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Lapek Sagan by Ummi Umar


Lapek Sagan

Assalamu'alaikum
Lapek sagan adalah penganan khas Minangkabau. Ditilik dari namanya, lapek dalam bahasa Minang berarti lepat, dan sagan artinya malas, 'panyagan'. Dinamakan lapek sagan karena semua bahan dicampur begitu saja jadi satu, dibungkus daun pisang, lalu dikukus hingga matang.
Lapek sagan adalah makanan masa kecil saya dulu. Dulu, di Kerinci, kota kelahiran, lapek sagan tidak dibungkus daun pisang, tetapi menggunakan daun waru, ada bau yang khas setelah lapek dikukus.
Pisang yang digunakan sebaiknya yang sudah benar matang. Sy pakai pisang yg biasa dimakan utk pencuci mulut. Namun bisa juga menggunakan pisang kepok, atau pisang ambon.
Tema 'maminang' kali ini adalah khusus masakan Minang tanpa minyak. Maka dipilihlah lapek sagan. Alhamdulillah rasanya sesuai harapan, sedap. Mari dicoba

Bahan-bahan
 19 buah

500 gr pulut/ketan merah
1000 gr pisang matang setelah kupas
1 butir kelapa, parut - 350 gr, pilih yang agak muda
10 sdm gula pasir
1 sdt garam
1/2 sdt vanili bubuk

Langkah
1. Rendam beras ketan semalaman, setelah itucuci bersih, lalu tiriskan. Kupas pisang, lalu lumatkan dengan garpu.




2. Setelah pisang lumat, tambahkan kelapa parut, gula pasir, garam, dan vanili, aduk rata, selanjutnya tambahkan ketan, aduk kembali.




3. Koreksi rasa, jika belum pas sesuaikan lagi. Layukan daun pisang, lalu lap agar bersih. Sobek daun pisang kira² sejengkal.




4. Ambil beras ketan 2,5 sdm munjung, sy buat agak besar, lalu lipat kedua sisinya, lakukan hingga habis.



5. Kukus hingga matang, kurang lebih 45-50 menit. Tes satu untuk mengetahui sudah matang atau belum. Jika sudah, angkat, sajikan






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