GETAS KETAN
Getas Ketan
Getas Ketan (Sugar Glazed Glutinous Rice Fritters)
Bahan
Bahan Salut Gula:
Cara Membuat
- Masukkan 250 gram tepung ketan, 100 gram tepung beras, dan satu setengah sendok teh garam ke dalam wadah, lalu aduk hingga tercampur rata.
- Masukkan 250 gram kelapa parut setengah tua bagian putihnya dan 265 ml santan kekentalan sedang.
- Aduk adonan hingga tercampur rata, lalu uleni sebentar dengan tangan sampai adonannya kalis.
- Ambil adonan sekitar 45 gram, lalu pulung dan pipihkan hingga seluruh adonan selesai dibentuk.
- Panaskan minyak dengan api kecil, lalu masukkan adonan secukupnya ke dalam minyak.
- Goreng getas dengan api kecil sambil dibalik hingga kedua sisinya berwarna kuning keemasan, lalu angkat dan tiriskan.
- Masukkan 70 ml air putih dan 150 gram gula pasir ke dalam wajan, lalu masak dengan api sedang sambil terus diaduk hingga gulanya larut dan mendidih.
- Setelah gulanya mengental dan berbusa, masukkan getas yang telah digoreng, lalu aduk terus hingga gulanya mengkristal.
- Matikan api kompor setelah lapisan gulanya mulai meresap dan seperti berambut, lalu terus aduk hingga gulanya mengeras.
- Pindahkan getas ke wadah lain lalu sajikan.
Ingredients
Sugar Glaze Ingredients:
Steps
- Put 250 g of glutinous rice flour, 100 g of rice flour, and 1 1/2 teaspoons of salt into a bowl, then stir until evenly combined.
- Add 250 g of the white part of half-mature grated coconut and 265 ml of medium-thick coconut milk.
- Stir the dough until evenly combined, then knead briefly by hand until it is smooth.
- Take about 45 g of dough, then roll and flatten it, repeating until all the dough is shaped.
- Heat oil over low heat, then put in enough of the dough pieces.
- Fry the getas over low heat while turning them until both sides are golden, then lift them out and drain.
- Put 70 ml of water and 150 g of granulated sugar into a wok, then cook over medium heat while stirring constantly until the sugar dissolves and boils.
- Once the sugar thickens and foams, add the fried getas, then keep stirring until the sugar crystallises.
- Turn off the heat once the sugar coating starts to soak in and looks hairy, then keep stirring until the sugar hardens.
- Transfer the getas to another container and serve.
Cook Mode
GETAS KETAN
GETAS KETAN
Bahan
Bahan Salut Gula:
Cara Membuat
- Masukkan 250 gram tepung ketan, 100 gram tepung beras, dan satu setengah sendok teh garam ke dalam wadah, lalu aduk hingga tercampur rata.
- Masukkan 250 gram kelapa parut setengah tua bagian putihnya dan 265 ml santan kekentalan sedang.
- Aduk adonan hingga tercampur rata, lalu uleni sebentar dengan tangan sampai adonannya kalis.
- Ambil adonan sekitar 45 gram, lalu pulung dan pipihkan hingga seluruh adonan selesai dibentuk.
- Panaskan minyak dengan api kecil, lalu masukkan adonan secukupnya ke dalam minyak.
- Goreng getas dengan api kecil sambil dibalik hingga kedua sisinya berwarna kuning keemasan, lalu angkat dan tiriskan.
- Masukkan 70 ml air putih dan 150 gram gula pasir ke dalam wajan, lalu masak dengan api sedang sambil terus diaduk hingga gulanya larut dan mendidih.
- Setelah gulanya mengental dan berbusa, masukkan getas yang telah digoreng, lalu aduk terus hingga gulanya mengkristal.
- Matikan api kompor setelah lapisan gulanya mulai meresap dan seperti berambut, lalu terus aduk hingga gulanya mengeras.
- Pindahkan getas ke wadah lain lalu sajikan.
Ingredients
Sugar Glaze Ingredients:
Steps
- Put 250 g of glutinous rice flour, 100 g of rice flour, and 1 1/2 teaspoons of salt into a bowl, then stir until evenly combined.
- Add 250 g of the white part of half-mature grated coconut and 265 ml of medium-thick coconut milk.
- Stir the dough until evenly combined, then knead briefly by hand until it is smooth.
- Take about 45 g of dough, then roll and flatten it, repeating until all the dough is shaped.
- Heat oil over low heat, then put in enough of the dough pieces.
- Fry the getas over low heat while turning them until both sides are golden, then lift them out and drain.
- Put 70 ml of water and 150 g of granulated sugar into a wok, then cook over medium heat while stirring constantly until the sugar dissolves and boils.
- Once the sugar thickens and foams, add the fried getas, then keep stirring until the sugar crystallises.
- Turn off the heat once the sugar coating starts to soak in and looks hairy, then keep stirring until the sugar hardens.
- Transfer the getas to another container and serve.
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