RESEP GEMBLONG KETAN PUTIH || JAJANAN TRADISIONAL

Introduction

This tutorial will guide you through the process of making Gemblong Ketan Putih, a traditional Indonesian snack made from glutinous rice flour and coconut. This delightful treat is coated in a sweet syrup and is perfect for enjoying on its own or sharing with friends and family.

Step 1: Prepare the Main Ingredients

Gather all the necessary ingredients for the Gemblong.

Ingredients

• 200 grams of glutinous rice flour (tepung ketan putih)
• 100 grams of grated mature coconut (kelapa parut setengah tua)
• 150 ml of warm coconut milk (santan hangat)
• 1/2 teaspoon of salt (garam)
• Cooking oil for frying (minyak goreng)

Practical Tips

• Ensure your grated coconut is not too young or too old for the best texture.
• Warm the coconut milk slightly to help it blend well with the flour.

Step 2: Mix the Dough

Combine the ingredients to form a dough.

Instructions

1. In a mixing bowl, combine the glutinous rice flour and grated coconut.
2. Add the warm coconut milk and salt.
3. Mix the ingredients thoroughly until a smooth and pliable dough forms.

Practical Tips

• If the dough is too sticky, you can add a little more flour.
• If it’s too dry, add a bit more warm coconut milk.

Step 3: Shape the Gemblong

Create small balls or shapes from the dough.

Instructions

1. Take a small portion of the dough and roll it into a ball, approximately the size of a golf ball.
2. Repeat this process until all the dough is shaped.

Practical Tips

• Ensure uniform size for even cooking.
• You can also flatten the balls slightly if you prefer a different shape.

Step 4: Prepare the Syrup Coating

Make the syrup that will coat the Gemblong.

Ingredients for Syrup

• 100 grams of granulated sugar (gula pasir)
• 100 grams of brown sugar (gula merah sisir)
• 150 ml of water (air putih)
• 1/2 teaspoon of salt (garam)
• 2 pandan leaves (daun pandan)

Instructions

1. In a saucepan, combine the granulated sugar, brown sugar, water, salt, and pandan leaves.
2. Heat the mixture over medium heat until it reaches a boiling point.
3. Stir until the sugars are completely dissolved and the syrup thickens slightly.

Practical Tips

• Keep an eye on the syrup to avoid burning.
• You can remove the pandan leaves once the syrup is ready.

Step 5: Fry the Gemblong

Cook the shaped dough in hot oil.

Instructions

1. Heat cooking oil in a frying pan over medium heat.
2. Carefully add the shaped dough balls to the hot oil.
3. Fry until golden brown and cooked through, turning occasionally for even cooking.
4. Remove and drain on paper towels.

Practical Tips

• Ensure the oil is hot enough before adding the dough; this prevents them from absorbing too much oil.
• Fry in batches to avoid overcrowding the pan.

Step 6: Coat with Syrup

Finish by coating the fried Gemblong in syrup.

Instructions

1. Dip the fried Gemblong into the prepared syrup, ensuring they are well coated.
2. Allow any excess syrup to drip off before serving.

Practical Tips

• Coat the Gemblong while they are still warm for better syrup adherence.
• Serve immediately for the best texture and taste.

Conclusion

Congratulations! You have successfully made Gemblong Ketan Putih, a delicious traditional snack. Enjoy it fresh or store it in an airtight container for a few days. Experiment with different shapes or toppings to make this treat your own!