RESEP KUE MANGKOK | HUAH KUEH RECIPE | CHINESE STEAMED CUPCAKE | NAEL ONION
RESEP KUE MANGKOK | HUAH KUEH RECIPE | CHINESE STEAMED CUPCAKE | NAEL ONION
09:22 the cake is done and ready to serve
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 1 buah ragi tape bulat sampai menjadi bubuk, lalu saring dan taburkan ke atas 100 gr nasi bersuhu ruang.
- Tambahkan 1 sdm gula pasir lalu aduk sampai gulanya larut dan tercampur rata dengan nasinya.
- Fermentasikan tape berasnya minimal 30 jam sampai maksimal 2 hari, sampai warnanya agak kekuningan dan rasanya asam manis.
- Haluskan tape berasnya di dalam mangkok.
- Campur 250 gram tepung beras, 50 gram tepung terigu, dan 185 gram gula pasir.
- Masukkan tape yang sudah dihaluskan, lalu tuang 300 ml air sedikit demi sedikit.
- Mixer adonan selama 10 menit supaya kuenya nanti mengembang dengan bagus.
- Tambahkan beberapa tetes pewarna merah muda jika suka, atau biarkan warnanya tetap putih.
- Masukkan 1/2 sdt vanilla extract, 1 sdt garam, dan 1 sdt baking powder double acting, lalu aduk sampai rata.
- Tuang 200 ml santan cair sedikit demi sedikit, lalu mixer lagi selama 2 menit sampai banyak gelembung udaranya.
- Ambil sedikit adonan ke mangkok lain, tambahkan 1 sdt eno atau fruit salt, aduk sampai berbusa, lalu campurkan kembali ke adonan utamanya.
- Panaskan kukusan dengan air sampai mendidih setinggi 2/3 kukusan, dan panaskan juga cetakannya 10 menit dengan api besar supaya kuenya tidak lengket.
- Tuang adonan ke dalam cetakan yang sudah panas sampai penuh supaya kuenya mengembang merekah.
- Tutup kukusannya dan lapisi tutupnya dengan serbet supaya airnya tidak menetes, lalu kukus 15 menit dengan api besar.
- Setelah 15 menit, kecilkan ke api sedang dan kukus lagi selama 10 menit.
- Tunggu sampai kuenya cukup dingin, lalu lepaskan dari cetakan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Crush 1 round ball of tape yeast into a powder, then sift and sprinkle it over 100 g of room temperature rice.
- Add 1 tbsp of sugar, then mix until the sugar dissolves and is evenly combined with the rice.
- Ferment the rice tapai for at least 30 hours and up to 2 days, until it turns slightly yellow and tastes sour and sweet.
- Mash the rice tapai in a bowl.
- Combine 250 g rice flour, 50 g wheat flour, and 185 g sugar.
- Add the mashed tapai, then pour in 300 ml of water a little at a time.
- Beat the batter with a mixer for 10 minutes so the cakes rise nicely later.
- Add a few drops of pink food colouring if you like, or leave the batter white.
- Add 1/2 tsp vanilla extract, 1 tsp salt, and 1 tsp double acting baking powder, then mix until even.
- Pour in 200 ml of coconut milk a little at a time, then mix for another 2 minutes until there are lots of air bubbles.
- Take a little batter into another bowl, add 1 tsp of eno or fruit salt, stir until foamy, then mix it back into the main batter.
- Heat a steamer with water filled to two thirds of the pot until boiling, and preheat the moulds for 10 minutes over high heat so the cakes do not stick.
- Pour the batter into the hot moulds all the way to the top so the cakes crack open as they rise.
- Cover the steamer and line the lid with a cloth so water does not drip down, then steam for 15 minutes over high heat.
- After 15 minutes, lower to medium heat and steam for another 10 minutes.
- Wait until the cakes are cool enough, then release them from the moulds.
Mode Masak
RESEP KUE MANGKOK | HUAH KUEH RECIPE | CHINESE STEAMED CUPCAKE | NAEL ONION
09:22 the cake is done and ready to serve
RESEP KUE MANGKOK | HUAH KUEH RECIPE | CHINESE STEAMED CUPCAKE | NAEL ONION
RESEP KUE MANGKOK | HUAH KUEH RECIPE | CHINESE STEAMED CUPCAKE | NAEL ONION
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan 1 buah ragi tape bulat sampai menjadi bubuk, lalu saring dan taburkan ke atas 100 gr nasi bersuhu ruang.
- Tambahkan 1 sdm gula pasir lalu aduk sampai gulanya larut dan tercampur rata dengan nasinya.
- Fermentasikan tape berasnya minimal 30 jam sampai maksimal 2 hari, sampai warnanya agak kekuningan dan rasanya asam manis.
- Haluskan tape berasnya di dalam mangkok.
- Campur 250 gram tepung beras, 50 gram tepung terigu, dan 185 gram gula pasir.
- Masukkan tape yang sudah dihaluskan, lalu tuang 300 ml air sedikit demi sedikit.
- Mixer adonan selama 10 menit supaya kuenya nanti mengembang dengan bagus.
- Tambahkan beberapa tetes pewarna merah muda jika suka, atau biarkan warnanya tetap putih.
- Masukkan 1/2 sdt vanilla extract, 1 sdt garam, dan 1 sdt baking powder double acting, lalu aduk sampai rata.
- Tuang 200 ml santan cair sedikit demi sedikit, lalu mixer lagi selama 2 menit sampai banyak gelembung udaranya.
- Ambil sedikit adonan ke mangkok lain, tambahkan 1 sdt eno atau fruit salt, aduk sampai berbusa, lalu campurkan kembali ke adonan utamanya.
- Panaskan kukusan dengan air sampai mendidih setinggi 2/3 kukusan, dan panaskan juga cetakannya 10 menit dengan api besar supaya kuenya tidak lengket.
- Tuang adonan ke dalam cetakan yang sudah panas sampai penuh supaya kuenya mengembang merekah.
- Tutup kukusannya dan lapisi tutupnya dengan serbet supaya airnya tidak menetes, lalu kukus 15 menit dengan api besar.
- Setelah 15 menit, kecilkan ke api sedang dan kukus lagi selama 10 menit.
- Tunggu sampai kuenya cukup dingin, lalu lepaskan dari cetakan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Crush 1 round ball of tape yeast into a powder, then sift and sprinkle it over 100 g of room temperature rice.
- Add 1 tbsp of sugar, then mix until the sugar dissolves and is evenly combined with the rice.
- Ferment the rice tapai for at least 30 hours and up to 2 days, until it turns slightly yellow and tastes sour and sweet.
- Mash the rice tapai in a bowl.
- Combine 250 g rice flour, 50 g wheat flour, and 185 g sugar.
- Add the mashed tapai, then pour in 300 ml of water a little at a time.
- Beat the batter with a mixer for 10 minutes so the cakes rise nicely later.
- Add a few drops of pink food colouring if you like, or leave the batter white.
- Add 1/2 tsp vanilla extract, 1 tsp salt, and 1 tsp double acting baking powder, then mix until even.
- Pour in 200 ml of coconut milk a little at a time, then mix for another 2 minutes until there are lots of air bubbles.
- Take a little batter into another bowl, add 1 tsp of eno or fruit salt, stir until foamy, then mix it back into the main batter.
- Heat a steamer with water filled to two thirds of the pot until boiling, and preheat the moulds for 10 minutes over high heat so the cakes do not stick.
- Pour the batter into the hot moulds all the way to the top so the cakes crack open as they rise.
- Cover the steamer and line the lid with a cloth so water does not drip down, then steam for 15 minutes over high heat.
- After 15 minutes, lower to medium heat and steam for another 10 minutes.
- Wait until the cakes are cool enough, then release them from the moulds.
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