CARA MUDAH MEMBUAT BOLU KUKUS TRADISIONAL YANG ENAK LEMBUT DAN WANGI‼️
Bolu Kukus Tradisional
Steamed Pandan Putu Ayu Sponge Cake (Bolu Kukus Putu Ayu)
Bahan
Bahan isian :
Keterangan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 300 g kelapa parut muda dengan 1 sdt garam dan daun pandan, aduk rata.
- Kukus kelapa parut dalam kukusan yang sudah dipanaskan selama 10 menit.
- Di wadah lain, masukkan 4 butir telur, 200 g gula pasir, pasta vanila, dan 1 sdt SP.
- Mixer dari kecepatan rendah ke tinggi selama 8 menit hingga mengembang dan berjejak.
- Ayak tepung terigu, 1/2 sdt garam, dan tepung tapioka ke dalam adonan, aduk perlahan dengan spatula.
- Mixer dengan kecepatan paling rendah selama 10 detik saja agar adonan tidak kempis.
- Tuang santan sedikit demi sedikit sambil dimixer sebentar dengan kecepatan rendah, lalu masukkan sisanya dan aduk rata.
- Tambahkan 2 sdt pasta pandan dan sedikit pewarna hijau, aduk balik perlahan sebentar saja.
- Olesi cetakan 24 x 12 cm dengan minyak goreng.
- Masukkan kelapa parut kukus ke dalam cetakan dan tekan-tekan hingga rata.
- Tuang setengah bagian adonan pandan, ratakan, lalu kukus 10 menit dengan api sedang.
- Taburkan 100 g gula merah iris di atas permukaan kue.
- Tuang sisa adonan, tutup, lalu kukus selama 25 menit.
- Setelah matang dan agak hangat, keluarkan kue dari cetakan lalu potong.
Ingredients
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 300 g young grated coconut with 1 tsp salt and pandan leaves until evenly combined.
- Steam the grated coconut in a preheated steamer for 10 minutes.
- In another bowl, combine 4 eggs, 200 g sugar, vanilla paste, and 1 tsp SP emulsifier.
- Beat from low to high speed for 8 minutes until thick, pale, and leaving ribbons.
- Sift in the flour, 1/2 tsp salt, and tapioca starch, then fold gently with a spatula.
- Mix on the lowest speed for only 10 seconds so the batter does not deflate.
- Add the coconut milk a little at a time, mixing briefly on low speed, then pour in the rest and stir until even.
- Add 2 tsp pandan paste and a few drops of green food coloring, then fold gently and briefly.
- Grease a 24 x 12 cm pan with cooking oil.
- Spread the steamed coconut in the pan and press it down evenly.
- Pour in half of the pandan batter, level it, and steam over medium heat for 10 minutes.
- Sprinkle 100 g sliced palm sugar over the surface of the cake.
- Pour in the remaining batter, cover, and steam for 25 minutes.
- Once cooked and slightly cooled, unmold the cake and slice.
Cook Mode
CARA MUDAH MEMBUAT BOLU KUKUS TRADISIONAL YANG ENAK LEMBUT DAN WANGI‼️
CARA MUDAH MEMBUAT BOLU KUKUS TRADISIONAL YANG ENAK LEMBUT DAN WANGI‼️
Bahan
Bahan isian :
Keterangan :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 300 g kelapa parut muda dengan 1 sdt garam dan daun pandan, aduk rata.
- Kukus kelapa parut dalam kukusan yang sudah dipanaskan selama 10 menit.
- Di wadah lain, masukkan 4 butir telur, 200 g gula pasir, pasta vanila, dan 1 sdt SP.
- Mixer dari kecepatan rendah ke tinggi selama 8 menit hingga mengembang dan berjejak.
- Ayak tepung terigu, 1/2 sdt garam, dan tepung tapioka ke dalam adonan, aduk perlahan dengan spatula.
- Mixer dengan kecepatan paling rendah selama 10 detik saja agar adonan tidak kempis.
- Tuang santan sedikit demi sedikit sambil dimixer sebentar dengan kecepatan rendah, lalu masukkan sisanya dan aduk rata.
- Tambahkan 2 sdt pasta pandan dan sedikit pewarna hijau, aduk balik perlahan sebentar saja.
- Olesi cetakan 24 x 12 cm dengan minyak goreng.
- Masukkan kelapa parut kukus ke dalam cetakan dan tekan-tekan hingga rata.
- Tuang setengah bagian adonan pandan, ratakan, lalu kukus 10 menit dengan api sedang.
- Taburkan 100 g gula merah iris di atas permukaan kue.
- Tuang sisa adonan, tutup, lalu kukus selama 25 menit.
- Setelah matang dan agak hangat, keluarkan kue dari cetakan lalu potong.
Ingredients
Filling:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 300 g young grated coconut with 1 tsp salt and pandan leaves until evenly combined.
- Steam the grated coconut in a preheated steamer for 10 minutes.
- In another bowl, combine 4 eggs, 200 g sugar, vanilla paste, and 1 tsp SP emulsifier.
- Beat from low to high speed for 8 minutes until thick, pale, and leaving ribbons.
- Sift in the flour, 1/2 tsp salt, and tapioca starch, then fold gently with a spatula.
- Mix on the lowest speed for only 10 seconds so the batter does not deflate.
- Add the coconut milk a little at a time, mixing briefly on low speed, then pour in the rest and stir until even.
- Add 2 tsp pandan paste and a few drops of green food coloring, then fold gently and briefly.
- Grease a 24 x 12 cm pan with cooking oil.
- Spread the steamed coconut in the pan and press it down evenly.
- Pour in half of the pandan batter, level it, and steam over medium heat for 10 minutes.
- Sprinkle 100 g sliced palm sugar over the surface of the cake.
- Pour in the remaining batter, cover, and steam for 25 minutes.
- Once cooked and slightly cooled, unmold the cake and slice.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
