A few days before the practice week, we were told by lecturer to made the glutinous tape and cassava tape or known as poteng. We were curious what kind of the dish that we should made with tape, and apparently we were told to made the Apang Paranggi used poteng, while glutinous tape we'll made a contemporary dish. We were given 2 days to finished that tape products. Fyi, Apang Paranggi is one of South Sulawesi's traditional dish that made from glutinous rice flour, brown sugar, coconut milk, coconut water and yeast, which's cooking by baking method. But this time we changed yeast with poteng, and that was our challenge. I think at the end of 5th semester we'll more focus to traditional dishes.
Today my team was tried to made Apang, we used the recipe that we got on google. The first tryal was failed because the results weren't expanded and tough, so we decided to changed the recipe and tried again. And our second tryal almost succeeded, the results were expanded and rised, but texture still little bit tough.
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| The First Batter |
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| The Result of The First Batter |
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| The Second Batter |
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| The Result of The Second Batter |
We found out the factors that caused our products were failed. Apparently, the poteng that we use must be fermentation with coconut water and leave it overnight to help the batter expend. So, we made it for batter on tomorrow.
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| Made the Fermentation Poteng |
For glutinous tape, my team will made the Mochi Tape with
Gelato Tape as the filling. So, before back I made the Gelato first. The ingredients that I used were fresh milk, heavy cream, egg yolk, honey, glutinous tape, and little bit salt. After finished I stored it into the freezer for our product on tomorrow. After that, we were cleaned our worked area, then back to home.
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| Made the Gelato Tape |
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| Stored the Gelato in the Freezer |
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