GAK PERNAH BOSAN BIKIN CAMILAN SATU INI, CUMA DIADUK ENAKNYA KEBANGETAN!
Ongol-ongol Pandan Kelapa
Pandan Ongol Ongol with Grated Coconut
Bahan
Bahan Baluran:
Cara Membuat
- Gunting kecil-kecil 10 lembar daun pandan, blender bersama 250 ml air putih sampai halus, lalu saring dan ambil 200 ml jus pandan.
- Campur 375 gr tepung tapioka, 250 gr gula pasir, 1/4 sdt vanili bubuk, dan 1/2 sdt garam di dalam wadah.
- Masukkan 200 ml jus pandan, 200 ml air putih, dan 500 ml santan kekentalan sedang, lalu aduk sampai adonannya halus, licin, dan tidak bergumpal.
- Tambahkan 1/2 sdt pasta pandan lalu lanjut aduk sampai warnanya tercampur rata.
- Masukkan 2 sdm minyak goreng, aduk sampai tercampur rata, dan saring adonan bila masih ada yang bergumpal.
- Olesi cetakan dengan minyak goreng tipis-tipis lalu tuang adonan sampai setengah bagian cetakan saja.
- Kukus sekitar 10 menit dengan api sedang dalam kukusan yang airnya sudah mendidih.
- Campur 150 gr kelapa parut bagian putihnya dengan 1/4 sdt garam dan 1 lembar daun pandan.
- Buka tutup kukusan, tuang sisa adonan sampai cetakannya penuh, lalu lanjut kukus sekitar 30 menit sampai permukaannya set dan tidak basah lagi.
- Angkat kue dari kukusan lalu lanjut kukus sisa adonan, dan diamkan kue sampai benar-benar dingin.
- Kukus kelapa parut sekitar 5 sampai 10 menit dengan api sedang supaya kelapanya tidak gampang basi.
- Setelah kuenya dingin, renggangkan cetakan dan keluarkan kue, lalu balurkan ke kelapa parut.
Ingredients
Coating Ingredients:
Steps
- Snip 10 pandan leaves into small pieces, blend them with 250 ml water until smooth, then strain and take 200 ml of pandan juice.
- Mix 375 g tapioca starch, 250 g granulated sugar, 1/4 tsp vanilla powder, and 1/2 tsp salt in a bowl.
- Add 200 ml pandan juice, 200 ml water, and 500 ml medium-thick coconut milk, then stir until the batter is smooth, silky, and lump free.
- Add 1/2 tsp pandan paste and keep stirring until the color is even.
- Add 2 tbsp cooking oil, stir until evenly combined, and strain the batter if any lumps remain.
- Grease the molds thinly with cooking oil, then pour in batter to fill them only halfway.
- Steam about 10 minutes over medium heat in a steamer with already boiling water.
- Mix 150 g of the white part of grated coconut with 1/4 tsp salt and 1 pandan leaf.
- Uncover the steamer, pour in the rest of the batter to fill the molds, then continue steaming about 30 minutes until the surface has set and is no longer wet.
- Take the cakes out of the steamer and steam the remaining batter, leaving the cakes until they are completely cool.
- Steam the grated coconut about 5 to 10 minutes over medium heat so it does not spoil quickly.
- Once the cakes are cool, loosen the molds and turn the cakes out, then coat them in the grated coconut.
Cook Mode
GAK PERNAH BOSAN BIKIN CAMILAN SATU INI, CUMA DIADUK ENAKNYA KEBANGETAN!
GAK PERNAH BOSAN BIKIN CAMILAN SATU INI, CUMA DIADUK ENAKNYA KEBANGETAN!
Bahan
Bahan Baluran:
Cara Membuat
- Gunting kecil-kecil 10 lembar daun pandan, blender bersama 250 ml air putih sampai halus, lalu saring dan ambil 200 ml jus pandan.
- Campur 375 gr tepung tapioka, 250 gr gula pasir, 1/4 sdt vanili bubuk, dan 1/2 sdt garam di dalam wadah.
- Masukkan 200 ml jus pandan, 200 ml air putih, dan 500 ml santan kekentalan sedang, lalu aduk sampai adonannya halus, licin, dan tidak bergumpal.
- Tambahkan 1/2 sdt pasta pandan lalu lanjut aduk sampai warnanya tercampur rata.
- Masukkan 2 sdm minyak goreng, aduk sampai tercampur rata, dan saring adonan bila masih ada yang bergumpal.
- Olesi cetakan dengan minyak goreng tipis-tipis lalu tuang adonan sampai setengah bagian cetakan saja.
- Kukus sekitar 10 menit dengan api sedang dalam kukusan yang airnya sudah mendidih.
- Campur 150 gr kelapa parut bagian putihnya dengan 1/4 sdt garam dan 1 lembar daun pandan.
- Buka tutup kukusan, tuang sisa adonan sampai cetakannya penuh, lalu lanjut kukus sekitar 30 menit sampai permukaannya set dan tidak basah lagi.
- Angkat kue dari kukusan lalu lanjut kukus sisa adonan, dan diamkan kue sampai benar-benar dingin.
- Kukus kelapa parut sekitar 5 sampai 10 menit dengan api sedang supaya kelapanya tidak gampang basi.
- Setelah kuenya dingin, renggangkan cetakan dan keluarkan kue, lalu balurkan ke kelapa parut.
Ingredients
Coating Ingredients:
Steps
- Snip 10 pandan leaves into small pieces, blend them with 250 ml water until smooth, then strain and take 200 ml of pandan juice.
- Mix 375 g tapioca starch, 250 g granulated sugar, 1/4 tsp vanilla powder, and 1/2 tsp salt in a bowl.
- Add 200 ml pandan juice, 200 ml water, and 500 ml medium-thick coconut milk, then stir until the batter is smooth, silky, and lump free.
- Add 1/2 tsp pandan paste and keep stirring until the color is even.
- Add 2 tbsp cooking oil, stir until evenly combined, and strain the batter if any lumps remain.
- Grease the molds thinly with cooking oil, then pour in batter to fill them only halfway.
- Steam about 10 minutes over medium heat in a steamer with already boiling water.
- Mix 150 g of the white part of grated coconut with 1/4 tsp salt and 1 pandan leaf.
- Uncover the steamer, pour in the rest of the batter to fill the molds, then continue steaming about 30 minutes until the surface has set and is no longer wet.
- Take the cakes out of the steamer and steam the remaining batter, leaving the cakes until they are completely cool.
- Steam the grated coconut about 5 to 10 minutes over medium heat so it does not spoil quickly.
- Once the cakes are cool, loosen the molds and turn the cakes out, then coat them in the grated coconut.
Cook Notes
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