RESEP KUE MANGKOK MEKAR TANPA TAPE
Kue Mangkok Mekar
Blooming Steamed Rice Cakes Without Fermented Cassava
Bahan
Cara Membuat
- Masak 200 gr gula pasir, 1/2 sdt garam, dan 480 ml santan kekentalan sedang dengan api sedang sambil terus diaduk sampai gulanya larut, jangan sampai mendidih.
- Matikan api lalu biarkan santan sampai dingin atau minimal hangat.
- Campur 225 gr tepung beras, 125 gr tepung terigu, dan 3/4 sdt ragi instan di dalam wadah, aduk sampai rata.
- Tuang santan yang sudah hangat sedikit demi sedikit sambil terus diaduk sampai adonan halus, licin, dan tidak bergumpal; saring bila perlu.
- Tutup adonan dengan plastik wrap atau serbet bersih lalu diamkan sekitar 30 menit sampai sedikit mengembang.
- Susun cetakan secara berjarak di dalam kukusan berisi air setinggi 2 ruas jari, panaskan sekitar 10 menit sampai airnya mendidih, dan lapisi tutup kukusan yang datar dengan kain bersih.
- Buka tutup adonan lalu aduk perlahan sekitar 3 menit sampai gelembung udaranya hilang.
- Masukkan 2 sdt baking powder lalu aduk sampai tercampur rata.
- Tambahkan pewarna makanan atau pasta secukupnya lalu aduk sampai warnanya rata.
- Tuang adonan ke dalam cetakan yang sudah panas sampai penuh.
- Kukus sekitar 20 menit dengan api paling besar sampai kuenya mekar maksimal dan matang.
- Angkat kue dari kukusan lalu diamkan sebentar hingga hangat.
- Kukus sisa adonan dengan cara yang sama, dan aduk dulu adonan sebelum dituang supaya pori-pori kuenya halus.
- Setelah kue dingin, keluarkan dari cetakan dengan merenggangkan tepinya lalu menekan bagian yang mekar ke arah dalam.
Ingredients
Steps
- Cook 200 g granulated sugar, 1/2 tsp salt, and 480 ml medium-thick coconut milk over medium heat, stirring constantly, until the sugar dissolves; do not let it boil.
- Turn off the heat and let the coconut milk cool down, or at least until it is only warm.
- Mix 225 g rice flour, 125 g all-purpose flour, and 3/4 tsp instant yeast in a bowl until evenly combined.
- Pour in the warm coconut milk a little at a time while stirring until the batter is smooth, silky, and lump free; strain it if needed.
- Cover the batter with plastic wrap or a clean cloth and let it rest about 30 minutes until slightly risen.
- Arrange the molds spaced apart in a steamer filled with water about two finger-joints deep, heat about 10 minutes until the water boils, and line a flat steamer lid with a clean cloth.
- Uncover the batter and stir it gently for about 3 minutes until the air bubbles disappear.
- Add 2 tsp baking powder and stir until evenly combined.
- Add food coloring or paste to taste and stir until the color is even.
- Pour the batter into the preheated molds, filling them to the top.
- Steam about 20 minutes over the highest heat until the cakes bloom fully and are cooked through.
- Take the cakes out of the steamer and let them sit briefly until just warm.
- Steam the remaining batter the same way, stirring the batter before pouring so the cakes have a fine crumb.
- Once the cakes are cool, release them by loosening the edges from the mold and pressing the bloomed part inward.
Cook Mode
RESEP KUE MANGKOK MEKAR TANPA TAPE
RESEP KUE MANGKOK MEKAR TANPA TAPE
Bahan
Cara Membuat
- Masak 200 gr gula pasir, 1/2 sdt garam, dan 480 ml santan kekentalan sedang dengan api sedang sambil terus diaduk sampai gulanya larut, jangan sampai mendidih.
- Matikan api lalu biarkan santan sampai dingin atau minimal hangat.
- Campur 225 gr tepung beras, 125 gr tepung terigu, dan 3/4 sdt ragi instan di dalam wadah, aduk sampai rata.
- Tuang santan yang sudah hangat sedikit demi sedikit sambil terus diaduk sampai adonan halus, licin, dan tidak bergumpal; saring bila perlu.
- Tutup adonan dengan plastik wrap atau serbet bersih lalu diamkan sekitar 30 menit sampai sedikit mengembang.
- Susun cetakan secara berjarak di dalam kukusan berisi air setinggi 2 ruas jari, panaskan sekitar 10 menit sampai airnya mendidih, dan lapisi tutup kukusan yang datar dengan kain bersih.
- Buka tutup adonan lalu aduk perlahan sekitar 3 menit sampai gelembung udaranya hilang.
- Masukkan 2 sdt baking powder lalu aduk sampai tercampur rata.
- Tambahkan pewarna makanan atau pasta secukupnya lalu aduk sampai warnanya rata.
- Tuang adonan ke dalam cetakan yang sudah panas sampai penuh.
- Kukus sekitar 20 menit dengan api paling besar sampai kuenya mekar maksimal dan matang.
- Angkat kue dari kukusan lalu diamkan sebentar hingga hangat.
- Kukus sisa adonan dengan cara yang sama, dan aduk dulu adonan sebelum dituang supaya pori-pori kuenya halus.
- Setelah kue dingin, keluarkan dari cetakan dengan merenggangkan tepinya lalu menekan bagian yang mekar ke arah dalam.
Ingredients
Steps
- Cook 200 g granulated sugar, 1/2 tsp salt, and 480 ml medium-thick coconut milk over medium heat, stirring constantly, until the sugar dissolves; do not let it boil.
- Turn off the heat and let the coconut milk cool down, or at least until it is only warm.
- Mix 225 g rice flour, 125 g all-purpose flour, and 3/4 tsp instant yeast in a bowl until evenly combined.
- Pour in the warm coconut milk a little at a time while stirring until the batter is smooth, silky, and lump free; strain it if needed.
- Cover the batter with plastic wrap or a clean cloth and let it rest about 30 minutes until slightly risen.
- Arrange the molds spaced apart in a steamer filled with water about two finger-joints deep, heat about 10 minutes until the water boils, and line a flat steamer lid with a clean cloth.
- Uncover the batter and stir it gently for about 3 minutes until the air bubbles disappear.
- Add 2 tsp baking powder and stir until evenly combined.
- Add food coloring or paste to taste and stir until the color is even.
- Pour the batter into the preheated molds, filling them to the top.
- Steam about 20 minutes over the highest heat until the cakes bloom fully and are cooked through.
- Take the cakes out of the steamer and let them sit briefly until just warm.
- Steam the remaining batter the same way, stirring the batter before pouring so the cakes have a fine crumb.
- Once the cakes are cool, release them by loosening the edges from the mold and pressing the bloomed part inward.
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