Resep Kue Lapis Ketan Panggang

Resep Kue Lapis Ketan Panggang – Sweet in taste and with a soft consistency, the sponge cake is a unique and filling dish. How could it not be, his beautiful appearance and unique creations ensure that anyone who sees him will surely be fascinated by him.

You know, among many types of sponge cakes, the pandan variant tastes really delicious when combined with black glutinous rice. The combination of black and light green is really tempting. Come on, make black sticky rice cake with pandan layers at home using the following recipe.

Resep Kue Lapis Ketan Panggang

Make the pandan cake first, okay? Prepare a container, then add eggs, granulated sugar, wheat flour, cornstarch, milk powder and pandan paste.

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Then mix until the mixture is fluffy and thick, at medium speed. If so, turn off the mixer and add melted margarine. Mix again with a spatula until the mixture is smooth.

Pour the mixture into the square pan, then spread it evenly and press down so that there is no air vapor in the mixture. Place in the oven and bake at 170 degrees for 25-30 minutes until cooked.

Then turn off the oven, lift it and remove it from the oven. Let the sponge cake warm, then remove the sponge cake from the tin and set aside.

If the pandan sponge cake is ready, now is the time to make the black sticky rice cake. Add eggs, granulated sugar, wheat flour, black glutinous rice flour, milk powder and charcoal powder to the container.

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Then beat with a mixer at medium speed until the mixture is fluffy and thick. Then add melted margarine. Mix with a spatula until the mixture is smooth.

Prepare a square baking tin, pour the mixture into it and mix until evenly distributed. Then place the baking tray in the oven. Bake the sponge cake at 170 degrees Celsius for 25-30 minutes until cooked.

Then turn off the oven and remove the cake from the oven. Then beat until the dough begins to flow from the pan and wait until it cools down.

Once cooled, spread the strawberry jam on the surface of the black sticky rice cake until it is evenly spread. Then simply place and attach the pandan cake on top.

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If you feel it is sticky, cut it to your liking. Black sticky rice and pandan layer cake is ready to be served with your family at home.

The appearance of this black pandan sticky rice cake is very beautiful and will definitely make you interested in trying it right away, right? So come on, do it yourself at home. This really can be used as a special treat for you, you know. Good luck with your trials, OK!

The IDN Times Community is a medium that provides a platform for writing. All written work is the responsibility of the author., Jakarta It can be said that making a soft layered cake at home is not that difficult, provided that you have complete ingredients and tools. Layer cake is a type of typical Indonesian culinary dish that is made from sago flour.

Layer cakes are often served at special events and as treats for guests. With the advancement of modernity, steamed cakes are also developing with various innovations and creations. It has unique flavors, attractive colors and shapes. For this reason, it is not uncommon for housewives to start a business selling this cake.

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Apart from being easy to make, this layer cake also doesn’t require much capital. You only need to spend a capital amount of Rp. Only 50 thousand How interested are you in selling layered cakes? First, let’s look at how to make layer cakes of various shapes and colors that you can create at home.

To me. Steam 100 ml of the green mixture, wait until it is cooked, continue pouring in 100 ml of the white mixture and so on until you are done

C. Preheat the steamer, if the lid is not concave, cover it with a napkin so that the water does not drip, prepare a baking tray and grease it with new vegetable oil, set aside.

D. Mix the coconut milk with salt, mix well, then pour in the flour, mix well, pour in water and sugar, mix again until smooth, divide the mixture into 2 parts and add the paste to one of the mixtures.

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F. Pour into a baking dish, steam for 5 minutes for each color, finally steam for 20 minutes, remove from heat and allow to cool.

C. Mix eggs, coconut milk and sweetened condensed milk with a whisk until smooth, add flour, salt and sugar solution, mix until the mixture is smooth and not lumpy, then strain.

D. Once the pan is hot, add 1 tablespoon of the vegetable mixture, steam for about 5 minutes until the mixture is used up, steam the final layer again for 20 minutes.

J. Remove the pan from the oven. Pour 3 tablespoons of white mixture, bake for about 5 minutes. Remove the baking tray, add 3 tablespoons of the pandan mixture, bake for another 5 minutes.

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K. Remove the baking tray again, press the surface of the dough with a spoon or a press, pour the white mass again, bake for another 5 minutes, repeat the baking process until the mass is used up.

L. Sprinkle the last layer with roasted almonds and bake again on the upper and lower heat for about 7 to 10 minutes.

B. Pour coconut milk into a pot, add granulated sugar, salt, pandan leaves, lime leaves, cook over low heat, stirring constantly, until it boils. Remove from the heat and wait until it heats up, then add the previously mixed flour, mix until a uniform mass is obtained, then sift.

C. Take 100 ml of the mixture, then add 3-5 drops of liquid orange food coloring, stir and set aside.

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D. Divide the rest of the mixture evenly, leave one part white, then add 2 tablespoons of pandan juice to the other part and 3 drops of light green liquid food coloring. Mix until smooth, set aside.

To me. Preheat the steamer, then prepare a 16 x 16 cm square baking tin, grease it with a thin layer of oil and then preheat the baking tin.

F. Then first pour 100ml of the white mixture into the baking tin, then steam for 5 minutes, open the steamer lid, then pour 100ml of the green mixture onto the white layer.

G. Steam again for 5 minutes, open, then pour the white mixture over the green layer, then steam for 5 minutes and wait until completely cool.

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B. Beat the eggs, sugar and vanilla extract with a mixer until light, then pour in the liquid milk, oil or rapeseed oil and the melted chocolate cube. Stir with a spatula until the mixture is evenly mixed.

C. Sift dry ingredients into one container (flour, cocoa, baking powder, baking soda and salt), pour into the mixture and mix until uniform.

To me. First layer: Pour half of the chocolate mixture into the baking dish. Cook over medium heat for 15-18 minutes (cover the steamer with a napkin to prevent steam from dripping onto the dough).

F. Second layer: Beat cream cheese and sugar with a mixer until fluffy, add eggs, water and lemon juice. Beat again until smooth.

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H. Pour the cream cheese mixture over the top of the steamed chocolate layer. Then steam again for 15-18 minutes.

I. Mix in the remaining chocolate mixture, then pour it on top of the cheese layer and steam again until cooked, or about 20 minutes.

B. Mix the first ingredient, egg yolks and powdered sugar on medium speed until the sugar dissolves, add the rum, vanilla extract and SP if using, then mix again on high speed until the mixture is really thick, pale and fluffy.

F. Bake at 180 degrees for 10 minutes, then increase to 190 degrees for another 10 minutes.

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B. Heat the coconut milk to a boil, remove from heat and set aside. Divide the mixture into 2,600 ml of brown sugar and 350 ml of pandan.

F. Slowly pour in a layer of cooked brown sugar, steam again for 20 minutes until cooked through. Pour the remaining brown sugar mixture back on top and steam for 25 minutes.

B. Gradually pour the liquid ingredients into the bowl containing sago flour, wheat flour and salt, mixing thoroughly with a whisk. Then strain the mixture and divide it into 3 equal parts.

F. Preheat the steamer and cover the pan with a cloth. Prepare a baking tin with dimensions of 18x18x6 cm and grease it with a little vegetable oil.

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