KELAPA PARUT DAN SANTAN DIBIKIN GINI ENAK BANGET‼️
Gemblong Ketan Gula Merah
Caramel-Glazed Gemblong Rice Cakes
Bahan
* Bahan caramelnya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak 400 ml santan kelapa di dalam wajan sambil diaduk hingga santannya panas, lalu angkat.
- Tuang santan ke dalam wadah, aduk hingga dingin, lalu sisihkan.
- Di wadah baru campur 500 gram tepung ketan putih, 50 gram tepung beras, dan 1 sendok teh garam, aduk hingga tercampur rata.
- Tambahkan 300 gram kelapa parut setengah tua, aduk terus hingga benar-benar merata.
- Tuang santan secara bertahap, lalu uleni dengan tangan hingga adonannya kalis dan mudah dibentuk.
- Bulatkan adonan lalu bentuk bulat lonjong, ulangi hingga adonan selesai dibentuk semua.
- Goreng adonan di minyak yang sudah dipanaskan, diamkan 1 menit sebelum diaduk, bolak-balik hingga kecoklatan dan merekah, lalu angkat.
- Untuk karamel, masak 150 gram gula pasir, 150 gram gula merah, dan 150 ml air dengan api sedang cenderung kecil hingga mendidih dan tercampur rata.
- Masukkan kue ke dalam karamel, masak dengan api paling kecil sambil diaduk hingga saus karamelnya mengering.
- Pindahkan kue ke atas wadah, lalu sajikan.
Ingredients
* Caramel ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat 400 ml of coconut milk in a pan, stirring until it is hot, then take it off the heat.
- Pour the coconut milk into a bowl, stir it until cool, then set it aside.
- In a fresh bowl combine 500 grams of white glutinous rice flour, 50 grams of rice flour, and 1 tsp of salt, mixing until even.
- Work in 300 grams of medium-mature grated coconut, mixing thoroughly until fully distributed.
- Pour in the coconut milk a little at a time, then knead by hand until the dough is smooth and easy to shape.
- Roll the dough into balls, then shape them into ovals, repeating until all the dough is shaped.
- Fry the pieces in preheated oil, leaving them undisturbed for 1 minute, then turn them until browned and cracked open, and drain them.
- For the caramel, cook 150 grams of granulated sugar, 150 grams of palm sugar, and 150 ml of water over medium-low heat until boiling and evenly combined.
- Tip the fried cakes into the caramel, cook over the lowest heat while stirring until the caramel sauce dries onto them.
- Transfer the cakes to a serving dish, then serve.
Mode Masak
KELAPA PARUT DAN SANTAN DIBIKIN GINI ENAK BANGET‼️
KELAPA PARUT DAN SANTAN DIBIKIN GINI ENAK BANGET‼️
Bahan
* Bahan caramelnya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak 400 ml santan kelapa di dalam wajan sambil diaduk hingga santannya panas, lalu angkat.
- Tuang santan ke dalam wadah, aduk hingga dingin, lalu sisihkan.
- Di wadah baru campur 500 gram tepung ketan putih, 50 gram tepung beras, dan 1 sendok teh garam, aduk hingga tercampur rata.
- Tambahkan 300 gram kelapa parut setengah tua, aduk terus hingga benar-benar merata.
- Tuang santan secara bertahap, lalu uleni dengan tangan hingga adonannya kalis dan mudah dibentuk.
- Bulatkan adonan lalu bentuk bulat lonjong, ulangi hingga adonan selesai dibentuk semua.
- Goreng adonan di minyak yang sudah dipanaskan, diamkan 1 menit sebelum diaduk, bolak-balik hingga kecoklatan dan merekah, lalu angkat.
- Untuk karamel, masak 150 gram gula pasir, 150 gram gula merah, dan 150 ml air dengan api sedang cenderung kecil hingga mendidih dan tercampur rata.
- Masukkan kue ke dalam karamel, masak dengan api paling kecil sambil diaduk hingga saus karamelnya mengering.
- Pindahkan kue ke atas wadah, lalu sajikan.
Ingredients
* Caramel ingredients:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat 400 ml of coconut milk in a pan, stirring until it is hot, then take it off the heat.
- Pour the coconut milk into a bowl, stir it until cool, then set it aside.
- In a fresh bowl combine 500 grams of white glutinous rice flour, 50 grams of rice flour, and 1 tsp of salt, mixing until even.
- Work in 300 grams of medium-mature grated coconut, mixing thoroughly until fully distributed.
- Pour in the coconut milk a little at a time, then knead by hand until the dough is smooth and easy to shape.
- Roll the dough into balls, then shape them into ovals, repeating until all the dough is shaped.
- Fry the pieces in preheated oil, leaving them undisturbed for 1 minute, then turn them until browned and cracked open, and drain them.
- For the caramel, cook 150 grams of granulated sugar, 150 grams of palm sugar, and 150 ml of water over medium-low heat until boiling and evenly combined.
- Tip the fried cakes into the caramel, cook over the lowest heat while stirring until the caramel sauce dries onto them.
- Transfer the cakes to a serving dish, then serve.
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