Jalabria / Gemblong Black Glutinous
Ingredients
- 150 gr black glutinous rice flour
- 125 gr white glutinous rice flour
- 2 tablespoons starch / tapioca (about 25gram)
- 200 grams of grated coconut
- 1 tsp salt
- 150-200 ml of warm coconut milk/plain water until the dough can be scavenged
- 1 tbsp margarine.
- Icing:
- 75 g sugar
- 75 g finely combed brown sugar
- 100 ml water
Method
- Mix all flour, salt, grated coconut, margarine. Pour in the warm coconut milk little by little while kneading by hand until smooth and the dough can be kneaded. Stop adding coconut milk if it is enough.
- Take a little dough, oval shape slightly flat or according to taste. Do it until the dough runs out.
- Prepare oil in a frying pan, turn on medium heat. When the oil has started to warm (not hot yet) add the dough that has been shaped. The goal is to prevent the cake from popping when fried. Fry until cooked. Lift. Drain well.
- Make the icing:
- Boil all ingredients until foamy and thick. Turn off the fire
- Enter the gemblong that has been fried into it while stirring quickly until the sugar coating is evenly distributed and dry
Tips
- When starting frying, always put the gemblong into the oil that is not too hot. To fry the second time and then turn off the heat for a while until it's not too hot, then add the gemblong and turn on the fire. It is purposeful. So that gemblong does not explode when fried.
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