MINIMAL SEKALI SEUMUR HIDUP COBAIN RESEP INI‼️ RASANYA SANGAT ENAK GURIH DAN BIKIN KETAGIHAN
Wingko Kelapa Pandan
Pandan Wingko (Coconut Rice Cake)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kelapa parut setengah tua, garam, vanili bubuk, dan daun pandan di loyang hingga rata.
- Kukus kelapa parut di kukusan yang sudah panas selama 15 menit agar kue tahan lama.
- Keluarkan kelapa, buang daun pandannya, aduk sampai dingin, lalu sisihkan.
- Campur telur dan gula pasir, aduk sampai gula larut.
- Tambahkan pasta pandan secukupnya dan aduk rata.
- Masukkan tepung ketan putih dan aduk hingga tercampur rata.
- Lelehkan margarin, biarkan dingin, lalu campurkan ke adonan dan aduk rata.
- Masukkan kelapa kukus yang sudah dingin, aduk, lalu tambahkan sekitar 50 ml air dan aduk sampai adonan lembut dan kental.
- Panaskan teflon di atas tatakan dengan api kecil selama 5 menit, lalu oles bagian dalamnya dengan margarin.
- Tuang adonan secukupnya ke teflon dan ratakan.
- Tutup dan panggang 6 sampai 7 menit hingga permukaan atasnya agak kering, lalu balik.
- Bolak-balik sekitar 5 kali sampai kue padat, kering, dan harum, lalu angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the half-mature grated coconut, salt, vanilla powder and pandan leaves in a tray.
- Steam the grated coconut in a preheated steamer for 15 minutes so the cake keeps longer.
- Take out the coconut, remove the pandan leaves, stir until cool, then set aside.
- Mix the eggs and sugar, stirring until the sugar dissolves.
- Add pandan paste to taste and mix well.
- Add the glutinous rice flour and stir until evenly combined.
- Melt the margarine, let it cool, then add it to the batter and mix well.
- Add the cooled steamed coconut and stir, then add about 50 ml water and stir until the batter is soft and thick.
- Heat a nonstick pan on a heat diffuser over low heat for 5 minutes, then grease the inside with margarine.
- Pour in some batter and spread it evenly.
- Cover and cook for 6 to 7 minutes until the top is slightly dry, then flip.
- Flip it about 5 times until the cake is firm, dry and fragrant, then lift out and drain.
Cook Mode
MINIMAL SEKALI SEUMUR HIDUP COBAIN RESEP INI‼️ RASANYA SANGAT ENAK GURIH DAN BIKIN KETAGIHAN
MINIMAL SEKALI SEUMUR HIDUP COBAIN RESEP INI‼️ RASANYA SANGAT ENAK GURIH DAN BIKIN KETAGIHAN
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kelapa parut setengah tua, garam, vanili bubuk, dan daun pandan di loyang hingga rata.
- Kukus kelapa parut di kukusan yang sudah panas selama 15 menit agar kue tahan lama.
- Keluarkan kelapa, buang daun pandannya, aduk sampai dingin, lalu sisihkan.
- Campur telur dan gula pasir, aduk sampai gula larut.
- Tambahkan pasta pandan secukupnya dan aduk rata.
- Masukkan tepung ketan putih dan aduk hingga tercampur rata.
- Lelehkan margarin, biarkan dingin, lalu campurkan ke adonan dan aduk rata.
- Masukkan kelapa kukus yang sudah dingin, aduk, lalu tambahkan sekitar 50 ml air dan aduk sampai adonan lembut dan kental.
- Panaskan teflon di atas tatakan dengan api kecil selama 5 menit, lalu oles bagian dalamnya dengan margarin.
- Tuang adonan secukupnya ke teflon dan ratakan.
- Tutup dan panggang 6 sampai 7 menit hingga permukaan atasnya agak kering, lalu balik.
- Bolak-balik sekitar 5 kali sampai kue padat, kering, dan harum, lalu angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the half-mature grated coconut, salt, vanilla powder and pandan leaves in a tray.
- Steam the grated coconut in a preheated steamer for 15 minutes so the cake keeps longer.
- Take out the coconut, remove the pandan leaves, stir until cool, then set aside.
- Mix the eggs and sugar, stirring until the sugar dissolves.
- Add pandan paste to taste and mix well.
- Add the glutinous rice flour and stir until evenly combined.
- Melt the margarine, let it cool, then add it to the batter and mix well.
- Add the cooled steamed coconut and stir, then add about 50 ml water and stir until the batter is soft and thick.
- Heat a nonstick pan on a heat diffuser over low heat for 5 minutes, then grease the inside with margarine.
- Pour in some batter and spread it evenly.
- Cover and cook for 6 to 7 minutes until the top is slightly dry, then flip.
- Flip it about 5 times until the cake is firm, dry and fragrant, then lift out and drain.
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