Dailly Activity ( English Version ) 17
Assalamualaikum....
A few days before entering the practice week, we were told by the lecturer to make sticky rice and cassava tapes, also known as poteng. We were curious about what products we would make with tape, and in fact we were told to make Apang Paranggi from poteng, while sticky tape would be made into a contemporary dish. We were given 2 days to complete the tape product. Apang Paranggi is one of South Sulawesi's traditional cakes made from a mixture of glutinous rice flour, brown sugar, coconut milk, coconut water and yeast, which is cooked by baking. But this time we replaced the yeast with a pot, and that was the challenge. It seems that at the end of semester 5 we will focus more on traditional pastry dishes.
Today my group is trying to make Apang, we also use the recipe we got from Google. Our first attempt failed because the results did not expand and were swift, so we finally decided to change the recipe and try again. And our second experiment was almost successful, the results were already expanding and blooming, but the texture was still a bit sluggish.
A few days before entering the practice week, we were told by the lecturer to make sticky rice and cassava tapes, also known as poteng. We were curious about what products we would make with tape, and in fact we were told to make Apang Paranggi from poteng, while sticky tape would be made into a contemporary dish. We were given 2 days to complete the tape product. Apang Paranggi is one of South Sulawesi's traditional cakes made from a mixture of glutinous rice flour, brown sugar, coconut milk, coconut water and yeast, which is cooked by baking. But this time we replaced the yeast with a pot, and that was the challenge. It seems that at the end of semester 5 we will focus more on traditional pastry dishes.
Today my group is trying to make Apang, we also use the recipe we got from Google. Our first attempt failed because the results did not expand and were swift, so we finally decided to change the recipe and try again. And our second experiment was almost successful, the results were already expanding and blooming, but the texture was still a bit sluggish.
We also find out the factors that cause the failure of our products. Apparently, the pots used must be fermented using coconut water and left overnight to help the dough expand. So, we made it for the next day's dough.
For sticky rice tape myself, my group will make Cream Blure. I made it today and immediately showed it to the lecturer but it could not be accepted because it was not interesting, it was not a contemporary menu and was difficult to takeway.
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