3 KALI DALAM SEMINGGU BIKIN KUE TRADISIONAL INI‼️ KARENA RASANYA SANGAT ENAK LEMBUT DAN BIKIN NAGIH
Kue Bihun Pisang Nangka
Steamed Vermicelli, Banana and Jackfruit Cake
Bahan
* Bahan baluran kue :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam 150 gram bihun jagung dengan air panas selama 15-20 menit, lalu tiriskan dan aduk sebentar.
- Iris kecil-kecil 10 buah pisang, lalu campurkan ke dalam bihun.
- Tambahkan nangka yang sudah diiris kecil, aduk hingga tercampur rata, lalu sisihkan.
- Di wadah lain, campur 250 gram gula pasir, 1 sendok teh garam, pasta vanilla secukupnya, dan 140 gram tepung tapioka, aduk hingga tercampur rata.
- Tuang 250 ml santan kelapa, lalu aduk hingga merata.
- Masukkan campuran bihun ke dalam adonan, lalu aduk hingga semua bahan tercampur sempurna.
- Olesi loyang ukuran 24 x 7 cm dengan minyak goreng, tuang adonan, ratakan, lalu hentak-hentakkan.
- Kukus di dalam kukusan yang sudah dipanaskan selama 45 menit hingga kuenya matang.
- Campur 200 gram kelapa parut setengah tua dengan 2 sendok teh garam dan 2 lembar daun pandan, aduk hingga tercampur rata.
- Kukus kelapa parutnya selama 20 menit, lalu keluarkan.
- Setelah kuenya benar-benar dingin, keluarkan dari loyang lalu potong-potong.
- Letakkan kue di atas daun pisang, taburi kelapa parut kukus, lalu bungkus dengan daun pisang dan sajikan.
Ingredients
* Cake coating ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak 150 grams of corn vermicelli in hot water for 15-20 minutes, then drain it well.
- Slice 10 bananas into small pieces, then fold them through the vermicelli.
- Tip in the jackfruit, already cut into small pieces, folding everything evenly, then leave it to one side.
- In another bowl, combine 250 grams of granulated sugar, 1 tsp of salt, vanilla paste to taste, plus 140 grams of tapioca flour, mixing well.
- Pour in 250 ml of coconut milk, stirring to a smooth batter.
- Tip the vermicelli mixture into the batter, folding until every ingredient is evenly coated.
- Brush a 24 x 7 cm pan with cooking oil, pour in the batter, level it, then tap the pan.
- Steam in a preheated steamer for 45 minutes, until the cake is set.
- Combine 200 grams of half-mature grated coconut with 2 tsp of salt plus 2 pandan leaves, mixing well.
- Steam the grated coconut for 20 minutes, then take it out.
- Once the cake is completely cool, turn it out of the pan, then cut it into pieces.
- Set each piece on a banana leaf, top it with the steamed coconut, then wrap it up to serve.
Cook Mode
3 KALI DALAM SEMINGGU BIKIN KUE TRADISIONAL INI‼️ KARENA RASANYA SANGAT ENAK LEMBUT DAN BIKIN NAGIH
3 KALI DALAM SEMINGGU BIKIN KUE TRADISIONAL INI‼️ KARENA RASANYA SANGAT ENAK LEMBUT DAN BIKIN NAGIH
Bahan
* Bahan baluran kue :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rendam 150 gram bihun jagung dengan air panas selama 15-20 menit, lalu tiriskan dan aduk sebentar.
- Iris kecil-kecil 10 buah pisang, lalu campurkan ke dalam bihun.
- Tambahkan nangka yang sudah diiris kecil, aduk hingga tercampur rata, lalu sisihkan.
- Di wadah lain, campur 250 gram gula pasir, 1 sendok teh garam, pasta vanilla secukupnya, dan 140 gram tepung tapioka, aduk hingga tercampur rata.
- Tuang 250 ml santan kelapa, lalu aduk hingga merata.
- Masukkan campuran bihun ke dalam adonan, lalu aduk hingga semua bahan tercampur sempurna.
- Olesi loyang ukuran 24 x 7 cm dengan minyak goreng, tuang adonan, ratakan, lalu hentak-hentakkan.
- Kukus di dalam kukusan yang sudah dipanaskan selama 45 menit hingga kuenya matang.
- Campur 200 gram kelapa parut setengah tua dengan 2 sendok teh garam dan 2 lembar daun pandan, aduk hingga tercampur rata.
- Kukus kelapa parutnya selama 20 menit, lalu keluarkan.
- Setelah kuenya benar-benar dingin, keluarkan dari loyang lalu potong-potong.
- Letakkan kue di atas daun pisang, taburi kelapa parut kukus, lalu bungkus dengan daun pisang dan sajikan.
Ingredients
* Cake coating ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Soak 150 grams of corn vermicelli in hot water for 15-20 minutes, then drain it well.
- Slice 10 bananas into small pieces, then fold them through the vermicelli.
- Tip in the jackfruit, already cut into small pieces, folding everything evenly, then leave it to one side.
- In another bowl, combine 250 grams of granulated sugar, 1 tsp of salt, vanilla paste to taste, plus 140 grams of tapioca flour, mixing well.
- Pour in 250 ml of coconut milk, stirring to a smooth batter.
- Tip the vermicelli mixture into the batter, folding until every ingredient is evenly coated.
- Brush a 24 x 7 cm pan with cooking oil, pour in the batter, level it, then tap the pan.
- Steam in a preheated steamer for 45 minutes, until the cake is set.
- Combine 200 grams of half-mature grated coconut with 2 tsp of salt plus 2 pandan leaves, mixing well.
- Steam the grated coconut for 20 minutes, then take it out.
- Once the cake is completely cool, turn it out of the pan, then cut it into pieces.
- Set each piece on a banana leaf, top it with the steamed coconut, then wrap it up to serve.
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