Cara Membuat Tempe Bungkus Daun

Summary

In this engaging DIY video, the presenter shows viewers how to make tempe at home, focusing on the traditional method of wrapping it in banana leaves for enhanced flavor. The process involves soaking and boiling soybeans, mixing them with tempe starter culture, and wrapping them in banana leaves. After fermenting for two days, the tempe is ready to enjoy, especially when fried. The video is not only informative but also interactive, with helpful tips for adjusting the recipe based on temperature. The friendly, casual tone invites viewers to learn, try the process, and subscribe for more content.

Takeaways

• 😀 Making tempe wrapped in banana leaves is a fun and delicious activity to do at home during free time.
• 😀 Tempe wrapped in banana leaves tastes better compared to plastic-wrapped tempe, as the leaves enhance the flavor.
• 😀 Ingredients needed for making tempe include 500g of soybeans, 7.5g of tempe starter (ragi), banana leaves, skewers, old newspapers, and boiling water.
• 😀 Soak soybeans in boiling water for 24 hours to soften them before washing and cooking.
• 😀 After soaking, the soybeans should be cleaned thoroughly and pressed gently to split them before boiling for 7 minutes.
• 😀 Once boiled, drain the soybeans and let them cool down completely before adding the tempe starter.
• 😀 Mix the cooled soybeans with the tempe starter evenly before wrapping them in banana leaves.
• 😀 To wrap, place the soybeans in the banana leaf, fold it neatly, and secure it with a skewer.
• 😀 After wrapping, leave the tempe to ferment for two days in a warm place to achieve the desired texture.
• 😀 On the first day of fermentation, the tempe will be only half-cooked, but it will be fully ready and firm on the second day.
• 😀 To make the process easier, use an old newspaper and cloth to maintain warmth for better fermentation, especially on cold days.
• 😀 The video creator suggests frying the homemade tempe or using it to make dishes like 'orek tempe' for a delicious meal.
• 😀 The creator provides a helpful tip to adjust the amount of tempe starter based on the temperature—use less for hot weather and more for cold weather.
• 😀 The video concludes with a reminder to subscribe to the channel for more informative content on cooking and DIY projects.

Q & A

Why does the speaker suggest making tempe in banana leaves instead of using plastic?

The speaker believes that tempe wrapped in banana leaves tastes better than when wrapped in plastic.

What is the purpose of making tempe at home rather than buying it?

The speaker encourages making tempe at home not only to pass time but also to gain knowledge and possibly benefit in the future.

What are the main ingredients required to make tempe?

The main ingredients are 500 grams of soybeans, 7.5 grams of tempe yeast, banana leaves, some used newspaper, skewers, and boiling water.

How long should the soybeans be soaked in boiling water?

The soybeans should be soaked in boiling water for 24 hours.

What should be done to the soybeans after soaking them for 24 hours?

After soaking, the soybeans should be washed several times, pressed gently to break the skins, and then boiled for 7 minutes.

How do you prepare the soybeans for fermentation after boiling?

Once boiled, the soybeans should be drained and placed in a wide, perforated container to cool down.

What role does the tempe yeast play in the process?

The tempe yeast is sprinkled on the cooled soybeans and mixed thoroughly to initiate the fermentation process.

How should the soybeans be wrapped after adding the yeast?

The soybeans are wrapped in banana leaves and then secured with skewers to form small bundles.

How long does it take for the tempe to fully ferment?

The tempe should be left to ferment for 2 days.

What is the difference between the tempe on the first and second day of fermentation?

On the first day, the tempe is only half-cooked, but by the second day, it is fully fermented and ready to be used.