Masakan Madiun Resep Bolu Kojo ( Bolu Kojo Recipe ) Khas Indonesia -

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Artikel : Masakan Madiun Resep Bolu Kojo ( Bolu Kojo Recipe ) Khas Indonesia
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Artikel cake and cookies, Artikel Resep Kue Basah,

Masakan Madiun Resep Bolu Kojo ( Bolu Kojo Recipe ) Khas Indonesia

Bolu Kojo, kue khas kota Palembang

Bolu Kojo dan bercerita tentang kue ini, adalah salah satu kue favorit saya. Dari kecil hingga sekarang, teksturnya yang lembut dan manis dengan aroma pandan yang harum membuat saya begitu menyukai kue yang satu ini. Meski saya bukan asli dari Palembang, tetapi karena sudah tumbuh besar disini. Maka kue yang satu ini termasuk di dalam satu daftar kue favorit saya selain Bolu Maksuba, Bolu lapis, Engkak Ketan dan masih banyak lagi.

Resep Bolu Kojo yang asli dari Palembang, kue ini dimasak dengan cara di panggang dan cara membuatnya pun hampir sama dengan bolu lapis. Yang dimasak dengan sabar, lapis demi lapisnya. Dan karena saya terkadang menyukai hal-hal yang praktis dan cepat, jadilah saya mencari cara tercepat untuk membuat kue favorit saya ini.

Banyak resep yang ditawarkan di jejaring sosial media tentang cara membuat kue ini. Tetapi saya mencoba satu resep yang bagi saya cukup mudah, dari mulai menyiapkan bahan-bahan serta membuatnya. Bolu Kojo di resep saya berikut ini cara membuatnya cukup dikukus ya bunda..

Berikut bahan dan cara membuatnya

Bahan - bahan :

6 butir telur

400 gram tepung terigu

20 lembar daun pandan

6 gelas santan kental

750 gram gula pasir

1 sdt garam

Pewarna hijau secukupnya

Cara Membuatnya :

1. Kocok 6 butir telur dengan 750 gram gula pasir hingga mengembang dan gula pasir benar-benar hancur

2. Blender 20 lembar daun pandan hingga hancur dengan 1 gelas santan kental, lalu saring

3. Campur kocokan telur dengan 6 gelas santan yang sudah tercampur dengan sari daun pandan

4. Larutkan tepung terigu dengan sedikit santan hingga membentuk adonan kental, lalu masukkan kembali ke dalam kocokan telur

5. Tambahkan 1 sdt garam halus dan pewarna hijau secukupnya, aduk rata hingga adonan tidak bergumpal

6. Olesi loyang dengan margarin, lalu tuang adonan ke dalam loyang

7. Panaskan kukusan hingga benar-benar mendidih, masukkan adonan ke dalam kukusan

8. Kukus selama 60 menit hingga matang, lakukan tes tusuk untuk mengetahui kue sudah matang atau belum

9. Setelah matang, angkat dan biarkan beberapa saat di dalam kukusan hingga dingin. Potong dan sajikan

Bolu kojo yang menggugah selera

Menggunakan resep ini cara membuatnya juga bisa dengan cara di panggang atau di oven, jika ingin membuatnya berlapis-lapis juga bisa. Bunda tinggal menyesuaikan seberapa banyak adonan yang digunakan perlapisnya, bisa dengan menggunakan takaran 1 gelas perlapisnya.

Bolu kojo yang di kukus memiliki tekstur yang agak basah, jika ingin mendapatkan tekstur permukaan yang kering dan kecoklatan bunda tinggal mengoven kembali selama beberapa menit hingga permukaan kue terlihat kecoklatan. Dan tentunya Bolu Kojo yang di oven akan lebih harum ketimbang di kukus, tetapi sesuai selera masing-masing ya bunda. So, Enjoy Your Cooking Mom :D

Bolu Kojo, cakes of Palembang

Bolu Kojo, and told about this cake is one of my favorite cake. From childhood until now, it has soft texture and sweet with the scent of fragrant pandan that makes me so fond of this cake.

Although I am not a native of Palembang, but because it has grown up here. Then the cake this one included in the list of my favorite cake besides Maksuba, Bolu lapis, Engkak Ketan and much more.

Bolu Kojo original recipe from Palembang, this cake cooked by oven and how to make it is almost the same as the Bolu Lapis. Cooked with patience, layer by layer. And because I sometimes like things that are practical and fast, I found myself looking for the fastest way to make this my favorite cake.

Many recipes are offered in social networking media about how to make this cake. But I tried a recipe that is easy enough for me, from start to prepare the ingredients and make them. Bolu Kojo on the following recipe, how to make it just by steaming.

The ingredients and how to make it

Ingredients :

6 eggs

400 grams of wheat flour

20 pandan leaf

6 cups of thick coconut milk

750 grams of granulated sugar

1 tsp of salt

Green dye to taste

How To Make :

1. Beat 6 eggs with 750 grams of sugar until fluffy and white sugar is completely mixed

2. Blend 20 pandan leaf to pieces with 1 cup thick coconut milk, then strain

3. Mix the beaten eggs with 6 cups of coconut milk that has been mixed with pandan leaf extract

4. Dissolve the flour with a little milk to form a thick paste, then put back into the beaten eggs

5. Add 1 tsp fine salt and green coloring to taste and stir until the dough is not clotted

6. Grease a baking pan with margarine, then pour the batter into the pan

7. Preheat steamer to really boiling, add the mixture in the pan into the steamer

8. Steam for 60 minutes until cooked, do prick tests to determine the cake is already cooked or not

9. Once cooked, remove from heat and let some time in the steamer to cool. Cut and serve

Appetizing Bolu Kojo

Using this recipe how to make it also can be a way in the oven, it also could if you want to make multiple layers. You simply adjust how much of each layer of batter used, could use a dose of 1 cup per layer.

Bolu Kojo which has a texture rather wet, if you want to get the texture of the surface that is dry and brown, you can either back in the oven for a few minutes until the surface of the cake looks brownish.

And of course Bolu Kojo is in the oven will be more fragrant than steamed, but according to individual taste ya. So, Enjoy Your Cooking Mom :D

Artikel cake and cookies, Artikel Resep Kue Basah,

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