RESEP KUE BUGIS PANDAN TERENAK‼️
Kue Bugis Pandan Unti Kelapa
Pandan Glutinous Rice Cakes with Coconut Sauce
Bahan
* Bahan vla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan gula merah, gula pasir, daun pandan, garam, dan air di dalam panci.
- Masak dengan api sedang sambil diaduk-aduk hingga tercampur rata dan mendidih.
- Masukkan 250 gram kelapa parut setengah tua, aduk-aduk terus hingga kering, lalu angkat dan sisihkan.
- Di wadah baru, campurkan tepung ketan putih, tepung beras, dan 1/2 sendok teh garam, lalu aduk bahan keringnya hingga tercampur rata.
- Tambahkan satu bungkus santan kelapa kara isi 65 ml dan tuang 250 ml air.
- Tambahkan pasta pandan secukupnya dan sedikit pewarna makanan warna hijau, lalu uleni hingga adonannya tercampur rata dan kalis.
- Ambil adonan secukupnya, bulatkan, lalu tekan bagian tengahnya.
- Isi dengan sekitar 1 sampai 2 sendok teh unti kelapa, tutup rapat, lalu bulatkan kembali.
- Masukkan adonan ke dalam cetakan yang sudah dioles minyak goreng, atau bungkus dengan daun pisang.
- Masukkan ke dalam kukusan yang sudah dipanaskan, lalu kukus selama 15 menit dengan api sedang.
- Keluarkan kue dari kukusan, lalu sisihkan dulu.
- Untuk vla santan, campurkan tepung beras, susu bubuk, garam, daun pandan, dan santan kelapa, lalu masak sambil diaduk-aduk hingga tercampur rata, mendidih, dan mengental.
- Ambil vla santan secukupnya, masukkan ke dalam cup, lalu ratakan.
- Keluarkan kue dari cetakan, letakkan di atas vla santan, lalu sajikan.
Ingredients
* Coconut sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the palm sugar, granulated sugar, pandan leaves, salt, and water in a pan.
- Cook over medium heat, stirring until well combined and boiling.
- Add 250 g of grated half-mature coconut, stirring constantly until the filling is dry, then take it off the heat and set it aside.
- In a fresh bowl, combine the white glutinous rice flour, the rice flour, and 1/2 teaspoon of salt, then mix the dry ingredients until even.
- Add one 65 ml packet of Kara coconut cream, then pour in 250 ml of water.
- Add pandan paste to taste plus a little green food coloring, then knead until the dough is evenly mixed and smooth.
- Take a portion of dough, roll it into a ball, then press a hollow into the centre.
- Fill it with about 1 to 2 teaspoons of the coconut filling, seal it tightly, then roll it round again.
- Place each ball in a mold brushed with cooking oil, or wrap it in banana leaf instead.
- Set the molds in the preheated steamer, then steam for 15 minutes over medium heat.
- Take the cakes out of the steamer, then set them aside.
- For the coconut sauce, combine the rice flour, milk powder, salt, pandan leaves, and coconut milk, then cook while stirring until smooth, boiling, and thick.
- Spoon some coconut sauce into a cup, then level it out.
- Turn the cakes out of the molds, set them on the coconut sauce, then serve.
Cook Mode
RESEP KUE BUGIS PANDAN TERENAK‼️
RESEP KUE BUGIS PANDAN TERENAK‼️
Bahan
* Bahan vla santan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan gula merah, gula pasir, daun pandan, garam, dan air di dalam panci.
- Masak dengan api sedang sambil diaduk-aduk hingga tercampur rata dan mendidih.
- Masukkan 250 gram kelapa parut setengah tua, aduk-aduk terus hingga kering, lalu angkat dan sisihkan.
- Di wadah baru, campurkan tepung ketan putih, tepung beras, dan 1/2 sendok teh garam, lalu aduk bahan keringnya hingga tercampur rata.
- Tambahkan satu bungkus santan kelapa kara isi 65 ml dan tuang 250 ml air.
- Tambahkan pasta pandan secukupnya dan sedikit pewarna makanan warna hijau, lalu uleni hingga adonannya tercampur rata dan kalis.
- Ambil adonan secukupnya, bulatkan, lalu tekan bagian tengahnya.
- Isi dengan sekitar 1 sampai 2 sendok teh unti kelapa, tutup rapat, lalu bulatkan kembali.
- Masukkan adonan ke dalam cetakan yang sudah dioles minyak goreng, atau bungkus dengan daun pisang.
- Masukkan ke dalam kukusan yang sudah dipanaskan, lalu kukus selama 15 menit dengan api sedang.
- Keluarkan kue dari kukusan, lalu sisihkan dulu.
- Untuk vla santan, campurkan tepung beras, susu bubuk, garam, daun pandan, dan santan kelapa, lalu masak sambil diaduk-aduk hingga tercampur rata, mendidih, dan mengental.
- Ambil vla santan secukupnya, masukkan ke dalam cup, lalu ratakan.
- Keluarkan kue dari cetakan, letakkan di atas vla santan, lalu sajikan.
Ingredients
* Coconut sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the palm sugar, granulated sugar, pandan leaves, salt, and water in a pan.
- Cook over medium heat, stirring until well combined and boiling.
- Add 250 g of grated half-mature coconut, stirring constantly until the filling is dry, then take it off the heat and set it aside.
- In a fresh bowl, combine the white glutinous rice flour, the rice flour, and 1/2 teaspoon of salt, then mix the dry ingredients until even.
- Add one 65 ml packet of Kara coconut cream, then pour in 250 ml of water.
- Add pandan paste to taste plus a little green food coloring, then knead until the dough is evenly mixed and smooth.
- Take a portion of dough, roll it into a ball, then press a hollow into the centre.
- Fill it with about 1 to 2 teaspoons of the coconut filling, seal it tightly, then roll it round again.
- Place each ball in a mold brushed with cooking oil, or wrap it in banana leaf instead.
- Set the molds in the preheated steamer, then steam for 15 minutes over medium heat.
- Take the cakes out of the steamer, then set them aside.
- For the coconut sauce, combine the rice flour, milk powder, salt, pandan leaves, and coconut milk, then cook while stirring until smooth, boiling, and thick.
- Spoon some coconut sauce into a cup, then level it out.
- Turn the cakes out of the molds, set them on the coconut sauce, then serve.
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