Choi Pan
- Maria Yuliana Kusrini
- 8 Apr 2025
- 1 menit membaca
Bahan Membuat Kulit:
100 gr Tepung Beras
30 gr Tepung Sagu
200 mml Air
1 sdm Minyak Sayur
1/2 sdt Garam
Bahan Isian:
50 gr Bengkoang, serut kasar
2 sdm Ebi
3 bh Bawang Putih, cincang
1/2 sdt Kaldu Bubuk
1/2 sdt Lada Bubuk
1/2 sdt Gula Pasir
1/2 sdt Garam
Cara Membuat:
Langkah pertama adalah membuat kulit choi pannya terlebih dulu. Campurkan tepung beras, tepung sagu, dan garam, lalu aduk sampai rata. Tuang air sedikit demi sedikit sambil diaduk. Lalu masukkan minyak sayur, aduk kembali. Masak adonan ini dengan menggunakan api kecil sampai adonan kalis dan tidak lengket. Matikan api.
Ketika sudah agak dingin, ambil sedikit adonan dan gilas sampai tipis. Cetak adonan yg sudah digilas tipis menggunakan cetakan bulat agar rapi. Lakukan sampai adonan habis.
Untuk membuat isiannya, tumis bawang putih hingga harum. Masukkan serutan bengkoang dan ebi ke dalamnya. Aduk hingga rata. Bumbui dengan menggunakan garam, lada bubuk, kaldu bubuk, dan gula pasir. Masak hingga layu, angkat dan sisihkan.
Ambil selembar kulit choi pan, lalu beri isian bengkoang ebi secukupnya. Lipat menjadi dua hingga membentuk setengah lingkaran dan tekan bagian pinggirnya hingga menempel rapat. Lakukan hingga kulit choi pan dan isian habis.
Kukus choi pan selama 10 menit atau hingga matang.
Angkat dan sajikan choi pan yang masih hangat bersama dengan minyak bawang dan saus penyertanya.
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