MEMBUAT BIKA AMBON PAKAI PANCI HASILNYA WARRRBIASA Tanpa Mixer | Takaran Sendok
Bika Ambon Panci
Bika Ambon Cooked in a Pot, No Mixer
Bahan
Cara Membuat
- Masukkan 100 gr gula pasir, 2 batang sereh yang sudah digeprek dan dipotong, 7 lembar daun jeruk tanpa tulang daun, dan 5 lembar daun pandan yang sudah dipotong ke dalam panci.
- Tuang 325 ml santan kekentalan sedang, tambahkan 1/2 sdt kunyit bubuk dan 1/2 sdt garam, lalu aduk sampai tercampur rata.
- Masak dengan api sedang sambil terus diaduk sampai mendidih agar santannya tidak pecah, lalu matikan api.
- Saring rebusan santan lalu biarkan sampai hangat.
- Campur 200 gr tepung tapioka, 2 sdm tepung ketan, dan 1 sdt ragi instan di dalam wadah, aduk sampai rata.
- Tuang santan hangat ke campuran tepung lalu aduk sampai adonannya licin dan tidak bergerindil.
- Tutup adonan dengan kain atau serbet bersih lalu diamkan sekitar 20 menit.
- Di wadah lain, aduk 100 gr gula pasir, 3 butir telur, dan 1/2 sdt vanili bubuk sampai tercampur rata.
- Buka tutup adonan tepung, aduk rata, lalu masukkan adonan telur ke dalamnya.
- Tambahkan 50 gr margarin yang telah dicairkan lalu aduk sampai tercampur rata.
- Tutup adonan dengan kain bersih lalu diamkan sekitar 60 menit sampai mengembang dan berbusa.
- Buka tutupnya lalu aduk adonan sampai tercampur rata kembali.
- Olesi panci anti lengket dengan margarin tipis-tipis, tuang adonan, lalu tepuk-tepuk panci agar adonannya merata.
- Masak dengan api paling kecil di atas alas seng bekas sekitar 25 menit tanpa ditutup sampai gelembungnya banyak.
- Tutup panci lalu lanjut masak sampai total sekitar 40 hingga 45 menit, sampai pinggirannya mengering dan tes tusuk tidak ada adonan yang menempel.
- Angkat bika ambon dari panci, biarkan hingga hangat, lalu potong sesuai selera.
Ingredients
Steps
- Put 100 g granulated sugar, 2 bruised and cut lemongrass stalks, 7 kaffir lime leaves with the center ribs removed, and 5 cut pandan leaves into a pot.
- Pour in 325 ml medium-thick coconut milk, add 1/2 tsp turmeric powder and 1/2 tsp salt, then stir until evenly combined.
- Cook over medium heat, stirring constantly, until it boils so the coconut milk does not split, then turn off the heat.
- Strain the coconut milk mixture and let it cool to warm.
- Mix 200 g tapioca starch, 2 tbsp glutinous rice flour, and 1 tsp instant yeast in a bowl until evenly combined.
- Pour the warm coconut milk into the flour mixture and stir until the batter is silky and free of lumps.
- Cover the batter with a clean cloth and let it rest about 20 minutes.
- In another bowl, stir 100 g granulated sugar, 3 eggs, and 1/2 tsp vanilla powder until evenly combined.
- Uncover the flour batter, stir it smooth, then pour in the egg mixture.
- Add 50 g melted margarine and stir until evenly combined.
- Cover the batter with a clean cloth and let it rest about 60 minutes until risen and foamy.
- Uncover and stir the batter until evenly combined again.
- Grease a non-stick pot thinly with margarine, pour in the batter, then tap the pot so the batter levels out.
- Cook over the lowest heat on top of a scrap metal sheet for about 25 minutes uncovered until plenty of bubbles form.
- Cover the pot and continue cooking to a total of about 40 to 45 minutes, until the edges dry out and a skewer comes out clean.
- Lift the bika ambon out of the pot, let it cool to warm, then slice as you like.
Cook Mode
MEMBUAT BIKA AMBON PAKAI PANCI HASILNYA WARRRBIASA Tanpa Mixer | Takaran Sendok
MEMBUAT BIKA AMBON PAKAI PANCI HASILNYA WARRRBIASA Tanpa Mixer | Takaran Sendok
Bahan
Cara Membuat
- Masukkan 100 gr gula pasir, 2 batang sereh yang sudah digeprek dan dipotong, 7 lembar daun jeruk tanpa tulang daun, dan 5 lembar daun pandan yang sudah dipotong ke dalam panci.
- Tuang 325 ml santan kekentalan sedang, tambahkan 1/2 sdt kunyit bubuk dan 1/2 sdt garam, lalu aduk sampai tercampur rata.
- Masak dengan api sedang sambil terus diaduk sampai mendidih agar santannya tidak pecah, lalu matikan api.
- Saring rebusan santan lalu biarkan sampai hangat.
- Campur 200 gr tepung tapioka, 2 sdm tepung ketan, dan 1 sdt ragi instan di dalam wadah, aduk sampai rata.
- Tuang santan hangat ke campuran tepung lalu aduk sampai adonannya licin dan tidak bergerindil.
- Tutup adonan dengan kain atau serbet bersih lalu diamkan sekitar 20 menit.
- Di wadah lain, aduk 100 gr gula pasir, 3 butir telur, dan 1/2 sdt vanili bubuk sampai tercampur rata.
- Buka tutup adonan tepung, aduk rata, lalu masukkan adonan telur ke dalamnya.
- Tambahkan 50 gr margarin yang telah dicairkan lalu aduk sampai tercampur rata.
- Tutup adonan dengan kain bersih lalu diamkan sekitar 60 menit sampai mengembang dan berbusa.
- Buka tutupnya lalu aduk adonan sampai tercampur rata kembali.
- Olesi panci anti lengket dengan margarin tipis-tipis, tuang adonan, lalu tepuk-tepuk panci agar adonannya merata.
- Masak dengan api paling kecil di atas alas seng bekas sekitar 25 menit tanpa ditutup sampai gelembungnya banyak.
- Tutup panci lalu lanjut masak sampai total sekitar 40 hingga 45 menit, sampai pinggirannya mengering dan tes tusuk tidak ada adonan yang menempel.
- Angkat bika ambon dari panci, biarkan hingga hangat, lalu potong sesuai selera.
Ingredients
Steps
- Put 100 g granulated sugar, 2 bruised and cut lemongrass stalks, 7 kaffir lime leaves with the center ribs removed, and 5 cut pandan leaves into a pot.
- Pour in 325 ml medium-thick coconut milk, add 1/2 tsp turmeric powder and 1/2 tsp salt, then stir until evenly combined.
- Cook over medium heat, stirring constantly, until it boils so the coconut milk does not split, then turn off the heat.
- Strain the coconut milk mixture and let it cool to warm.
- Mix 200 g tapioca starch, 2 tbsp glutinous rice flour, and 1 tsp instant yeast in a bowl until evenly combined.
- Pour the warm coconut milk into the flour mixture and stir until the batter is silky and free of lumps.
- Cover the batter with a clean cloth and let it rest about 20 minutes.
- In another bowl, stir 100 g granulated sugar, 3 eggs, and 1/2 tsp vanilla powder until evenly combined.
- Uncover the flour batter, stir it smooth, then pour in the egg mixture.
- Add 50 g melted margarine and stir until evenly combined.
- Cover the batter with a clean cloth and let it rest about 60 minutes until risen and foamy.
- Uncover and stir the batter until evenly combined again.
- Grease a non-stick pot thinly with margarine, pour in the batter, then tap the pot so the batter levels out.
- Cook over the lowest heat on top of a scrap metal sheet for about 25 minutes uncovered until plenty of bubbles form.
- Cover the pot and continue cooking to a total of about 40 to 45 minutes, until the edges dry out and a skewer comes out clean.
- Lift the bika ambon out of the pot, let it cool to warm, then slice as you like.
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