SANGAT LEMBUT DAN ENAK‼️ RESEP KUE BASAH KEKINIAN 2025 YANG MUDAH DIBUAT

Sago Pearl Steamed Layer Cake

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

Masukkan 500 gram tepung tapioka ke dalam wadah bersama 345 gram gula pasir, 100 gram tepung beras, 50 gram tepung terigu, dan 1 sendok teh garam, lalu aduk hingga tercampur rata.
Tambahkan pasta vanila secukupnya, lalu tuang 1400 ml santan kelapa secara bertahap sambil diaduk hingga gula pasirnya benar-benar larut.
Bagi adonan menjadi dua bagian sama rata.
Beri pewarna makanan kuning secukupnya pada satu bagian lalu aduk hingga tercampur rata.
Larutkan 1/4 sendok teh pewarna putih dengan sedikit air panas, campurkan ke bagian lainnya, lalu aduk rata.
Tambahkan 100 gram sagu mutiara yang sudah direbus ke dalam adonan warna putih, lalu aduk rata.
Olesi cetakan diameter 24 cm dengan tinggi 9 cm dengan minyak goreng, lalu letakkan di dalam kukusan yang sudah dipanaskan.
Tuang satu centong adonan lalu kukus 5 menit, dilanjutkan adonan warna putih dan kukus 5 menit, ulangi bergantian hingga adonan habis.
Kukus lapisan terakhir selama 25 menit.
Keluarkan kue dari kukusan, biarkan dingin, lalu lepaskan dari cetakan dan potong-potong.
Untuk merebus sagu mutiara, didihkan 1200 ml air, masukkan 250 gram sagu mutiara, aduk sebentar, lalu rebus selama 5 menit.
Aduk sebentar, tutup kembali, matikan apinya, lalu diamkan selama 30 menit.
Buka tutupnya, aduk sebentar, lalu rebus kembali selama 7 menit dengan api sedang.
Aduk sebentar, matikan apinya, lalu diamkan sekitar 5 menit lagi hingga sagu mutiaranya matang sempurna.

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

Put 500 grams tapioca starch into a bowl with 345 grams granulated sugar, 100 grams rice flour, 50 grams all-purpose flour, and 1 tsp salt, then whisk until evenly mixed.
Add vanilla paste to taste, then pour in 1400 ml coconut milk gradually while stirring until the sugar has fully dissolved.
Divide the batter into two equal portions.
Tint one portion with yellow food coloring to taste, then stir it through.
Dissolve 1/4 tsp white coloring in a little hot water, blend it into the other portion, then stir until even.
Fold 100 grams of pre-boiled sago pearls into the white batter until evenly distributed.
Brush a 24 cm wide, 9 cm tall mould with cooking oil, then set it inside a preheated steamer.
Ladle in one scoop of batter and steam 5 minutes, follow with the white batter and steam 5 minutes, alternating until the batter is used up.
Steam the final layer for 25 minutes.
Take the cake out of the steamer, let it cool, then turn it out of the mould and slice it.
To cook the sago pearls, bring 1200 ml water to a boil, tip in 250 grams sago pearls, stir briefly, then boil for 5 minutes.
Stir briefly, cover again, turn off the heat, then leave it to stand for 30 minutes.
Uncover, stir briefly, then boil again for 7 minutes over medium heat.
Stir briefly, turn off the heat, then leave it another 5 minutes until the sago pearls are perfectly cooked.