jajanan tradisional , jemblem singkong yang pasti empuk dan punel isian gula merah yang lumer

Summary

In this video, the host greets viewers and shares a delightful recipe for a unique dessert. They demonstrate how to prepare 'Jemblem Isian Gula Merah,' a red sugar-filled sweet potato snack. The process involves cooking sweet potatoes, mashing them while still warm, and then shaping them into balls filled with red sugar. The filled sweet potatoes are then fried until golden brown, resulting in a soft and chewy texture with a sweet, warm filling. The video is an invitation for viewers to try this tasty and comforting treat, with a reminder to like, comment, and subscribe.

Takeaways

• 🍠 The video is a tutorial on making a sweet dish using cassava, referred to as 'Jemblem' in the script.
• 🌟 The dish is described as fluffy, soft, and with a melting filling, indicating a delightful texture.
• 📝 The main ingredients are 1 kilo of cassava, red sugar, and sugar sand for the filling.
• 🔥 The cassava is first boiled until cooked, which takes approximately 15 minutes on medium heat.
• 👩‍🍳 The cooked cassava is then mashed while still warm to achieve a soft and pliable texture, which is easier to mold.
• 🍬 The red sugar filling is prepared using only red sugar or sugar sand for a pure flavor.
• 🍳 The cassava dough is shaped into balls and filled with the red sugar mixture, then sealed to prepare for frying.
• 🌀 The cassava balls are fried in oil on medium-low heat to ensure even cooking and to prevent the sugar from melting too quickly.
• 🔍 The frying process involves turning the balls regularly for a smooth and even browning on the surface.
• 🏵️ The final product is a beautifully browned, fluffy, and soft cassava dessert that is both visually appealing and delicious.

Q & A

What is the main ingredient used in the recipe described in the script?

The main ingredient used in the recipe is 1 kilo of taro (singkong).

What is the purpose of steaming the taro before mashing it?

Steaming the taro before mashing it helps to cook it thoroughly, making it easier to mash and ensuring it is soft and pliable for shaping.

Why is it important to mash the taro while it is still warm?

Mashing the taro while it is still warm prevents it from becoming too hard or tough once cooled, as cold taro can become stiff and difficult to work with.

What type of sugar filling is used in the taro-based dessert described?

The dessert uses red sugar (gula merah) as the filling, specifically sugar that is not mixed with anything else, to enhance the flavor of the red sugar.

How are the taro balls shaped after adding the sugar filling?

After adding the red sugar filling, the taro is shaped into round balls by pinching and sealing the edges to ensure the filling does not leak out.

What is the significance of choosing the right size of taro for the recipe?

Selecting taro of the right size is important because it affects the texture and quality of the final product; too old or too young taro may not yield the desired soft and fluffy texture.

Why is it recommended to fry the taro balls on medium-low heat?

Frying the taro balls on medium-low heat ensures even cooking and helps to prevent the exterior from becoming too crispy while the inside remains uncooked.

How can one achieve a smooth and even surface on the fried taro balls?

To achieve a smooth and even surface, the taro balls should be gently flipped and rolled in the oil to ensure even heat distribution and a uniform color.

What is the visual cue for knowing when the taro balls are ready to be removed from the oil?

The taro balls are ready to be removed from the oil when they develop a slightly chocolate-brown color, indicating that they are fully cooked and have a crispy exterior.

What does the term 'lumer' mean in the context of the dessert's texture?

The term 'lumer' refers to the soft and fluffy interior of the dessert, which is achieved through the proper mashing and handling of the taro.

What is the final step in preparing the dessert before serving?

The final step in preparing the dessert is to drain the fried taro balls on a paper towel to remove excess oil, resulting in a crisp and non-greasy dessert.