PROCEDUR TEXT

HOW TO MAKE KUE BASAH

By Group 2:
Baiq Deskiya
Lalu Adnan
Hendri Saputra
Dendi Hartawan

CLASS: XII IPS II

SMAN 1 PUJUT
Kue Apem Gula Merah
Ingredients:
 100 gram all-purpose flour
 150 grams of rice flour
 11 grams instant yeast
 100 gr powdered palm sugar
 250 ml coconut milk
 1/2 tsp salt
 1 bay leaf
 1/4 tsp baking powder
 Steamed grated young coconut
 1/2 tsp salt
How to make:
a) prepare materials
b) Boil palm sugar, coconut milk, salt. Cook until boiling and sugar dissolves. Strain and
chill
c) Mix flour, rice flour, yeast and baking powder. Stir until smooth. Strain if needed.
Then cover the cloth, let stand 35-45 minutes
d) While it is sitting, mix the grated coconut and salt, then steam it for 10 minutes
e) Grease the mold with a little oil. Then pour the batter.
f) Steam, over high heat (it has to boil, so that it blooms). Steam 15-20 minutes. Cover
the steamer with a napkin
g) Serve with grated coconut
Pukis
Ingredients:
 300 gr wheat flour
 100 g butter, melted
 3 eggs
 200 gr sugar
 2 tsp fermipan
 75 ml of lukewarm water
 1 tsp salt
 300 ml thick coconut milk
How to make:
a) Prepare the starter: add 1 tsp of sugar, 1 tsp of wheat flour, 2 tsp of fermipan. Add 75
ml of warm water. Stir well then cover, let it rise.
b) Beat eggs and sugar until white, but not stiff.
c) Add flour, coconut milk, salt, and melted butter. Stir with a spatula until smooth.
Make sure the flour mix doesn't clump.
d) Lastly, add the curd and mix well.
e) Cover the dough with a cloth. Let the dough rest for ± 1 hour. The dough will rise.
Ready to print.
f) Addition :
* Mix the colors after the dough is ready to print.
*for the meises, wait for the pukis to cool first, then paste it into the butter and then
dip it into the meises.
Talam
Ingredients:
 750 gr grated cassava
 150 gr grated coconut
 1/2 tsp agar powder (clear)
 250 gr brown sugar
 50 gr sugar
 1/2 tsp salt
 110 gr thick coconut milk
 3 pandan leaves
 White Coating Material:
 330 ml coconut milk
 75 gr rice flour
 30 gr tapioca/sago flour
 1 tbsp sugar
 1/4 tsp salt
How to make:
a) Cook coconut milk, brown sugar, granulated sugar, salt and pandan leaves until the
sugar is dissolved, strain
b) In a bowl, mix the cassava, coconut and agar powder
c) After that, pour the liquid sugar
d) Stir again until smooth
e) Pour into a tin that has been lightly greased with oil
f) Steam for about 30 minutes
g) Mix and stir all the white layer ingredients together, strain
h) After the cassava is ripe
i) Pour in the white batter.
j) Steam again about 10 minutes
k) Serve
Getuk Singkong
Ingredients:
 1 kg of cassava
 2 ounces fried onions
 2 gram Salt
 300 gram Palm sugar
 450 gram Grated coconut\
How to make:
a) Peel the cassava then wash it clean. Cut it into pieces for easy cooking
b) Steam for 30 minutes
c) Mash while warm mixed with salt and fried onions until smooth.
d) Make into 2 dough. One is delicious. The other one is pounded again with palm sugar
to taste until brown. Compact the getuk then cut and served using grated coconut
e) Serve
Cerorot
Ingredients:
 1 1/4 kg rice flour
 1 coconut
 1/2 kg of sugar
 1/4 kg palm sugar
 3 tsp salt
How to make:
a) Grate the coconut and squeeze the coconut milk. The first juice is set aside in
container A (thick coconut milk). As for the second juice (more water mixture) set
aside in container B (watered coconut milk).
b) Cook brown sugar/palm sugar with thin coconut milk in container B until it
melts/dissolve completely.
c) For the main dough, mix the rice flour, sugar, salt and coconut milk in container A
(thick coconut milk) and mix well, until there are no lumps.
d) Enter the brown sugar and coconut milk that has been cooked into the main dough
container, then stir until evenly distributed.
e) Carefully pour the finished cerorot cake batter into the tengkorong (cerorot frame),
until everything is completely filled. So that the tengkorong is easy to arrange, stand
at the bottom on a layer of coconut dregs or chopped coconut leaves.
f) Heat the pan until it becomes steamy then add the filled and steamed for 1 hour.
g) Lift and serve.
Nagasari
Ingredients:
 100 gr rice flour
 1 tbsp cornstarch
 400 ml medium coconut milk
 2 tbsp sugar
 1/2 tsp fine salt
 1 sheet of pandan leaves
 3 bananas
 Banana leaves to wrap
How to make:
a) Peel the bananas into slices. set aside
b) In a saucepan, add rice flour & cornstarch, add coconut milk little by little, mix well.
Add pandan leaves, sugar & salt. Cook until thickened over medium heat.
c) Lift. Take one tablespoon of the dough, place it on a banana leaf, flatten it, give it a
piece of banana and cover it with a banana leaf, roll it up and fold the top and bottom
sides. Do it until the dough runs out.
d) Heat the steamer. Steam the nagasari for 20 minutes. Turn off the heat, open the lid
and let it cool down on its own.
e) Once cool, remove and serve.
Kelepon
Ingredients:
 Sticky Balls
 250 gr glutinous rice flour (I use rosebrand)
 50 gr rice flour (I use rosebrand)
 Enough water, until the dough can be pulverized (I used water mixed with pandan
leaves to make it smell good, there happened to be some left over)
 Stuffing
 According to taste Brown sugar, combed according to taste
 dressing
 I just steamed the grated coconut for 20 minutes so it doesn't get stale
How to make:
a) Knead the balls until you can pick them up, don't let them get too soft or the klepon
will fall apart. If it's too dry, the gum will leak easily.
b) Fill the center with a comb, then form balls. Set aside
c) Boil the water until it boils, add the balls, when it's cooked it floats
d) Roll in grated coconut.
e) Ready to serve
Lupis Ketan
Ingredienst:
 500 gr Glutinous Rice
 enough Palm Sugar
 1 grain of Grated Coconut Peel
 1 tbsp cornstarch solution
 Pandan Leaves / Pandan Paste
 enough salt
 Broad banana leaves to wrap
 Toothpick
How to make:
a) Wash the glutinous rice, then soak it in pandan juice or use pandan paste (to get a
beautiful green color and pandan aroma). Don't forget to add salt. Soak for 2 hours
b) After 2 hours, discard the soaking water. Prepare a banana leaf that has been cut into
pieces and then ready to be wrapped in a triangle and then pin it with a toothpick, do
it until the glutinous rice runs out.
c) Prepare a pot that has been filled with water to boil Lupis. Make sure everything is
submerged in water. Boil the lupis for 15 minutes from the time the water boils, then
turn off the heat and let stand covered for 30 minutes. After 30 minutes, turn on the
heat and cook for 10 minutes from the time the water boils, then turn off the heat and
let it rest for another 30 minutes.
d) After 30 minutes, remove the Lupis and let it cool completely before opening the
leaves
e) Prepare the grated coconut that has been peeled, stir it with a little salt and then steam
it for 15 minutes.
f) Prepare Palm Sugar, boil with enough water with pandan leaves. Add cornstarch
solution, salt and stir until slightly thickened.
g) Lupis glutinous rice is ready to be served with steamed coconut and sugar.
Serabi Kuah Kinca
Ingredients:
 150 gr wheat flour
 50 gr rice flour
 150 ml coconut milk
 100 ml pandan juice
 2 tbsp sugar
 1 egg
 1 tsp baking powder
 1/2 tsp instant yeast
 1/2 tsp salt
Kinca gravy ingredients
 90 gr palm sugar
 150 ml coconut milk
 1/2 tsp salt
 1 tbsp cornstarch with a little water
 2 pandan leaves
How to make:
a) Mix all the ingredients for the pancakes, except the salt. Stir the dough until
combined. Let stand 1 hour, cover with a cloth.
b) After 1 hour.. open the dough. Stir in salt
c) Heat the Teflon
d) Take the dough.. then fry in teflon without oil
e) Ripe, lift.. ready to serve

Kinca gravy..
Put all the ingredients together... Except for the cornstarch, go last.
Stir until combined
The kinca gravy is ready to be removed.
Dadar Gulung
Ingredients:
A. Enten-Enten
 100 g brown sugar comb
 1 tbsp sugar
 1/2 tsp salt
 2 pandan leaves
 100 ml water
 20 g thick coconut milk
 200 g grated coconut
B. Rolled omelette
 200 g medium pro flour
 50 g tapioca flour
 1/4 tsp salt
 40 g thick coconut milk
 700 ml of boiled water
 Pandan paste
 1 egg
How to make:
a) Prepare a pan, add brown sugar, sugar, salt, thick coconut milk, water. Mix well,
add pandan leaves
b) Cook over low heat until it boils and the sugar dissolves
c) Add grated coconut
d) Cook over medium heat while continuing to stir until the water shrinks
e) Mix flour, tapioca, salt.
f) Add thick coconut milk, mix well
g) Add water little by little
h) Sieve so that the dough is smoother
i) Add pandan paste, mix well
j) Add one beaten egg first, mix well
k) Heat non-stick Teflon over medium low heat
l) Make sure the Teflon is really hot
m) Pour the dough, flatten
n) Take a roll of omelette skin, fill it with enten-enten