Pempek Dos

Serves 1
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Directions

  1. 1Make the biang (starter) by cooking the flour mixture with 450 ml of water until thickened.
  2. 2Make the biang (starter) by cooking the flour mixture with 450 ml of water until thickened.
  3. 3Make the biang (starter) by cooking the flour mixture with 450 ml of water until thickened.
  4. 4Wait for the biang to cool slightly, then add one egg and stir until well blended.
  5. 5Wait for the biang to cool slightly, then add one egg and stir until well blended.
  6. 6Wait for the biang to cool slightly, then add one egg and stir until well blended.
  7. 7Add 2 tablespoons of vegetable oil and mix until the texture is smooth.
  8. 8Add 2 tablespoons of vegetable oil and mix until the texture is smooth.
  9. 9Add 2 tablespoons of vegetable oil and mix until the texture is smooth.
  10. 10Add 250 grams of tapioca flour and mix.
  11. 11Add 250 grams of tapioca flour and mix.
  12. 12Add 250 grams of tapioca flour and mix.
  13. 13Divide the dough into 50 gram portions.
  14. 14Divide the dough into 50 gram portions.
  15. 15Divide the dough into 50 gram portions.
  16. 16Shape the dough using your fingers to make egg pempek, filling it with egg filling, being careful not to overfill.
  17. 17Shape the dough using your fingers to make egg pempek, filling it with egg filling, being careful not to overfill.
  18. 18Shape the dough using your fingers to make egg pempek, filling it with egg filling, being careful not to overfill.
  19. 19Shape some of the dough into pempek lenjer.
  20. 20Shape some of the dough into pempek lenjer.
  21. 21Shape some of the dough into pempek lenjer.
  22. 22Boil the shaped pempek in boiling water with a little salt and oil until they float, indicating they are cooked.
  23. 23Boil the shaped pempek in boiling water with a little salt and oil until they float, indicating they are cooked.
  24. 24Boil the shaped pempek in boiling water with a little salt and oil until they float, indicating they are cooked.
  25. 25Fry the pempek in plenty of hot oil until the outside is crispy and brownish.
  26. 26Fry the pempek in plenty of hot oil until the outside is crispy and brownish.
  27. 27Fry the pempek in plenty of hot oil until the outside is crispy and brownish.
  28. 28Lift and drain the fried pempek.
  29. 29Lift and drain the fried pempek.
  30. 30Lift and drain the fried pempek.

Ingredients

  • 450 ml Water
  • 450 ml Water
  • 450 ml Water
  • Flour
  • Flour
  • Flour
  • 1 butir Egg
  • 1 butir Egg
  • 1 butir Egg
  • 2 sdm Vegetable oil
  • 2 sdm Vegetable oil
  • 2 sdm Vegetable oil
  • 250 gr Tapioca flour
  • 250 gr Tapioca flour
  • 250 gr Tapioca flour
  • Sago
  • Sago
  • Sago
  • Salt
  • Salt
  • Salt
  • Egg filling
  • Egg filling
  • Egg filling

Equipment

WokFrying pan

Tips

  • Use sago on your hands to prevent the dough from sticking when shaping.
  • Don't overfill the egg pempek to prevent leaking.
  • Add salt and oil to the boiling water to prevent the pempek from sticking.
Pempek Dos | Clip Recipe