Kue Dadar Lembut dan Legit | Tips Kue dadar Berpori
Kue Dadar Gulung Isi Kelapa
Soft Pandan Rolled Crepes with Coconut Filling
Bahan
Bahan Unti:
Bahan Kulit:
Cara Membuat
- Potong-potong 350 gr gula merah.
- Masukkan gula merah ke dalam wajan bersama 2 sdm gula pasir, 1 sdt garam, 200 ml air putih, dan 2 lembar daun pandan, lalu masak sampai gulanya larut sambil diaduk sesekali.
- Matikan api, saring larutan gula merah agar terpisah dari ampasnya, lalu kembalikan larutannya ke dalam wajan.
- Masukkan 450 gr kelapa parut setengah tua dan daun pandan, lalu masak dengan api sedang sambil terus diaduk sampai larutan gulanya meresap dan untinya kesat.
- Untuk jus pandan, blender 10 lembar daun pandan bersama 350 ml air putih lalu saring.
- Campur 500 gr tepung terigu protein sedang, 50 gr tepung tapioka, 1/2 sdt garam, dan 1/2 sdt vanili bubuk di dalam wadah.
- Masukkan 1 butir telur, 300 ml jus pandan, dan 200 ml santan instan.
- Tuang 750 ml air putih bertahap sedikit demi sedikit sambil adonannya diaduk sampai tercampur rata.
- Tambahkan 1 sdt pasta pandan lalu lanjut aduk sampai warnanya tercampur rata.
- Saring adonan untuk memastikan tidak ada bahan yang bergumpal lalu aduk lagi sampai rata; teksturnya tidak terlalu kental dan tidak terlalu encer.
- Panaskan fry pan dengan api paling kecil, tuang sedikit minyak, lalu ratakan dengan tisu atau kuas.
- Tuang sedikit adonan ke dalam fry pan panas, angkat dan putar pannya agar adonan merata, lalu masak sampai permukaannya mengering dan pinggirannya melepas dari fry pan.
- Keluarkan kulit dadar dengan membalik fry pan, lalu kuas lagi pan dengan sedikit minyak goreng sebelum menuang adonan berikutnya.
- Balik kulit dadar, beri sekitar 1 sdm unti kelapa, rapikan memanjang, lipat kulit membentuk amplop, lalu gulung sampai rapat.
- Lakukan hingga seluruh adonan selesai dimasak dan diberi isian, satu resep dapat sekitar 30 kue dadar.
Ingredients
Filling Ingredients:
Crepe Ingredients:
Steps
- Cut 350 g palm sugar into pieces.
- Put the palm sugar in a wok with 2 tbsp granulated sugar, 1 tsp salt, 200 ml water, and 2 pandan leaves, then cook until the sugar dissolves, stirring occasionally.
- Turn off the heat, strain the palm sugar syrup to remove the residue, then return the syrup to the wok.
- Add 450 g medium-aged grated coconut and the pandan leaves, then cook over medium heat, stirring constantly, until the syrup is absorbed and the filling is dry.
- For the pandan juice, blend 10 pandan leaves with 350 ml water, then strain it.
- Mix 500 g medium-protein flour, 50 g tapioca starch, 1/2 tsp salt, and 1/2 tsp vanilla powder in a bowl.
- Add 1 egg, 300 ml pandan juice, and 200 ml instant coconut milk.
- Pour in 750 ml water gradually, a little at a time, stirring the batter until evenly combined.
- Add 1 tsp pandan paste, then keep stirring until the color is even.
- Strain the batter to make sure there are no lumps, then stir again until smooth; the texture should be neither too thick nor too runny.
- Heat a frying pan over the lowest heat, add a little oil, then spread it with a tissue or a brush.
- Pour a little batter into the hot pan, lift and swirl the pan so the batter spreads evenly, then cook until the surface dries and the edges lift away from the pan.
- Turn the pan over to release the crepe, then brush the pan with a little oil again before pouring the next portion of batter.
- Flip the crepe over, add about 1 tbsp of coconut filling, shape it into a line, fold the crepe into an envelope, then roll it up tightly.
- Repeat until all the batter is cooked and filled; one batch makes about 30 crepes.
Cook Mode
Kue Dadar Lembut dan Legit | Tips Kue dadar Berpori
Kue Dadar Lembut dan Legit | Tips Kue dadar Berpori
Bahan
Bahan Unti:
Bahan Kulit:
Cara Membuat
- Potong-potong 350 gr gula merah.
- Masukkan gula merah ke dalam wajan bersama 2 sdm gula pasir, 1 sdt garam, 200 ml air putih, dan 2 lembar daun pandan, lalu masak sampai gulanya larut sambil diaduk sesekali.
- Matikan api, saring larutan gula merah agar terpisah dari ampasnya, lalu kembalikan larutannya ke dalam wajan.
- Masukkan 450 gr kelapa parut setengah tua dan daun pandan, lalu masak dengan api sedang sambil terus diaduk sampai larutan gulanya meresap dan untinya kesat.
- Untuk jus pandan, blender 10 lembar daun pandan bersama 350 ml air putih lalu saring.
- Campur 500 gr tepung terigu protein sedang, 50 gr tepung tapioka, 1/2 sdt garam, dan 1/2 sdt vanili bubuk di dalam wadah.
- Masukkan 1 butir telur, 300 ml jus pandan, dan 200 ml santan instan.
- Tuang 750 ml air putih bertahap sedikit demi sedikit sambil adonannya diaduk sampai tercampur rata.
- Tambahkan 1 sdt pasta pandan lalu lanjut aduk sampai warnanya tercampur rata.
- Saring adonan untuk memastikan tidak ada bahan yang bergumpal lalu aduk lagi sampai rata; teksturnya tidak terlalu kental dan tidak terlalu encer.
- Panaskan fry pan dengan api paling kecil, tuang sedikit minyak, lalu ratakan dengan tisu atau kuas.
- Tuang sedikit adonan ke dalam fry pan panas, angkat dan putar pannya agar adonan merata, lalu masak sampai permukaannya mengering dan pinggirannya melepas dari fry pan.
- Keluarkan kulit dadar dengan membalik fry pan, lalu kuas lagi pan dengan sedikit minyak goreng sebelum menuang adonan berikutnya.
- Balik kulit dadar, beri sekitar 1 sdm unti kelapa, rapikan memanjang, lipat kulit membentuk amplop, lalu gulung sampai rapat.
- Lakukan hingga seluruh adonan selesai dimasak dan diberi isian, satu resep dapat sekitar 30 kue dadar.
Ingredients
Filling Ingredients:
Crepe Ingredients:
Steps
- Cut 350 g palm sugar into pieces.
- Put the palm sugar in a wok with 2 tbsp granulated sugar, 1 tsp salt, 200 ml water, and 2 pandan leaves, then cook until the sugar dissolves, stirring occasionally.
- Turn off the heat, strain the palm sugar syrup to remove the residue, then return the syrup to the wok.
- Add 450 g medium-aged grated coconut and the pandan leaves, then cook over medium heat, stirring constantly, until the syrup is absorbed and the filling is dry.
- For the pandan juice, blend 10 pandan leaves with 350 ml water, then strain it.
- Mix 500 g medium-protein flour, 50 g tapioca starch, 1/2 tsp salt, and 1/2 tsp vanilla powder in a bowl.
- Add 1 egg, 300 ml pandan juice, and 200 ml instant coconut milk.
- Pour in 750 ml water gradually, a little at a time, stirring the batter until evenly combined.
- Add 1 tsp pandan paste, then keep stirring until the color is even.
- Strain the batter to make sure there are no lumps, then stir again until smooth; the texture should be neither too thick nor too runny.
- Heat a frying pan over the lowest heat, add a little oil, then spread it with a tissue or a brush.
- Pour a little batter into the hot pan, lift and swirl the pan so the batter spreads evenly, then cook until the surface dries and the edges lift away from the pan.
- Turn the pan over to release the crepe, then brush the pan with a little oil again before pouring the next portion of batter.
- Flip the crepe over, add about 1 tbsp of coconut filling, shape it into a line, fold the crepe into an envelope, then roll it up tightly.
- Repeat until all the batter is cooked and filled; one batch makes about 30 crepes.
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