GULA MERAH DIBIKIN GINI ENAK BANGET‼️
Resep kue talam gula merah
Palm Sugar Talam Cake with Sticky Rice
Bahan
Bahan lapisan kedua :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 1/2 kg beras ketan putih, lalu masak di teflon bersama daun pandan dan santan kelapa dengan api sedang cenderung kecil.
- Tambahkan garam, aduk terus hingga tercampur rata dan santannya menyusut, lalu angkat.
- Pindahkan ketan ke dalam loyang, lalu ratakan sebentar.
- Kukus selama 20 menit di kukusan yang sudah dipanaskan, lalu aduk sebentar.
- Oleskan minyak goreng di dalam cetakan kue putu.
- Masukkan ketan ke dalam cetakan, tekan dan ratakan hingga padat, lalu ulangi hingga adonan habis.
- Untuk lapisan kedua, masak 200 gram gula aren dengan 1 sendok teh garam dan 100 ml air hingga tercampur rata dan mendidih, lalu angkat.
- Di dalam teflon campur 80 gram tepung maizena dengan 500 ml santan kelapa, aduk hingga tercampur rata.
- Tuang air gula aren sambil disaring, lalu masak dengan api paling kecil sambil diaduk hingga mendidih, mengental, dan meletup-letup.
- Angkat adonan, lalu aduk sebentar.
- Tuang adonan gula aren ke dalam cetakan satu per satu.
- Diamkan di suhu ruang selama 30 sampai 40 menit hingga padat, lalu keluarkan dari cetakan dan sajikan.
Ingredients
Second layer ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse 1/2 kg of white glutinous rice, then cook it in a non-stick pan with pandan leaf and coconut milk over medium-low heat.
- Season with salt, stirring constantly until evenly combined and the coconut milk has reduced away, then take it off the heat.
- Transfer the sticky rice to a pan, then level it out briefly.
- Steam for 20 minutes in a preheated steamer, then give it a quick stir.
- Brush the inside of putu cake molds with cooking oil.
- Press the sticky rice into the molds, packing it down flat and firm, then repeat with the rest.
- For the second layer, cook 200 grams of palm sugar with 1 tsp of salt and 100 ml of water until evenly combined and boiling, then take it off the heat.
- In a non-stick pan combine 80 grams of cornstarch with 500 ml of coconut milk, whisking until evenly mixed.
- Pour in the palm sugar syrup through a strainer, then cook over the lowest heat while stirring until it boils, thickens, and bubbles up.
- Take the mixture off the heat, then stir it briefly.
- Spoon the palm sugar mixture into each mold one by one.
- Rest at room temperature for 30 to 40 minutes until firm, then unmold and serve.
Cook Mode
GULA MERAH DIBIKIN GINI ENAK BANGET‼️
GULA MERAH DIBIKIN GINI ENAK BANGET‼️
Bahan
Bahan lapisan kedua :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih 1/2 kg beras ketan putih, lalu masak di teflon bersama daun pandan dan santan kelapa dengan api sedang cenderung kecil.
- Tambahkan garam, aduk terus hingga tercampur rata dan santannya menyusut, lalu angkat.
- Pindahkan ketan ke dalam loyang, lalu ratakan sebentar.
- Kukus selama 20 menit di kukusan yang sudah dipanaskan, lalu aduk sebentar.
- Oleskan minyak goreng di dalam cetakan kue putu.
- Masukkan ketan ke dalam cetakan, tekan dan ratakan hingga padat, lalu ulangi hingga adonan habis.
- Untuk lapisan kedua, masak 200 gram gula aren dengan 1 sendok teh garam dan 100 ml air hingga tercampur rata dan mendidih, lalu angkat.
- Di dalam teflon campur 80 gram tepung maizena dengan 500 ml santan kelapa, aduk hingga tercampur rata.
- Tuang air gula aren sambil disaring, lalu masak dengan api paling kecil sambil diaduk hingga mendidih, mengental, dan meletup-letup.
- Angkat adonan, lalu aduk sebentar.
- Tuang adonan gula aren ke dalam cetakan satu per satu.
- Diamkan di suhu ruang selama 30 sampai 40 menit hingga padat, lalu keluarkan dari cetakan dan sajikan.
Ingredients
Second layer ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Rinse 1/2 kg of white glutinous rice, then cook it in a non-stick pan with pandan leaf and coconut milk over medium-low heat.
- Season with salt, stirring constantly until evenly combined and the coconut milk has reduced away, then take it off the heat.
- Transfer the sticky rice to a pan, then level it out briefly.
- Steam for 20 minutes in a preheated steamer, then give it a quick stir.
- Brush the inside of putu cake molds with cooking oil.
- Press the sticky rice into the molds, packing it down flat and firm, then repeat with the rest.
- For the second layer, cook 200 grams of palm sugar with 1 tsp of salt and 100 ml of water until evenly combined and boiling, then take it off the heat.
- In a non-stick pan combine 80 grams of cornstarch with 500 ml of coconut milk, whisking until evenly mixed.
- Pour in the palm sugar syrup through a strainer, then cook over the lowest heat while stirring until it boils, thickens, and bubbles up.
- Take the mixture off the heat, then stir it briefly.
- Spoon the palm sugar mixture into each mold one by one.
- Rest at room temperature for 30 to 40 minutes until firm, then unmold and serve.
Cook Notes
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