentuk kawah, jangan sampai terlalu dalam.
- Isi kawah tengah dengan cream cheese filling.
- Tutup dengan sisa adonan lalu ketuk-ketuk loyang lagi.
- Kukus lagi di api sedang cenderung kecil selama 25 menit.
- Longgarkan pinggirnya lalu balik loyang dan lepaskan bolunya.
Ingredients
Cream cheese:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Leave 160 g of cream cheese at room temperature for about 15 minutes until soft.
- Whisk the cream cheese with 35 g of condensed milk and 1/2 tsp of vanilla.
- Whisk until creamy and lump free, without whipping air into it.
- Transfer the cream cheese into a piping bag.
- Brush a 20 cm pudding tin with butter, covering the whole surface.
- Beat 4 eggs with 125 g of sugar, 6 g of cake emulsifier, 2 pinches of salt, and 1/2 tsp of vanilla.
- Beat until the batter is thick and holds a ribbon.
- Sift 180 g of black glutinous rice flour and 1/2 tsp of baking powder into the batter.
- Mix briefly on low speed just until the flour is incorporated.
- In a separate bowl combine 65 g of coconut milk with 100 g of vegetable oil, making sure it is not cold.
- Take a quarter of the batter and stir it into the coconut milk and oil to match the textures.
- Stir until evenly combined.
- Pour that mixture back into the main batter and fold briefly until combined.
- Weigh the batter and divide it into two.
- Pour half of the batter into the buttered tin.
- Tap the tin so there are no air bubbles.
- Steam over medium heat for 15 minutes.
- Take it out and scoop a crater in the middle, not too deep.
- Fill the crater with the cream cheese filling.
- Cover with the remaining batter and tap the tin again.
- Steam again over medium-low heat for 25 minutes.
- Loosen the edges, then flip the tin and turn the cake out.
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