Page 5 - Kue Indonesia Beras dan Tepung Beras
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KEGIATAN BELAJAR III
PEMBUATAN KUE INDONESIA ................................................................... 12
C. Tujuan Kegiatan Pembelajan ............................................................. 12
D. Materi Pembelajaran .......................................................................... 12
1. Bahan Tambahan ........................................................................ 12
2. Alat Persiapan ............................................................................. 24
3. Alat Pengolahan .......................................................................... 24
4. Teknik Pengolahan...................................................................... 27
BAB V RESEP KUE INDONESIA DARI BERAS DAN TEPUNG BERAS 25
A. Lemper .............................................................................................. 26
B. Kue Talam ........................................................................................ 27
C. Kue Mangkok ................................................................................... 28
D. Kue Nagasari .................................................................................... 29
E. Kue Carabikang ................................................................................ 30
F. Kue Putu Mayang ............................................................................. 31
G. Kue Serabi Bandung ......................................................................... 32
H. Bubur Sumsum ................................................................................. 33
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