PALING SUKA BIKIN JAJANAN INI KARENA ENAK SIMPLE DAN LEMBUT

Steamed Pandan Layer Cake

* Bahan B :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Masak 1500 ml santan kelapa bersama 1 sendok teh pasta pandan dan 375 gram gula pasir dengan api sedang sambil diaduk hingga tercampur rata dan mendidih, lalu matikan apinya.
Tuang adonan ke dalam wadah, lalu aduk hingga adonannya dingin.
Campur 500 gram tepung tapioka, 50 gram tepung terigu, 100 gram tepung beras, 1 sendok teh garam, dan 1/4 sendok teh vanili bubuk, lalu aduk hingga tercampur rata.
Tuang adonan santan ke dalam bahan kering secara bertahap, lalu aduk hingga tercampur rata.
Untuk adonan putih, campur 50 gram tepung terigu, 120 ml santan kelapa, dan 1/2 sendok teh garam, lalu aduk hingga tercampur rata.
Tambahkan sedikit minyak goreng lalu oleskan hingga merata di bagian dalam loyang.
Masukkan loyangnya ke dalam kukusan yang sudah dipanaskan, aduk adonan dulu, tuang tiga centong adonan, lalu tutup dan kukus selama 5 menit.
Tuang kembali tiga centong adonan, lalu kukus kembali selama 5 menit.
Tuang adonan warna putih, lalu kukus selama 5 menit.
Tuang adonan secara bergantian ke dalam loyang, setiap lapisan dikukus selama 5 menit, dan lakukan hal yang sama hingga selesai.
Tuang semua sisa adonan, lalu kukus lapisan terakhir selama 25 menit.
Matikan apinya, keluarkan kue dari kukusan, dan tunggu hingga suhunya dingin.
Potong kuenya menggunakan pisau yang dilapisi plastik agar tidak lengket, lalu sajikan.

* Ingredients B:

Steps were generated from the video narration. Watch the video if unsure.

Cook 1500 ml of coconut milk with 1 tsp of pandan paste and 375 grams of granulated sugar over medium heat, stirring until evenly combined and boiling, then turn off the heat.
Pour it into a bowl, then stir until the mixture cools down.
Combine 500 grams of tapioca starch, 50 grams of all-purpose flour, 100 grams of rice flour, 1 tsp of salt, and 1/4 tsp of vanilla powder, mixing until even.
Pour the coconut milk mixture into the dry ingredients in stages, stirring until evenly combined.
For the white batter, combine 50 grams of all-purpose flour, 120 ml of coconut milk, and 1/2 tsp of salt, mixing until even.
Coat the inside of a pan evenly with a little cooking oil.
Set the pan in a preheated steamer, stir the batter first, ladle in three scoops, then cover and steam for 5 minutes.
Ladle in another three scoops of batter, then steam for another 5 minutes.
Ladle in the white batter, then steam for 5 minutes.
Keep alternating the batters in the pan, steaming each layer for 5 minutes, repeating until nearly finished.
Pour in all of the remaining batter, then steam the final layer for 25 minutes.
Turn off the heat, take the cake out of the steamer, then wait for it to cool.
Slice the cake with a knife wrapped in plastic so it does not stick, then serve.