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

PAWON BUNDA ISMA

19 Nov 202205:16

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

00:00

🍰 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.

05:02

📢 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

Jemblem is a traditional Indonesian dessert made from cassava. In the context of the video, it is the main subject of the tutorial, with the host demonstrating how to make a special version of it. The term is used to describe the final product, which is characterized by its soft and fluffy texture on the inside and a sweet red sugar filling.

💡Cassava

Cassava, also known as 'singkong' in Indonesian, is a starchy root that is a primary ingredient in the making of Jemblem. It is mentioned as the base of the dessert, where the host instructs to prepare one kilo of it. The cassava is cooked and then mashed to create a dough-like consistency for the Jemblem.

💡Red Sugar Filling

The red sugar filling, or 'gula merah', is a key component of the Jemblem dessert. It is used as the sweet filling inside the cassava dough. The host emphasizes using pure red sugar without any other mixtures to enhance the flavor of the dessert, indicating its importance in achieving the traditional taste.

💡Mashing

Mashing is the process of breaking down cooked cassava into a smooth, dough-like consistency. The host describes this step as crucial for achieving the right texture for the Jemblem. It is done while the cassava is still warm to prevent it from becoming too hard and difficult to work with.

💡Kneading

Kneading is a technique used in cooking to mix and manipulate dough. In the video, the host kneads the cassava dough after mashing it to ensure it is smooth and uniform. This step is essential for the final texture of the Jemblem, making it soft and pliable.

💡Frying

Frying is the cooking method used to finish the Jemblem dessert. The host instructs to fry the filled cassava balls in oil over medium heat until they are golden brown and the sugar filling is cooked through. This step is crucial for giving the Jemblem its characteristic crispy exterior and warm, soft interior.

💡Texture

Texture refers to the feel of the food in the mouth, which is an important aspect of the Jemblem dessert. The host describes the desired texture as 'empuk' (fluffy), 'lembut' (soft), and 'kenyal' (chewy). These terms are used to guide viewers on how to achieve the perfect consistency in the preparation process.

💡Gula Pasir

Gula pasir, or caster sugar, is a type of sugar that is finer than regular granulated sugar. It is mentioned as an option for the red sugar filling, suggesting that it can be used for a smoother texture in the filling. The choice of sugar can affect the final taste and texture of the dessert.

💡Cooking Time

Cooking time is a critical factor in ensuring that the cassava is properly cooked before being mashed and shaped into Jemblem. The host specifies that the cassava should be steamed for about 15 minutes until it is fully cooked. This timing is crucial to achieve the right texture and flavor in the final product.

💡Steaming

Steaming is the method used to cook the cassava before it is mashed and shaped. The host mentions steaming the cassava for a specific duration to ensure it is tender and easy to work with. Steaming is a gentle cooking method that helps to preserve the natural flavors and nutrients of the cassava.

💡Wrapping

Wrapping is the process of enclosing the red sugar filling within the cassava dough. The host demonstrates how to form the dough into balls and then carefully wrap the filling inside, sealing it to create a uniform shape. This step is essential for the presentation and食用 experience of the Jemblem, ensuring that each bite reveals the sweet filling.

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.