PUNYA SINGKONG⁉️ BIKIN GINI AJA LEBIH ENAK DAN GURIH! RESEP KUE TRADISIONAL DARI SINGKONG
Kue Gulung Singkong Kukus
Steamed Cassava Roll Cake
Bahan
Bahan topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 315 gram gula pasir, 1 sendok teh garam, 1 sendok teh pasta vanila, 160 gram tepung tapioka, dan 1 kg singkong parut di dalam wadah.
- Tuang 650 ml santan kelapa segar ke dalam adonan.
- Aduk hingga semua bahan tercampur rata dan gulanya benar-benar larut.
- Bagi adonan menjadi dua bagian sama rata.
- Tambahkan 1/2 sendok teh pasta coklat pada salah satu adonan, lalu aduk hingga merata.
- Tambahkan 1/2 sendok teh pewarna makanan warna putih pada adonan lainnya, lalu aduk hingga tercampur rata.
- Olesi loyang ukuran 20 x 5 cm dengan minyak goreng, lalu letakkan di dalam kukusan yang sudah dipanaskan.
- Tuang dua centong adonan warna putih ke dalam loyang, tutup, lalu kukus selama 7 menit.
- Tuang dua centong adonan rasa coklat, ratakan, tutup, lalu kukus selama 15 menit.
- Keluarkan kue dari kukusan, biarkan dingin, lalu lepaskan dari loyang.
- Gulung kue, potong kedua ujungnya agar rapi, lalu bagi menjadi dua bagian.
- Untuk taburannya, campurkan 200 gram kelapa parut, 1/2 sendok teh garam, dan 2 lembar daun pandan yang sudah dipotong, lalu aduk hingga tercampur rata.
- Kukus kelapa parut selama 10 menit di dalam kukusan yang sudah dipanaskan.
- Baluri kue gulung dengan kelapa parut kukus hingga merata.
Ingredients
Topping ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 315 grams granulated sugar, 1 tsp salt, 1 tsp vanilla paste, 160 grams tapioca starch, and 1 kg grated cassava in a bowl.
- Pour 650 ml fresh coconut milk into the mixture.
- Mix until everything is evenly combined and the sugar has fully dissolved.
- Divide the batter into two equal portions.
- Add 1/2 tsp chocolate paste to one portion, then mix until evenly colored.
- Add 1/2 tsp white food coloring to the other portion, then mix until evenly colored.
- Brush a 20 x 5 cm tin with cooking oil, then set it inside a preheated steamer.
- Ladle two scoops of white batter into the tin, cover, then steam for 7 minutes.
- Ladle in two scoops of chocolate batter, level it, cover, then steam for 15 minutes.
- Take the cake out of the steamer, let it cool, then turn it out of the tin.
- Roll the cake up, trim both ends neatly, then cut it into two pieces.
- For the coating, toss 200 grams grated coconut with 1/2 tsp salt and 2 pandan leaves cut into pieces until evenly mixed.
- Steam the grated coconut for 10 minutes in a preheated steamer.
- Roll the cake pieces in the steamed grated coconut until fully coated.
Cook Mode
PUNYA SINGKONG⁉️ BIKIN GINI AJA LEBIH ENAK DAN GURIH! RESEP KUE TRADISIONAL DARI SINGKONG
PUNYA SINGKONG⁉️ BIKIN GINI AJA LEBIH ENAK DAN GURIH! RESEP KUE TRADISIONAL DARI SINGKONG
Bahan
Bahan topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 315 gram gula pasir, 1 sendok teh garam, 1 sendok teh pasta vanila, 160 gram tepung tapioka, dan 1 kg singkong parut di dalam wadah.
- Tuang 650 ml santan kelapa segar ke dalam adonan.
- Aduk hingga semua bahan tercampur rata dan gulanya benar-benar larut.
- Bagi adonan menjadi dua bagian sama rata.
- Tambahkan 1/2 sendok teh pasta coklat pada salah satu adonan, lalu aduk hingga merata.
- Tambahkan 1/2 sendok teh pewarna makanan warna putih pada adonan lainnya, lalu aduk hingga tercampur rata.
- Olesi loyang ukuran 20 x 5 cm dengan minyak goreng, lalu letakkan di dalam kukusan yang sudah dipanaskan.
- Tuang dua centong adonan warna putih ke dalam loyang, tutup, lalu kukus selama 7 menit.
- Tuang dua centong adonan rasa coklat, ratakan, tutup, lalu kukus selama 15 menit.
- Keluarkan kue dari kukusan, biarkan dingin, lalu lepaskan dari loyang.
- Gulung kue, potong kedua ujungnya agar rapi, lalu bagi menjadi dua bagian.
- Untuk taburannya, campurkan 200 gram kelapa parut, 1/2 sendok teh garam, dan 2 lembar daun pandan yang sudah dipotong, lalu aduk hingga tercampur rata.
- Kukus kelapa parut selama 10 menit di dalam kukusan yang sudah dipanaskan.
- Baluri kue gulung dengan kelapa parut kukus hingga merata.
Ingredients
Topping ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 315 grams granulated sugar, 1 tsp salt, 1 tsp vanilla paste, 160 grams tapioca starch, and 1 kg grated cassava in a bowl.
- Pour 650 ml fresh coconut milk into the mixture.
- Mix until everything is evenly combined and the sugar has fully dissolved.
- Divide the batter into two equal portions.
- Add 1/2 tsp chocolate paste to one portion, then mix until evenly colored.
- Add 1/2 tsp white food coloring to the other portion, then mix until evenly colored.
- Brush a 20 x 5 cm tin with cooking oil, then set it inside a preheated steamer.
- Ladle two scoops of white batter into the tin, cover, then steam for 7 minutes.
- Ladle in two scoops of chocolate batter, level it, cover, then steam for 15 minutes.
- Take the cake out of the steamer, let it cool, then turn it out of the tin.
- Roll the cake up, trim both ends neatly, then cut it into two pieces.
- For the coating, toss 200 grams grated coconut with 1/2 tsp salt and 2 pandan leaves cut into pieces until evenly mixed.
- Steam the grated coconut for 10 minutes in a preheated steamer.
- Roll the cake pieces in the steamed grated coconut until fully coated.
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