Cara Membuat Cilung Papeda Telur Gulung, Cilung Telur, Telur Puyuh & Tanpa Telur



Resep cilung (aci digulung) yang kadang disebutkan papeda telur gulung ini termasuk juga salah satunya yang favorite dari bermacam jajanan anak sekolah. Cilung Bandung ini banyak dipasarkan abang abang di sekitar SD, bahan dasarnya dibuat dari adonan penting tepung aci (tapioka atau kanji), dapat dibuat dengan kombinasi telur (cilung telur), atau dengan adonan telur dimana telurnya terpisah yang digunakan waktu ada keinginan konsumen, ingin telur ayam atau telur puyuh.

Tandai Ayam Petarung dari Kakinya

Waktu dibuat cilung dikasih gabungan bermacam bumbu tabur sesuai dengan hasrat rasa, boncabe untuk rasa pedas, atau ditambah lagi saus cabai atau sambal, serta mayones. Disamping itu kadang ditambah lagi lagi abon atau serundeng untuk taburan luarnya yang membuat makin istimewa.

Ada banyak macam langkah membuat cilung yang seringkali ditawarkan pedagang, seperti orisinal tanpa ada telur, gunakan telur puyuh, gunakan kocokan telur, serta cilung jumbo dengan 1 butir telur ayam. Untuk memudahkan praktik di dalam rumah, di bawah ini kita sediakan beberapa bahan dengan ukuran sedikit dulu yakni 150 gr tepung aci.

Beberapa bahan :

150 gr tepung aci/tapioka/kanji

1 sumber daya manusia tepung beras (supaya teksturnya tidak lembek, bisa jika tidak pakai)

1 sdt garam serta 1 sdt kaldu bubuk(penyedap rasa) atau sesuai dengan hasrat, dan dapat imbuhkan sejumput merica/lada

300 ml air

Telur ayam serta telur puyuh sekedarnya

Bumbu tabur dengan rasa yang diharapkan, boncabe, saus cabe, mayones atau menurut hasrat

Langkah membuat cilung :

Campur tepung aci serta tepung beras, garam, kaldu bubuk, dan merica. Setelah itu tuang air, aduk sampai adonan rata.

Panasi wajan dengan api relatif kecil, oleskan tipis dengan margarin/mentega atau minyak goreng. Tuangkan 1 sendok sayur adonan lantas ratakan (putar wajan jika ada gagang/pegangannya).

Sekalian menanti masak, berikan bumbu tabur, saus cabe, mayones, selanjutnya gulung memakai lidi atau tusuk sate, cilung oroginal siap disantap hangat.

Sedang untuk bikin cilung telur ayam serta telur puyuh, panasi wajan serta oleskan dengan margarin, selanjutnya dapat diceplokkan telur langsung ke wajan atau dapat dikocok dulu dengan penambahan sedikit garam atau kaldu bubuk.

Sesudah menceplokkan telur atau tuangkan kocokan telur ke wajan lantas ratakan, setelah itu taburi bumbu serta saus dan gulung dengan tusuk sate sesudah cilung masak.

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Lokasi: Indonesia

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