Senin, 24 Januari 2011

Klepon Legit

Leather Material:
100 gr sugar
150 ml water
Suji leaves 50 ml of water (from 30 bay leaves and 1 LBR pandanus suji a blender and filtered)
1 / 4 teaspoon salt
200 gr white sticky rice flour
30 grams of white butter
100 gr grated coconut

Contents:
300 gr potatoes, steamed, peeled, mashed
100 ml coconut milk
50 g sugar
1 pandan leaf LBR
1 / 4 teaspoon salt

Method:
1. Contents: Mix all ingredients contents, and cook over low heat until smooth. Let cool. Form small balls (about 1 / 2 tsp.) Set aside.
2. Skin: Heat the sugar and 150 ml of water until the sugar dissolves to form a liquid 100 ml. Lift. Add suji leaf water, and salt and stir well. Pour the sticky rice flour. Mix well. Steam for 20 minutes in the bowl / heat resistant dish. Lift.
3. In hot conditions, beat with mixer while plus butter until dough becomes smooth and white. Wait until the dough is slightly chilled before it is formed.
4. Take a little dough, pipihkan. Give the contents. Spherical shape. Roll into grated coconut.

For 10 servings

Nutritional value per serving:
Energy: 166 kcals
Protein: 2.5 g
Fat: 2.8 grams
Carbohydrates: 32.8 grams

Recipe: Hindah Muaris, observers kulinologi

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