HASILNYA SANGAT ENAK LEMBUT KENYAL DAN LUMER DIMULUT! RESEP KUE TRADISIONAL KHAS BETAWI
Kue Kukus Pandan Khas Betawi
Betawi Steamed Pandan Rice Cake with Palm Sugar Sauce
Bahan
* Bahan adonan pandan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 100 gram tepung beras, 50 gram tepung tapioka, dan 1 sendok makan gula pasir, lalu aduk hingga tercampur rata.
- Tuang 700 ml santan kelapa panas secara bertahap sambil diaduk hingga tercampur rata.
- Pindahkan adonan ke dalam wajan dan masak dengan api sedang cenderung kecil sambil diaduk hingga adonan menggumpal, lalu matikan api dan angkat.
- Aduk terus hingga tekstur adonan lembut, kental, dan creamy, lalu sisihkan.
- Untuk adonan pandan, campur 100 gram tepung beras, 50 gram tepung tapioka, 1/4 sendok teh garam, dan 1 sendok makan gula pasir, lalu aduk hingga tercampur rata.
- Campur 700 ml santan kelapa dengan 1 sendok teh pasta pandan, lalu tuang ke dalam bahan kering secara bertahap sambil diaduk.
- Masak adonan pandan di dalam wajan sambil diaduk hingga menggumpal, matikan api, lalu aduk hingga teksturnya lembut dan kental.
- Olesi loyang dengan sedikit minyak goreng dan alasi dengan daun pisang.
- Masukkan 3 centong adonan putih, lalu 3 centong adonan pandan, secara bergantian hingga adonan habis.
- Masukkan ke dalam kukusan yang sudah dipanaskan dan kukus selama 25 menit dengan api sedang.
- Untuk toppingnya, masak 150 gram gula merah dengan 200 ml air sambil terus diaduk hingga gula merah larut.
- Larutkan 1 sendok makan tepung maizena dengan sedikit air, masukkan ke dalam larutan gula, aduk hingga tercampur rata, lalu matikan api.
- Setelah 25 menit, buka kukusan dan biarkan kue benar-benar dingin hingga teksturnya padat.
- Campur 200 gram kelapa parut dengan 1/2 sendok teh garam dan 1 lembar daun pandan, lalu kukus sekitar 15 menit.
- Keluarkan kue dari loyang, potong, lalu sajikan bersama kelapa parut dan saus gula merahnya.
Ingredients
* Pandan batter ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 100 grams of rice flour, 50 grams of tapioca starch, and 1 tablespoon of granulated sugar, whisking them together.
- Pour in 700 ml of hot coconut milk a little at a time, whisking until the batter is smooth.
- Transfer the batter to a wok, cook over medium-low heat while stirring, until it thickens into clumps, then turn off the heat.
- Keep working the mixture until it is soft, thick, and creamy, then set it aside.
- For the pandan batter, combine 100 grams of rice flour, 50 grams of tapioca starch, 1/4 teaspoon of salt, and 1 tablespoon of granulated sugar, whisking them together.
- Mix 700 ml of coconut milk with 1 teaspoon of pandan paste, then pour it into the dry mixture a little at a time while whisking.
- Cook the pandan batter in the wok while stirring, until it clumps, turn off the heat, then work it until soft and thick.
- Brush a tin with a little cooking oil, then line it with banana leaf.
- Spoon in 3 ladles of the plain batter, then 3 ladles of the pandan batter, alternating them until both run out.
- Place it in a preheated steamer, then steam for 25 minutes over medium heat.
- For the topping, cook 150 grams of palm sugar with 200 ml of water, stirring constantly, until the sugar dissolves.
- Slake 1 tablespoon of cornstarch in a little water, pour it into the syrup, stir it smooth, then turn off the heat.
- After 25 minutes, open the steamer, then let the cake cool completely so it firms up.
- Toss 200 grams of grated coconut with 1/2 teaspoon of salt plus 1 pandan leaf, then steam it for about 15 minutes.
- Turn the cake out of the tin, slice it, then serve it with the grated coconut plus the palm sugar sauce.
Cook Mode
HASILNYA SANGAT ENAK LEMBUT KENYAL DAN LUMER DIMULUT! RESEP KUE TRADISIONAL KHAS BETAWI
HASILNYA SANGAT ENAK LEMBUT KENYAL DAN LUMER DIMULUT! RESEP KUE TRADISIONAL KHAS BETAWI
Bahan
* Bahan adonan pandan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 100 gram tepung beras, 50 gram tepung tapioka, dan 1 sendok makan gula pasir, lalu aduk hingga tercampur rata.
- Tuang 700 ml santan kelapa panas secara bertahap sambil diaduk hingga tercampur rata.
- Pindahkan adonan ke dalam wajan dan masak dengan api sedang cenderung kecil sambil diaduk hingga adonan menggumpal, lalu matikan api dan angkat.
- Aduk terus hingga tekstur adonan lembut, kental, dan creamy, lalu sisihkan.
- Untuk adonan pandan, campur 100 gram tepung beras, 50 gram tepung tapioka, 1/4 sendok teh garam, dan 1 sendok makan gula pasir, lalu aduk hingga tercampur rata.
- Campur 700 ml santan kelapa dengan 1 sendok teh pasta pandan, lalu tuang ke dalam bahan kering secara bertahap sambil diaduk.
- Masak adonan pandan di dalam wajan sambil diaduk hingga menggumpal, matikan api, lalu aduk hingga teksturnya lembut dan kental.
- Olesi loyang dengan sedikit minyak goreng dan alasi dengan daun pisang.
- Masukkan 3 centong adonan putih, lalu 3 centong adonan pandan, secara bergantian hingga adonan habis.
- Masukkan ke dalam kukusan yang sudah dipanaskan dan kukus selama 25 menit dengan api sedang.
- Untuk toppingnya, masak 150 gram gula merah dengan 200 ml air sambil terus diaduk hingga gula merah larut.
- Larutkan 1 sendok makan tepung maizena dengan sedikit air, masukkan ke dalam larutan gula, aduk hingga tercampur rata, lalu matikan api.
- Setelah 25 menit, buka kukusan dan biarkan kue benar-benar dingin hingga teksturnya padat.
- Campur 200 gram kelapa parut dengan 1/2 sendok teh garam dan 1 lembar daun pandan, lalu kukus sekitar 15 menit.
- Keluarkan kue dari loyang, potong, lalu sajikan bersama kelapa parut dan saus gula merahnya.
Ingredients
* Pandan batter ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 100 grams of rice flour, 50 grams of tapioca starch, and 1 tablespoon of granulated sugar, whisking them together.
- Pour in 700 ml of hot coconut milk a little at a time, whisking until the batter is smooth.
- Transfer the batter to a wok, cook over medium-low heat while stirring, until it thickens into clumps, then turn off the heat.
- Keep working the mixture until it is soft, thick, and creamy, then set it aside.
- For the pandan batter, combine 100 grams of rice flour, 50 grams of tapioca starch, 1/4 teaspoon of salt, and 1 tablespoon of granulated sugar, whisking them together.
- Mix 700 ml of coconut milk with 1 teaspoon of pandan paste, then pour it into the dry mixture a little at a time while whisking.
- Cook the pandan batter in the wok while stirring, until it clumps, turn off the heat, then work it until soft and thick.
- Brush a tin with a little cooking oil, then line it with banana leaf.
- Spoon in 3 ladles of the plain batter, then 3 ladles of the pandan batter, alternating them until both run out.
- Place it in a preheated steamer, then steam for 25 minutes over medium heat.
- For the topping, cook 150 grams of palm sugar with 200 ml of water, stirring constantly, until the sugar dissolves.
- Slake 1 tablespoon of cornstarch in a little water, pour it into the syrup, stir it smooth, then turn off the heat.
- After 25 minutes, open the steamer, then let the cake cool completely so it firms up.
- Toss 200 grams of grated coconut with 1/2 teaspoon of salt plus 1 pandan leaf, then steam it for about 15 minutes.
- Turn the cake out of the tin, slice it, then serve it with the grated coconut plus the palm sugar sauce.
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