Resep Kue Putri Mandi | Kue Tradisional
Kue Putri Mandi
Putri Mandi, Glutinous Rice Balls in Coconut Sauce
Bahan
Bahan Unti Kelapa:
Bahan Kulit:
Bahan Vla santan:
Cara Membuat
- Untuk unti kelapa, masak 100 ml air putih, 150 gr gula merah yang sudah disisir, 2 lembar daun pandan, dan 1/2 sdt garam sampai gulanya larut dan mendidih.
- Masukkan 200 gr kelapa parut setengah tua lalu masak dengan api sedang cenderung kecil sambil terus diaduk sampai airnya meresap dan untinya kesat.
- Matikan api lalu biarkan unti kelapa hingga hangat.
- Untuk kulit, rebus 270 ml santan kekentalan sedang bersama 1 lembar daun pandan, 1 sdm gula pasir, dan 1/4 sdt garam dengan api sedang sambil terus diaduk sampai mendidih, lalu matikan api dan biarkan hingga hangat.
- Masukkan 250 gr tepung ketan putih ke dalam wadah, tuang santan hangat sedikit demi sedikit sambil diaduk, lalu uleni dengan tangan sampai adonan kalis dan bisa dipulung.
- Tambahkan 1 sdt pasta pandan lalu uleni lagi sampai warnanya tercampur rata.
- Olesi loyang dan tangan dengan sedikit minyak goreng supaya adonan tidak lengket.
- Ambil sekitar 15 gr adonan, bulatkan lalu pipihkan, isi dengan sekitar 5 gr unti kelapa, tutup, dan bulatkan kembali sampai mulus.
- Letakkan bulatan berjarak di atas loyang dan lakukan sampai adonan habis.
- Kukus dalam kukusan yang airnya sudah mendidih selama 20 menit dengan api sedang, lapisi tutup kukusan yang datar dengan kain bersih.
- Angkat dan keluarkan loyang dari kukusan.
- Untuk vla santan, masukkan 400 ml santan kekentalan sedang, 30 gr tepung beras, 10 gr tepung maizena, 1 lembar daun pandan, dan 1/4 sdt garam ke dalam panci lalu aduk sampai tercampur rata.
- Masak dengan api kecil sambil terus diaduk sampai mengental dan meletup-letup, lalu matikan api.
- Sajikan kue dengan siraman vla santan, boleh dibungkus plastik segitiga atau ditaruh di cup atau mangkuk sesuai selera.
Ingredients
Coconut Filling Ingredients:
Dough Ingredients:
Coconut Sauce Ingredients:
Steps
- For the coconut filling, cook 100 ml water, 150 g shaved palm sugar, 2 pandan leaves, and 1/2 tsp salt until the sugar dissolves and the mixture boils.
- Add 200 g medium-aged grated coconut, then cook over medium-low heat, stirring constantly, until the liquid is absorbed and the filling is dry.
- Turn off the heat and let the coconut filling cool to warm.
- For the dough, boil 270 ml medium-thick coconut milk with 1 pandan leaf, 1 tbsp granulated sugar, and 1/4 tsp salt over medium heat, stirring constantly, then turn off the heat and let it cool to warm.
- Put 250 g white glutinous rice flour in a bowl, pour in the warm coconut milk a little at a time while stirring, then knead by hand until the dough is smooth and can be rolled.
- Add 1 tsp pandan paste and knead again until the color is evenly mixed.
- Grease a tray and your hands with a little cooking oil so the dough does not stick.
- Take about 15 g of dough, roll and flatten it, fill with about 5 g of coconut filling, close it, then roll it smooth again.
- Place the balls spaced apart on the tray and repeat until the dough is used up.
- Steam in a steamer with already boiling water for 20 minutes over medium heat, lining a flat steamer lid with a clean cloth.
- Take the tray out of the steamer.
- For the coconut sauce, put 400 ml medium-thick coconut milk, 30 g rice flour, 10 g cornstarch, 1 pandan leaf, and 1/4 tsp salt in a pot and stir until evenly combined.
- Cook over low heat, stirring constantly, until it thickens and bubbles, then turn off the heat.
- Serve the cakes with the coconut sauce poured over, either wrapped in a piping bag or placed in cups or bowls as you prefer.
Cook Mode
Resep Kue Putri Mandi | Kue Tradisional
Resep Kue Putri Mandi | Kue Tradisional
Bahan
Bahan Unti Kelapa:
Bahan Kulit:
Bahan Vla santan:
Cara Membuat
- Untuk unti kelapa, masak 100 ml air putih, 150 gr gula merah yang sudah disisir, 2 lembar daun pandan, dan 1/2 sdt garam sampai gulanya larut dan mendidih.
- Masukkan 200 gr kelapa parut setengah tua lalu masak dengan api sedang cenderung kecil sambil terus diaduk sampai airnya meresap dan untinya kesat.
- Matikan api lalu biarkan unti kelapa hingga hangat.
- Untuk kulit, rebus 270 ml santan kekentalan sedang bersama 1 lembar daun pandan, 1 sdm gula pasir, dan 1/4 sdt garam dengan api sedang sambil terus diaduk sampai mendidih, lalu matikan api dan biarkan hingga hangat.
- Masukkan 250 gr tepung ketan putih ke dalam wadah, tuang santan hangat sedikit demi sedikit sambil diaduk, lalu uleni dengan tangan sampai adonan kalis dan bisa dipulung.
- Tambahkan 1 sdt pasta pandan lalu uleni lagi sampai warnanya tercampur rata.
- Olesi loyang dan tangan dengan sedikit minyak goreng supaya adonan tidak lengket.
- Ambil sekitar 15 gr adonan, bulatkan lalu pipihkan, isi dengan sekitar 5 gr unti kelapa, tutup, dan bulatkan kembali sampai mulus.
- Letakkan bulatan berjarak di atas loyang dan lakukan sampai adonan habis.
- Kukus dalam kukusan yang airnya sudah mendidih selama 20 menit dengan api sedang, lapisi tutup kukusan yang datar dengan kain bersih.
- Angkat dan keluarkan loyang dari kukusan.
- Untuk vla santan, masukkan 400 ml santan kekentalan sedang, 30 gr tepung beras, 10 gr tepung maizena, 1 lembar daun pandan, dan 1/4 sdt garam ke dalam panci lalu aduk sampai tercampur rata.
- Masak dengan api kecil sambil terus diaduk sampai mengental dan meletup-letup, lalu matikan api.
- Sajikan kue dengan siraman vla santan, boleh dibungkus plastik segitiga atau ditaruh di cup atau mangkuk sesuai selera.
Ingredients
Coconut Filling Ingredients:
Dough Ingredients:
Coconut Sauce Ingredients:
Steps
- For the coconut filling, cook 100 ml water, 150 g shaved palm sugar, 2 pandan leaves, and 1/2 tsp salt until the sugar dissolves and the mixture boils.
- Add 200 g medium-aged grated coconut, then cook over medium-low heat, stirring constantly, until the liquid is absorbed and the filling is dry.
- Turn off the heat and let the coconut filling cool to warm.
- For the dough, boil 270 ml medium-thick coconut milk with 1 pandan leaf, 1 tbsp granulated sugar, and 1/4 tsp salt over medium heat, stirring constantly, then turn off the heat and let it cool to warm.
- Put 250 g white glutinous rice flour in a bowl, pour in the warm coconut milk a little at a time while stirring, then knead by hand until the dough is smooth and can be rolled.
- Add 1 tsp pandan paste and knead again until the color is evenly mixed.
- Grease a tray and your hands with a little cooking oil so the dough does not stick.
- Take about 15 g of dough, roll and flatten it, fill with about 5 g of coconut filling, close it, then roll it smooth again.
- Place the balls spaced apart on the tray and repeat until the dough is used up.
- Steam in a steamer with already boiling water for 20 minutes over medium heat, lining a flat steamer lid with a clean cloth.
- Take the tray out of the steamer.
- For the coconut sauce, put 400 ml medium-thick coconut milk, 30 g rice flour, 10 g cornstarch, 1 pandan leaf, and 1/4 tsp salt in a pot and stir until evenly combined.
- Cook over low heat, stirring constantly, until it thickens and bubbles, then turn off the heat.
- Serve the cakes with the coconut sauce poured over, either wrapped in a piping bag or placed in cups or bowls as you prefer.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
