RESEP KUE PUTU, JAJANAN TRADISIONAL UDAH SUSAH DI CARI !!
bahan"nya
Traditional Kue Putu (Steamed Rice Flour Cakes with Palm Sugar)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kelapa parut dengan sedikit garam, tambahkan daun pandan, kukus sekitar 10 menit agar tidak cepat basi, lalu dinginkan.
- Buat cetakan dari daun pisang: gulung, gunting kelebihannya, dan staples 2-3 kali agar kokoh. Lakukan hingga selesai.
- Haluskan daun suji dan daun pandan dengan air, saring hingga mendapat sekitar 110 ml air jus, tambahkan garam, aduk rata.
- Masukkan tepung beras ke wadah, tuang jus pandan-suji sedikit demi sedikit sambil diaduk hingga adonan bergerindil (jangan sampai kalis), lalu saring.
- Isi cetakan daun pisang dengan adonan tepung setengahnya, isi dengan gula merah, lalu tutup dengan adonan tepung lagi dan ratakan (jangan ditekan). Lakukan hingga selesai.
- Kukus selama sekitar 20 menit dengan bagian atas dilapisi serbet agar air tidak menetes.
- Setelah matang, sajikan dengan taburan kelapa parut kukus, gunting daun pisangnya saat masih panas.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the grated coconut with a little salt, add pandan leaf, and steam for about 10 minutes so it doesn't spoil quickly, then let it cool.
- Make molds from banana leaf: roll into a cone, trim the excess, and staple 2-3 times to make it sturdy. Repeat until finished.
- Blend the suji and pandan leaves with water, strain to get about 110 ml of juice, add salt, and stir well.
- Put the rice flour into a bowl, pour in the pandan-suji juice a little at a time while stirring until the mixture is crumbly (not smooth dough), then sieve it.
- Fill the banana leaf molds halfway with the flour mixture, add palm sugar, then top with more flour mixture and level it off (don't press down). Repeat until finished.
- Steam for about 20 minutes with a cloth over the top so no water drips down.
- Once cooked, serve topped with the steamed grated coconut, snipping open the banana leaf while still hot.
Mode Masak
bahan"nya
Traditional Kue Putu (Steamed Rice Flour Cakes with Palm Sugar)
RESEP KUE PUTU, JAJANAN TRADISIONAL UDAH SUSAH DI CARI !!
RESEP KUE PUTU, JAJANAN TRADISIONAL UDAH SUSAH DI CARI !!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur kelapa parut dengan sedikit garam, tambahkan daun pandan, kukus sekitar 10 menit agar tidak cepat basi, lalu dinginkan.
- Buat cetakan dari daun pisang: gulung, gunting kelebihannya, dan staples 2-3 kali agar kokoh. Lakukan hingga selesai.
- Haluskan daun suji dan daun pandan dengan air, saring hingga mendapat sekitar 110 ml air jus, tambahkan garam, aduk rata.
- Masukkan tepung beras ke wadah, tuang jus pandan-suji sedikit demi sedikit sambil diaduk hingga adonan bergerindil (jangan sampai kalis), lalu saring.
- Isi cetakan daun pisang dengan adonan tepung setengahnya, isi dengan gula merah, lalu tutup dengan adonan tepung lagi dan ratakan (jangan ditekan). Lakukan hingga selesai.
- Kukus selama sekitar 20 menit dengan bagian atas dilapisi serbet agar air tidak menetes.
- Setelah matang, sajikan dengan taburan kelapa parut kukus, gunting daun pisangnya saat masih panas.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the grated coconut with a little salt, add pandan leaf, and steam for about 10 minutes so it doesn't spoil quickly, then let it cool.
- Make molds from banana leaf: roll into a cone, trim the excess, and staple 2-3 times to make it sturdy. Repeat until finished.
- Blend the suji and pandan leaves with water, strain to get about 110 ml of juice, add salt, and stir well.
- Put the rice flour into a bowl, pour in the pandan-suji juice a little at a time while stirring until the mixture is crumbly (not smooth dough), then sieve it.
- Fill the banana leaf molds halfway with the flour mixture, add palm sugar, then top with more flour mixture and level it off (don't press down). Repeat until finished.
- Steam for about 20 minutes with a cloth over the top so no water drips down.
- Once cooked, serve topped with the steamed grated coconut, snipping open the banana leaf while still hot.
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