RESEP KUE PARE VLA SANTAN | KUE PEPARE BERENDAM | Kue Tradisional
Kue Pare Vla Santan
Kue Pare with Coconut Custard Sauce
Bahan
Bahan Unti Kelapa:
Bahan Kulit:
Bahan Vla santan:
Cara Membuat
- Masukkan 100 ml air putih, 2 lembar daun pandan, 2 sdm gula pasir, 1/2 sdt garam, dan 150 gr gula merah ke dalam wajan.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan gulanya larut.
- Masukkan 200 gr kelapa parut bagian putihnya, lalu lanjut masak sambil terus diaduk hingga air gulanya meresap dan teksturnya kesat.
- Matikan api kompor lalu biarkan unti kelapanya hingga dingin.
- Masukkan 1 lembar daun pandan, 1/2 sdt garam, dan 300 ml santan kekentalan sedang ke dalam panci.
- Masak santan dengan api sedang sambil terus diaduk hingga mendidih dan meletup-letup agar santannya tidak pecah.
- Matikan api kompor lalu diamkan sebentar hingga santannya hangat.
- Masukkan 275 gr tepung ketan putih ke dalam wadah.
- Tuang sebagian santan hangat dan 1 sdt pasta pandan, lalu uleni hingga tercampur rata.
- Tuang sisa santan hingga totalnya 270 ml, lalu uleni hingga adonannya kalis dan bisa dibentuk.
- Uji adonan dengan membulatkannya, dan jika sudah bulat mulus berarti cairannya sudah cukup.
- Ambil adonan sekitar 25 gr, bulatkan hingga mulus, lalu lubangi membentuk mangkuk.
- Masukkan unti kelapa sekitar 10 gr ke dalamnya, lalu tutup dan bulatkan lagi hingga mulus.
- Kepal adonan supaya padat, lalu pulung hingga bentuknya lonjong dan permukaannya mulus.
- Beri guratan menggunakan tusuk sate dengan ditekan pelan-pelan agar membentuk seperti buah pare.
- Letakkan kue di atas loyang yang telah diolesi minyak goreng atau dialasi daun pisang, lalu lakukan hingga seluruh adonan selesai.
- Kukus selama 20 menit dengan api sedang dalam kukusan yang airnya sudah mendidih, dengan tutup kukusan dilapisi kain bersih.
- Buka tutup kukusan setiap tiga menit selama sekitar lima detik agar uap panasnya keluar dan kuenya tidak melebar.
- Setelah 20 menit dikukus dan sudah tidak terasa tepung, angkat dan keluarkan kue dari kukusan.
- Olesi kue dengan minyak goreng tipis-tipis supaya bagian atasnya tidak kering.
- Untuk vlanya, masukkan 1 lembar daun pandan, 1/2 sdt gula pasir, 1/2 sdt garam, dan 350 ml santan kental ke dalam panci, dan sisakan sedikit santan untuk melarutkan tepung.
- Larutkan 1 sdm tepung beras dengan sedikit santan, aduk rata, lalu tuang ke dalam panci.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, lalu matikan api kompor dan biarkan dingin.
- Tuang vla santan di atas kue pare secukupnya lalu sajikan.
Ingredients
Sweet Coconut Filling:
Dough Ingredients:
Coconut Sauce Ingredients:
Steps
- Put 100 ml water, 2 pandan leaves, 2 tbsp granulated sugar, 1/2 tsp salt, and 150 g palm sugar into a wok.
- Cook over medium heat, stirring constantly, until it boils and the sugar dissolves.
- Add 200 g grated coconut, white part only, then carry on cooking, stirring constantly, until the syrup is absorbed and the mixture is dryish.
- Turn off the heat and let the sweet coconut cool.
- Put 1 pandan leaf, 1/2 tsp salt, and 300 ml medium-thick coconut milk into a pot.
- Cook the coconut milk over medium heat, stirring constantly so it does not split, until it boils and bubbles up.
- Turn off the heat and leave it a moment until the coconut milk is just warm.
- Put 275 g white glutinous rice flour into a bowl.
- Pour in part of the warm coconut milk and 1 tsp pandan paste, then knead until evenly combined.
- Pour in the rest of the coconut milk, 270 ml in total, then knead until the dough comes together and can be shaped.
- Test the dough by rolling it into a ball, and if it rolls smooth the liquid is right.
- Take about 25 g of dough, roll it smooth, then hollow it out into a cup shape.
- Put in about 10 g of the sweet coconut, then close it up and roll it smooth again.
- Press the dough firm, then roll it into an oval with a smooth surface.
- Score it with a skewer, pressing gently, so it looks like a bitter gourd.
- Place the cakes on a tray greased with cooking oil or lined with banana leaf, and repeat until all the dough is used.
- Steam for 20 minutes on medium heat over already boiling water, with the steamer lid wrapped in a clean cloth.
- Open the steamer lid every three minutes for about five seconds so the steam escapes and the cakes do not spread or puff up.
- After 20 minutes, once they no longer taste of raw flour, lift the cakes out of the steamer.
- Brush the cakes thinly with cooking oil so the tops do not dry out.
- For the sauce, put 1 pandan leaf, 1/2 tsp granulated sugar, 1/2 tsp salt, and 350 ml thick coconut milk into a pot, keeping back a little coconut milk to dissolve the flour.
- Dissolve 1 tbsp rice flour in the reserved coconut milk, stir until even, then pour it into the pot.
- Cook over medium heat, stirring constantly, until it boils and thickens, then turn off the heat and let it cool.
- Spoon the coconut sauce over the cakes as desired and serve.
Cook Mode
RESEP KUE PARE VLA SANTAN | KUE PEPARE BERENDAM | Kue Tradisional
RESEP KUE PARE VLA SANTAN | KUE PEPARE BERENDAM | Kue Tradisional
Bahan
Bahan Unti Kelapa:
Bahan Kulit:
Bahan Vla santan:
Cara Membuat
- Masukkan 100 ml air putih, 2 lembar daun pandan, 2 sdm gula pasir, 1/2 sdt garam, dan 150 gr gula merah ke dalam wajan.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan gulanya larut.
- Masukkan 200 gr kelapa parut bagian putihnya, lalu lanjut masak sambil terus diaduk hingga air gulanya meresap dan teksturnya kesat.
- Matikan api kompor lalu biarkan unti kelapanya hingga dingin.
- Masukkan 1 lembar daun pandan, 1/2 sdt garam, dan 300 ml santan kekentalan sedang ke dalam panci.
- Masak santan dengan api sedang sambil terus diaduk hingga mendidih dan meletup-letup agar santannya tidak pecah.
- Matikan api kompor lalu diamkan sebentar hingga santannya hangat.
- Masukkan 275 gr tepung ketan putih ke dalam wadah.
- Tuang sebagian santan hangat dan 1 sdt pasta pandan, lalu uleni hingga tercampur rata.
- Tuang sisa santan hingga totalnya 270 ml, lalu uleni hingga adonannya kalis dan bisa dibentuk.
- Uji adonan dengan membulatkannya, dan jika sudah bulat mulus berarti cairannya sudah cukup.
- Ambil adonan sekitar 25 gr, bulatkan hingga mulus, lalu lubangi membentuk mangkuk.
- Masukkan unti kelapa sekitar 10 gr ke dalamnya, lalu tutup dan bulatkan lagi hingga mulus.
- Kepal adonan supaya padat, lalu pulung hingga bentuknya lonjong dan permukaannya mulus.
- Beri guratan menggunakan tusuk sate dengan ditekan pelan-pelan agar membentuk seperti buah pare.
- Letakkan kue di atas loyang yang telah diolesi minyak goreng atau dialasi daun pisang, lalu lakukan hingga seluruh adonan selesai.
- Kukus selama 20 menit dengan api sedang dalam kukusan yang airnya sudah mendidih, dengan tutup kukusan dilapisi kain bersih.
- Buka tutup kukusan setiap tiga menit selama sekitar lima detik agar uap panasnya keluar dan kuenya tidak melebar.
- Setelah 20 menit dikukus dan sudah tidak terasa tepung, angkat dan keluarkan kue dari kukusan.
- Olesi kue dengan minyak goreng tipis-tipis supaya bagian atasnya tidak kering.
- Untuk vlanya, masukkan 1 lembar daun pandan, 1/2 sdt gula pasir, 1/2 sdt garam, dan 350 ml santan kental ke dalam panci, dan sisakan sedikit santan untuk melarutkan tepung.
- Larutkan 1 sdm tepung beras dengan sedikit santan, aduk rata, lalu tuang ke dalam panci.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, lalu matikan api kompor dan biarkan dingin.
- Tuang vla santan di atas kue pare secukupnya lalu sajikan.
Ingredients
Sweet Coconut Filling:
Dough Ingredients:
Coconut Sauce Ingredients:
Steps
- Put 100 ml water, 2 pandan leaves, 2 tbsp granulated sugar, 1/2 tsp salt, and 150 g palm sugar into a wok.
- Cook over medium heat, stirring constantly, until it boils and the sugar dissolves.
- Add 200 g grated coconut, white part only, then carry on cooking, stirring constantly, until the syrup is absorbed and the mixture is dryish.
- Turn off the heat and let the sweet coconut cool.
- Put 1 pandan leaf, 1/2 tsp salt, and 300 ml medium-thick coconut milk into a pot.
- Cook the coconut milk over medium heat, stirring constantly so it does not split, until it boils and bubbles up.
- Turn off the heat and leave it a moment until the coconut milk is just warm.
- Put 275 g white glutinous rice flour into a bowl.
- Pour in part of the warm coconut milk and 1 tsp pandan paste, then knead until evenly combined.
- Pour in the rest of the coconut milk, 270 ml in total, then knead until the dough comes together and can be shaped.
- Test the dough by rolling it into a ball, and if it rolls smooth the liquid is right.
- Take about 25 g of dough, roll it smooth, then hollow it out into a cup shape.
- Put in about 10 g of the sweet coconut, then close it up and roll it smooth again.
- Press the dough firm, then roll it into an oval with a smooth surface.
- Score it with a skewer, pressing gently, so it looks like a bitter gourd.
- Place the cakes on a tray greased with cooking oil or lined with banana leaf, and repeat until all the dough is used.
- Steam for 20 minutes on medium heat over already boiling water, with the steamer lid wrapped in a clean cloth.
- Open the steamer lid every three minutes for about five seconds so the steam escapes and the cakes do not spread or puff up.
- After 20 minutes, once they no longer taste of raw flour, lift the cakes out of the steamer.
- Brush the cakes thinly with cooking oil so the tops do not dry out.
- For the sauce, put 1 pandan leaf, 1/2 tsp granulated sugar, 1/2 tsp salt, and 350 ml thick coconut milk into a pot, keeping back a little coconut milk to dissolve the flour.
- Dissolve 1 tbsp rice flour in the reserved coconut milk, stir until even, then pour it into the pot.
- Cook over medium heat, stirring constantly, until it boils and thickens, then turn off the heat and let it cool.
- Spoon the coconut sauce over the cakes as desired and serve.
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