Cara Membuat Tempe Bungkus Daun Pisang | Anti Gagal ‼️

Summary

In this video, Cornelia demonstrates how to make tempe wrapped in banana leaves. The process begins with washing and boiling soybeans, followed by removing the skin and fermenting the beans overnight. After fermenting, Cornelia mixes the beans with tempe yeast and wraps them in banana leaves for fermentation. The video also offers helpful tips, such as flipping the tempe during fermentation for even results. With a personal touch, including a moment with her cat and harvesting banana leaves, the video guides viewers through a simple yet effective tempe-making process that results in delicious homemade tempe.

Takeaways

• 😀 Wash soybeans thoroughly 3-4 times until completely clean before cooking.
• 😀 Boil the soybeans just until they reach a boil, then turn off the heat to prevent overcooking.
• 😀 Let the boiled soybeans cool down before removing the skins, which should easily come off when mashed.
• 😀 After mashing the soybeans, rinse them with water 3-4 times to remove most of the skins.
• 😀 After cleaning, soak the soybeans overnight in fresh water to prepare for fermentation the next day.
• 😀 The next day, replace the soaking water and cook the soybeans for 40 minutes until fully cooked.
• 😀 Drain and allow the soybeans to cool before proceeding with the fermentation process.
• 😀 For wrapping the tempeh, collect fresh banana leaves from the garden, avoiding plastic.
• 😀 Use both large and small banana leaves to create a secure wrapper for the tempeh.
• 😀 Mix the cooled soybeans with 1/4 teaspoon of tempeh starter and mix thoroughly before wrapping them.
• 😀 After wrapping the soybeans in banana leaves, secure them with bamboo sticks to ensure they stay tightly closed during fermentation.
• 😀 Let the tempeh ferment for 1-2 days, flipping it once during the process to ensure even fermentation and temperature distribution.

Q & A

What are the main ingredients needed to make tempe wrapped in banana leaves?

The main ingredients are soybeans, tempe starter (1/4 teaspoon), and banana leaves for wrapping.

How do you prepare the soybeans before cooking them for tempe?

First, wash the soybeans 3-4 times until clean. Then, cook the soybeans until they boil, and immediately turn off the heat once it starts boiling.

Why is it important to cool the soybeans before continuing the process?

Cooling the soybeans helps to prevent them from being too hot when mixed with the tempe starter, ensuring the fermentation process occurs properly.

How do you remove the skin from the soybeans?

After the soybeans cool, gently rub them to remove the skin. You can repeat this process by adding water and discarding the floating skins until most are removed.

How long should the soybeans be soaked before the next step?

The soybeans should be soaked overnight, around 12 hours, to soften them and prepare for fermentation.

What should be done to the soybeans after soaking them overnight?

After soaking, rinse the soybeans 2-3 times and cook them again for 40 minutes until fully cooked.

How do you prepare the banana leaves for wrapping the tempe?

You need two sizes of banana leaves: one large and one small. The large one serves as the base, while the smaller one is used to wrap the tempe.

How is the tempe mixture prepared before wrapping it in the banana leaves?

Mix the cooled soybeans with 1/4 teaspoon of tempe starter and stir well to ensure the starter is evenly distributed.

What is the purpose of using a bamboo stick during the wrapping process?

The bamboo stick is used to secure the banana leaves, keeping the tempe tightly wrapped to ensure the fermentation process is effective.

How long does it take for the tempe to ferment, and what is an important tip for the process?

The tempe should be left to ferment for about 2 days. A key tip is to flip the tempe after 1 day of fermentation to ensure even fermentation and heat distribution.