SUAMI TERUS MENERUS MINTA DIBUATKAN KUE TRADISIONAL INI‼️ SANGAT ENAK LEMBUT DAN GURIH
Kue Bugis Mandi Saus Santan
Bugis Mandi Cakes in Coconut Sauce
Bahan
Bahan unti kelapa :
* Bahan adonan kulit :
* Bahan vla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Di dalam wajan masukkan 120 gram gula merah dan 50 gram gula pasir, tambahkan daun pandan, garam, dan 100 ml air putih, lalu masak sambil diaduk hingga mendidih.
- Setelah mendidih, masukkan 250 gram kelapa parut setengah tua, lalu aduk hingga tercampur rata dan kering.
- Angkat untinya, lalu bulat-bulatkan unti kelapa gula merah dan sisihkan.
- Di wadah baru campur 300 gram tepung ketan, 1/2 sendok teh garam, dan 100 gram kentang kukus yang sudah dihaluskan.
- Masukkan 1 bungkus santan kara isi 65 ml, tambahkan pasta stroberi dan pewarna makanan merah secukupnya.
- Tuang 185 ml air secara bertahap sambil diuleni hingga adonan tercampur rata.
- Tambahkan 1 sendok makan minyak goreng, lalu lanjutkan uleni hingga adonannya kalis.
- Bulatkan adonan kulit seberat 32 gram, tekan bagian tengahnya, isi dengan 13 gram unti kelapa, tutup rapat, lalu bentuk menjadi kotak.
- Buat garis di permukaan adonan menggunakan lidi agar tampilannya lebih menarik.
- Kukus selama 20 menit dengan api sedang, dan setiap 5 menit tutup kukusannya dibuka agar adonannya tidak saling menempel.
- Untuk vla santan, campur 100 gram tepung beras, 50 gram susu bubuk, 1/2 sendok teh garam, 2 lembar daun pandan, dan 1000 ml santan kelapa, lalu masak sambil diaduk hingga mengental dan mendidih.
- Angkat vla santannya dan tuang di atas wadah, lalu letakkan kue di atasnya dan sajikan.
Ingredients
Coconut filling ingredients:
* Dough ingredients:
* Coconut sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- In a pan combine 120 grams of palm sugar with 50 grams of granulated sugar, pandan leaves, salt, plus 100 ml of water, cooking while stirring until it boils.
- Once boiling, tip in 250 grams of half-mature grated coconut, stirring until evenly combined, dry.
- Take the filling off the heat, then roll it into small balls, setting them aside.
- In a fresh bowl combine 300 grams of glutinous rice flour, 1/2 teaspoon of salt, plus 100 grams of steamed mashed potato.
- Pour in 1 pack of Kara coconut milk, 65 ml, then add strawberry paste plus a little red food coloring.
- Pour in 185 ml of water in stages while kneading until the dough comes together.
- Work in 1 tbsp of cooking oil, then keep kneading until the dough is smooth.
- Roll 32 grams of dough into a ball, press a hollow in the center, fill it with 13 grams of the coconut filling, seal it, then shape it into a square.
- Score lines on the surface with a bamboo skewer so the cakes look attractive.
- Steam for 20 minutes over medium heat, opening the steamer lid every 5 minutes so the cakes do not stick together.
- For the coconut sauce, combine 100 grams of rice flour, 50 grams of milk powder, 1/2 teaspoon of salt, 2 pandan leaves, plus 1000 ml of coconut milk, cooking while stirring until thick, boiling.
- Take the sauce off the heat, pour it into a dish, then set the cakes on top, then serve.
Cook Mode
SUAMI TERUS MENERUS MINTA DIBUATKAN KUE TRADISIONAL INI‼️ SANGAT ENAK LEMBUT DAN GURIH
SUAMI TERUS MENERUS MINTA DIBUATKAN KUE TRADISIONAL INI‼️ SANGAT ENAK LEMBUT DAN GURIH
Bahan
Bahan unti kelapa :
* Bahan adonan kulit :
* Bahan vla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Di dalam wajan masukkan 120 gram gula merah dan 50 gram gula pasir, tambahkan daun pandan, garam, dan 100 ml air putih, lalu masak sambil diaduk hingga mendidih.
- Setelah mendidih, masukkan 250 gram kelapa parut setengah tua, lalu aduk hingga tercampur rata dan kering.
- Angkat untinya, lalu bulat-bulatkan unti kelapa gula merah dan sisihkan.
- Di wadah baru campur 300 gram tepung ketan, 1/2 sendok teh garam, dan 100 gram kentang kukus yang sudah dihaluskan.
- Masukkan 1 bungkus santan kara isi 65 ml, tambahkan pasta stroberi dan pewarna makanan merah secukupnya.
- Tuang 185 ml air secara bertahap sambil diuleni hingga adonan tercampur rata.
- Tambahkan 1 sendok makan minyak goreng, lalu lanjutkan uleni hingga adonannya kalis.
- Bulatkan adonan kulit seberat 32 gram, tekan bagian tengahnya, isi dengan 13 gram unti kelapa, tutup rapat, lalu bentuk menjadi kotak.
- Buat garis di permukaan adonan menggunakan lidi agar tampilannya lebih menarik.
- Kukus selama 20 menit dengan api sedang, dan setiap 5 menit tutup kukusannya dibuka agar adonannya tidak saling menempel.
- Untuk vla santan, campur 100 gram tepung beras, 50 gram susu bubuk, 1/2 sendok teh garam, 2 lembar daun pandan, dan 1000 ml santan kelapa, lalu masak sambil diaduk hingga mengental dan mendidih.
- Angkat vla santannya dan tuang di atas wadah, lalu letakkan kue di atasnya dan sajikan.
Ingredients
Coconut filling ingredients:
* Dough ingredients:
* Coconut sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- In a pan combine 120 grams of palm sugar with 50 grams of granulated sugar, pandan leaves, salt, plus 100 ml of water, cooking while stirring until it boils.
- Once boiling, tip in 250 grams of half-mature grated coconut, stirring until evenly combined, dry.
- Take the filling off the heat, then roll it into small balls, setting them aside.
- In a fresh bowl combine 300 grams of glutinous rice flour, 1/2 teaspoon of salt, plus 100 grams of steamed mashed potato.
- Pour in 1 pack of Kara coconut milk, 65 ml, then add strawberry paste plus a little red food coloring.
- Pour in 185 ml of water in stages while kneading until the dough comes together.
- Work in 1 tbsp of cooking oil, then keep kneading until the dough is smooth.
- Roll 32 grams of dough into a ball, press a hollow in the center, fill it with 13 grams of the coconut filling, seal it, then shape it into a square.
- Score lines on the surface with a bamboo skewer so the cakes look attractive.
- Steam for 20 minutes over medium heat, opening the steamer lid every 5 minutes so the cakes do not stick together.
- For the coconut sauce, combine 100 grams of rice flour, 50 grams of milk powder, 1/2 teaspoon of salt, 2 pandan leaves, plus 1000 ml of coconut milk, cooking while stirring until thick, boiling.
- Take the sauce off the heat, pour it into a dish, then set the cakes on top, then serve.
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