KUE PALING ENAK DAN MUDAH DIBUAT! RESEP KUE TALAM GULA MERAH PANDAN TAKARAN SENDOK

Pandan and Palm Sugar Talam Cake

Bahan adonan pandan :

Bahan adonan gula merah :

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

Campur 80 gram tepung beras, 75 gram gula pasir, 50 gram tepung tapioka, dan 1/2 sendok teh garam, aduk hingga tercampur rata.
Tambahkan 300 ml santan kelapa dengan kekentalan sedang secara bertahap sambil diaduk hingga tercampur rata.
Blender 8 lembar daun pandan dengan 100 ml air hingga halus, lalu saring airnya.
Campurkan air pandan ke dalam adonan, tambahkan sedikit pasta pandan, lalu aduk hingga tercampur rata.
Olesi loyang diameter 17 cm dengan tinggi 7 cm menggunakan minyak goreng, lalu alasi dengan daun pisang.
Tuang setengah adonan pandan ke dalam loyang, sisihkan sisanya.
Kukus di dalam kukusan yang sudah panas selama 8 menit dengan api sedang.
Buka kukusan, tuang sisa adonan pandan, lalu lanjutkan kukus selama 8 menit.
Campur 50 gram tepung tapioka, 80 gram tepung beras, 30 gram gula pasir, dan 1/2 sendok teh vanili bubuk, aduk hingga tercampur rata.
Aduk 150 gram gula merah dengan 400 ml santan kelapa hingga gula merahnya larut.
Tuang larutan gula merah ke dalam bahan kering sambil disaring, lalu aduk hingga tercampur rata.
Buka kukusan, tuang sebagian adonan gula merah, lalu kukus selama 8 menit.
Tuang adonan gula merah yang terakhir, lalu kukus kembali selama 25 menit.
Matikan api, angkat loyangnya, lalu diamkan kue hingga dingin sebelum dikeluarkan dari loyang.
Buang daun pisangnya, lalu potong kue talam dengan pisau yang dilapisi plastik agar tidak lengket.

Pandan batter ingredients :

Palm sugar batter ingredients :

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

Combine 80 grams of rice flour, 75 grams of granulated sugar, 50 grams of tapioca flour, plus 1/2 tsp of salt, mixing well.
Pour in 300 ml of medium-thick coconut milk gradually while stirring, until evenly blended.
Blend 8 pandan leaves with 100 ml of water until smooth, then strain the juice.
Stir the pandan juice through the batter, add a little pandan paste, then mix well.
Brush a 17 cm wide, 7 cm tall pan with cooking oil, then line it with banana leaf.
Pour half of the pandan batter into the pan, reserving the rest.
Steam in the preheated steamer for 8 minutes over medium heat.
Open the steamer, pour in the rest of the pandan batter, then steam another 8 minutes.
Combine 50 grams of tapioca flour, 80 grams of rice flour, 30 grams of granulated sugar, plus 1/2 tsp of vanilla powder, mixing well.
Stir 150 grams of palm sugar into 400 ml of coconut milk until the palm sugar dissolves.
Strain the palm sugar liquid into the dry ingredients, then stir it to a smooth batter.
Open the steamer, pour in part of the palm sugar batter, then steam for 8 minutes.
Pour in the last of the palm sugar batter, then steam for another 25 minutes.
Turn off the heat, take the pan out, then let the cake cool before unmolding it.
Peel away the banana leaf, then slice the talam cake with a knife wrapped in plastic so it does not stick.