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Cara membuat kue talam

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Jakarta-monasnews.com,Kue talam salah satu makanan khas betawi yang sudah jarang di jual di jakarta,”Kue ini terbuat dari tepung beras ketan yang dimasak dengan santai dan gula lalu dikukus. Setelah jadi rada-rada lengket memang tapi enak banget.Nah, saya akan memberi tips cara memotong kue tersebut: yaitu dengan cara: bungkus pisau kita dengan plastik. Lalu potong deh kuenya. Dijamin deh insya Allah pisau tidak ikut lengket dan kuenya juga lebih mudah dipotongnya,Sekarang, karena sudah banyak terdapat cetakan kue yang bisa dikukus maka pembuatan kue talam bisa dibuat sesuai dengan bentuk-bentuk cetakan kue yang mungil-mungil. Jadi tidak perlu repot memotongnya lagi.
RESEP KUE TALAM MANIS
Bahan adonan Merah:
  1. ½ kg tepung beras
  2. ½ kg gula merah
  3. 2 geals air
  4. 750 cc santan + sirup
Bahan adonan Putih:
  1. 2 ½ ons tepung beras
  2. ½ ons tepung kanji
  3. 200 cc santan kental
Cara membuat resep kue Talam Manis:
Bahan adonan Merah:
  1. Air dan gula merah dibuat menjadi sirup
  2. Tepung beras dan sedikit sirup diuleni sampai kaku. Lalu tambahkan santan + sirup. Kemudian, rebus sambil diaduk terus, sampai mengental dan lunak
  3. Tuangkan adonan pada loyang yang sudah diolesi dengan minyak, lalu kukus, sambil menunggu adonan putih
Bahan adonan Putih:
  1. Capur tepung beras, tepung kanji dan santan. Lalu rebus
  2. Kalau sudah tanak, tuangkan diatas adonan merah dalam loyang lalu kukus lagi sampai tanak
  3. Kalau sudah dingin, potong talam manis sesuai selera
  4. Sajikan
TALAM EBI
Bahan:
200 gr   tepung beras
50 gr     tepung sagu
700 ml  santan kental
½ sdt    garam
1 lbr      daun pandan
Topping:
100 gr   ebi (udang kering)
1 btg     seledri, iris halus
1 bh      cabe merah, potong serong
2 bh      bawang putih, iris tipis
1 sdt     gula pasir
100 ml  minyak goreng
Cara membuat:
  1. Larutkan tepung beras dan tepung sagu dengan sebagian santan, sisihkan.
  2. Masak sisa santan, gula dan daun pandan hingga mendidih, tuangi larutan tepung, aduk rata hingga matang. Angkat.
  3. Tuang kedalam mangkuk kecil/cucing hingga penuh. Kukus 20 menit hingga matang angkat.
  4. Buat Topping: rendam ebi hingga mekar, tiriskan, cincang. Panaskan minyak goreng, tumis cabe merah, bawang putih hingga wangi, masukkan ebi tumis terus hingga matang, masuk irisan seledri, aduk sebentar angkat.
  5. Beri taburan ebi diatas kue talam putih. Sajikan.
*****
TALAM PANDAN
Bahan Lapisan pandan:
200 gr   tepung beras
50 gr     tepung sagu
100 gr   gula pasir
400 ml  santan
100 ml  air pandan suji
1 sdt     air kapur sirih
½ sdt    garam
Bahan Lapisan Putih:
50 gr     tepung beras
25 gr     tepung sagu
400 ml  santan kental
½ sdt    garam
Cara membuat:
  1. Lapisan Pandan: taruh dalam wadah, tepung beras, tepung sagu, gula pasir, aduk rata, tuangi santan, air daun suji, garam dan air kapur sedikit demi sedikit sambil diremas-remas hingga menjadi adonan halus. Sisihkan.
  2. Lapisan putih: campur semua bahan menjadi satu, aduk rata dan licin. sisihkan.
  3. Siapkan cetakan cucing/mangkuk kecil, polesi minyak sayur, isi dengan adonan setinggi 2/3 mangkuk, kukus 10 menit. Lalau tuangi adonan putih hingga penuh, kukus lagi 10 menit. Angkat.
*****
TALAM UBI
Bahan Bawah:
500 gram ubi jalar (1/2 Kg)
150 cc air mendidih
150 gram tepung beras
100 gram sagu
350 cc santan cair (2 gelas)
1/2 sdm garam
250 gram gula pasir
Sepuhan kuning secukupnya
Bahan Atas: 
350 cc santan kental (2 gelas), dimasak
60 gram tepung beras
30 gram tepung kanji
1 sdm peres garam halus
Cara membuat:
– Kukus ubi jalar sampai masak, kupas dan haluskan.
– Tepung beras dicampur dengan air panas sambil diaduk rata, masukan ubi jalar, tepung sagu, santan encer dan gula pasir aduk sampai rata, kemudian saring.
– Ambil cetakan kue (mangkok kecil) poles dengan minyak goreng.
– Tuang adonan tersebut ke cetakan (3/4 isi), lalu kukus sampai matang.
– Tuang santan kental yang sudah dicampur sagu + garam.
– Taruh diatas adonan tadi. Kemudian kukus lagi sampai matang.

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