Resep Bika Ambon Panci Ekonomis Bersarang dan Kenyal | Tanpa Mixer Tanpa Oven Takaran Sendok
Bika Ambon Pandan Panci
Pandan Bika Ambon Cooked in a Pan
Bahan
Cara Membuat
- Masukkan 100 gram gula pasir dan 325 ml santan ke dalam panci, lalu aduk hingga tercampur rata.
- Masukkan 5 lembar daun jeruk yang sudah dibuang tulang tengahnya, 5 lembar daun pandan yang dipotong kecil-kecil, 2 batang sereh yang sudah digeprek, dan 1 sendok teh pasta pandan, lalu aduk hingga tercampur rata.
- Masak dengan api sedang cenderung kecil sambil terus diaduk supaya santannya tidak pecah, hingga mendidih dan meletup-letup, lalu matikan api kompor.
- Saring santannya, lalu sisihkan dan biarkan hingga hangat.
- Masukkan 200 gram tepung tapioka, 2 sendok makan tepung ketan, dan 1 sendok teh ragi instan ke dalam wadah, lalu aduk hingga tercampur rata.
- Setelah santannya hangat, tuang sedikit demi sedikit ke dalam campuran tepung sambil diaduk hingga adonannya tercampur rata, halus, dan licin.
- Saring adonan untuk memastikan tidak ada bahan yang bergerindil.
- Tutup adonan dengan kain atau serbet bersih, lalu diamkan selama 20 menit.
- Masukkan 3 butir telur, 100 gram gula pasir, dan setengah sendok teh vanili bubuk ke dalam wadah, lalu aduk hingga tercampur rata dan gulanya larut.
- Setelah 20 menit, buka tutup adonan lalu aduk lagi hingga tercampur rata.
- Masukkan adonan telur, lalu aduk lagi hingga tercampur rata.
- Masukkan 50 gram margarin yang telah dicairkan, lalu aduk lagi hingga margarinnya tercampur ke seluruh adonan.
- Tutup adonan dengan kain atau serbet bersih, lalu diamkan selama 60 menit.
- Olesi panci antilengket berdiameter 18 cm tipis-tipis dengan margarin.
- Setelah 60 menit, buka tutup adonan lalu aduk hingga tercampur rata.
- Tuang adonan ke dalam panci.
- Nyalakan api paling kecil, alasi kompor dengan seng bekas supaya apinya tidak langsung mengenai panci, lalu letakkan panci berisi adonan di atasnya dan masak sekitar 40 sampai 50 menit.
- Setelah sekitar 25 menit adonannya akan berbusa dan berlubang-lubang, lalu tutup panci dan lanjut masak sampai matang dan bagian pinggirannya kecoklatan mengering.
- Lakukan tes tusuk, matikan api kompor, angkat panci, lalu keluarkan bika dari panci.
- Biarkan sebentar hingga hangat, lalu potong dengan pisau yang tajam dan sajikan.
Ingredients
Steps
- Put 100 g of granulated sugar and 325 ml of coconut milk into a pot, then stir until evenly combined.
- Add 5 kaffir lime leaves with the centre ribs removed, 5 pandan leaves cut small, 2 stalks of bruised lemongrass, and 1 teaspoon of pandan paste, then stir until evenly combined.
- Cook over medium-low heat, stirring constantly so the coconut milk does not split, until it boils and bubbles up, then turn off the heat.
- Strain the coconut milk, then set it aside and let it cool to warm.
- Put 200 g of tapioca starch, 2 tablespoons of glutinous rice flour, and 1 teaspoon of instant yeast into a bowl, then stir until evenly combined.
- Once the coconut milk is warm, pour it into the flour mixture a little at a time while stirring until the batter is evenly combined, smooth, and slippery.
- Strain the batter to make sure there are no lumps.
- Cover the batter with a clean cloth, then leave it to rest for 20 minutes.
- Put 3 eggs, 100 g of granulated sugar, and half a teaspoon of vanilla powder into a bowl, then stir until evenly combined and the sugar has dissolved.
- After 20 minutes, uncover the batter then stir it again until evenly combined.
- Add the egg mixture, then stir again until evenly combined.
- Add 50 g of melted margarine, then stir again until the margarine is mixed all through the batter.
- Cover the batter with a clean cloth, then leave it to rest for 60 minutes.
- Grease an 18 cm non-stick pan thinly with margarine.
- After 60 minutes, uncover the batter then stir it until evenly combined.
- Pour the batter into the pan.
- Turn the heat to the lowest setting, lay a scrap sheet of metal over the burner so the flame does not hit the pan directly, then set the pan of batter on it and cook for about 40 to 50 minutes.
- After about 25 minutes the batter will foam up and form holes; cover the pan then keep cooking until it is done and the edges are browned and dry.
- Do a skewer test, turn off the heat, lift the pan off, then turn the bika out of the pan.
- Leave it briefly until just warm, then slice it with a sharp knife and serve.
Cook Mode
Resep Bika Ambon Panci Ekonomis Bersarang dan Kenyal | Tanpa Mixer Tanpa Oven Takaran Sendok
Resep Bika Ambon Panci Ekonomis Bersarang dan Kenyal | Tanpa Mixer Tanpa Oven Takaran Sendok
Bahan
Cara Membuat
- Masukkan 100 gram gula pasir dan 325 ml santan ke dalam panci, lalu aduk hingga tercampur rata.
- Masukkan 5 lembar daun jeruk yang sudah dibuang tulang tengahnya, 5 lembar daun pandan yang dipotong kecil-kecil, 2 batang sereh yang sudah digeprek, dan 1 sendok teh pasta pandan, lalu aduk hingga tercampur rata.
- Masak dengan api sedang cenderung kecil sambil terus diaduk supaya santannya tidak pecah, hingga mendidih dan meletup-letup, lalu matikan api kompor.
- Saring santannya, lalu sisihkan dan biarkan hingga hangat.
- Masukkan 200 gram tepung tapioka, 2 sendok makan tepung ketan, dan 1 sendok teh ragi instan ke dalam wadah, lalu aduk hingga tercampur rata.
- Setelah santannya hangat, tuang sedikit demi sedikit ke dalam campuran tepung sambil diaduk hingga adonannya tercampur rata, halus, dan licin.
- Saring adonan untuk memastikan tidak ada bahan yang bergerindil.
- Tutup adonan dengan kain atau serbet bersih, lalu diamkan selama 20 menit.
- Masukkan 3 butir telur, 100 gram gula pasir, dan setengah sendok teh vanili bubuk ke dalam wadah, lalu aduk hingga tercampur rata dan gulanya larut.
- Setelah 20 menit, buka tutup adonan lalu aduk lagi hingga tercampur rata.
- Masukkan adonan telur, lalu aduk lagi hingga tercampur rata.
- Masukkan 50 gram margarin yang telah dicairkan, lalu aduk lagi hingga margarinnya tercampur ke seluruh adonan.
- Tutup adonan dengan kain atau serbet bersih, lalu diamkan selama 60 menit.
- Olesi panci antilengket berdiameter 18 cm tipis-tipis dengan margarin.
- Setelah 60 menit, buka tutup adonan lalu aduk hingga tercampur rata.
- Tuang adonan ke dalam panci.
- Nyalakan api paling kecil, alasi kompor dengan seng bekas supaya apinya tidak langsung mengenai panci, lalu letakkan panci berisi adonan di atasnya dan masak sekitar 40 sampai 50 menit.
- Setelah sekitar 25 menit adonannya akan berbusa dan berlubang-lubang, lalu tutup panci dan lanjut masak sampai matang dan bagian pinggirannya kecoklatan mengering.
- Lakukan tes tusuk, matikan api kompor, angkat panci, lalu keluarkan bika dari panci.
- Biarkan sebentar hingga hangat, lalu potong dengan pisau yang tajam dan sajikan.
Ingredients
Steps
- Put 100 g of granulated sugar and 325 ml of coconut milk into a pot, then stir until evenly combined.
- Add 5 kaffir lime leaves with the centre ribs removed, 5 pandan leaves cut small, 2 stalks of bruised lemongrass, and 1 teaspoon of pandan paste, then stir until evenly combined.
- Cook over medium-low heat, stirring constantly so the coconut milk does not split, until it boils and bubbles up, then turn off the heat.
- Strain the coconut milk, then set it aside and let it cool to warm.
- Put 200 g of tapioca starch, 2 tablespoons of glutinous rice flour, and 1 teaspoon of instant yeast into a bowl, then stir until evenly combined.
- Once the coconut milk is warm, pour it into the flour mixture a little at a time while stirring until the batter is evenly combined, smooth, and slippery.
- Strain the batter to make sure there are no lumps.
- Cover the batter with a clean cloth, then leave it to rest for 20 minutes.
- Put 3 eggs, 100 g of granulated sugar, and half a teaspoon of vanilla powder into a bowl, then stir until evenly combined and the sugar has dissolved.
- After 20 minutes, uncover the batter then stir it again until evenly combined.
- Add the egg mixture, then stir again until evenly combined.
- Add 50 g of melted margarine, then stir again until the margarine is mixed all through the batter.
- Cover the batter with a clean cloth, then leave it to rest for 60 minutes.
- Grease an 18 cm non-stick pan thinly with margarine.
- After 60 minutes, uncover the batter then stir it until evenly combined.
- Pour the batter into the pan.
- Turn the heat to the lowest setting, lay a scrap sheet of metal over the burner so the flame does not hit the pan directly, then set the pan of batter on it and cook for about 40 to 50 minutes.
- After about 25 minutes the batter will foam up and form holes; cover the pan then keep cooking until it is done and the edges are browned and dry.
- Do a skewer test, turn off the heat, lift the pan off, then turn the bika out of the pan.
- Leave it briefly until just warm, then slice it with a sharp knife and serve.
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