This is Aceh's special cake. Everyday this cake is in the soil of Aceh.
Ingredients:
250 grams of Glutinous Flour
70 grams Santan
450 grams Banana king
1/2 Salt spoon
2 chicken eggs
100 grams of Sand Sugar
70 grams Santan
2 teaspoons of Wheat Flour
1/2 teaspoon Vanilla
1 sheet of Pandanus Leaves
MATERIALS:
Young banana leaves
Step
- Puree the banana, then put in the flour and add coconut milk.
- Mix well all the ingredients above
Ways of making :
- Beat eggs and sugar until white and thick, then enter vanilla and coconut milk.
- Prepare the non sticky pot. pour the egg whites into the pan, add the grated coconut, stir until well blended, add the pandan leaves and cook
- Stir constantly until the dough dries
Packaging process:
- Prepare banana leaves, spread the surface with cooking oil, take the dough, then enter the dough fill (batter content must be many).
- Wrap the dough, do until the dough runs out. Boil water in steam and steam for 20 minutes.
- Once cooked, remove
- timpannya already so
(Indonesia)
Ini kue khas Aceh. Setiap hari kue ini ada di tanah Aceh.
Bahan-bahan
250 gram Tepung Ketan
70 gram Santan
450 gram Pisang raja
1/2 sendok Garam
2 butir Telur Ayam
100 gram Gula Pasir
70 gram Santan
2 sendok teh Tepung Terigu
1/2 sendok teh Vanili
1 lembar Daun Pandan
BAHAN PEMBUNGKUS:
Daun pisang muda
Langkah
- Haluskan pisang, lalu masukkan ke dalam tepung dan tambahkan santan.
- Aduk rata semua bahan di atas
Cara pembuatan :
- Kocok telur dan gula sampai berwarna putih dan kental, kemudian masukkan vanili dan santan.
- Siapkan panci anti lengket. tuangkan kocokan telur ke dalam panci, masukkan kelapa parut, aduk sampai tercampur rata, tambahkan daun pandan lalu masak
- Aduk-aduk terus sampai adonan mengering
Proses pembungkusan :
- Siapkan daun pisang, olesi permukaannya dengan minyak goreng, ambil adonan, lalu masukkan adonan isi (adonan isi harus banyak).
- Bungkus adonan, lakukan sampai adonan habis. Didihkan air dalam kukusan lalu kukus timpan selama 20 menit.
- Setelah matang, angkat
- timpannya sudah jadi
