350 ml of coconut milk from 1 coconut (I use Bumas size 90 ml, continue to melt with added water to be equal to 350 ml in size)
75 grams of sugar
1/4 teaspoon of salt
100 grams of rice flour
20 grams of tapioca
50 ml of merang water, from 5 tablespoons of fine merang ash diluted with 50 ml of water, then strain using a fine filter, so that the black water is filtered.
50 ml of suji leaf water (from 20 suji leaves and 1 pandan leaf, but if there is no ordinary pandan paste)
Topping ingredients:
100 grams of long grated coconut and a pinch of salt, steaming 15 minutes.
How to make :
Boil, coconut milk, sugar, and salt while stirring until boiling. Measure 300 ml of coconut milk and let it warm.
Mix the coconut milk stew and all the flour stir until smooth and smooth.
Dijadi two dough, one part add a solution of merang ash, and one more part add pandan / pasta andan.
Place the pastry pastry that has been rubbed with oil in the steamer.
Pour in one layer of black mold, steam for 5 minutes, then pour the green mixture again, steam again for 5 minutes. And so on until the prints are full. Then steam for the last 15 minutes. Serve with yummy grated coconut!
Tips:
Before the mixture is poured into the mold, make sure the mixture is stirred first, so that no part settles below.
Medium fire, not too big so that the layer cake is smooth and not undulating.
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