NO OVEN! GLUTEN FREE! BOLU KETAN HITAM!
RESEP
Steamed Black Glutinous Rice Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan kukusan dan bungkus tutupnya dengan kain supaya embun tidak menetes ke kue.
- Pecahkan empat butir telur ke mangkuk bersih.
- Masukkan emulsifier lalu kocok sampai setengah mengembang.
- Masukkan gula pasir perlahan dan kocok sampai adonan putih pucat, kental, dan mengembang.
- Ayak baking powder dan tepung beras ketan hitam ke dalam adonan.
- Aduk dengan mixer kecepatan paling rendah asal tercampur rata, jangan kelamaan.
- Hangatkan santan lalu masukkan ke adonan dan aduk balik sampai rata.
- Tuang minyak sedikit demi sedikit lalu aduk balik sampai benar-benar rata sampai ke dasar mangkuk.
- Olesi loyang 20 cm dengan mentega atau margarin lalu tuang adonan.
- Hentakkan loyang untuk mengeluarkan udara.
- Kukus dengan api sedang selama 30-40 menit, jangan buka tutupnya selama 30 menit pertama.
- Keluarkan bolu dari kukusan lalu balikkan dari loyang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the steamer and wrap the lid in a cloth so condensation does not drip onto the cake.
- Crack four eggs into a clean bowl.
- Add the emulsifier and beat until half risen.
- Add the sugar gradually and beat until the batter is pale, thick, and aerated.
- Sift the baking powder and black glutinous rice flour into the batter.
- Mix on the lowest speed just until combined, without overmixing.
- Warm the coconut milk, add it to the batter, and fold until combined.
- Pour in the oil gradually and fold until fully combined, scraping the bottom of the bowl.
- Grease a 20 cm tin with butter or margarine and pour in the batter.
- Tap the tin to release trapped air.
- Steam over medium heat for 30 to 40 minutes without lifting the lid for the first 30 minutes.
- Take the cake out of the steamer and turn it out of the tin.
Cook Mode
RESEP
Steamed Black Glutinous Rice Cake
NO OVEN! GLUTEN FREE! BOLU KETAN HITAM!
NO OVEN! GLUTEN FREE! BOLU KETAN HITAM!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan kukusan dan bungkus tutupnya dengan kain supaya embun tidak menetes ke kue.
- Pecahkan empat butir telur ke mangkuk bersih.
- Masukkan emulsifier lalu kocok sampai setengah mengembang.
- Masukkan gula pasir perlahan dan kocok sampai adonan putih pucat, kental, dan mengembang.
- Ayak baking powder dan tepung beras ketan hitam ke dalam adonan.
- Aduk dengan mixer kecepatan paling rendah asal tercampur rata, jangan kelamaan.
- Hangatkan santan lalu masukkan ke adonan dan aduk balik sampai rata.
- Tuang minyak sedikit demi sedikit lalu aduk balik sampai benar-benar rata sampai ke dasar mangkuk.
- Olesi loyang 20 cm dengan mentega atau margarin lalu tuang adonan.
- Hentakkan loyang untuk mengeluarkan udara.
- Kukus dengan api sedang selama 30-40 menit, jangan buka tutupnya selama 30 menit pertama.
- Keluarkan bolu dari kukusan lalu balikkan dari loyang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the steamer and wrap the lid in a cloth so condensation does not drip onto the cake.
- Crack four eggs into a clean bowl.
- Add the emulsifier and beat until half risen.
- Add the sugar gradually and beat until the batter is pale, thick, and aerated.
- Sift the baking powder and black glutinous rice flour into the batter.
- Mix on the lowest speed just until combined, without overmixing.
- Warm the coconut milk, add it to the batter, and fold until combined.
- Pour in the oil gradually and fold until fully combined, scraping the bottom of the bowl.
- Grease a 20 cm tin with butter or margarine and pour in the batter.
- Tap the tin to release trapped air.
- Steam over medium heat for 30 to 40 minutes without lifting the lid for the first 30 minutes.
- Take the cake out of the steamer and turn it out of the tin.
Cook Notes
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