Kicang | Kee Chang | Kwe Cang | Bakcang Manis | Sweet Zongzi | Nael Onion
Kicang, Bakcang Manis
Kicang | Kee Chang | Kwe Cang | Bakcang Manis | Nael Onion
Bahan
Saus gula merah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 500 gr beras ketan kualitas premium, lalu tuang 120 ml air abu dan aduk rata.
- Tambahkan 1500 ml air, aduk rata, lalu rendam semalaman.
- Cuci bersih berasnya menggunakan sendok, jangan pakai tangan karena air abu bisa membuat tangan gatal.
- Rebus 80 sampai 90 lembar daun bambu selama kurang lebih 20 menit dengan diberi pemberat di atasnya supaya semuanya terendam.
- Cuci daun bambunya pelan-pelan supaya tidak robek, keringkan dengan tisu dapur, lalu potong ujungnya.
- Ambil dua lembar daun bambu yang tidak robek lalu lipat di tengahnya sampai membentuk kerucut.
- Isi kerucutnya sampai 3/4 bagian dengan kurang lebih 1 sampai 2 sdm beras ketan.
- Lipat bagian atasnya lalu lipat lagi sisanya, gunting kelebihan daunnya, dan ikat dengan tali.
- Masukkan kicangnya ke dalam sepanci air, airnya tidak perlu mendidih dulu.
- Tutup pancinya dan rebus selama 3,5 sampai 4 jam dengan api kecil, cek airnya dan tambahkan air panas jika kurang.
- Matikan api, angkat kicangnya dari air, lalu gantung supaya airnya tidak terbawa.
- Untuk sausnya, tuang 350 ml air, lalu masukkan 500 gram gula merah, 3 lembar daun pandan, dan 1/4 sdt garam.
- Masak 10 sampai 15 menit dengan api kecil, dan tambahkan 2 sdm santan kental jika suka.
- Buang daun pandannya, matikan api, saring saus gula merahnya, lalu biarkan dingin.
Ingredients
Brown sugar syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse 500 g of premium glutinous rice clean, then pour in 120 ml of alkaline water and mix well.
- Add 1500 ml of water, mix well, then soak overnight.
- Rinse the rice clean using a spoon, not your hands, because the alkaline water can make your hands itch.
- Boil 80 to 90 bamboo leaves for about 20 minutes with a weight on top so they are all submerged.
- Wash the bamboo leaves gently so they do not tear, dry them with kitchen paper, then trim the ends.
- Take two bamboo leaves that are not torn and fold them in the middle to form a cone.
- Fill the cone three quarters full with about 1 to 2 tbsp of glutinous rice.
- Fold the top over, then fold the rest, trim off the excess leaf, and tie it with string.
- Put the zongzi into a pot of water, which does not need to be boiling yet.
- Cover the pot and boil for 3.5 to 4 hours over low heat, checking the water and adding hot water if it runs low.
- Turn off the heat, lift the zongzi out of the water, then hang them so the water drains off.
- For the syrup, pour in 350 ml of water, then add 500 g of palm sugar, 3 pandan leaves, and 1/4 tsp salt.
- Cook for 10 to 15 minutes over low heat, and add 2 tbsp of thick coconut cream if you like.
- Discard the pandan leaves, turn off the heat, strain the palm sugar syrup, then let it cool.
Cook Mode
Kicang | Kee Chang | Kwe Cang | Bakcang Manis | Sweet Zongzi | Nael Onion
Kicang | Kee Chang | Kwe Cang | Bakcang Manis | Sweet Zongzi | Nael Onion
Bahan
Saus gula merah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 500 gr beras ketan kualitas premium, lalu tuang 120 ml air abu dan aduk rata.
- Tambahkan 1500 ml air, aduk rata, lalu rendam semalaman.
- Cuci bersih berasnya menggunakan sendok, jangan pakai tangan karena air abu bisa membuat tangan gatal.
- Rebus 80 sampai 90 lembar daun bambu selama kurang lebih 20 menit dengan diberi pemberat di atasnya supaya semuanya terendam.
- Cuci daun bambunya pelan-pelan supaya tidak robek, keringkan dengan tisu dapur, lalu potong ujungnya.
- Ambil dua lembar daun bambu yang tidak robek lalu lipat di tengahnya sampai membentuk kerucut.
- Isi kerucutnya sampai 3/4 bagian dengan kurang lebih 1 sampai 2 sdm beras ketan.
- Lipat bagian atasnya lalu lipat lagi sisanya, gunting kelebihan daunnya, dan ikat dengan tali.
- Masukkan kicangnya ke dalam sepanci air, airnya tidak perlu mendidih dulu.
- Tutup pancinya dan rebus selama 3,5 sampai 4 jam dengan api kecil, cek airnya dan tambahkan air panas jika kurang.
- Matikan api, angkat kicangnya dari air, lalu gantung supaya airnya tidak terbawa.
- Untuk sausnya, tuang 350 ml air, lalu masukkan 500 gram gula merah, 3 lembar daun pandan, dan 1/4 sdt garam.
- Masak 10 sampai 15 menit dengan api kecil, dan tambahkan 2 sdm santan kental jika suka.
- Buang daun pandannya, matikan api, saring saus gula merahnya, lalu biarkan dingin.
Ingredients
Brown sugar syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse 500 g of premium glutinous rice clean, then pour in 120 ml of alkaline water and mix well.
- Add 1500 ml of water, mix well, then soak overnight.
- Rinse the rice clean using a spoon, not your hands, because the alkaline water can make your hands itch.
- Boil 80 to 90 bamboo leaves for about 20 minutes with a weight on top so they are all submerged.
- Wash the bamboo leaves gently so they do not tear, dry them with kitchen paper, then trim the ends.
- Take two bamboo leaves that are not torn and fold them in the middle to form a cone.
- Fill the cone three quarters full with about 1 to 2 tbsp of glutinous rice.
- Fold the top over, then fold the rest, trim off the excess leaf, and tie it with string.
- Put the zongzi into a pot of water, which does not need to be boiling yet.
- Cover the pot and boil for 3.5 to 4 hours over low heat, checking the water and adding hot water if it runs low.
- Turn off the heat, lift the zongzi out of the water, then hang them so the water drains off.
- For the syrup, pour in 350 ml of water, then add 500 g of palm sugar, 3 pandan leaves, and 1/4 tsp salt.
- Cook for 10 to 15 minutes over low heat, and add 2 tbsp of thick coconut cream if you like.
- Discard the pandan leaves, turn off the heat, strain the palm sugar syrup, then let it cool.
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