KENYAL & BERLESUNG! KUE IJO!
Resep by ci @ameliachuatan š«¶š»
Kue Lumpang, Steamed Pandan Cakes with Coconut
Bahan
Kue:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Gunting sekitar 10 lembar daun pandan dan 3 sampai 4 lembar daun suji. Pandannya harus lebih banyak daripada sujinya supaya rasanya tidak seperti daun.
- Blender daun-daun tersebut bersama 400 ml air.
- Saring hasil blenderan lalu timbang sampai mendapatkan 350 ml air pandan.
- Masak air pandan bersama gula pasir dan garam sampai panas saja dan gulanya larut, lalu angkat dan sisihkan sampai tidak panas lagi.
- Campur kelapa parut dengan seperempat sendok teh garam lalu aduk rata.
- Taruh kelapa parut di piring bersama daun pandan lalu kukus selama 10 menit supaya matang dan tidak cepat basi.
- Larutkan kapur sirih dengan air dengan perbandingan satu banding dua, lalu ambil airnya saja tanpa endapannya.
- Campur tepung beras dan tepung tapioka lalu aduk sampai rata.
- Tuang sirup pandan sedikit demi sedikit sambil terus diaduk sampai adonannya tercampur rata.
- Tambahkan sedikit pasta pandan supaya warnanya lebih cantik dan setengah sendok teh air kapur sirih supaya teksturnya lebih kenyal, lalu aduk sampai rata.
- Saring adonan supaya hasilnya lebih mulus.
- Olesi cetakan kue lumpang dengan minyak lalu kukus cetakan kosongnya selama 5 menit dengan api besar supaya cetakannya panas.
- Lap tutup kukusan supaya airnya tidak menetes, aduk dulu adonannya supaya tidak mengendap, lalu tuang ke cetakan sampai hampir penuh.
- Kukus dengan api besar selama 16 sampai 17 menit. Apinya harus besar supaya lesungnya keluar.
- Angkat lalu diamkan 10 sampai 15 menit sampai agak dingin, karena lesungnya akan semakin masuk saat suhunya turun.
- Sisipkan tusuk gigi di pinggiran kue lalu congkel pelan-pelan untuk mengeluarkannya dari cetakan.
- Balurkan kue dengan kelapa parut kukus sebelum disajikan.
Ingredients
Cake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Snip up about 10 pandan leaves and 3 to 4 suji leaves. Use more pandan than suji so it does not taste leafy.
- Blend the leaves with 400 ml of water.
- Strain the mixture and weigh out 350 ml of pandan water.
- Cook the pandan water with the granulated sugar and salt just until hot and the sugar dissolves, then take it off and let it cool.
- Mix the grated coconut with a quarter teaspoon of salt.
- Spread the coconut on a plate with a pandan leaf and steam it for 10 minutes so it is cooked and keeps longer.
- Dissolve the slaked lime in water at a ratio of one to two, then use only the clear water without the sediment.
- Mix the rice flour and tapioca flour together until combined.
- Pour in the pandan syrup a little at a time, stirring until the batter is smooth.
- Add a little pandan paste for a brighter colour and half a teaspoon of the lime water for a chewier texture, then stir until combined.
- Strain the batter so the result is silky.
- Brush the moulds with oil, then steam the empty moulds for 5 minutes over high heat so they are hot.
- Wipe the steamer lid so no water drips down, stir the batter so nothing settles, then fill the moulds almost to the top.
- Steam over high heat for 16 to 17 minutes. The heat must be high or the cakes will not form their dimple.
- Take them out and let them rest for 10 to 15 minutes. The dimple sinks in further as they cool.
- Slip a toothpick around the edge of each cake and ease it out of the mould.
- Roll the cakes in the steamed grated coconut before serving.
Cook Mode
Resep by ci @ameliachuatan š«¶š»
Kue Lumpang, Steamed Pandan Cakes with Coconut
KENYAL & BERLESUNG! KUE IJO!
KENYAL & BERLESUNG! KUE IJO!
Bahan
Kue:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Gunting sekitar 10 lembar daun pandan dan 3 sampai 4 lembar daun suji. Pandannya harus lebih banyak daripada sujinya supaya rasanya tidak seperti daun.
- Blender daun-daun tersebut bersama 400 ml air.
- Saring hasil blenderan lalu timbang sampai mendapatkan 350 ml air pandan.
- Masak air pandan bersama gula pasir dan garam sampai panas saja dan gulanya larut, lalu angkat dan sisihkan sampai tidak panas lagi.
- Campur kelapa parut dengan seperempat sendok teh garam lalu aduk rata.
- Taruh kelapa parut di piring bersama daun pandan lalu kukus selama 10 menit supaya matang dan tidak cepat basi.
- Larutkan kapur sirih dengan air dengan perbandingan satu banding dua, lalu ambil airnya saja tanpa endapannya.
- Campur tepung beras dan tepung tapioka lalu aduk sampai rata.
- Tuang sirup pandan sedikit demi sedikit sambil terus diaduk sampai adonannya tercampur rata.
- Tambahkan sedikit pasta pandan supaya warnanya lebih cantik dan setengah sendok teh air kapur sirih supaya teksturnya lebih kenyal, lalu aduk sampai rata.
- Saring adonan supaya hasilnya lebih mulus.
- Olesi cetakan kue lumpang dengan minyak lalu kukus cetakan kosongnya selama 5 menit dengan api besar supaya cetakannya panas.
- Lap tutup kukusan supaya airnya tidak menetes, aduk dulu adonannya supaya tidak mengendap, lalu tuang ke cetakan sampai hampir penuh.
- Kukus dengan api besar selama 16 sampai 17 menit. Apinya harus besar supaya lesungnya keluar.
- Angkat lalu diamkan 10 sampai 15 menit sampai agak dingin, karena lesungnya akan semakin masuk saat suhunya turun.
- Sisipkan tusuk gigi di pinggiran kue lalu congkel pelan-pelan untuk mengeluarkannya dari cetakan.
- Balurkan kue dengan kelapa parut kukus sebelum disajikan.
Ingredients
Cake:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Snip up about 10 pandan leaves and 3 to 4 suji leaves. Use more pandan than suji so it does not taste leafy.
- Blend the leaves with 400 ml of water.
- Strain the mixture and weigh out 350 ml of pandan water.
- Cook the pandan water with the granulated sugar and salt just until hot and the sugar dissolves, then take it off and let it cool.
- Mix the grated coconut with a quarter teaspoon of salt.
- Spread the coconut on a plate with a pandan leaf and steam it for 10 minutes so it is cooked and keeps longer.
- Dissolve the slaked lime in water at a ratio of one to two, then use only the clear water without the sediment.
- Mix the rice flour and tapioca flour together until combined.
- Pour in the pandan syrup a little at a time, stirring until the batter is smooth.
- Add a little pandan paste for a brighter colour and half a teaspoon of the lime water for a chewier texture, then stir until combined.
- Strain the batter so the result is silky.
- Brush the moulds with oil, then steam the empty moulds for 5 minutes over high heat so they are hot.
- Wipe the steamer lid so no water drips down, stir the batter so nothing settles, then fill the moulds almost to the top.
- Steam over high heat for 16 to 17 minutes. The heat must be high or the cakes will not form their dimple.
- Take them out and let them rest for 10 to 15 minutes. The dimple sinks in further as they cool.
- Slip a toothpick around the edge of each cake and ease it out of the mould.
- Roll the cakes in the steamed grated coconut before serving.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
