CARA GAMPANG BIKIN SELAI SRIKAYA DI RUMAH || HASILNYA WANGI DAN LEGIT
Resep
Homemade Srikaya Coconut Custard Jam
Bahan
Cara Membuat
- Masukkan kelapa parut secukupnya ke dalam saringan kain tanpa ditambah air, jangan terlalu banyak sekaligus agar mudah diperas.
- Peras sampai semua santannya keluar, lalu ulangi hingga 1 kg kelapa parutnya habis.
- Ukur santan hasil perasan hingga mencapai 500 sampai 700 ml.
- Pisahkan kuning dan putih telur, yang dipakai hanya 8 butir kuning telur kampung.
- Campurkan kuning telur, 175 gram gula pasir, dan santan hasil perasan, lalu aduk menggunakan whisker hingga gulanya larut.
- Siapkan wajan, hidupkan api kompor, masukkan sisa gula pasir 175 gram dan aduk hingga larut; masak agak lama sampai menjadi karamel kecoklatan jika ingin selai berwarna lebih gelap.
- Tuang campuran santan sambil disaring, lalu masukkan 15 lembar daun pandan.
- Karamelnya akan langsung membeku, cukup diaduk-aduk terus sambil ditekan-tekan karamelnya.
- Setelah mendidih matikan api kompor dan lanjutkan menekan karamelnya hingga larut semua.
- Hidupkan kembali api kompor dan aduk terus hingga mendidih; aduk agak lama jika ingin selai srikaya yang lebih kental.
- Pindahkan selai srikaya selagi masih panas ke dalam wadah, dan tunggu sampai dingin baru ditutup.
Ingredients
Steps
- Put a manageable amount of grated coconut into a cloth strainer without adding water, not too much at once so it is easy to squeeze.
- Squeeze until all the coconut milk comes out, then repeat until all 1 kg of grated coconut is used.
- Measure the squeezed coconut milk until you have 500 to 700 ml.
- Separate the yolks from the whites, using only the 8 free range egg yolks.
- Combine the egg yolks, 175 g sugar and the squeezed coconut milk, then whisk until the sugar dissolves.
- Prepare a wok, turn on the heat, add the remaining 175 g sugar and stir until it dissolves; cook it longer until it caramelises to a brown color if you want a darker jam.
- Pour in the coconut milk mixture through a strainer, then add 15 pandan leaves.
- The caramel will seize immediately, just keep stirring while pressing the caramel down.
- Once it boils turn off the heat and keep pressing the caramel until it fully dissolves.
- Turn the heat back on and keep stirring until it boils; stir longer if you want a thicker srikaya jam.
- Transfer the srikaya jam into containers while it is still hot, and only cover it once it has cooled.
Cook Mode
CARA GAMPANG BIKIN SELAI SRIKAYA DI RUMAH || HASILNYA WANGI DAN LEGIT
Homemade Srikaya Coconut Custard Jam
CARA GAMPANG BIKIN SELAI SRIKAYA DI RUMAH || HASILNYA WANGI DAN LEGIT
CARA GAMPANG BIKIN SELAI SRIKAYA DI RUMAH || HASILNYA WANGI DAN LEGIT
Bahan
Cara Membuat
- Masukkan kelapa parut secukupnya ke dalam saringan kain tanpa ditambah air, jangan terlalu banyak sekaligus agar mudah diperas.
- Peras sampai semua santannya keluar, lalu ulangi hingga 1 kg kelapa parutnya habis.
- Ukur santan hasil perasan hingga mencapai 500 sampai 700 ml.
- Pisahkan kuning dan putih telur, yang dipakai hanya 8 butir kuning telur kampung.
- Campurkan kuning telur, 175 gram gula pasir, dan santan hasil perasan, lalu aduk menggunakan whisker hingga gulanya larut.
- Siapkan wajan, hidupkan api kompor, masukkan sisa gula pasir 175 gram dan aduk hingga larut; masak agak lama sampai menjadi karamel kecoklatan jika ingin selai berwarna lebih gelap.
- Tuang campuran santan sambil disaring, lalu masukkan 15 lembar daun pandan.
- Karamelnya akan langsung membeku, cukup diaduk-aduk terus sambil ditekan-tekan karamelnya.
- Setelah mendidih matikan api kompor dan lanjutkan menekan karamelnya hingga larut semua.
- Hidupkan kembali api kompor dan aduk terus hingga mendidih; aduk agak lama jika ingin selai srikaya yang lebih kental.
- Pindahkan selai srikaya selagi masih panas ke dalam wadah, dan tunggu sampai dingin baru ditutup.
Ingredients
Steps
- Put a manageable amount of grated coconut into a cloth strainer without adding water, not too much at once so it is easy to squeeze.
- Squeeze until all the coconut milk comes out, then repeat until all 1 kg of grated coconut is used.
- Measure the squeezed coconut milk until you have 500 to 700 ml.
- Separate the yolks from the whites, using only the 8 free range egg yolks.
- Combine the egg yolks, 175 g sugar and the squeezed coconut milk, then whisk until the sugar dissolves.
- Prepare a wok, turn on the heat, add the remaining 175 g sugar and stir until it dissolves; cook it longer until it caramelises to a brown color if you want a darker jam.
- Pour in the coconut milk mixture through a strainer, then add 15 pandan leaves.
- The caramel will seize immediately, just keep stirring while pressing the caramel down.
- Once it boils turn off the heat and keep pressing the caramel until it fully dissolves.
- Turn the heat back on and keep stirring until it boils; stir longer if you want a thicker srikaya jam.
- Transfer the srikaya jam into containers while it is still hot, and only cover it once it has cooled.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
