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Kue Mangkok/Apem Gula Merah (Tanpa Tape dan Air Soda) by Kitchen Lab


Kue Mangkok/Apem Gula Merah (Tanpa Tape dan Air Soda)
by Kitchen Lab

Resep anti gagal tanpa tape dan air soda untuk adik saya yang suka kue ini
Resep kue ini hasilnya lebih lembut dan tidak seret. Penambahan ragi untuk menggantikan fungsi tape. Pemakaian palm sugar/gula semut agar lebih praktis (mudah larut) dan bersih.
Karena cucing keramik saya cuma ada 6 maka terpaksa sisanya pakai mangkok plastik
Note : Pastikan klakat/kukusan benar2 panas/keluar uap banyak, jangan meminyaki cucing/mangkok, gunakan baking powder dan ragi yang masih bagus.

Bahan-bahan:
9-10 buah

100 gr Tepung beras
80 gr Tepung terigu protein sedang
1/2 sdt Ragi instan
120 gr Palm sugar/gula semut
150 gr Air
70 gr Santan instan
1 sdt Baking powder
1/2 sdt Garam

Langkah:
1. Campur dan kocok air dan gula hingga larut. Masukkan tepung beras, terigu dan ragi, kocok hingga tercampur rata. Masukkan santan, kocok rata lalu tutup dan diamkan selama 1 jam dalam suhu ruangan (sekitar 27°C) hingga terlihat berbuih.




2. Setelah 1 jam, masukkan garam dan baking powder. Kocok hingga rata lalu pindahkan ke wadah penuang adonan.



3. Panaskan klakat/kukusan dan cucing/mangkok didalamnya sampai beruap banyak. Tuangkan adonan ke dalam cucing/mangkok hingga penuh. Tutup rapat dan kukus selama 25 menit.



4. Biarkan kue benar2 dingin agar lebih mudah dilepaskan atau rendam cucing/mangkok di air. Tekan dari bagian pinggir/sampingnya untuk mengeluarkan kue seperti mengeluarkan chiffon cake.




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