KUE TRADISIONAL YANG SELALU BIKIN NAGIH‼️ RESEP KUE JADUL YANG ENAK DAN LEMBUT

Old-Fashioned Palm Sugar Layer Cake

Bahan adonan gula aren :

Bahan lapisan adonan warna putih :

Bahan topping :

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

Masak 150 gram gula aren bersama 400 ml santan kelapa dengan api sedang sambil diaduk hingga tercampur rata dan mendidih.
Angkat lalu tuang ke dalam wadah, aduk-aduk hingga benar-benar dingin, kemudian sisihkan.
Untuk adonan putih, campurkan 80 gram tepung beras, 50 gram tepung tapioka, 60 gram gula pasir, dan 1/2 sendok teh garam di dalam wadah, lalu aduk rata.
Tuang 400 ml santan kelapa sambil diaduk, tambahkan 1/2 sendok teh pasta vanila, lalu aduk hingga gula pasirnya larut.
Larutkan 1/4 sendok teh pewarna makanan warna putih dengan sedikit air panas, campurkan ke dalam adonan, lalu aduk rata.
Untuk adonan gula aren, campurkan 50 gram tepung tapioka, 80 gram tepung beras, dan 1/2 sendok teh garam, lalu tuang adonan gula aren yang sudah dingin dan aduk rata.
Saring adonan gula aren agar tidak ada gerindil yang tersisa.
Olesi loyang ukuran 20 x 7 cm dengan sedikit minyak goreng, lalu letakkan di dalam kukusan.
Tuang tiga centong adonan putih ke dalam loyang dan kukus 5 menit, lalu tuang tiga centong adonan gula aren dan kukus 5 menit, ulangi bergantian hingga adonan habis.
Kukus lapisan terakhir selama 25 menit.
Biarkan kue benar-benar dingin, keluarkan dari loyang, potong-potong, lalu beri topping abon ayam, seledri, dan cabai merah secukupnya.

Palm sugar batter ingredients :

White batter layer ingredients :

Topping ingredients :

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

Cook 150 grams palm sugar with 400 ml coconut milk over medium heat, stirring until dissolved and boiling.
Take it off the heat, pour it into a bowl, stir until completely cool, then set it aside.
For the white batter, combine 80 grams rice flour, 50 grams tapioca starch, 60 grams granulated sugar, and 1/2 tsp salt in a bowl, then whisk together.
Pour in 400 ml coconut milk while stirring, add 1/2 tsp vanilla paste, then mix until the sugar has dissolved.
Dissolve 1/4 tsp white food coloring in a little hot water, blend it into the batter, then stir until even.
For the palm sugar batter, combine 50 grams tapioca starch, 80 grams rice flour, and 1/2 tsp salt, then pour in the cooled palm sugar mixture and whisk smooth.
Strain the palm sugar batter so no grit remains.
Brush a 20 x 7 cm tin with a little cooking oil, then set it inside the steamer.
Ladle three scoops of white batter into the tin and steam 5 minutes, then ladle in three scoops of palm sugar batter and steam 5 minutes, alternating until the batter is used up.
Steam the final layer for 25 minutes.
Let the cake cool completely, turn it out of the tin, slice it, then top with shredded chicken floss, celery leaves, and red chili to taste.