INCERAN TIAP BULAN PUASA‼️ENAK LEMBUT KENYAL DAN MUDAH DUBUAT
Kue Bugis Isi Kelapa Muda
Glutinous Rice Balls in Coconut Sauce
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 200 gram gula merah di dalam wadah, tambahkan 100 ml air dan 1 sendok teh garam, lalu masak dengan api sedang hingga tercampur rata dan mendidih.
- Masukkan 300 gram kelapa parut muda lalu aduk hingga kelapanya benar-benar kering, kemudian angkat dan sisihkan.
- Di wadah baru campurkan 500 gram tepung ketan putih, 250 gram tepung ketan hitam dan 1/2 sendok teh garam, lalu aduk hingga tercampur rata.
- Tuang 3 bungkus santan kara isi 65 ml dan 400 ml air secara bertahap sambil diaduk.
- Tambahkan 2 sendok makan minyak goreng lalu uleni hingga adonannya kalis dan lembut.
- Ambil secukupnya adonan, bulatkan, tekan bagian tengahnya, isi dengan unti kelapa gula merah lalu rapatkan dan bulatkan kembali.
- Tata bulatan di dalam cetakan yang sudah dioles minyak goreng lalu kukus 20 menit dengan api sedang.
- Untuk flanya, campurkan tepung maizena, tepung terigu, 2 sendok makan gula pasir, 1 sendok teh garam dan 900 ml santan kelapa, lalu masak sambil diaduk hingga mengental dan mendidih kemudian angkat.
- Tuang fla santan ke dalam cup atau mangkok kecil lalu letakkan kue di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 200 grams palm sugar into a pan with 100 ml water and 1 teaspoon salt, then cook over medium heat until it dissolves and boils.
- Add 300 grams grated young coconut and keep stirring until the coconut is completely dry, then take it off the heat and set it aside.
- In a new bowl combine 500 grams white glutinous rice flour, 250 grams black glutinous rice flour and 1/2 teaspoon salt, stirring until evenly mixed.
- Pour in 3 packets (65 ml each) of Kara coconut milk and 400 ml water gradually while mixing.
- Add 2 tablespoons cooking oil and knead until the dough is smooth and pliable.
- Take a portion of dough, roll it into a ball, press the center, fill it with the palm sugar coconut filling, seal it and roll it round again.
- Arrange the balls in an oiled mold and steam for 20 minutes over medium heat.
- For the coconut sauce, combine the cornstarch, all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon salt and 900 ml coconut milk, then cook while stirring until it thickens and boils, and take it off the heat.
- Spoon the coconut sauce into cups or small bowls and place a cake on top of each.
Cook Mode
INCERAN TIAP BULAN PUASA‼️ENAK LEMBUT KENYAL DAN MUDAH DUBUAT
INCERAN TIAP BULAN PUASA‼️ENAK LEMBUT KENYAL DAN MUDAH DUBUAT
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 200 gram gula merah di dalam wadah, tambahkan 100 ml air dan 1 sendok teh garam, lalu masak dengan api sedang hingga tercampur rata dan mendidih.
- Masukkan 300 gram kelapa parut muda lalu aduk hingga kelapanya benar-benar kering, kemudian angkat dan sisihkan.
- Di wadah baru campurkan 500 gram tepung ketan putih, 250 gram tepung ketan hitam dan 1/2 sendok teh garam, lalu aduk hingga tercampur rata.
- Tuang 3 bungkus santan kara isi 65 ml dan 400 ml air secara bertahap sambil diaduk.
- Tambahkan 2 sendok makan minyak goreng lalu uleni hingga adonannya kalis dan lembut.
- Ambil secukupnya adonan, bulatkan, tekan bagian tengahnya, isi dengan unti kelapa gula merah lalu rapatkan dan bulatkan kembali.
- Tata bulatan di dalam cetakan yang sudah dioles minyak goreng lalu kukus 20 menit dengan api sedang.
- Untuk flanya, campurkan tepung maizena, tepung terigu, 2 sendok makan gula pasir, 1 sendok teh garam dan 900 ml santan kelapa, lalu masak sambil diaduk hingga mengental dan mendidih kemudian angkat.
- Tuang fla santan ke dalam cup atau mangkok kecil lalu letakkan kue di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 200 grams palm sugar into a pan with 100 ml water and 1 teaspoon salt, then cook over medium heat until it dissolves and boils.
- Add 300 grams grated young coconut and keep stirring until the coconut is completely dry, then take it off the heat and set it aside.
- In a new bowl combine 500 grams white glutinous rice flour, 250 grams black glutinous rice flour and 1/2 teaspoon salt, stirring until evenly mixed.
- Pour in 3 packets (65 ml each) of Kara coconut milk and 400 ml water gradually while mixing.
- Add 2 tablespoons cooking oil and knead until the dough is smooth and pliable.
- Take a portion of dough, roll it into a ball, press the center, fill it with the palm sugar coconut filling, seal it and roll it round again.
- Arrange the balls in an oiled mold and steam for 20 minutes over medium heat.
- For the coconut sauce, combine the cornstarch, all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon salt and 900 ml coconut milk, then cook while stirring until it thickens and boils, and take it off the heat.
- Spoon the coconut sauce into cups or small bowls and place a cake on top of each.
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