RESEP KUE TALAM UBI UNGU
Kue Talam Ubi Ungu
Purple Sweet Potato Talam Cake
Bahan
* Bahan lapisan putih :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus 700 gram ubi ungu selama 20 menit hingga empuk, lalu keluarkan dari kukusan.
- Masukkan ubi ungu ke dalam blender bersama 400 ml santan kelapa, blender hingga halus, lalu sisihkan.
- Di dalam wadah campur 330 gram gula pasir, 250 gram tepung tapioka, 150 gram tepung beras, dan 1/2 sendok teh garam, aduk hingga tercampur rata.
- Tuang 400 ml santan kelapa dan ubi ungu yang sudah dihaluskan, aduk hingga tercampur rata dan gula pasirnya larut, lalu sisihkan.
- Untuk lapisan putih, campur 2 sendok makan gula pasir, 2 sendok makan tepung tapioka, dan 80 gram tepung beras, aduk hingga rata.
- Masukkan 300 ml santan kelapa, lalu aduk hingga benar-benar tercampur.
- Oleskan minyak goreng di bagian dalam cetakan, lalu masukkan cetakan ke dalam kukusan yang sudah dipanaskan sebelumnya.
- Aduk adonan putih, tuang satu centong ke setiap cetakan, lalu kukus 3 menit.
- Aduk adonan ubi ungu, lalu tuang ke atas lapisan putih di setiap cetakan.
- Kukus selama 20 menit.
- Keluarkan kue dari kukusan, tekan salah satu sisinya agar kuenya keluar dari cetakan, lalu sajikan.
Ingredients
* White layer ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam 700 grams of purple sweet potato for 20 minutes until tender, then take it out of the steamer.
- Put the sweet potato in a blender with 400 ml of coconut milk, blend until smooth, then set it aside.
- In a bowl combine 330 grams of granulated sugar, 250 grams of tapioca starch, 150 grams of rice flour, and 1/2 tsp of salt, mixing until even.
- Pour in 400 ml of coconut milk and the blended sweet potato, stirring until even and the sugar dissolves, then set it aside.
- For the white layer, combine 2 tbsp of granulated sugar, 2 tbsp of tapioca starch, and 80 grams of rice flour, mixing until even.
- Pour in 300 ml of coconut milk, then whisk until thoroughly combined.
- Brush the inside of the molds with cooking oil, then place the molds in a steamer that was preheated beforehand.
- Stir the white mixture, ladle one scoop into each mold, then steam for 3 minutes.
- Stir the sweet potato mixture, then pour it over the white layer in each mold.
- Steam for 20 minutes.
- Take the cakes out of the steamer, press one side of each mold to release the cake, then serve.
Cook Mode
RESEP KUE TALAM UBI UNGU
RESEP KUE TALAM UBI UNGU
Bahan
* Bahan lapisan putih :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kukus 700 gram ubi ungu selama 20 menit hingga empuk, lalu keluarkan dari kukusan.
- Masukkan ubi ungu ke dalam blender bersama 400 ml santan kelapa, blender hingga halus, lalu sisihkan.
- Di dalam wadah campur 330 gram gula pasir, 250 gram tepung tapioka, 150 gram tepung beras, dan 1/2 sendok teh garam, aduk hingga tercampur rata.
- Tuang 400 ml santan kelapa dan ubi ungu yang sudah dihaluskan, aduk hingga tercampur rata dan gula pasirnya larut, lalu sisihkan.
- Untuk lapisan putih, campur 2 sendok makan gula pasir, 2 sendok makan tepung tapioka, dan 80 gram tepung beras, aduk hingga rata.
- Masukkan 300 ml santan kelapa, lalu aduk hingga benar-benar tercampur.
- Oleskan minyak goreng di bagian dalam cetakan, lalu masukkan cetakan ke dalam kukusan yang sudah dipanaskan sebelumnya.
- Aduk adonan putih, tuang satu centong ke setiap cetakan, lalu kukus 3 menit.
- Aduk adonan ubi ungu, lalu tuang ke atas lapisan putih di setiap cetakan.
- Kukus selama 20 menit.
- Keluarkan kue dari kukusan, tekan salah satu sisinya agar kuenya keluar dari cetakan, lalu sajikan.
Ingredients
* White layer ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Steam 700 grams of purple sweet potato for 20 minutes until tender, then take it out of the steamer.
- Put the sweet potato in a blender with 400 ml of coconut milk, blend until smooth, then set it aside.
- In a bowl combine 330 grams of granulated sugar, 250 grams of tapioca starch, 150 grams of rice flour, and 1/2 tsp of salt, mixing until even.
- Pour in 400 ml of coconut milk and the blended sweet potato, stirring until even and the sugar dissolves, then set it aside.
- For the white layer, combine 2 tbsp of granulated sugar, 2 tbsp of tapioca starch, and 80 grams of rice flour, mixing until even.
- Pour in 300 ml of coconut milk, then whisk until thoroughly combined.
- Brush the inside of the molds with cooking oil, then place the molds in a steamer that was preheated beforehand.
- Stir the white mixture, ladle one scoop into each mold, then steam for 3 minutes.
- Stir the sweet potato mixture, then pour it over the white layer in each mold.
- Steam for 20 minutes.
- Take the cakes out of the steamer, press one side of each mold to release the cake, then serve.
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