RESEP KUE TRADISIONAL BUGIS PANDAN YANG ENAK LEMBUT DAN MUDAH DIBUAT‼️
Kue Bugis Pandan
Pandan Glutinous Rice Balls in Coconut Sauce
Bahan
* Bahan adonan kulit :
* Bahan vla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 120 gram gula pasir, 1/2 sendok teh garam, 2 lembar daun pandan, dan 100 ml air putih.
- Masak dengan api kecil sambil diaduk hingga tercampur rata dan mendidih.
- Setelah mendidih, tambahkan 250 gram kelapa parut setengah tua, lalu aduk hingga tercampur rata dan airnya menyusut.
- Masukkan unti kelapa ke dalam wadah, lalu sisihkan.
- Di dalam wadah, masukkan satu bungkus tepung ketan putih isi 500 gram.
- Tambahkan 60 gram tepung beras dan 1/2 sendok teh garam, lalu aduk bahan keringnya hingga tercampur rata.
- Siapkan 400 ml air putih, tambahkan pasta pandan secukupnya dan pewarna makanan warna hijau, lalu aduk hingga tercampur rata.
- Tuang air pandan ke dalam bahan kering secara bertahap agar lebih mudah tercampur.
- Tambahkan satu bungkus santan kara isi 65 ml, lalu lanjutkan aduk hingga merata.
- Tambahkan 2 sendok makan minyak goreng, lalu uleni adonan hingga merata dan kalis.
- Olesi tangan dengan sedikit minyak goreng agar tidak lengket, ambil adonan secukupnya, lalu bulatkan.
- Masukkan unti kelapa ke dalam adonan, tutup kembali, lalu bulatkan seperti tadi.
- Masukkan adonan ke dalam cetakan yang sudah diolesi minyak goreng.
- Masukkan ke dalam kukusan yang sudah dipanaskan, lalu kukus selama 15 menit.
- Keluarkan kue dari kukusan, biarkan dingin dulu, keluarkan dari cetakan, lalu olesi dengan sedikit minyak goreng agar tidak lengket.
- Untuk vla santannya, campurkan 120 gram tepung beras, 54 gram susu bubuk, 1 sampai 2 sendok teh garam, 2 sendok makan gula pasir, pasta pandan secukupnya, dan 1500 ml santan kelapa.
- Masak sambil diaduk-aduk hingga tercampur rata, mengental, dan mendidih.
- Masukkan kue yang sudah dikukus pelan-pelan ke dalam vla, lalu aduk perlahan-lahan hingga tercampur sempurna.
- Masukkan ke dalam wadah atau cup, lalu sajikan.
Ingredients
* Dough ingredients:
* Coconut sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 120 g of granulated sugar, 1/2 teaspoon of salt, 2 pandan leaves, and 100 ml of water.
- Cook over low heat while stirring until well combined and boiling.
- Once it boils, add 250 g of grated half-mature coconut, then stir until the syrup is fully absorbed.
- Transfer the coconut filling to a bowl, then set it aside.
- In a bowl, put one 500 g packet of white glutinous rice flour.
- Add 60 g of rice flour plus 1/2 teaspoon of salt, then mix the dry ingredients until even.
- Measure out 400 ml of water, add pandan paste to taste plus green food coloring, then stir until evenly colored.
- Pour the pandan water into the dry ingredients a little at a time so it blends more easily.
- Add one 65 ml packet of Kara coconut cream, then keep mixing until smooth.
- Add 2 tablespoons of cooking oil, then knead the dough until it is even and smooth.
- Rub a little cooking oil on your hands so nothing sticks, take a portion of dough, then roll it into a ball.
- Press the coconut filling into the ball, close it up, then roll it round again.
- Place each ball in a mold that has been brushed with cooking oil.
- Set the molds in the preheated steamer, then steam for 15 minutes.
- Take the cakes out of the steamer, let them cool, turn them out of the molds, then brush them with a little cooking oil so they do not stick.
- For the coconut sauce, combine 120 g of rice flour, 54 g of milk powder, 1 to 2 teaspoons of salt, 2 tablespoons of granulated sugar, pandan paste to taste, and 1500 ml of coconut milk.
- Cook while stirring until smooth, thick, and boiling.
- Lower the steamed cakes gently into the sauce, then stir slowly until they are fully coated.
- Spoon into bowls or cups, then serve.
Cook Mode
RESEP KUE TRADISIONAL BUGIS PANDAN YANG ENAK LEMBUT DAN MUDAH DIBUAT‼️
RESEP KUE TRADISIONAL BUGIS PANDAN YANG ENAK LEMBUT DAN MUDAH DIBUAT‼️
Bahan
* Bahan adonan kulit :
* Bahan vla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 120 gram gula pasir, 1/2 sendok teh garam, 2 lembar daun pandan, dan 100 ml air putih.
- Masak dengan api kecil sambil diaduk hingga tercampur rata dan mendidih.
- Setelah mendidih, tambahkan 250 gram kelapa parut setengah tua, lalu aduk hingga tercampur rata dan airnya menyusut.
- Masukkan unti kelapa ke dalam wadah, lalu sisihkan.
- Di dalam wadah, masukkan satu bungkus tepung ketan putih isi 500 gram.
- Tambahkan 60 gram tepung beras dan 1/2 sendok teh garam, lalu aduk bahan keringnya hingga tercampur rata.
- Siapkan 400 ml air putih, tambahkan pasta pandan secukupnya dan pewarna makanan warna hijau, lalu aduk hingga tercampur rata.
- Tuang air pandan ke dalam bahan kering secara bertahap agar lebih mudah tercampur.
- Tambahkan satu bungkus santan kara isi 65 ml, lalu lanjutkan aduk hingga merata.
- Tambahkan 2 sendok makan minyak goreng, lalu uleni adonan hingga merata dan kalis.
- Olesi tangan dengan sedikit minyak goreng agar tidak lengket, ambil adonan secukupnya, lalu bulatkan.
- Masukkan unti kelapa ke dalam adonan, tutup kembali, lalu bulatkan seperti tadi.
- Masukkan adonan ke dalam cetakan yang sudah diolesi minyak goreng.
- Masukkan ke dalam kukusan yang sudah dipanaskan, lalu kukus selama 15 menit.
- Keluarkan kue dari kukusan, biarkan dingin dulu, keluarkan dari cetakan, lalu olesi dengan sedikit minyak goreng agar tidak lengket.
- Untuk vla santannya, campurkan 120 gram tepung beras, 54 gram susu bubuk, 1 sampai 2 sendok teh garam, 2 sendok makan gula pasir, pasta pandan secukupnya, dan 1500 ml santan kelapa.
- Masak sambil diaduk-aduk hingga tercampur rata, mengental, dan mendidih.
- Masukkan kue yang sudah dikukus pelan-pelan ke dalam vla, lalu aduk perlahan-lahan hingga tercampur sempurna.
- Masukkan ke dalam wadah atau cup, lalu sajikan.
Ingredients
* Dough ingredients:
* Coconut sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 120 g of granulated sugar, 1/2 teaspoon of salt, 2 pandan leaves, and 100 ml of water.
- Cook over low heat while stirring until well combined and boiling.
- Once it boils, add 250 g of grated half-mature coconut, then stir until the syrup is fully absorbed.
- Transfer the coconut filling to a bowl, then set it aside.
- In a bowl, put one 500 g packet of white glutinous rice flour.
- Add 60 g of rice flour plus 1/2 teaspoon of salt, then mix the dry ingredients until even.
- Measure out 400 ml of water, add pandan paste to taste plus green food coloring, then stir until evenly colored.
- Pour the pandan water into the dry ingredients a little at a time so it blends more easily.
- Add one 65 ml packet of Kara coconut cream, then keep mixing until smooth.
- Add 2 tablespoons of cooking oil, then knead the dough until it is even and smooth.
- Rub a little cooking oil on your hands so nothing sticks, take a portion of dough, then roll it into a ball.
- Press the coconut filling into the ball, close it up, then roll it round again.
- Place each ball in a mold that has been brushed with cooking oil.
- Set the molds in the preheated steamer, then steam for 15 minutes.
- Take the cakes out of the steamer, let them cool, turn them out of the molds, then brush them with a little cooking oil so they do not stick.
- For the coconut sauce, combine 120 g of rice flour, 54 g of milk powder, 1 to 2 teaspoons of salt, 2 tablespoons of granulated sugar, pandan paste to taste, and 1500 ml of coconut milk.
- Cook while stirring until smooth, thick, and boiling.
- Lower the steamed cakes gently into the sauce, then stir slowly until they are fully coated.
- Spoon into bowls or cups, then serve.
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