SUASANA HATI SELALU SENANG TIAP BIKIN KUE INI‼️ RESEP KUE LUMPUR SURGA PANDAN

Pandan Kue Lumpur Surga

* Bahan B :

* Bahan C:

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

Campurkan 250 gram tepung terigu, 210 gram gula pasir, dan 1 sendok teh garam, lalu aduk hingga tercampur rata.
Tuang 500 ml santan kelapa secara bertahap.
Kocok lepas dua butir telur, lalu campurkan ke dalam adonan dan aduk hingga benar-benar tercampur rata.
Di wadah lain masukkan 60 gram tepung maizena dan 120 gram gula pasir, lalu aduk hingga tercampur rata.
Tambahkan 500 ml santan kelapa secara bertahap.
Masukkan 1 sendok teh pasta pandan.
Masukkan adonan ke dalam pan sambil disaring.
Aduk-aduk hingga mendidih dan mengental, lalu matikan api dan angkat.
Campurkan adonan tersebut ke dalam adonan pertama, lalu aduk hingga tercampur rata.
Sediakan wadah baru, masukkan 30 gram gula pasir, 20 gram tepung terigu, 1 sendok teh garam, dan 500 ml santan kelapa kental.
Masak adonan santannya sambil diaduk-aduk hingga mendidih dan mengental.
Aduk adonan putihnya hingga benar-benar dingin, lalu masukkan ke dalam plastik segitiga.
Oleskan minyak goreng di dalam cetakan yang ingin dipakai.
Masukkan cetakan di atas kukusan yang sudah dipanaskan sebelumnya.
Tuang adonan warna hijau ke dalam cetakan.
Masukkan adonan warna putih di atasnya.
Tutup dan kukus selama 35 menit menggunakan api sedang cenderung kecil.
Keluarkan dari kukusan, lalu lanjutkan kukus sisa adonan yang masih ada.
Tunggu hingga benar-benar dingin, lalu keluarkan kue dari cetakan.

* Ingredients B:

* Ingredients C:

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

Combine 250 grams all-purpose flour, 210 grams granulated sugar, plus 1 teaspoon salt, then mix until evenly blended.
Pour in 500 ml coconut milk in stages.
Beat two eggs, pour them into the batter, then mix until fully combined.
In another bowl combine 60 grams cornstarch with 120 grams granulated sugar, then mix until evenly blended.
Add 500 ml coconut milk in stages.
Add 1 teaspoon pandan paste.
Pour the mixture into a pan through a strainer.
Keep stirring until it boils as well as thickens, then turn off the heat.
Combine that mixture into the first batter, then mix until evenly blended.
In a fresh bowl combine 30 grams granulated sugar, 20 grams all-purpose flour, 1 teaspoon salt, plus 500 ml thick coconut milk.
Cook the coconut mixture while stirring until it boils as well as thickens.
Stir the white mixture until completely cold, then put it into a piping bag.
Brush cooking oil inside the molds you plan to use.
Set the molds over the preheated steamer.
Pour the green batter into the molds.
Pipe the white mixture over the top.
Cover, then steam for 35 minutes over medium-low heat.
Take them out of the steamer, then steam the rest of the batter the same way.
Wait until they are completely cool, then release the cakes from the molds.