RESEP IRENG - IRENG, TANPA ARANG ‼️ ENAK KENYAL
IRENG IRENG
Ireng-Ireng (Chewy Black Rice Cake with Coconut)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Campurkan tepung tapioka, tepung terigu, gula pasir, garam, dan nutrijel cincau dalam wadah, aduk hingga rata.
- Masukkan santan sedikit demi sedikit sambil diaduk agar adonan tidak menggumpal.
- Setelah halus, masukkan sisa santan dan beberapa tetes pewarna makanan hitam, aduk hingga tercampur rata.
- Saring adonan ke dalam wajan untuk memastikan benar-benar halus.
- Nyalakan api sedang cenderung kecil, masak sambil terus diaduk hingga adonan mengental dan menyatu.
- Matikan api, siapkan daun pisang, lalu bagi adonan menjadi 3 bagian.
- Bentuk lonjong, bungkus dengan daun pisang, gulung, dan semat kedua ujungnya dengan lidi atau tusuk gigi.
- Kukus selama sekitar 20 menit, lalu matikan api dan biarkan sampai benar-benar dingin.
- Sambil menunggu dingin, campurkan kelapa parut dengan sejumput garam dan daun pandan, lalu kukus sekitar 10 menit agar tidak cepat basi.
- Setelah dingin, potong-potong ireng-ireng menggunakan pisau yang dilapisi plastik agar tidak lengket.
- Balur potongan ireng-ireng dengan kelapa parut kukus, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Mix the tapioca starch, all-purpose flour, sugar, salt, and grass jelly powder in a bowl until combined.
- Add the coconut milk gradually while stirring so the batter doesn't clump.
- Once smooth, add the remaining coconut milk and a few drops of black food coloring, stir until well combined.
- Strain the batter into a pan to make sure it's completely smooth.
- Turn on medium-low heat and cook while stirring continuously until the batter thickens and comes together.
- Turn off the heat, prepare banana leaves, then divide the batter into 3 portions.
- Shape into logs, wrap in banana leaves, roll up, and secure both ends with a skewer or toothpick.
- Steam for about 20 minutes, then turn off the heat and let cool completely.
- While waiting for it to cool, mix grated coconut with a pinch of salt and a pandan leaf, then steam for about 10 minutes so it keeps longer.
- Once cooled, slice the ireng-ireng using a knife wrapped in plastic to prevent sticking.
- Coat the slices with the steamed grated coconut, then serve.
Mode Masak
IRENG IRENG
Ireng-Ireng (Chewy Black Rice Cake with Coconut)
RESEP IRENG - IRENG, TANPA ARANG ‼️ ENAK KENYAL
RESEP IRENG - IRENG, TANPA ARANG ‼️ ENAK KENYAL
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Campurkan tepung tapioka, tepung terigu, gula pasir, garam, dan nutrijel cincau dalam wadah, aduk hingga rata.
- Masukkan santan sedikit demi sedikit sambil diaduk agar adonan tidak menggumpal.
- Setelah halus, masukkan sisa santan dan beberapa tetes pewarna makanan hitam, aduk hingga tercampur rata.
- Saring adonan ke dalam wajan untuk memastikan benar-benar halus.
- Nyalakan api sedang cenderung kecil, masak sambil terus diaduk hingga adonan mengental dan menyatu.
- Matikan api, siapkan daun pisang, lalu bagi adonan menjadi 3 bagian.
- Bentuk lonjong, bungkus dengan daun pisang, gulung, dan semat kedua ujungnya dengan lidi atau tusuk gigi.
- Kukus selama sekitar 20 menit, lalu matikan api dan biarkan sampai benar-benar dingin.
- Sambil menunggu dingin, campurkan kelapa parut dengan sejumput garam dan daun pandan, lalu kukus sekitar 10 menit agar tidak cepat basi.
- Setelah dingin, potong-potong ireng-ireng menggunakan pisau yang dilapisi plastik agar tidak lengket.
- Balur potongan ireng-ireng dengan kelapa parut kukus, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Mix the tapioca starch, all-purpose flour, sugar, salt, and grass jelly powder in a bowl until combined.
- Add the coconut milk gradually while stirring so the batter doesn't clump.
- Once smooth, add the remaining coconut milk and a few drops of black food coloring, stir until well combined.
- Strain the batter into a pan to make sure it's completely smooth.
- Turn on medium-low heat and cook while stirring continuously until the batter thickens and comes together.
- Turn off the heat, prepare banana leaves, then divide the batter into 3 portions.
- Shape into logs, wrap in banana leaves, roll up, and secure both ends with a skewer or toothpick.
- Steam for about 20 minutes, then turn off the heat and let cool completely.
- While waiting for it to cool, mix grated coconut with a pinch of salt and a pandan leaf, then steam for about 10 minutes so it keeps longer.
- Once cooled, slice the ireng-ireng using a knife wrapped in plastic to prevent sticking.
- Coat the slices with the steamed grated coconut, then serve.
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