KOMPAS.com – Suji leaves are commonly used as food coloring. Both in modern cakes and traditional snacks.
Sacred leaves can produce a darker green color than pandan leaves. However, it must be used carefully because these natural dyes are easily damaged and faded.
Also read: How to Make Pandan Leaf Boiled Water, Beneficial for Health
Quoting from “Kue Ijo Lekker 50 Traditional Cake Recipes Plus Step By Step” by Idemasakku.com published by PT Gramedia Pustaka Utama, here’s how to use suji leaves as food coloring so it doesn’t fade easily.
1. Puree first
The suji leaves to be used must be mashed first. You can puree it with a blender or a pestle.
In this process, suji leaves can be mixed with pandan leaves to make the color more beautiful.
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Also read: How to Choose a Good Pandan Leaf, Check the Aroma and Leaves
If necessary, suji leaf water can also be added with whiting water so that the color is more durable and does not fade easily.
2. Use immediately after creation
Although the color is quite thick, suji leaf water easily fades. If left too long, this natural food coloring will turn brown.
Therefore, it is recommended to use suji leaf water as soon as possible.
Also read: Want to Make Klepon? Check out Tips and How to Mix Natural Dye from Suji Leaves
3. Pay attention to its use
In use, suji leaves can replace water in recipes. By adding suji leaf water, the color of the cake becomes bright green.
Unfortunately, this natural dye is not strong enough to cook at hot temperatures. Therefore, it is recommended to cook it at a low temperature.
Quote from Flavor, suji leaves can also be added to the dough before cooking. As long as it is stirred and kneaded evenly, the color of the suji leaves will look real.
The book “Kue Ijo Lekker 50 Traditional Cake Recipes Plus Step By Step” by Idemasakku.com published by PT Gramedia Pustaka Utama can be purchased online at Gramedia.com