OLAHAN SINGKONG DAN GULA MERAH ENAK BANGET‼️ RESEP KUE TALAM SINGKONG
Kue Talam Singkong Gula Aren
Cassava and Palm Sugar Talam Cups
Bahan
* Bahan lapisan putih :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 300 gram gula merah ke dalam wajan, tambahkan dua lembar daun pandan dan 3 sendok makan gula pasir.
- Tuang sedikit dari 1100 ml santan kelapa, lalu masak hingga gulanya larut dan mendidih, kemudian angkat.
- Aduk larutan gula merahnya hingga dingin, lalu sisihkan.
- Blender 600 gram singkong yang sudah dikupas bersama sisa santan sedikit demi sedikit hingga halus.
- Campurkan singkong halus ke dalam larutan gula merah, tambahkan 1 sendok teh garam dan semua sisa santan kelapa.
- Masak dengan api sedang sambil diaduk terus hingga tercampur rata dan mendidih, lalu angkat.
- Tuang secukupnya adonan ke dalam cup berukuran 200 ml, lalu sisihkan.
- Untuk lapisan putihnya campur 110 gram tepung beras, 3 sendok makan gula pasir, 30 gram tepung tapioka, dan 1 sendok teh garam, aduk rata tanpa menyalakan api.
- Tuang 1100 ml santan kelapa secara bertahap sambil diaduk hingga tercampur.
- Nyalakan api sedang, lalu masak sambil diaduk hingga tercampur rata dan mendidih.
- Tuang lapisan putihnya dalam keadaan panas ke dalam cup yang berisi adonan gula merah.
- Tambahkan daun pandan sebagai topping, lalu sajikan.
Ingredients
* White layer ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 300 grams of palm sugar in a pan, then add two pandan leaves with 3 tbsp of granulated sugar.
- Pour in a little of the 1100 ml of coconut milk, then cook until the sugar dissolves and it boils, then take it off the heat.
- Stir the palm sugar mixture until cool, then set it aside.
- Blend 600 grams of peeled cassava with the remaining coconut milk, a little at a time, until smooth.
- Combine the blended cassava with the palm sugar mixture, then add 1 tsp of salt and all of the remaining coconut milk.
- Cook over medium heat, stirring constantly, until evenly combined and boiling, then take it off the heat.
- Fill 200 ml cups partway with the mixture, then set them aside.
- For the white layer, combine 110 grams of rice flour, 3 tbsp of granulated sugar, 30 grams of tapioca starch, and 1 tsp of salt, mixing off the heat.
- Pour in 1100 ml of coconut milk in stages while stirring until blended.
- Turn the heat to medium, then cook while stirring until evenly combined and boiling.
- Pour the white layer over the palm sugar layer in each cup while it is still hot.
- Finish with a pandan leaf on top, then serve.
Cook Mode
OLAHAN SINGKONG DAN GULA MERAH ENAK BANGET‼️ RESEP KUE TALAM SINGKONG
OLAHAN SINGKONG DAN GULA MERAH ENAK BANGET‼️ RESEP KUE TALAM SINGKONG
Bahan
* Bahan lapisan putih :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 300 gram gula merah ke dalam wajan, tambahkan dua lembar daun pandan dan 3 sendok makan gula pasir.
- Tuang sedikit dari 1100 ml santan kelapa, lalu masak hingga gulanya larut dan mendidih, kemudian angkat.
- Aduk larutan gula merahnya hingga dingin, lalu sisihkan.
- Blender 600 gram singkong yang sudah dikupas bersama sisa santan sedikit demi sedikit hingga halus.
- Campurkan singkong halus ke dalam larutan gula merah, tambahkan 1 sendok teh garam dan semua sisa santan kelapa.
- Masak dengan api sedang sambil diaduk terus hingga tercampur rata dan mendidih, lalu angkat.
- Tuang secukupnya adonan ke dalam cup berukuran 200 ml, lalu sisihkan.
- Untuk lapisan putihnya campur 110 gram tepung beras, 3 sendok makan gula pasir, 30 gram tepung tapioka, dan 1 sendok teh garam, aduk rata tanpa menyalakan api.
- Tuang 1100 ml santan kelapa secara bertahap sambil diaduk hingga tercampur.
- Nyalakan api sedang, lalu masak sambil diaduk hingga tercampur rata dan mendidih.
- Tuang lapisan putihnya dalam keadaan panas ke dalam cup yang berisi adonan gula merah.
- Tambahkan daun pandan sebagai topping, lalu sajikan.
Ingredients
* White layer ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 300 grams of palm sugar in a pan, then add two pandan leaves with 3 tbsp of granulated sugar.
- Pour in a little of the 1100 ml of coconut milk, then cook until the sugar dissolves and it boils, then take it off the heat.
- Stir the palm sugar mixture until cool, then set it aside.
- Blend 600 grams of peeled cassava with the remaining coconut milk, a little at a time, until smooth.
- Combine the blended cassava with the palm sugar mixture, then add 1 tsp of salt and all of the remaining coconut milk.
- Cook over medium heat, stirring constantly, until evenly combined and boiling, then take it off the heat.
- Fill 200 ml cups partway with the mixture, then set them aside.
- For the white layer, combine 110 grams of rice flour, 3 tbsp of granulated sugar, 30 grams of tapioca starch, and 1 tsp of salt, mixing off the heat.
- Pour in 1100 ml of coconut milk in stages while stirring until blended.
- Turn the heat to medium, then cook while stirring until evenly combined and boiling.
- Pour the white layer over the palm sugar layer in each cup while it is still hot.
- Finish with a pandan leaf on top, then serve.
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