GULA MERAH DIBIKIN GINI ENAK BANGET‼️
Resep kue talam gula merah
Palm Sugar Talam Cake with Sticky Rice
Bahan
* Bahan-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
* 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-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
* 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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