RESEP KUE WINGKO BABAT TEFLON | KUE TRADISIONAL ALA RUMAHAN
Wingko Babat Teflon
Pan-Cooked Wingko Babat Coconut Cakes
Bahan
Cara Membuat
- Masukkan 300 gr tepung ketan ke dalam wadah.
- Tambahkan 400 gr kelapa parut agak muda bagian putihnya, 1/2 sdt garam, dan 100 gr gula pasir, lalu aduk hingga tercampur rata.
- Masukkan 100 gr margarin yang telah dilelehkan, lalu aduk hingga tercampur rata.
- Tuang 100 ml santan encer, lalu aduk lagi hingga tercampur rata dan adonannya bisa dibentuk.
- Lanjutkan menguleni dengan tangan, dan tambahkan sedikit air putih sedikit demi sedikit jika adonan masih terlalu kering.
- Ambil adonan sekitar 40 gr, kepal membentuk bulatan, lalu pipihkan.
- Lakukan hal yang sama hingga seluruh adonan selesai dibentuk.
- Nyalakan api paling kecil, panaskan pan, tuang sedikit minyak, lalu ratakan dengan tisu atau kuas.
- Setelah pannya panas, masukkan adonan wingko secukupnya lalu masak dengan api paling kecil supaya matangnya merata.
- Setelah sisi bawahnya kecoklatan, balik wingko lalu lanjut masak hingga kedua sisinya kecoklatan.
- Angkat wingko babat dari pan dan sajikan selagi hangat.
- Masak sisa adonan wingko dengan cara yang sama hingga selesai.
Ingredients
Steps
- Put 300 g glutinous rice flour into a bowl.
- Add 400 g grated young coconut, white part only, 1/2 tsp salt, and 100 g granulated sugar, then stir until evenly combined.
- Add 100 g melted margarine, then stir until evenly combined.
- Pour in 100 ml thin coconut milk, then stir again until evenly combined and the dough can be shaped.
- Carry on kneading by hand, adding a little water bit by bit if the dough is still too dry.
- Take about 40 g of dough, press it into a ball, then flatten it.
- Repeat until all the dough has been shaped.
- Set the heat to the lowest setting, heat a pan, pour in a little oil, then spread it with a tissue or a brush.
- Once the pan is hot, add the wingko pieces and cook over the lowest heat so they cook through evenly.
- When the underside is golden brown, flip the wingko and carry on cooking until both sides are golden brown.
- Lift the wingko babat out of the pan and serve while still warm.
- Cook the remaining wingko dough the same way until it is all done.
Cook Mode
RESEP KUE WINGKO BABAT TEFLON | KUE TRADISIONAL ALA RUMAHAN
RESEP KUE WINGKO BABAT TEFLON | KUE TRADISIONAL ALA RUMAHAN
Bahan
Cara Membuat
- Masukkan 300 gr tepung ketan ke dalam wadah.
- Tambahkan 400 gr kelapa parut agak muda bagian putihnya, 1/2 sdt garam, dan 100 gr gula pasir, lalu aduk hingga tercampur rata.
- Masukkan 100 gr margarin yang telah dilelehkan, lalu aduk hingga tercampur rata.
- Tuang 100 ml santan encer, lalu aduk lagi hingga tercampur rata dan adonannya bisa dibentuk.
- Lanjutkan menguleni dengan tangan, dan tambahkan sedikit air putih sedikit demi sedikit jika adonan masih terlalu kering.
- Ambil adonan sekitar 40 gr, kepal membentuk bulatan, lalu pipihkan.
- Lakukan hal yang sama hingga seluruh adonan selesai dibentuk.
- Nyalakan api paling kecil, panaskan pan, tuang sedikit minyak, lalu ratakan dengan tisu atau kuas.
- Setelah pannya panas, masukkan adonan wingko secukupnya lalu masak dengan api paling kecil supaya matangnya merata.
- Setelah sisi bawahnya kecoklatan, balik wingko lalu lanjut masak hingga kedua sisinya kecoklatan.
- Angkat wingko babat dari pan dan sajikan selagi hangat.
- Masak sisa adonan wingko dengan cara yang sama hingga selesai.
Ingredients
Steps
- Put 300 g glutinous rice flour into a bowl.
- Add 400 g grated young coconut, white part only, 1/2 tsp salt, and 100 g granulated sugar, then stir until evenly combined.
- Add 100 g melted margarine, then stir until evenly combined.
- Pour in 100 ml thin coconut milk, then stir again until evenly combined and the dough can be shaped.
- Carry on kneading by hand, adding a little water bit by bit if the dough is still too dry.
- Take about 40 g of dough, press it into a ball, then flatten it.
- Repeat until all the dough has been shaped.
- Set the heat to the lowest setting, heat a pan, pour in a little oil, then spread it with a tissue or a brush.
- Once the pan is hot, add the wingko pieces and cook over the lowest heat so they cook through evenly.
- When the underside is golden brown, flip the wingko and carry on cooking until both sides are golden brown.
- Lift the wingko babat out of the pan and serve while still warm.
- Cook the remaining wingko dough the same way until it is all done.
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