SELALU LARIS MANIS TIAP BIKIN CEMILAN INI‼️ ENAK LEMBUT GURIH DAN MUDAH DIBUAT
Jenang Ketan Sangrai Gula Merah
Glutinous Rice and Palm Sugar Jenang
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 1/2 kg beras ketan putih, masukkan ke dalam wajan bersama daun pandan.
- Sangrai beras ketan dengan api kecil sambil terus diaduk hingga kering, terasa ringan, dan berwarna kekuningan.
- Pindahkan beras sangrai ke dalam wadah, biarkan hangat terlebih dahulu.
- Blender beras ketan hingga teksturnya setengah halus, boleh juga digiling dengan cobek dan ulekan.
- Di dalam panci, campur 300 gram gula merah, daun pandan, 1 sendok teh garam, dan 400 ml air, aduk hingga gula merahnya larut.
- Saring adonan gula merah agar tidak ada bahan yang bergerindil.
- Tuang 600 ml santan kelapa, lalu masak sambil terus diaduk hingga mendidih dan mulai menyusut.
- Masukkan beras ketan sangrai ke dalam adonan gula merah, aduk hingga mengental, menggumpal, dan tidak lengket lagi.
- Olesi loyang dengan minyak goreng, alasi dengan daun pisang, lalu olesi lagi dengan minyak goreng.
- Tuang adonan ke dalam loyang, ratakan dan tekan-tekan dengan spatula agar padat.
- Diamkan adonan selama 2 jam hingga ngeset, lalu sisir pinggir loyang dan keluarkan kuenya.
- Potong kue dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse 1/2 kg of white glutinous rice, then put it in a pan with the pandan leaves.
- Toast the rice over low heat, stirring constantly, until it is dry, feels light, and turns yellowish.
- Transfer the toasted rice to a bowl, letting it cool to just warm first.
- Blend the rice to a half-fine texture; a mortar and pestle also works.
- In a pot, combine 300 grams of palm sugar, pandan leaves, 1 teaspoon of salt, and 400 ml of water, stirring so the palm sugar dissolves.
- Strain the palm sugar mixture so no lumps remain.
- Pour in 600 ml of coconut milk, then cook while stirring constantly until it boils and starts to reduce.
- Stir the toasted rice into the palm sugar mixture, working it until thick, clumping together, no longer sticky.
- Grease a pan with cooking oil, line it with banana leaf, then brush the leaf with cooking oil as well.
- Pour the mixture into the pan, smoothing and pressing it down with a spatula so it is compact.
- Rest the cake for 2 hours until it sets, then run a knife around the edge and turn it out.
- Slice the cake and serve.
Cook Mode
SELALU LARIS MANIS TIAP BIKIN CEMILAN INI‼️ ENAK LEMBUT GURIH DAN MUDAH DIBUAT
SELALU LARIS MANIS TIAP BIKIN CEMILAN INI‼️ ENAK LEMBUT GURIH DAN MUDAH DIBUAT
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 1/2 kg beras ketan putih, masukkan ke dalam wajan bersama daun pandan.
- Sangrai beras ketan dengan api kecil sambil terus diaduk hingga kering, terasa ringan, dan berwarna kekuningan.
- Pindahkan beras sangrai ke dalam wadah, biarkan hangat terlebih dahulu.
- Blender beras ketan hingga teksturnya setengah halus, boleh juga digiling dengan cobek dan ulekan.
- Di dalam panci, campur 300 gram gula merah, daun pandan, 1 sendok teh garam, dan 400 ml air, aduk hingga gula merahnya larut.
- Saring adonan gula merah agar tidak ada bahan yang bergerindil.
- Tuang 600 ml santan kelapa, lalu masak sambil terus diaduk hingga mendidih dan mulai menyusut.
- Masukkan beras ketan sangrai ke dalam adonan gula merah, aduk hingga mengental, menggumpal, dan tidak lengket lagi.
- Olesi loyang dengan minyak goreng, alasi dengan daun pisang, lalu olesi lagi dengan minyak goreng.
- Tuang adonan ke dalam loyang, ratakan dan tekan-tekan dengan spatula agar padat.
- Diamkan adonan selama 2 jam hingga ngeset, lalu sisir pinggir loyang dan keluarkan kuenya.
- Potong kue dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse 1/2 kg of white glutinous rice, then put it in a pan with the pandan leaves.
- Toast the rice over low heat, stirring constantly, until it is dry, feels light, and turns yellowish.
- Transfer the toasted rice to a bowl, letting it cool to just warm first.
- Blend the rice to a half-fine texture; a mortar and pestle also works.
- In a pot, combine 300 grams of palm sugar, pandan leaves, 1 teaspoon of salt, and 400 ml of water, stirring so the palm sugar dissolves.
- Strain the palm sugar mixture so no lumps remain.
- Pour in 600 ml of coconut milk, then cook while stirring constantly until it boils and starts to reduce.
- Stir the toasted rice into the palm sugar mixture, working it until thick, clumping together, no longer sticky.
- Grease a pan with cooking oil, line it with banana leaf, then brush the leaf with cooking oil as well.
- Pour the mixture into the pan, smoothing and pressing it down with a spatula so it is compact.
- Rest the cake for 2 hours until it sets, then run a knife around the edge and turn it out.
- Slice the cake and serve.
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