Singkong Dibikin Ini Enak Banget Bisa Untuk Jualan! Ongol Ongol Pandan
Ongol-ongol Singkong Pandan
Pandan Cassava Ongol Ongol
Bahan
Bahan baluran:
Cara Membuat
- Untuk jus pandan, gunting 7 lembar daun pandan ke dalam blender, tambahkan 250 ml air putih, blender sampai halus, lalu saring dan sisihkan.
- Cuci bersih 500 gr singkong, buang sumbu tengahnya, lalu kukus sekitar 15 menit sampai lembut dan mudah ditusuk garpu.
- Haluskan singkong selagi masih panas dengan chopper, blender, atau ulekan.
- Masukkan 250 ml jus pandan lalu aduk sampai tercampur rata supaya singkongnya dingin.
- Tambahkan 275 gr tepung tapioka, 225 gr gula pasir, 1/2 sdt garam, 1/4 sdt vanili bubuk, 500 ml santan kekentalan sedang, dan 1/2 sdt pasta pandan, lalu proses sampai tercampur rata.
- Saring adonan supaya tekstur kuenya halus.
- Olesi loyang ukuran 20x20 cm dengan minyak goreng tipis-tipis, tuang adonan, lalu hentakkan loyang beberapa kali agar udaranya keluar.
- Kukus sekitar 40 menit dengan api sedang dalam kukusan yang airnya sudah mendidih, lapisi tutup kukusan yang datar dengan kain bersih.
- Angkat loyang dari kukusan lalu biarkan sampai kuenya benar-benar dingin.
- Campur 200 gr kelapa parut setengah tua bagian putihnya dengan 1/2 sdt garam dan 1 lembar daun pandan, lalu kukus sekitar 5 menit.
- Setelah kuenya dingin, sisir bagian pinggiran loyang, keluarkan kue, lalu potong-potong dengan pisau anti lengket.
- Balurkan potongan kue ke kelapa parut yang telah dingin lalu sajikan.
Ingredients
Coating ingredients:
Steps
- For the pandan juice, snip 7 pandan leaves into a blender, add 250 ml water, blend until smooth, then strain and set aside.
- Wash 500 g cassava clean, remove the fibrous core, then steam it about 15 minutes until soft and easily pierced with a fork.
- Mash the cassava while it is still hot using a chopper, a blender, or a mortar.
- Add 250 ml pandan juice and stir until evenly combined so the cassava cools down.
- Add 275 g tapioca starch, 225 g granulated sugar, 1/2 tsp salt, 1/4 tsp vanilla powder, 500 ml medium-thick coconut milk, and 1/2 tsp pandan paste, then process until evenly combined.
- Strain the batter so the cake has a fine texture.
- Grease a 20x20 cm pan thinly with cooking oil, pour in the batter, then tap the pan a few times to release trapped air.
- Steam about 40 minutes over medium heat in a steamer with already boiling water, lining a flat steamer lid with a clean cloth.
- Take the pan out of the steamer and leave the cake until it is completely cool.
- Mix 200 g of the white part of medium-aged grated coconut with 1/2 tsp salt and 1 pandan leaf, then steam it about 5 minutes.
- Once the cake is cool, run a knife around the edge of the pan, turn the cake out, then slice it with a non-stick knife.
- Coat the pieces in the cooled grated coconut and serve.
Cook Mode
Singkong Dibikin Ini Enak Banget Bisa Untuk Jualan! Ongol Ongol Pandan
Singkong Dibikin Ini Enak Banget Bisa Untuk Jualan! Ongol Ongol Pandan
Bahan
Bahan baluran:
Cara Membuat
- Untuk jus pandan, gunting 7 lembar daun pandan ke dalam blender, tambahkan 250 ml air putih, blender sampai halus, lalu saring dan sisihkan.
- Cuci bersih 500 gr singkong, buang sumbu tengahnya, lalu kukus sekitar 15 menit sampai lembut dan mudah ditusuk garpu.
- Haluskan singkong selagi masih panas dengan chopper, blender, atau ulekan.
- Masukkan 250 ml jus pandan lalu aduk sampai tercampur rata supaya singkongnya dingin.
- Tambahkan 275 gr tepung tapioka, 225 gr gula pasir, 1/2 sdt garam, 1/4 sdt vanili bubuk, 500 ml santan kekentalan sedang, dan 1/2 sdt pasta pandan, lalu proses sampai tercampur rata.
- Saring adonan supaya tekstur kuenya halus.
- Olesi loyang ukuran 20x20 cm dengan minyak goreng tipis-tipis, tuang adonan, lalu hentakkan loyang beberapa kali agar udaranya keluar.
- Kukus sekitar 40 menit dengan api sedang dalam kukusan yang airnya sudah mendidih, lapisi tutup kukusan yang datar dengan kain bersih.
- Angkat loyang dari kukusan lalu biarkan sampai kuenya benar-benar dingin.
- Campur 200 gr kelapa parut setengah tua bagian putihnya dengan 1/2 sdt garam dan 1 lembar daun pandan, lalu kukus sekitar 5 menit.
- Setelah kuenya dingin, sisir bagian pinggiran loyang, keluarkan kue, lalu potong-potong dengan pisau anti lengket.
- Balurkan potongan kue ke kelapa parut yang telah dingin lalu sajikan.
Ingredients
Coating ingredients:
Steps
- For the pandan juice, snip 7 pandan leaves into a blender, add 250 ml water, blend until smooth, then strain and set aside.
- Wash 500 g cassava clean, remove the fibrous core, then steam it about 15 minutes until soft and easily pierced with a fork.
- Mash the cassava while it is still hot using a chopper, a blender, or a mortar.
- Add 250 ml pandan juice and stir until evenly combined so the cassava cools down.
- Add 275 g tapioca starch, 225 g granulated sugar, 1/2 tsp salt, 1/4 tsp vanilla powder, 500 ml medium-thick coconut milk, and 1/2 tsp pandan paste, then process until evenly combined.
- Strain the batter so the cake has a fine texture.
- Grease a 20x20 cm pan thinly with cooking oil, pour in the batter, then tap the pan a few times to release trapped air.
- Steam about 40 minutes over medium heat in a steamer with already boiling water, lining a flat steamer lid with a clean cloth.
- Take the pan out of the steamer and leave the cake until it is completely cool.
- Mix 200 g of the white part of medium-aged grated coconut with 1/2 tsp salt and 1 pandan leaf, then steam it about 5 minutes.
- Once the cake is cool, run a knife around the edge of the pan, turn the cake out, then slice it with a non-stick knife.
- Coat the pieces in the cooled grated coconut and serve.
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