RECIPE STANDARD

NAMA PESERTA : DIFAENI RIZKY SETIAWAN

INTITUSI : AKADEMI TATA BOGA BANDUNG

PEYEM SEKOTENG
NAMA MENU : Peyem wrep | coconut filling | coconut unti | mung beans compote | Pearl
sago & kolang kaling | nougat mede | Black honey tuile | ginger sauce |

NO NAME INGREDIENTS QTY UOM PREPARATION

PEYEM SEKOTENG

PEYEM WREP

1 Cassava Tape 100 gr

COCONUT UNTI
100
1 Grated Coconut gr
80
2 Palm Sugar gr

3 Salt 2 gr

4 Pandan leaves 1 pcs

COCONUT FILLING

1 White Chocolate 25 gr

2 Whipping cream 50 gr

3 Butter

4 Coconut Milk 50 gr

5 Salt 2 gr

PEARLE SAGO & KOLANG

KALING

1 Chinese girlfriend 50 Gr

2 Kolang kaling 50 Gr
 GINGER SAUCE

1 Ginger 80 Gr
Pcs
2 Lemongrass 1
pcs
3 Pandan Leaf 2
Gr
4 Palm Sugar 50
Ml
5 Water 300
Gr
6 Sugar 50
Lbr
7 Kaffir lime leaf 3
gr
8 Maizena 10

BLACK HONY TUILE

30
1 Flour Gr
10
2 Dry coconut Gr
40
3 Almond powder Gr
80
4 Sugar Gr
80
5 White egg Gr
80
6 Unsalted butter Gr

NOUGAT MEDE

1 Sugar 100 Gr

2 Unsalted butter 10 Gr

3 Almon 100 Gr

MUNG BEANS COMPOTE

1 Green Beans 50 Gr

2 Water 300 Ml
METHOD:

PEYEM WREP
1. Bake the peyem tape not too dry,

COCONUT UNTI
2. Cut brown sugar into small pieces, then melt it on the pan with granulated sugar and pandan leaves
3. After the sugar melts evenly, add grated coconut.
4. Stir until evenly mixed and the sugar recedes.

COCONUT FILLING
1. Put all ingredients together
2. Liquidize and stir until evenly mixed over low heat
3. Then give a little cornstarch to stir until evenly distributed
4. Stir all ingredients until the mixture thickens and then set aside.

PEARLE SAGO & KOLANG KALING

1. Heat the water until it boils, then add pearle sago and cover the pan and let it cook.
2. Cut small cubes of kolang kaling then unite with pearle sago then mold with a ring kater.
3. Refrigerate until it comes together and binds

GINGER SAUCE
1. Add spices, water, sugar, let it boil until the sugar dissolves and gives off ginger aroma
2. Strain and take the water only then give cornstarch to thicken slightly.

BLACK HONY TUILE

1. Add all liquid and dry ingredients and stir until evenly mixed.
2. Prepare liquid margarine and pour it into the previous mixture
3. Stir again until evenly mixed print the dough with tuile molds
4. Bake at 180C for 7 - 10 minutes.

NOUGAT MEDE
1. Fry cashews until browned
2. Melt sugar on low heat and melt evenly.
3. Add margarine and shake the pan until mixed.
4. Give a little salt then add cashews and stir until evenly mixed
5. Let stand on a silpat until the sugar hardens

MUNG BEANS COMPOTE

1. Heat water to boiling
2. Then add green beans and cover
3. Let stand until the benra beans are fully cooked

Prepared by,

Difaeni Rizky Setiawan