KOLAK BIJI SALAK UBI UNGU Lembut dan Enak | Jajanan Tradisional
Kolak Biji Salak Ubi Ungu
Purple Sweet Potato Kolak Biji Salak
Bahan
Bahan Merebus:
Bahan Kuah Santan:
Cara Membuat
- Kupas 500 gram ubi ungu, cuci bersih, potong-potong, lalu cuci kembali hingga bersih.
- Kukus ubi sekitar 15 menit dengan api sedang hingga lembut, tes tusuk, lalu angkat ubi dari kukusan.
- Haluskan ubi lalu pindahkan ke dalam wadah.
- Masukkan 100 gram tepung tapioka yang sudah dicampur 1/2 sendok teh garam, lalu uleni adonan hingga tercampur rata dan kalis.
- Ambil sedikit adonan lalu pulung membentuk bulatan; jika masih retak, tambahkan 1 sampai 5 sendok makan air putih sedikit demi sedikit per satu sendok makan lalu uleni lagi.
- Bulatkan seluruh adonan menjadi bola-bola kecil lalu sisihkan.
- Larutkan 2 sendok makan tepung tapioka dengan 50 mililiter air putih, aduk hingga tercampur rata, lalu sisihkan.
- Masukkan 200 gram gula pasir, 100 mililiter air putih, 1/2 sendok teh garam, dan 2 lembar daun pandan ke dalam panci.
- Rebus dengan api sedang sambil sesekali diaduk hingga mendidih dan gulanya larut.
- Masukkan bola-bola ubi lalu rebus sambil sesekali diaduk sampai semuanya mengapung dan matang.
- Kecilkan api kompor, aduk dulu larutan tepung tapioka, lalu tuang perlahan ke dalam panci sambil terus diaduk supaya tidak menggumpal.
- Lanjut masak sambil terus diaduk hingga mengental dan mendidih kembali, lalu matikan api kompor.
- Untuk kuah santan, masukkan 1 sendok makan tepung tapioka, 1 lembar daun pandan, 1/2 sendok teh garam, dan 500 mililiter santan kental ke dalam panci lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih, mengental, dan meletup-letup agar santannya tidak pecah, lalu matikan api kompor.
- Sajikan kolak biji salak lalu tuang kuah santan di atasnya sesuai selera.
Ingredients
Simmering Ingredients:
Coconut Sauce Ingredients:
Steps
- Peel 500 g of purple sweet potato, wash it clean, cut it into pieces, then rinse it again.
- Steam the sweet potato for about 15 minutes over medium heat until soft, test it with a skewer, then lift it out of the steamer.
- Mash the sweet potato, then transfer it to a bowl.
- Add 100 g tapioca starch mixed with 1/2 tsp salt, then knead the dough until evenly combined and smooth.
- Take a piece of dough and roll it into a ball; if it still cracks, add 1 to 5 tbsp of water one tablespoon at a time and knead again.
- Roll all of the dough into small balls, then set them aside.
- Dissolve 2 tbsp tapioca starch in 50 ml water, stir until combined, then set it aside.
- Put 200 g granulated sugar, 100 ml water, 1/2 tsp salt and 2 pandan leaves into a pan.
- Simmer over medium heat, stirring occasionally, until it boils and the sugar dissolves.
- Add the sweet potato balls, then simmer, stirring occasionally, until they all float and are cooked through.
- Lower the heat, stir the tapioca slurry first, then pour it in slowly while stirring constantly so it does not form lumps.
- Keep cooking, stirring constantly, until it thickens and comes back to a boil, then turn off the heat.
- For the coconut sauce, put 1 tbsp tapioca starch, 1 pandan leaf, 1/2 tsp salt and 500 ml thick coconut milk into a pan and stir until evenly combined.
- Cook over medium heat, stirring constantly, until it boils, thickens and bubbles up so the coconut milk does not split, then turn off the heat.
- Serve the kolak biji salak and pour the coconut sauce over the top to taste.
Cook Mode
KOLAK BIJI SALAK UBI UNGU Lembut dan Enak | Jajanan Tradisional
KOLAK BIJI SALAK UBI UNGU Lembut dan Enak | Jajanan Tradisional
Bahan
Bahan Merebus:
Bahan Kuah Santan:
Cara Membuat
- Kupas 500 gram ubi ungu, cuci bersih, potong-potong, lalu cuci kembali hingga bersih.
- Kukus ubi sekitar 15 menit dengan api sedang hingga lembut, tes tusuk, lalu angkat ubi dari kukusan.
- Haluskan ubi lalu pindahkan ke dalam wadah.
- Masukkan 100 gram tepung tapioka yang sudah dicampur 1/2 sendok teh garam, lalu uleni adonan hingga tercampur rata dan kalis.
- Ambil sedikit adonan lalu pulung membentuk bulatan; jika masih retak, tambahkan 1 sampai 5 sendok makan air putih sedikit demi sedikit per satu sendok makan lalu uleni lagi.
- Bulatkan seluruh adonan menjadi bola-bola kecil lalu sisihkan.
- Larutkan 2 sendok makan tepung tapioka dengan 50 mililiter air putih, aduk hingga tercampur rata, lalu sisihkan.
- Masukkan 200 gram gula pasir, 100 mililiter air putih, 1/2 sendok teh garam, dan 2 lembar daun pandan ke dalam panci.
- Rebus dengan api sedang sambil sesekali diaduk hingga mendidih dan gulanya larut.
- Masukkan bola-bola ubi lalu rebus sambil sesekali diaduk sampai semuanya mengapung dan matang.
- Kecilkan api kompor, aduk dulu larutan tepung tapioka, lalu tuang perlahan ke dalam panci sambil terus diaduk supaya tidak menggumpal.
- Lanjut masak sambil terus diaduk hingga mengental dan mendidih kembali, lalu matikan api kompor.
- Untuk kuah santan, masukkan 1 sendok makan tepung tapioka, 1 lembar daun pandan, 1/2 sendok teh garam, dan 500 mililiter santan kental ke dalam panci lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih, mengental, dan meletup-letup agar santannya tidak pecah, lalu matikan api kompor.
- Sajikan kolak biji salak lalu tuang kuah santan di atasnya sesuai selera.
Ingredients
Simmering Ingredients:
Coconut Sauce Ingredients:
Steps
- Peel 500 g of purple sweet potato, wash it clean, cut it into pieces, then rinse it again.
- Steam the sweet potato for about 15 minutes over medium heat until soft, test it with a skewer, then lift it out of the steamer.
- Mash the sweet potato, then transfer it to a bowl.
- Add 100 g tapioca starch mixed with 1/2 tsp salt, then knead the dough until evenly combined and smooth.
- Take a piece of dough and roll it into a ball; if it still cracks, add 1 to 5 tbsp of water one tablespoon at a time and knead again.
- Roll all of the dough into small balls, then set them aside.
- Dissolve 2 tbsp tapioca starch in 50 ml water, stir until combined, then set it aside.
- Put 200 g granulated sugar, 100 ml water, 1/2 tsp salt and 2 pandan leaves into a pan.
- Simmer over medium heat, stirring occasionally, until it boils and the sugar dissolves.
- Add the sweet potato balls, then simmer, stirring occasionally, until they all float and are cooked through.
- Lower the heat, stir the tapioca slurry first, then pour it in slowly while stirring constantly so it does not form lumps.
- Keep cooking, stirring constantly, until it thickens and comes back to a boil, then turn off the heat.
- For the coconut sauce, put 1 tbsp tapioca starch, 1 pandan leaf, 1/2 tsp salt and 500 ml thick coconut milk into a pan and stir until evenly combined.
- Cook over medium heat, stirring constantly, until it boils, thickens and bubbles up so the coconut milk does not split, then turn off the heat.
- Serve the kolak biji salak and pour the coconut sauce over the top to taste.
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