KLEPON DESSERT BOX MELELEH DIMULUT
Klepon Dessert Box
Klepon Dessert Box
Bahan
Bahan cake (Lapisan 1):
Bahan Unti Kelapa (Lapisan 2):
Bahan Cream (Lapisan 3 ):
Cara Membuat
- Masukkan 300 ml whipping cream cair dingin ke dalam wadah, lalu mixer dengan kecepatan maksimal sekitar 3 menit hingga mengembang dan membentuk krim.
- Masukkan 40 gr susu kental manis, 1/2 sdt pasta pandan, dan 1 bungkus santan instan yang telah dicampur sejumput garam, dimasak hingga mendidih, lalu didinginkan.
- Mixer sekitar 1 menit dengan kecepatan maksimal hingga tercampur rata.
- Masukkan krim ke dalam plastik segitiga, lalu simpan di dalam kulkas hingga akan digunakan.
- Masukkan 4 butir telur, 2 kuning telur, 100 gr gula pasir, dan 1 sdt emulsifier ke dalam wadah.
- Mixer dengan kecepatan maksimal sekitar 10 menit hingga adonan mengembang, putih, kental, dan berjejak.
- Ayak 100 gr tepung terigu dan 1 sdm susu bubuk ke dalam adonan.
- Mixer sekitar 20 detik dengan kecepatan paling rendah hingga tercampur rata, lalu lanjutkan mengaduk dengan spatula.
- Masukkan 1 sdt pasta pandan, lalu aduk lagi hingga tercampur rata.
- Masukkan 120 gr margarin yang telah dicairkan, lalu aduk dengan teknik aduk balik dari bawah ke atas hingga tidak ada endapan cairan.
- Olesi loyang ukuran 21x21 cm dengan margarin tipis-tipis, lalu alasi dengan kertas roti.
- Tuang adonan ke dalam loyang, ratakan dengan spatula, lalu hentakkan loyang beberapa kali.
- Panaskan oven sekitar 10 menit, lalu panggang di rak tengah dengan suhu 175 derajat Celcius api atas dan bawah sekitar 40 menit.
- Lakukan tes tusuk, keluarkan loyang dari oven, sisir bagian pinggirannya, keluarkan cake, lepaskan kertas rotinya, lalu biarkan hingga dingin.
- Masukkan 80 gr gula merah, 50 gr gula palem, 2 lembar daun pandan, 100 ml air putih, dan 1/4 sdt garam ke dalam panci, lalu masak dengan api sedang hingga mendidih dan gulanya larut.
- Masukkan 250 gr kelapa parut, lalu masak sambil terus diaduk sampai larutan gulanya meresap dan teksturnya setengah kering.
- Matikan api kompor lalu biarkan unti kelapanya hingga dingin.
- Potong cake sesuai ukuran box, lalu masukkan ke dalam box sebagai lapisan pertama.
- Masukkan unti kelapa secukupnya di atas cake, lalu lap pinggiran boxnya dengan tisu supaya bersih.
- Semprotkan krim di atasnya secukupnya, lalu sajikan.
Ingredients
Sweet Coconut Ingredients (Layer 2):
Cream Ingredients (Layer 3 ):
Steps
- Put 300 ml cold liquid whipping cream into a bowl, then beat at maximum speed for about 3 minutes until it whips up into cream.
- Add 40 g sweetened condensed milk, 1/2 tsp pandan paste, and 1 packet of instant coconut cream that has been mixed with a pinch of salt, boiled, then cooled.
- Beat for about 1 minute at maximum speed until evenly combined.
- Transfer the cream into a piping bag, then keep it in the refrigerator until needed.
- Put 4 eggs, 2 egg yolks, 100 g granulated sugar, and 1 tsp emulsifier into a bowl.
- Beat at maximum speed for about 10 minutes until the batter is risen, pale, thick, and ribbon-forming.
- Sift 100 g wheat flour and 1 tbsp milk powder into the batter.
- Mix for about 20 seconds on the lowest speed until combined, then carry on folding with a spatula.
- Add 1 tsp pandan paste, then fold again until evenly combined.
- Add 120 g melted margarine, then fold from the bottom up until no liquid is left settled at the bottom.
- Grease a 21x21 cm tin thinly with margarine, then line it with baking paper.
- Pour the batter into the tin, level it with a spatula, then tap the tin a few times.
- Preheat the oven for about 10 minutes, then bake on the middle rack at 175 degrees Celsius with top and bottom heat for about 40 minutes.
- Do a skewer test, take the tin out of the oven, run a knife around the edges, turn the cake out, peel off the baking paper, then let it cool.
- Put 80 g palm sugar, 50 g palm sugar granules, 2 pandan leaves, 100 ml water, and 1/4 tsp salt into a pot, then cook over medium heat until it boils and the sugar dissolves.
- Add 250 g grated coconut, then cook, stirring constantly, until the syrup is absorbed and the mixture is half dry.
- Turn off the heat and let the sweet coconut cool.
- Cut the cake to fit the box, then place it in the box as the first layer.
- Spoon the sweet coconut over the cake, then wipe the sides of the box with a tissue so it looks clean.
- Pipe the cream over the top as desired, then serve.
Cook Mode
KLEPON DESSERT BOX MELELEH DIMULUT
KLEPON DESSERT BOX MELELEH DIMULUT
Bahan
Bahan cake (Lapisan 1):
Bahan Unti Kelapa (Lapisan 2):
Bahan Cream (Lapisan 3 ):
Cara Membuat
- Masukkan 300 ml whipping cream cair dingin ke dalam wadah, lalu mixer dengan kecepatan maksimal sekitar 3 menit hingga mengembang dan membentuk krim.
- Masukkan 40 gr susu kental manis, 1/2 sdt pasta pandan, dan 1 bungkus santan instan yang telah dicampur sejumput garam, dimasak hingga mendidih, lalu didinginkan.
- Mixer sekitar 1 menit dengan kecepatan maksimal hingga tercampur rata.
- Masukkan krim ke dalam plastik segitiga, lalu simpan di dalam kulkas hingga akan digunakan.
- Masukkan 4 butir telur, 2 kuning telur, 100 gr gula pasir, dan 1 sdt emulsifier ke dalam wadah.
- Mixer dengan kecepatan maksimal sekitar 10 menit hingga adonan mengembang, putih, kental, dan berjejak.
- Ayak 100 gr tepung terigu dan 1 sdm susu bubuk ke dalam adonan.
- Mixer sekitar 20 detik dengan kecepatan paling rendah hingga tercampur rata, lalu lanjutkan mengaduk dengan spatula.
- Masukkan 1 sdt pasta pandan, lalu aduk lagi hingga tercampur rata.
- Masukkan 120 gr margarin yang telah dicairkan, lalu aduk dengan teknik aduk balik dari bawah ke atas hingga tidak ada endapan cairan.
- Olesi loyang ukuran 21x21 cm dengan margarin tipis-tipis, lalu alasi dengan kertas roti.
- Tuang adonan ke dalam loyang, ratakan dengan spatula, lalu hentakkan loyang beberapa kali.
- Panaskan oven sekitar 10 menit, lalu panggang di rak tengah dengan suhu 175 derajat Celcius api atas dan bawah sekitar 40 menit.
- Lakukan tes tusuk, keluarkan loyang dari oven, sisir bagian pinggirannya, keluarkan cake, lepaskan kertas rotinya, lalu biarkan hingga dingin.
- Masukkan 80 gr gula merah, 50 gr gula palem, 2 lembar daun pandan, 100 ml air putih, dan 1/4 sdt garam ke dalam panci, lalu masak dengan api sedang hingga mendidih dan gulanya larut.
- Masukkan 250 gr kelapa parut, lalu masak sambil terus diaduk sampai larutan gulanya meresap dan teksturnya setengah kering.
- Matikan api kompor lalu biarkan unti kelapanya hingga dingin.
- Potong cake sesuai ukuran box, lalu masukkan ke dalam box sebagai lapisan pertama.
- Masukkan unti kelapa secukupnya di atas cake, lalu lap pinggiran boxnya dengan tisu supaya bersih.
- Semprotkan krim di atasnya secukupnya, lalu sajikan.
Ingredients
Sweet Coconut Ingredients (Layer 2):
Cream Ingredients (Layer 3 ):
Steps
- Put 300 ml cold liquid whipping cream into a bowl, then beat at maximum speed for about 3 minutes until it whips up into cream.
- Add 40 g sweetened condensed milk, 1/2 tsp pandan paste, and 1 packet of instant coconut cream that has been mixed with a pinch of salt, boiled, then cooled.
- Beat for about 1 minute at maximum speed until evenly combined.
- Transfer the cream into a piping bag, then keep it in the refrigerator until needed.
- Put 4 eggs, 2 egg yolks, 100 g granulated sugar, and 1 tsp emulsifier into a bowl.
- Beat at maximum speed for about 10 minutes until the batter is risen, pale, thick, and ribbon-forming.
- Sift 100 g wheat flour and 1 tbsp milk powder into the batter.
- Mix for about 20 seconds on the lowest speed until combined, then carry on folding with a spatula.
- Add 1 tsp pandan paste, then fold again until evenly combined.
- Add 120 g melted margarine, then fold from the bottom up until no liquid is left settled at the bottom.
- Grease a 21x21 cm tin thinly with margarine, then line it with baking paper.
- Pour the batter into the tin, level it with a spatula, then tap the tin a few times.
- Preheat the oven for about 10 minutes, then bake on the middle rack at 175 degrees Celsius with top and bottom heat for about 40 minutes.
- Do a skewer test, take the tin out of the oven, run a knife around the edges, turn the cake out, peel off the baking paper, then let it cool.
- Put 80 g palm sugar, 50 g palm sugar granules, 2 pandan leaves, 100 ml water, and 1/4 tsp salt into a pot, then cook over medium heat until it boils and the sugar dissolves.
- Add 250 g grated coconut, then cook, stirring constantly, until the syrup is absorbed and the mixture is half dry.
- Turn off the heat and let the sweet coconut cool.
- Cut the cake to fit the box, then place it in the box as the first layer.
- Spoon the sweet coconut over the cake, then wipe the sides of the box with a tissue so it looks clean.
- Pipe the cream over the top as desired, then serve.
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