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Serabi Pandan with Palm Sugar Coconut Sauce (Kuah Kinca)
Bahan
Bahan serabi :
Bahan kuah kinca :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu, tepung beras, gula pasir, baking powder, dan ragi, aduk rata.
- Masukkan telur kocok lepas dan santan instan, lalu masukkan air secara bertahap sambil diaduk hingga halus, tambahkan sisa air dan pasta pandan, aduk hingga tercampur rata.
- Tutup adonan dengan serbet dan diamkan selama sekitar 45 menit.
- Untuk kuah kinca, campur santan instan dengan air hingga totalnya 200 ml, lalu masukkan ke dalam panci bersama gula merah iris, sedikit garam, dan daun pandan, masak hingga santannya mendidih dan gula larut.
- Tambahkan larutan tepung maizena, aduk hingga kuahnya mengental, lalu angkat dan saring.
- Aduk kembali adonan serabi setelah didiamkan 45 menit.
- Panaskan teflon dengan api sedang, tuang adonan, tunggu hingga gelembung-gelembung keluar, lalu tutup sebentar hingga permukaannya tidak basah lagi, kemudian angkat. Ulangi hingga adonan habis.
- Sajikan serabi dengan disiram kuah kinca.
Ingredients
Serabi ingredients:
Kinca sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the flour, rice flour, sugar, baking powder, and yeast, and stir well.
- Add the beaten egg and coconut milk, then add the water gradually while stirring until smooth, add the rest of the water and pandan paste, and stir until combined.
- Cover with a cloth and let sit for about 45 minutes.
- For the kinca sauce, combine the coconut milk with water to make 200 ml total, then put it in a pot with the sliced palm sugar, a little salt, and the pandan leaf, and cook until the coconut milk boils and the sugar dissolves.
- Add the cornstarch slurry, stir until the sauce thickens, then remove from heat and strain.
- Stir the serabi batter again after the 45-minute rest.
- Heat a nonstick pan over medium heat, pour in the batter, wait for bubbles to appear, then cover briefly until the surface is no longer wet, and remove. Repeat until the batter is used up.
- Serve the serabi topped with the kinca sauce.
Mode Masak
SERABI PANDAN KUAH KINCA
Serabi Pandan with Palm Sugar Coconut Sauce (Kuah Kinca)
SERABI PANDAN KUAH KINCA
SERABI PANDAN KUAH KINCA
Bahan
Bahan serabi :
Bahan kuah kinca :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung terigu, tepung beras, gula pasir, baking powder, dan ragi, aduk rata.
- Masukkan telur kocok lepas dan santan instan, lalu masukkan air secara bertahap sambil diaduk hingga halus, tambahkan sisa air dan pasta pandan, aduk hingga tercampur rata.
- Tutup adonan dengan serbet dan diamkan selama sekitar 45 menit.
- Untuk kuah kinca, campur santan instan dengan air hingga totalnya 200 ml, lalu masukkan ke dalam panci bersama gula merah iris, sedikit garam, dan daun pandan, masak hingga santannya mendidih dan gula larut.
- Tambahkan larutan tepung maizena, aduk hingga kuahnya mengental, lalu angkat dan saring.
- Aduk kembali adonan serabi setelah didiamkan 45 menit.
- Panaskan teflon dengan api sedang, tuang adonan, tunggu hingga gelembung-gelembung keluar, lalu tutup sebentar hingga permukaannya tidak basah lagi, kemudian angkat. Ulangi hingga adonan habis.
- Sajikan serabi dengan disiram kuah kinca.
Ingredients
Serabi ingredients:
Kinca sauce ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the flour, rice flour, sugar, baking powder, and yeast, and stir well.
- Add the beaten egg and coconut milk, then add the water gradually while stirring until smooth, add the rest of the water and pandan paste, and stir until combined.
- Cover with a cloth and let sit for about 45 minutes.
- For the kinca sauce, combine the coconut milk with water to make 200 ml total, then put it in a pot with the sliced palm sugar, a little salt, and the pandan leaf, and cook until the coconut milk boils and the sugar dissolves.
- Add the cornstarch slurry, stir until the sauce thickens, then remove from heat and strain.
- Stir the serabi batter again after the 45-minute rest.
- Heat a nonstick pan over medium heat, pour in the batter, wait for bubbles to appear, then cover briefly until the surface is no longer wet, and remove. Repeat until the batter is used up.
- Serve the serabi topped with the kinca sauce.
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