SANTAN DAN SINGKONG DIBIKIN GINI ENAK BANGET‼️ RESEP KUE SINGKONG GULUNG KUKUS
Kue Singkong Gulung Santan
Steamed Cassava Roll Cake
Bahan
* Bahan Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 315 gram gula pasir, 1 sendok teh garam, dan 1 sendok teh pasta vanila ke dalam wadah.
- Tambahkan 160 gram tepung tapioka dan 1 kg singkong parut, peras dulu singkongnya jika airnya terlalu banyak.
- Tuang 650 ml santan kelapa segar ke dalam wadah.
- Aduk semua bahan hingga tercampur rata dan pastikan 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 yang satunya, lalu aduk hingga tercampur rata.
- Olesi loyang ukuran 20 x 5 cm dengan minyak goreng, lalu masukkan ke dalam kukusan yang sudah dipanaskan.
- Masukkan dua centong adonan warna putih, tutup, dan kukus selama 7 menit.
- Masukkan dua centong adonan rasa coklat, ratakan, tutup, dan kukus selama 15 menit.
- Keluarkan dari kukusan dan pastikan kuenya dingin dulu sebelum dikeluarkan dari loyang agar tidak lengket.
- Gulung lembaran kuenya, potong kedua ujungnya agar rapi, lalu bagi menjadi beberapa bagian.
- Untuk taburan, campurkan 200 gram kelapa parut dengan 1/2 sendok teh garam dan 2 lembar daun pandan yang sudah dipotong, lalu kukus selama 10 menit.
- Baluri setiap potongan kue dengan kelapa parut kukus, lalu sajikan.
Ingredients
* Topping Ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 315 g of granulated sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla paste in a bowl.
- Add 160 g of tapioca starch plus 1 kg of grated cassava, squeezing the cassava first if it holds too much water.
- Pour 650 ml of fresh coconut milk into the bowl.
- Stir everything together until well combined, making sure the sugar has fully dissolved.
- Divide the batter into two equal portions.
- Stir 1/2 teaspoon of chocolate paste into one portion until evenly colored.
- Stir 1/2 teaspoon of white food coloring into the other portion until evenly colored.
- Brush a 20 x 5 cm pan with cooking oil, then place it in the preheated steamer.
- Pour in two ladles of the white batter, cover, then steam for 7 minutes.
- Pour in two ladles of the chocolate batter, level it, cover, then steam for 15 minutes.
- Take the pan out of the steamer and let the cake cool before turning it out, so it does not stick.
- Roll the sheet of cake up, trim both ends for a neat finish, then cut it into portions.
- For the topping, mix 200 g of grated coconut with 1/2 teaspoon of salt plus 2 chopped pandan leaves, then steam for 10 minutes.
- Roll each piece of cake in the steamed grated coconut, then serve.
Cook Mode
SANTAN DAN SINGKONG DIBIKIN GINI ENAK BANGET‼️ RESEP KUE SINGKONG GULUNG KUKUS
SANTAN DAN SINGKONG DIBIKIN GINI ENAK BANGET‼️ RESEP KUE SINGKONG GULUNG KUKUS
Bahan
* Bahan Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 315 gram gula pasir, 1 sendok teh garam, dan 1 sendok teh pasta vanila ke dalam wadah.
- Tambahkan 160 gram tepung tapioka dan 1 kg singkong parut, peras dulu singkongnya jika airnya terlalu banyak.
- Tuang 650 ml santan kelapa segar ke dalam wadah.
- Aduk semua bahan hingga tercampur rata dan pastikan 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 yang satunya, lalu aduk hingga tercampur rata.
- Olesi loyang ukuran 20 x 5 cm dengan minyak goreng, lalu masukkan ke dalam kukusan yang sudah dipanaskan.
- Masukkan dua centong adonan warna putih, tutup, dan kukus selama 7 menit.
- Masukkan dua centong adonan rasa coklat, ratakan, tutup, dan kukus selama 15 menit.
- Keluarkan dari kukusan dan pastikan kuenya dingin dulu sebelum dikeluarkan dari loyang agar tidak lengket.
- Gulung lembaran kuenya, potong kedua ujungnya agar rapi, lalu bagi menjadi beberapa bagian.
- Untuk taburan, campurkan 200 gram kelapa parut dengan 1/2 sendok teh garam dan 2 lembar daun pandan yang sudah dipotong, lalu kukus selama 10 menit.
- Baluri setiap potongan kue dengan kelapa parut kukus, lalu sajikan.
Ingredients
* Topping Ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 315 g of granulated sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla paste in a bowl.
- Add 160 g of tapioca starch plus 1 kg of grated cassava, squeezing the cassava first if it holds too much water.
- Pour 650 ml of fresh coconut milk into the bowl.
- Stir everything together until well combined, making sure the sugar has fully dissolved.
- Divide the batter into two equal portions.
- Stir 1/2 teaspoon of chocolate paste into one portion until evenly colored.
- Stir 1/2 teaspoon of white food coloring into the other portion until evenly colored.
- Brush a 20 x 5 cm pan with cooking oil, then place it in the preheated steamer.
- Pour in two ladles of the white batter, cover, then steam for 7 minutes.
- Pour in two ladles of the chocolate batter, level it, cover, then steam for 15 minutes.
- Take the pan out of the steamer and let the cake cool before turning it out, so it does not stick.
- Roll the sheet of cake up, trim both ends for a neat finish, then cut it into portions.
- For the topping, mix 200 g of grated coconut with 1/2 teaspoon of salt plus 2 chopped pandan leaves, then steam for 10 minutes.
- Roll each piece of cake in the steamed grated coconut, then serve.
Cook Notes
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