Talam Singkong Resep Pedagang скачать в хорошем качестве

Talam Singkong Resep Pedagang

Talam Singkong LOYANG Loyang bulat 40Cm, olesi dengan mentega tipis tipis saja Air gula merah 300gr gula merah + air secukupnya 1 lembar daun pandan Masak hingga daun pandan layu dan harum BAHAN A Air gula merah + air sisa perasan santan = 1300ml Air disesuaikan dengan kondisi singkong, bisa kurang bisa lebih BAHAN B 2150gr singkong parut dari 3kg singkong Bisa di peras dibuang airnya, bisa juga langsung (saya langsung) 100gr gula pasir 1/2 sdt garam BAHAN C LAPIS SANTAN 1 liter santan kental dari 2 butir kelapa 1 sdt garam 2 sdm gula pasir 250gr tepung beras 30gr tepung tapioka Aduk rata ✔️Campur bahan A dan bahan B, aduk rata. ✔️Tuang dalam loyang ukuran 40Cm ✔️ Kukus dengan kukusan yang sudah mendidih selama 30 menit ✔️ Tuang bahan C kukus kembali 15-20 menit ✔️ Tunggu benar benar dingin baru di potong. Biasanya kita buat sore hari, besok pagi baru di potong ———————- Cassava Tray PAN 40cm round tin, grease lightly with butter Brown sugar water 300g brown sugar + enough water 1 pandan leaf Cook until the pandan leaves are wilted and fragrant MATERIAL A Brown sugar water + remaining coconut milk juice = 1300ml Water adjusted to the conditions of cassava, can be more or less MATERIAL B 2150gr grated cassava from 3kg cassava You can squeeze the water out, you can also directly (I directly) 100g granulated sugar 1/2 tsp salt MATERIAL C COCONUT MILK LAYER 1 liter of thick coconut milk from 2 coconuts 1 tsp salt 2 tbsp granulated sugar 250g rice flour 30g tapioca flour Stir well ✔️Mix ingredients A and ingredients B, stir well. ✔️Pour into a 40cm baking pan ✔️ Steam with a boiling steamer for 30 minutes ✔️ Pour in ingredient C and steam again for 15-20 minutes ✔️ Wait until it is really cold before cutting. Usually we make it in the afternoon, tomorrow morning it will be cut