Bahan
Cara Buat- Santan Kelapa 144g
- Telur 180g
- Gula Pasir 108g
- Tepung Beras 73g
- Tepung Tapioka 7g
- Bubuk Kakao deZaan (varian apapun) 12g
- Garam 2g
Anda akan memerlukan cetakan kue kapik.
- Campurkan semua bahand dalam wadah untuk membuat adonan
- Tuangkan sejumlah adonan ke dalam cetakan, sampai menutupi satu sisi
- Dempet dan tekan cetakan, lalu panggang sekitar 30 detik untuk setiap sisi, atau sampai Anda merasa kue sudah bisa mudah dilepas dari cetakan.
- Keruk sisa adonan yang ada di pinggir cetakan
- Kemudian, segera lipat ke dalam bentuk kerucut pipih (1/4 lingkaran) selagi hangat. (panggangan adonan akan mengeras begitu disejukkan)
- Diamkan sejenak, dan simpan dalam toples kedap udara
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.
Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!
deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.
Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
