ATHIRASAM| KUIH PENERAM – CHEF DAVE
#chefdaveveganjourney #15days15recipes #deepavalirecipes #deepavali2022 #deepavalispecial #deepavalichefdaverecipes #veganstyledeepavali
Masa penyediaan : 30 minit
Masa memasak : 30 minit
Hidangan : 80 pcs
RESEPI
Bahan – bahan :
2 keping halia kering
4 biji buah pelaga(kisar, tapis) (pilihan)
2 cawan gula merah
1 ½ cawan Air
*Tapis semasa tuang ke dalam kuali.
Garam secukupnya
*didih 3 kali sampai jadi bentuk sarang lebah pastu tutup api.
2 cawan tepung beras (tapis)
½ cawan minyak bijan ammani
*tambah 1 sudu besar tepung gandum pada adunan jika adunan tersebut masa goreng terlampau lembik.
Cara memasak :
1. Tumbuk halia kering sehingga lumat dan tapis terus ke dalam kuali.
2. Kemudian kisar buah pelaga dan tapis terus ke dalam kuali.
3. Kemudian sediakan mangkuk masukkan gula merah dan air. Kemudian kacau sehingga gula merah larut. Lepastu, tapis dan masukkan ke dalam kuali juga.
4. Buka api, masukkan garam dan kacau sehingga bentuk didihan menjadi seperti sarang lebah 3 kali dan terus tutup api.
5. Sediakan mangkuk/pinggan lain, tapiskan tepung beras, kemudian senduk kuah gula merah tadi sedikit demi sedikit ke dalam tepung beras tadi. Disarankan kacau menggunakan spatula kerana kuah gula merah sangat panas. Kacau sebati.
6. Selepas itu, masukkan minyak dan kacau sehingga jadi seperti doh.
7. Masukkan dalam mangkuk lain dan balut/wrap mangkuk itu dan rehatkan doh seketika selama 4 jam sekurang-kurangnya ataupun selama 2 hari pun boleh di suhu bilik.
8. Selepas itu,lapikkan dengan kertas baking, ambil doh sedikit dan ratakan doh. Kemudian ambil acuan donut, celup acuan dengan minyak supaya tak lekat lalu tekap pada adunan dan goreng sehinga masak. Minyak perlu betul- betul panas. Ia hanya ambil masa beberapa saat untuk masak.
9. Buat berulang kali sehingga doh habis.
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 80 pieces
RECIPE
Ingredients:
2 pcs dry ginger
4 cardamoms (grind)(optional)
2 cups brown sugar
1 ½ Water
*Strain while pouring into the pan.
Salt as needed
*boil until it becomes a honeycomb 3 times, then turn off the heat.
2 cups rice flour (filter/sifting)
½ cup ammani sesame oil
*add 1 tablespoon of wheat flour to the batter if the batter is too soft when fried.
Cooking method :
1. Pound the dry ginger until smooth and filter directly into the pan.
2. Then grind the cardamom and filter directly into the pan also.
3. Then prepare a bowl and add brown sugar and water. Then stir until brown sugar dissolves. Then, strain and add to the pan as well.
4. Turn on the heat, add salt and stir until the boiled And form like a honeycomb 3 times and then turn off the heat.
5. Prepare another bowl/plate, sift the rice flour, then add the brown sugar syrup little by little into the rice flour. It is recommended to stir using a spatula because the brown sugar syrup is very hot. Stir well.
6. After that, add oil and stir until it becomes like dough.
7. Put it in another bowl and wrap the bowl and rest the dough for at least 4 hours to a Max of 2 days in room temperature.
8. After that, take a little dough and flatten the dough on a baking sheet. Use a donut mold, dip the mold with oil cut the dough in doughnut shape and fry until cooked. Oil has to be very hot and Just take few second to Cook.
9. Repeat until the dough is used up. Ready to serve.
