Kue Kembang Goyang | Honeycomb Cookies [With Sesame Seeds] Beehive Cookies Super Crunchy| Nael Onion
Bahan Bahan kue Kembang Goyang
04:54 Honeycomb cookies is ready to serve
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 200 gram tepung beras, 50 gram tepung tapioka, dan 50 gram tepung terigu serbaguna.
- Masukkan dua butir telur, setengah sendok teh vanilla ekstrak, dan sedikit garam.
- Tambahkan 80 gram gula sesuai selera dan 50 gram biji wijen yang sudah disangrai.
- Tuang 300 ml santan sedang lalu aduk sampai rata.
- Cek konsistensinya, adonannya tidak boleh terlalu encer dan tidak boleh terlalu kental.
- Panaskan wajan dengan minyak sayur sampai menutupi seluruh permukaan cetakan.
- Rendam cetakan di dalam minyak panas dengan api sedang cenderung kecil, jangan terlalu panas karena adonannya nanti mudah gosong.
- Angkat cetakan dari minyak panas lalu celupkan ke dalam adonan, jangan melebihi cetakan karena nanti susah dilepas.
- Hilangkan adonan yang berlebih lalu celupkan ke dalam minyak panas selama 10 detik tanpa menyentuh dasar wajan.
- Goyang goyang perlahan untuk melepaskannya dari cetakan.
- Panaskan kembali cetakannya di dalam minyak lalu ulangi sampai seluruh adonan selesai dicetak.
- Goreng sampai sedikit kekuningan, jangan sampai gosong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 200 g of rice flour, 50 g of tapioca flour and 50 g of all-purpose flour.
- Add two eggs, half a teaspoon of vanilla extract and a little salt.
- Add 80 g of sugar to taste and 50 g of toasted sesame seeds.
- Pour in 300 ml of medium coconut milk and stir until smooth.
- Check the consistency, the batter should be neither too runny nor too thick.
- Heat a pan with enough vegetable oil to cover the whole surface of the mould.
- Soak the mould in the hot oil over medium to low heat, and do not let it get too hot or the batter will burn easily.
- Lift the mould out of the hot oil and dip it into the batter, keeping the batter below the top of the mould or it will be hard to release.
- Shake off the excess batter, then dip the mould into the hot oil for 10 seconds without touching the bottom of the pan.
- Shake it gently to release the cookie from the mould.
- Reheat the mould in the oil and repeat until all the batter is used up.
- Fry until lightly golden, without letting them burn.
Cook Mode
Bahan Bahan kue Kembang Goyang
04:54 Honeycomb cookies is ready to serve
Kue Kembang Goyang | Honeycomb Cookies [With Sesame Seeds] Beehive Cookies Super Crunchy| Nael Onion
Kue Kembang Goyang | Honeycomb Cookies [With Sesame Seeds] Beehive Cookies Super Crunchy| Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 200 gram tepung beras, 50 gram tepung tapioka, dan 50 gram tepung terigu serbaguna.
- Masukkan dua butir telur, setengah sendok teh vanilla ekstrak, dan sedikit garam.
- Tambahkan 80 gram gula sesuai selera dan 50 gram biji wijen yang sudah disangrai.
- Tuang 300 ml santan sedang lalu aduk sampai rata.
- Cek konsistensinya, adonannya tidak boleh terlalu encer dan tidak boleh terlalu kental.
- Panaskan wajan dengan minyak sayur sampai menutupi seluruh permukaan cetakan.
- Rendam cetakan di dalam minyak panas dengan api sedang cenderung kecil, jangan terlalu panas karena adonannya nanti mudah gosong.
- Angkat cetakan dari minyak panas lalu celupkan ke dalam adonan, jangan melebihi cetakan karena nanti susah dilepas.
- Hilangkan adonan yang berlebih lalu celupkan ke dalam minyak panas selama 10 detik tanpa menyentuh dasar wajan.
- Goyang goyang perlahan untuk melepaskannya dari cetakan.
- Panaskan kembali cetakannya di dalam minyak lalu ulangi sampai seluruh adonan selesai dicetak.
- Goreng sampai sedikit kekuningan, jangan sampai gosong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 200 g of rice flour, 50 g of tapioca flour and 50 g of all-purpose flour.
- Add two eggs, half a teaspoon of vanilla extract and a little salt.
- Add 80 g of sugar to taste and 50 g of toasted sesame seeds.
- Pour in 300 ml of medium coconut milk and stir until smooth.
- Check the consistency, the batter should be neither too runny nor too thick.
- Heat a pan with enough vegetable oil to cover the whole surface of the mould.
- Soak the mould in the hot oil over medium to low heat, and do not let it get too hot or the batter will burn easily.
- Lift the mould out of the hot oil and dip it into the batter, keeping the batter below the top of the mould or it will be hard to release.
- Shake off the excess batter, then dip the mould into the hot oil for 10 seconds without touching the bottom of the pan.
- Shake it gently to release the cookie from the mould.
- Reheat the mould in the oil and repeat until all the batter is used up.
- Fry until lightly golden, without letting them burn.
Cook Notes
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