Resep Kambang Loyang | Kembang Goyang Renyah Khas Minang

Summary

In this video, Desmiwati Kuretangin demonstrates how to make Kue Kembang Loyang, a traditional Minang snack. The recipe uses simple ingredients like rice flour, coconut milk, and turmeric leaves, with the dough being fried into crispy, fragrant treats. Desmiwati walks through the process of preparing the dough, ensuring the right texture, and sharing tips on handling the molds to prevent sticking. The recipe highlights the use of rice flour for a crunchy, savory result, enhanced by the aroma of turmeric leaves and the richness of coconut milk. Viewers are encouraged to try the easy recipe at home.

Takeaways

• 😀 The recipe is for Kue Kembang Loyang, a traditional Minang snack made with rice flour, coconut, and turmeric leaves.
• 😀 The ingredients include garlic, shallots, coconut milk (thick and thin), rice flour, egg, chili, and turmeric leaves.
• 😀 The batter should be smooth, slightly thick, but not runny, with a balance of thick and thin coconut milk.
• 😀 The turmeric leaves must be finely chopped, using only the soft tips for a fragrant aroma.
• 😀 The Kue Kembang Loyang mold needs to be heated thoroughly before dipping it into the batter and then frying.
• 😀 Fry the cakes in hot oil until they are golden brown and crispy. Make sure the mold is not submerged too much in oil.
• 😀 If the mold sticks to the batter, preheat the mold with a flame or soak it in oil for a couple of days to prevent sticking.
• 😀 The recipe does not use any flour other than rice flour, keeping the texture light and crispy.
• 😀 The key flavors in the snack come from the coconut, turmeric leaves, and garlic, creating a savory, aromatic treat.
• 😀 The recipe advises using a moderate heat while frying and draining excess oil from the cakes on paper towels.
• 😀 The Kue Kembang Loyang is recommended to be served fresh and crispy for the best experience.

Q & A

What is the main ingredient used to make Kue Kembang Loyang?

The main ingredient used to make Kue Kembang Loyang is rice flour (tepung beras).

What are the key flavoring ingredients in this recipe?

The key flavoring ingredients include garlic, shallots, salt, and grated coconut. Additionally, the use of turmeric leaves gives a fragrant aroma.

How is the texture of the dough for Kue Kembang Loyang supposed to be?

The dough should not be too runny or too thick. It should have a balanced consistency that is not too watery nor too stiff.

Why is it important for the mold to be hot when making Kue Kembang Loyang?

The mold must be hot to ensure that the dough sticks to it properly when dipped and doesn't remain stuck on the mold, which could lead to a failed cooking process.

What should be done if the mold becomes sticky while making the kue?

If the mold becomes sticky, it can be heated with fire first and then dipped into oil, or it can be soaked in oil for two days to prevent sticking.

How much rice flour is used in this recipe?

The recipe uses 250 grams of rice flour, which is about half a package.

How is the coconut milk prepared for this recipe?

Coconut milk is prepared by extracting thick coconut milk from grated coconut and then adding water to make the thinner version of the milk.

What kind of oil is used for frying in this recipe?

The recipe suggests using 1 liter of cooking oil, and the brand mentioned is 'Rosbren.'

How do you ensure that the dough doesn't clump together when making the kue?

The dough should be stirred thoroughly until there are no clumps of flour remaining. It's important to keep the mixture smooth for the best results.

What is the significance of using turmeric leaves in this recipe?

The turmeric leaves add a fragrant and distinctive aroma to the Kue Kembang Loyang, enhancing its flavor profile.