jajanan tradisional , jemblem singkong yang pasti empuk dan punel isian gula merah yang lumer
Summary
TLDRIn 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.
Outlines
🍰 How to Make Soft and Delicious Red Sugar Stuffed Taro Cake
In this video, the host warmly greets the audience and introduces a new recipe for a traditional Indonesian dessert, the Red Sugar Stuffed Taro Cake. The host explains that the cake is characterized by its soft, fluffy texture and its sweet, melty red sugar filling. The recipe begins with the preparation of 1 kilogram of taro, which is then steamed until cooked through, taking approximately 15 minutes. Once cooked, the taro is allowed to cool slightly before being kneaded and stretched while still warm to achieve a smooth consistency. The red sugar, which is used as the filling, is then added and mixed until the dough is uniformly smooth. The dough is shaped into round balls, filled with the red sugar, and sealed. The host advises choosing taro of moderate age to ensure the best texture for the cake. The cakes are then fried in oil over medium-low heat to prevent them from becoming greasy, turning them occasionally to ensure even cooking and a smooth, golden-brown surface. The final product is a visually appealing, delicious dessert that is both soft and sweet, perfect for those who enjoy traditional Indonesian flavors.
📢 Closing Remarks and Call to Action
The host concludes the video with a warm farewell, expressing gratitude for the viewers' time and attention. They remind viewers to engage with the content by liking, commenting, and subscribing to the channel. This call to action encourages viewer participation and helps to build a community around the host's content.
Mindmap
Keywords
💡Jemblem
💡Cassava
💡Red Sugar Filling
💡Mashing
💡Kneading
💡Frying
💡Texture
💡Gula Pasir
💡Cooking Time
💡Steaming
💡Wrapping
Highlights
Introduction to making a special dish using taro, Jemblem with red sugar filling.
Preparation of 1 kilo of taro as the main ingredient.
Boiling the taro until it's cooked, approximately for 15 minutes.
Mashing the cooked taro while it's still hot to achieve a smooth texture.
Initiative to mash the taro without a masher by using manual methods.
Adding red sugar to the mashed taro and mixing until it's very smooth.
The texture of the taro should be soft, glutinous, and smooth.
Forming the taro mixture into round shapes for the Jemblem.
Filling the taro rounds with red sugar, ensuring a pure red sugar taste.
Sealing the taro rounds after filling to maintain the shape.
Frying the filled taro balls in oil with medium heat to prevent burning.
Frying should be done with gentle stirring to ensure even cooking.
Achieving a smooth and even surface on the fried Jemblem.
The Jemblem is ready when it has a slightly chocolate-brown color.
Draining the fried Jemblem to remove excess oil.
The final product is a soft and tender Jemblem with a luscious red sugar filling.
Invitation for viewers to try making the Jemblem and share their experience.
Closing with a thank you note and a reminder to like, comment, and subscribe.
Transcripts
[Musik]
Halo assalamualaikum warahmatullahi
wabarakatuh
berjumpa lagi di channel Pawon Bunda
Isma apa kabar semuanya
Saya harap baik-baik saja ya di video
kali ini saya akan mencoba membuat
olahan dari singkong lagi ya Bunda yaitu
Jemblem isian gula merah ini Empuk
banget dan lembut dan isiannya meleleh
atau lumer ya Bunda Bagaimana cara
membuatnya yuk simak video selengkapnya
bahan yang digunakan cukup sederhana
sekali ya Bunda kita siapkan 1 kilo
singkong kemudian isian gula merah dan
ini gula pasir langsung saja kita
siapkan pengukusan kita kukus dulu satu
kilo singkong
ya kita ratakan dulu seperti ini
kemudian kita tutup
kita Kukus dengan api sedang kira-kira
15 menit sampai matang ini sudah matang
ya Bun dan ini sangat benar sekali
singkongnya kita angkat atau kita
diamkan dulu di pengukusan lalu Tutup
kembali pada saat panas seperti ini
boleh kita langsung tumbuh atau diulek
ya Bunda karena saya tidak punya
tumbukan jadi saya inisiatif untuk saya
ulek seperti ini
diulek sampai dia lembut agar
pengulatannya tidak terlalu berat
kita ulek sedikit demi sedikit pada saat
singkong masih panas atau hangat ya
bunda karena kalau dingin ini akan molor
singkongnya molor atau agak alot dia
Bunda kemudian masukkan gulanya lalu
ulek kembali sampai dia benar-benar
halus seperti ini ini sudah mulai halus
ya bunda dan sudah kali ini sudah cukup
[Musik]
tekstur singkongnya seperti ini ya Bunda
halus dan kenyal
atau kalis
kalau sudah kalis seperti ini langsung
saja kita mulai buat bulat-bulatan
seperti ini ya Bunda
kita pipihkan
seperti ini lalu masukkan
isian gula merahnya di sini saya
isiannya pakai gula merah tanpa campuran
apapun atau gula pasir ya bunda agar
lebih terasa gula merahnya
kemudian kita tutup seperti ini
lalu kita cubit-cubit agar gulanya nanti
Saat digoreng tidak
keluar sudah bulat kurang lebih seperti
ini ya Bunda lakukan hingga singkongnya
habis
usahakan singkong yang kita pakai kita
pilih yang ukuran tanggung atau tidak
terlalu tua juga tidak terlalu muda ya
bunda dan ini yang Bunda
setelah dapat setengahnya boleh kita
goreng ya bunda agar gulanya tidak
meleleh duluan
Panaskan minyak
[Musik]
kita masukkan Kurang lebih 3 butir ya
bunda agar matangnya merata dan sempurna
ini digoreng dengan api yang sedang
cenderung kecil
agar nantinya tidak gosong
[Musik]
kita balik-balik seperti ini seperti
menggoreng onde-onde ya Bunda
kita balik Jangan Menunggu kosong
[Musik]
ini agar permukaannya halus dan matanya
merata
warnanya sudah agak kecoklatan ya Bunda
itu artinya sudah siap diangkat
[Musik]
kita tiriskan dulu
[Musik]
warnanya cantik dan ini Kelihatan punel
sekali ya Bunda
[Musik]
ini dia hasil kreasi Saya dari singkong
yaitu kue Jemblem ini lumer sekali dan
lembut di dalamnya
silakan bunda coba ya semoga suka dan
bermanfaat Assalamualaikum
warahmatullahi wabarakatuh
Terima kasih sudah mampir jangan lupa
like comment dan subscribe ya
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