LAH KOG ENAK!! JADI KETAGIHAN BIKINNYA - RESEP BUBUR CANDIL/BIJI SALAK PELANGI TAKJIL BUKA PUASA
Bubur Candil Pelangi
Rainbow Candil Dumplings in Palm Sugar Syrup
Bahan
Bahan A :
Bahan B :
Bahan C :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 500 gram tepung ketan dan 135 gram gula pasir, aduk hingga tercampur sempurna.
- Tambahkan 350 ml air hangat secara bertahap, lalu aduk hingga tercampur sempurna.
- Uleni adonan dengan tangan hingga kalis dan bisa dibentuk.
- Bagi adonan menjadi 6 bagian.
- Tambahkan pasta pandan, pasta coklat, pasta durian, pasta red velvet, dan pasta anggur pada lima bagian adonan, satu bagian dibiarkan tanpa pasta, lalu aduk hingga tercampur rata.
- Ambil sedikit adonan lalu bulatkan hingga semua adonan habis.
- Masak 1250 ml air bersama 2 lembar daun pandan dan 235 gram gula merah, aduk hingga gula merahnya larut, lalu tutup dan biarkan hingga mendidih.
- Masukkan bola-bola adonan ke dalam air mendidih, aduk, lalu masak dengan api sedang hingga mengapung.
- Setelah mengapung, lanjutkan masak selama 10 menit.
- Larutkan 2 sendok makan tepung maizena dengan sedikit air, lalu campurkan ke dalam buburnya dan aduk hingga mengental.
- Setelah mendidih dan mengental, langsung angkat bubur candilnya.
- Masak 350 ml santan kelapa, 2 lembar daun pandan, dan 1/2 sendok teh garam sambil diaduk hingga mendidih.
- Larutkan 1 sendok makan tepung maizena dengan sedikit air, campurkan ke dalam santan, lalu aduk hingga mendidih.
- Angkat kuah santannya, lalu saring ke dalam wadah.
- Masukkan bubur candil ke dalam mangkuk, siram dengan kuah santan, lalu sajikan.
Ingredients
Ingredients A :
Ingredients B :
Ingredients C :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 500 grams of glutinous rice flour with 135 grams of granulated sugar, mixing well.
- Pour in 350 ml of warm water a little at a time, working it through evenly.
- Knead the dough by hand until it holds together well enough to shape.
- Divide the dough into 6 portions.
- Work pandan paste, chocolate paste, durian paste, red velvet paste, plus grape paste into five of the portions, leaving one plain.
- Pinch off small pieces of dough, rolling each into a ball, until all the dough is shaped.
- Cook 1250 ml of water with 2 pandan leaves plus 235 grams of palm sugar, stirring until the palm sugar dissolves, then cover the pot to bring it to a boil.
- Drop the dough balls into the boiling syrup, give it one stir, then cook over medium heat until they float.
- Once they float, keep cooking for 10 minutes.
- Dissolve 2 tbsp of cornstarch in a little water, then stir it into the pot until thickened.
- Once the syrup boils again with a thick body, take the pot off the heat.
- Cook 350 ml of coconut milk with 2 pandan leaves plus 1/2 tsp of salt, stirring to a boil.
- Dissolve 1 tbsp of cornstarch in a little water, stir it into the coconut milk, then bring it back to a boil.
- Take the coconut sauce off the heat, then strain it into a bowl.
- Spoon the candil into bowls, pour the coconut sauce over them, then serve.
Cook Mode
LAH KOG ENAK!! JADI KETAGIHAN BIKINNYA - RESEP BUBUR CANDIL/BIJI SALAK PELANGI TAKJIL BUKA PUASA
LAH KOG ENAK!! JADI KETAGIHAN BIKINNYA - RESEP BUBUR CANDIL/BIJI SALAK PELANGI TAKJIL BUKA PUASA
Bahan
Bahan A :
Bahan B :
Bahan C :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 500 gram tepung ketan dan 135 gram gula pasir, aduk hingga tercampur sempurna.
- Tambahkan 350 ml air hangat secara bertahap, lalu aduk hingga tercampur sempurna.
- Uleni adonan dengan tangan hingga kalis dan bisa dibentuk.
- Bagi adonan menjadi 6 bagian.
- Tambahkan pasta pandan, pasta coklat, pasta durian, pasta red velvet, dan pasta anggur pada lima bagian adonan, satu bagian dibiarkan tanpa pasta, lalu aduk hingga tercampur rata.
- Ambil sedikit adonan lalu bulatkan hingga semua adonan habis.
- Masak 1250 ml air bersama 2 lembar daun pandan dan 235 gram gula merah, aduk hingga gula merahnya larut, lalu tutup dan biarkan hingga mendidih.
- Masukkan bola-bola adonan ke dalam air mendidih, aduk, lalu masak dengan api sedang hingga mengapung.
- Setelah mengapung, lanjutkan masak selama 10 menit.
- Larutkan 2 sendok makan tepung maizena dengan sedikit air, lalu campurkan ke dalam buburnya dan aduk hingga mengental.
- Setelah mendidih dan mengental, langsung angkat bubur candilnya.
- Masak 350 ml santan kelapa, 2 lembar daun pandan, dan 1/2 sendok teh garam sambil diaduk hingga mendidih.
- Larutkan 1 sendok makan tepung maizena dengan sedikit air, campurkan ke dalam santan, lalu aduk hingga mendidih.
- Angkat kuah santannya, lalu saring ke dalam wadah.
- Masukkan bubur candil ke dalam mangkuk, siram dengan kuah santan, lalu sajikan.
Ingredients
Ingredients A :
Ingredients B :
Ingredients C :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 500 grams of glutinous rice flour with 135 grams of granulated sugar, mixing well.
- Pour in 350 ml of warm water a little at a time, working it through evenly.
- Knead the dough by hand until it holds together well enough to shape.
- Divide the dough into 6 portions.
- Work pandan paste, chocolate paste, durian paste, red velvet paste, plus grape paste into five of the portions, leaving one plain.
- Pinch off small pieces of dough, rolling each into a ball, until all the dough is shaped.
- Cook 1250 ml of water with 2 pandan leaves plus 235 grams of palm sugar, stirring until the palm sugar dissolves, then cover the pot to bring it to a boil.
- Drop the dough balls into the boiling syrup, give it one stir, then cook over medium heat until they float.
- Once they float, keep cooking for 10 minutes.
- Dissolve 2 tbsp of cornstarch in a little water, then stir it into the pot until thickened.
- Once the syrup boils again with a thick body, take the pot off the heat.
- Cook 350 ml of coconut milk with 2 pandan leaves plus 1/2 tsp of salt, stirring to a boil.
- Dissolve 1 tbsp of cornstarch in a little water, stir it into the coconut milk, then bring it back to a boil.
- Take the coconut sauce off the heat, then strain it into a bowl.
- Spoon the candil into bowls, pour the coconut sauce over them, then serve.
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