Resep BANGKIT JADUL Renyah
Kue Bangkit Jadul
Old Fashioned Kue Bangkit (Crisp Tapioca Cookies)
Bahan
Cara Membuat
- Masukkan tepung tapioka ke dalam wajan, lalu tambahkan daun pandan yang sudah dicuci bersih, dilap kering, dan digunting kecil-kecil.
- Sangrai dengan api sedang sambil terus diaduk hingga tepung terasa ringan dan daun pandannya kering serta mudah diremukkan, lalu matikan api.
- Ayak tepung agar terpisah dari daun pandan, lalu buang daun pandannya.
- Biarkan tepung benar-benar dingin sebelum dicampur ke adonan; boleh juga didiamkan satu malam agar rasanya makin enak.
- Masukkan margarin dan gula halus ke dalam wadah, lalu aduk hingga tercampur rata.
- Tambahkan susu bubuk dan vanili bubuk.
- Masukkan tepung tapioka yang sudah disangrai dan dingin, lalu tuang santan.
- Aduk hingga tercampur rata, kemudian lanjutkan menguleni dengan tangan sampai adonan berbulir-bulir dan bisa dipadatkan.
- Masukkan adonan ke dalam cetakan, tekan dan padatkan, lalu ratakan permukaannya dengan scraper, pisau, atau penggaris.
- Keluarkan adonan dari cetakan dengan cara dipukul, lalu ulangi hingga seluruh adonan selesai dicetak.
- Susun kue yang sudah dicetak di atas loyang tanpa perlu diolesi margarin.
- Panggang dalam oven yang sudah dipanaskan dengan suhu 180 derajat Celsius, api atas dan api bawah, sekitar 25 menit hingga kue matang.
- Angkat loyang dari oven, lalu panggang sisa adonan di loyang kedua dengan cara yang sama.
- Diamkan kue hingga dingin, lepaskan dari loyang, lalu simpan dalam toples tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Put the tapioca flour into a wok, then add the pandan leaves that have been washed clean, patted dry, and snipped into small pieces.
- Toast over medium heat while stirring constantly until the flour feels light and the pandan leaves are dry and crumble easily, then turn off the heat.
- Sift the flour to separate it from the pandan leaves, then discard the leaves.
- Let the flour cool completely before mixing it into the dough; you may also leave it overnight so the cookies taste even better.
- Put the margarine and icing sugar into a bowl, then stir until evenly combined.
- Add the milk powder and vanilla powder.
- Add the toasted, cooled tapioca flour, then pour in the coconut milk.
- Stir until evenly combined, then carry on kneading by hand until the dough is crumbly but can be pressed together.
- Press the dough into the mould, packing it down, then level the surface with a scraper, knife, or ruler.
- Tap the mould to release the shaped dough, then repeat until all the dough has been moulded.
- Arrange the shaped cookies on a baking tray; the tray does not need to be greased.
- Bake in a preheated oven at 180 degrees Celsius with top and bottom heat for about 25 minutes until the cookies are done.
- Take the tray out of the oven, then bake the remaining dough on the second tray the same way.
- Let the cookies cool, lift them off the tray, then store them in an airtight jar so they stay crisp and keep well.
Cook Mode
Resep BANGKIT JADUL Renyah
Resep BANGKIT JADUL Renyah
Bahan
Cara Membuat
- Masukkan tepung tapioka ke dalam wajan, lalu tambahkan daun pandan yang sudah dicuci bersih, dilap kering, dan digunting kecil-kecil.
- Sangrai dengan api sedang sambil terus diaduk hingga tepung terasa ringan dan daun pandannya kering serta mudah diremukkan, lalu matikan api.
- Ayak tepung agar terpisah dari daun pandan, lalu buang daun pandannya.
- Biarkan tepung benar-benar dingin sebelum dicampur ke adonan; boleh juga didiamkan satu malam agar rasanya makin enak.
- Masukkan margarin dan gula halus ke dalam wadah, lalu aduk hingga tercampur rata.
- Tambahkan susu bubuk dan vanili bubuk.
- Masukkan tepung tapioka yang sudah disangrai dan dingin, lalu tuang santan.
- Aduk hingga tercampur rata, kemudian lanjutkan menguleni dengan tangan sampai adonan berbulir-bulir dan bisa dipadatkan.
- Masukkan adonan ke dalam cetakan, tekan dan padatkan, lalu ratakan permukaannya dengan scraper, pisau, atau penggaris.
- Keluarkan adonan dari cetakan dengan cara dipukul, lalu ulangi hingga seluruh adonan selesai dicetak.
- Susun kue yang sudah dicetak di atas loyang tanpa perlu diolesi margarin.
- Panggang dalam oven yang sudah dipanaskan dengan suhu 180 derajat Celsius, api atas dan api bawah, sekitar 25 menit hingga kue matang.
- Angkat loyang dari oven, lalu panggang sisa adonan di loyang kedua dengan cara yang sama.
- Diamkan kue hingga dingin, lepaskan dari loyang, lalu simpan dalam toples tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Put the tapioca flour into a wok, then add the pandan leaves that have been washed clean, patted dry, and snipped into small pieces.
- Toast over medium heat while stirring constantly until the flour feels light and the pandan leaves are dry and crumble easily, then turn off the heat.
- Sift the flour to separate it from the pandan leaves, then discard the leaves.
- Let the flour cool completely before mixing it into the dough; you may also leave it overnight so the cookies taste even better.
- Put the margarine and icing sugar into a bowl, then stir until evenly combined.
- Add the milk powder and vanilla powder.
- Add the toasted, cooled tapioca flour, then pour in the coconut milk.
- Stir until evenly combined, then carry on kneading by hand until the dough is crumbly but can be pressed together.
- Press the dough into the mould, packing it down, then level the surface with a scraper, knife, or ruler.
- Tap the mould to release the shaped dough, then repeat until all the dough has been moulded.
- Arrange the shaped cookies on a baking tray; the tray does not need to be greased.
- Bake in a preheated oven at 180 degrees Celsius with top and bottom heat for about 25 minutes until the cookies are done.
- Take the tray out of the oven, then bake the remaining dough on the second tray the same way.
- Let the cookies cool, lift them off the tray, then store them in an airtight jar so they stay crisp and keep well.
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