Jajan Pasar
Assorted Balinese Traditional Dessert with Modern Twist (For 1 Portion)
Bahan-bahan yang dibutuhkan
166 gr Yellow Cassava
25 gr Sugar (according to taste)
5 gr Margarine
5 gr Carnation
50 gr Greated Coconut
Salt 1 pinch (just seasoning for greated coconut)
61 gr Rice Flour
50 gr Sugar (according to taste)
1 Pinch Salt (just seasoning)
10 gr Cocoa Powder
266 gr Fresh Coconut Milk
100 gr Rice Flour
150 gr Manalagi Mango
50 gr Sugar (according to taste)
130 gr Warm Water (36 'C)
2 Layer Banana Leaf
120 gr black Stiky Rice
80 gr Sugar (According to taste)
150 gr Fresh Coconut Milk
30 gr Gelatin
120 gr White Sticky Rice
80 gr Sugar (according to taste)
150 gr Fresh coconut Milk
20 gr Rice Flour
30 gr Gelatin
250 gr Sago Flour
100 gr Steam Rice
60 gr Fresh Coconut Milk
50 gr Sugar
20 gr Dry Greated Coconut
Langkah-langkah
1 Make Getuk Lindri, clean cassava and put in steamer until soft. When cassava soft already put in stainless bowl (please keep warm) mixed with sugar and carnation milk first and mixed. After that put margarine and stir well. Keep in the chiller
2 Greated coconut for Getuk, greated fresh coconut and steam around 10 minute and mixed with 1 pinch of salt.
3 Quenelle Jaje Lapis, mixed rice flour, sugar, coconut milk and salt. in the stainless bowl (separate half batter in 1bowl) put cocoa powder in the half batter. Steam with 2 layer until well cooked.After that make like a quenelle.
4 Sumping poh, please cut mango like a jardiniere and keep in the freezer.mixed rice flour with sugar, mashed mango, salt and warm water. Take out jardinere mango from freezer, filled with sumping batter and wrapped with banana leaf.
5 Make Ketan hitam Coulish, put black stiky rice in the water and keep 3 hour before using. After 3 hour strain and boiled with coconut milk,sugar and gelatin until well cooked. please blender until smooth. Put in the paping bag.
6 Make ketan putih gel, procced same like ketan hitam coulish.
7 Make krupuk santan, put steam rice in the coconut milk. mixed with sago flour ,coconut milk, sugar and dry coconut. Blender until smooth. put in the silpat and keep until the batter crispy.
8 When the batter crispy, fry the batter with very hot oil.
