JAJANAN LEZAT DAN KENYAL - PULUT ISI GORENG
Resep by Rudy Choirudin
Fried Stuffed Glutinous Rice Balls (Pulut Isi)
Bahan
Bahan 1 (Kulit) :
Bahan 2 (Isian) :
Bahan 3 :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 200 g tepung ketan, 60 g tepung beras, 50 g kentang kukus halus, dan 1/2 sdt garam menjadi satu.
- Tambahkan air hangat sedikit demi sedikit sampai adonan cukup kalis dan tidak lembek.
- Bungkus adonan dengan plastik wrap agar kelembapannya terjaga, sisihkan.
- Campur 1/2 sdt garam, 1 sdm gula pasir, dan 1/2 sdt Ladaku merica bubuk, aduk rata, sisihkan.
- Panaskan 3 sdm minyak goreng api sedang, tumis 5 siung bawang putih halus sampai kekuningan.
- Masukkan 4 batang daun bawang, lalu 150 gr ayam suwir, aduk sampai harum.
- Masukkan campuran garam gula lada, tambahkan 50 ml air, aduk sampai meresap dan mengering.
- Masukkan 50 gr bawang goreng, aduk, matikan api, pindahkan.
- Ambil adonan kulit sebesar dukuh, pipihkan (basahi tangan jika kurang lembap), isi dengan isian, tutup rapat, bulatkan.
- Gulingkan di tepung roti.
- Panaskan 600 ml minyak goreng, goreng mulai dari suhu tidak terlalu panas (sekitar 80°C) sampai mengapung dan matang kecoklatan, tusuk-tusuk sedikit agar tidak meletus, angkat dan tiriskan.
Ingredients
Part 1 (Dough):
Part 2 (Filling):
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 200 g glutinous rice flour, 60 g rice flour, 50 g mashed steamed potato, and 1/2 tsp salt together.
- Add warm water little by little until the dough is smooth enough and not soggy.
- Wrap the dough in plastic wrap to keep it moist, and set aside.
- Mix 1/2 tsp salt, 1 tbsp granulated sugar, and 1/2 tsp Ladaku ground pepper, stir well, and set aside.
- Heat 3 tbsp cooking oil over medium heat, sauté the 5 cloves of ground garlic until golden.
- Add the 4 stalks of scallion, then the 150 g shredded chicken, stir until fragrant.
- Add the salt-sugar-pepper mixture, add 50 ml water, stir until it soaks in and dries out.
- Add the 50 g fried shallots, stir, turn off the heat, and transfer.
- Take a lime-sized piece of the dough, flatten it (wet your hands if it's not moist enough), fill with the filling, seal tightly, and shape into a ball.
- Roll it in the breadcrumbs.
- Heat 600 ml of cooking oil, fry starting at a not-too-hot temperature (around 80°C) until it floats and turns golden brown, poking it lightly so it doesn't burst, then remove and drain.
Mode Masak
Resep by Rudy Choirudin
Fried Stuffed Glutinous Rice Balls (Pulut Isi)
JAJANAN LEZAT DAN KENYAL - PULUT ISI GORENG
JAJANAN LEZAT DAN KENYAL - PULUT ISI GORENG
Bahan
Bahan 1 (Kulit) :
Bahan 2 (Isian) :
Bahan 3 :
Bahan 4 :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 200 g tepung ketan, 60 g tepung beras, 50 g kentang kukus halus, dan 1/2 sdt garam menjadi satu.
- Tambahkan air hangat sedikit demi sedikit sampai adonan cukup kalis dan tidak lembek.
- Bungkus adonan dengan plastik wrap agar kelembapannya terjaga, sisihkan.
- Campur 1/2 sdt garam, 1 sdm gula pasir, dan 1/2 sdt Ladaku merica bubuk, aduk rata, sisihkan.
- Panaskan 3 sdm minyak goreng api sedang, tumis 5 siung bawang putih halus sampai kekuningan.
- Masukkan 4 batang daun bawang, lalu 150 gr ayam suwir, aduk sampai harum.
- Masukkan campuran garam gula lada, tambahkan 50 ml air, aduk sampai meresap dan mengering.
- Masukkan 50 gr bawang goreng, aduk, matikan api, pindahkan.
- Ambil adonan kulit sebesar dukuh, pipihkan (basahi tangan jika kurang lembap), isi dengan isian, tutup rapat, bulatkan.
- Gulingkan di tepung roti.
- Panaskan 600 ml minyak goreng, goreng mulai dari suhu tidak terlalu panas (sekitar 80°C) sampai mengapung dan matang kecoklatan, tusuk-tusuk sedikit agar tidak meletus, angkat dan tiriskan.
Ingredients
Part 1 (Dough):
Part 2 (Filling):
Part 3:
Part 4:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 200 g glutinous rice flour, 60 g rice flour, 50 g mashed steamed potato, and 1/2 tsp salt together.
- Add warm water little by little until the dough is smooth enough and not soggy.
- Wrap the dough in plastic wrap to keep it moist, and set aside.
- Mix 1/2 tsp salt, 1 tbsp granulated sugar, and 1/2 tsp Ladaku ground pepper, stir well, and set aside.
- Heat 3 tbsp cooking oil over medium heat, sauté the 5 cloves of ground garlic until golden.
- Add the 4 stalks of scallion, then the 150 g shredded chicken, stir until fragrant.
- Add the salt-sugar-pepper mixture, add 50 ml water, stir until it soaks in and dries out.
- Add the 50 g fried shallots, stir, turn off the heat, and transfer.
- Take a lime-sized piece of the dough, flatten it (wet your hands if it's not moist enough), fill with the filling, seal tightly, and shape into a ball.
- Roll it in the breadcrumbs.
- Heat 600 ml of cooking oil, fry starting at a not-too-hot temperature (around 80°C) until it floats and turns golden brown, poking it lightly so it doesn't burst, then remove and drain.
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