INDONESIA
Cake Tape Kelapa Muda Kismis
Tape dapat langsung dimakan, namun tape juga dapat diolah menjadi aneka cake atau makanan lain. Salah satunya adalah Resep Cake Tape Kelapa Muda Kismis ini. Paduan tape, kismis dan kelapa muda memang sangat cocok sekali untuk dijadikan olahan cake. Rasanya yang unik asam-asam manis dan harum membuatnya banyak disukai. Penasaran bagaimana cara membuatnya? Langsung saja cek resep berikut.
250 gram margarin
100 gram gula pasir
200 gram tape Singkong, dihaluskan
50 ml santan
6 kuning telur
120 gram tepung terigu
¼ sdt baking powder
20 gram maizena
25 ml santan kental dan 25 ml air, dilarutkan
4 putih telur
¼ sdt garam
25 gram gula
125 gram kelapa muda. Dikeruk panjang
50 gram kismis, masing-masing potong dua
Blender tape bersama santan sampai lembut, sisihkan.
Kocok margarin dan gula pasir, kira-kira 7 menit sampai lembut.
Masukan tape yang sudah dihaluskan, kocok.
Masukan kuning telur satu per satu bergantian dengan tepung terigu yang dicampur dengan baking powder, dan maizena sambil diayak dan dikocok rata.
Tambahkan kelapa muda. Aduk sampai menyebar.
Masukan kismis. Aduk rata. Sisihkan.
Kocok putih telur bersama garam dengan kecepatan sedang sampai setengah mengembang.
Masukan gula pasir. Kocok sampai mengembang.
Tuang kocokan putih telur sedikit demi sedikit kedalam adonan kuning telur sambil diaduk rata.
Tuang adonan kedalam Loyang tulban garis tengah 22 cm yang sudah dioles margarin. Oven dengan api bawah, suhu 180 derajat celcius, 45 menit sampai matang.
ENGLISH
Cake Tape Young Coconut Raisins
Tape can be directly eaten, but the tape can also be processed into a variety of cake or other food. One of them is the Recipe of the Cake Tape Young Coconut Raisins. Alloy tape, raisins and coconut is indeed very well suited to be used as a processed cake. It feels like a unique sour-sweet and sour and fragrant making it a lot preferred. Curious how to make it? Just check the recipe here.
250 grams of margarine
100 grams of granulated sugar
200 grams of fermented Cassava, mashed
50 ml coconut milk
6 egg yolks
120 grams of wheat flour
¼ Tsp baking powder
20 grams cornstarch
25 ml of thick coconut milk and 25 ml of water, dissolved
4 egg whites
¼ Tsp salt
25 grams of sugar
125 grams of coconut young. Dredged long
50 grams of raisins, each cut into two
- Blender tape together the coconut milk until soft, set aside.
- Beat the margarine and granulated sugar, approximately 7 minutes until soft.
- The input tape that has been mashed, whipped.
- Put the egg yolks one by one alternately with the flour mixed with the baking powder, and cornstarch while sifted and shaken average.
- Add coconut young. Stir until the spread.
- Put the currants. Mix well. Set aside.
- Beat the egg whites with salt at medium speed until half fluffy.
- Put the sugar sand. Whisk until fluffy.
- Pour the beaten egg white little by little into the egg yolk batter while stirring.
- Pour the batter into the baking Pan tulban center line of 22 cm that has been smeared margarine. Oven with fire under temperature 180 celsius degrees, 45 minutes until cooked.