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Siomay is one of the popular dishes in Indonesian cuisine. It is a steamed dumpling filled with various ingredients such as fish, shrimp, chicken, and vegetables. Siomay is usually served with a savory peanut sauce and sweet soy sauce. However, the secret ingredient that makes siomay delicious and healthy is tepung (flour) that is used as a binding agent for the filling. In this article, we will discuss the different types of tepung that you can use to make siomay.
Tepung Terigu (Wheat Flour)
Tepung terigu or wheat flour is the most commonly used flour for siomay filling. It has a fine texture that makes the filling smooth and easy to shape. Wheat flour is also rich in nutrients such as protein, fiber, and iron, making it a healthy choice for siomay.
However, some people may have a wheat allergy or gluten intolerance, which can cause digestive problems. In this case, you can use other types of flour for siomay filling.
Tepung Kanji (Corn Starch)
Tepung kanji or corn starch is a gluten-free flour that is made from corn. It is a good alternative to wheat flour for people who have a wheat allergy or gluten intolerance. Corn starch gives the filling a glossy and translucent appearance, which makes siomay more attractive.
However, using too much corn starch can make the filling too soft and mushy. Therefore, it is important to balance the amount of corn starch and other ingredients in the filling.
Tepung Tapioka (Tapioca Starch)
Tepung tapioka or tapioca starch is another gluten-free flour that is made from cassava root. It has a similar texture to corn starch but is slightly chewier. Tapioca starch is commonly used in Indonesian cuisine, especially in traditional snacks such as onde-onde and kue lumpur.
Using tapioca starch in siomay filling can add a unique texture to the dish. However, it is important to use it in moderation as too much tapioca starch can make the filling too chewy and sticky.
Tepung Ketan (Glutinous Rice Flour)
Tepung ketan or glutinous rice flour is a type of flour that is made from glutinous rice. It has a sticky and elastic texture that is commonly used in Indonesian desserts such as klepon and kue lapis. Using glutinous rice flour in siomay filling can make the filling more chewy and flavorful.
However, using too much glutinous rice flour can make the filling too sticky and difficult to handle. Therefore, it is important to balance the amount of glutinous rice flour and other ingredients in the filling.
Tepung Sagu (Sago Flour)
Tepung sagu or sago flour is a type of flour that is made from sago palm. It has a fine texture and is commonly used in Indonesian cuisine, especially in traditional snacks such as kolak and es puter. Using sago flour in siomay filling can give the filling a unique texture and flavor.
However, using too much sago flour can make the filling too hard and dry. Therefore, it is important to balance the amount of sago flour and other ingredients in the filling.
Conclusion
Tepung is an essential ingredient in making siomay filling. Different types of tepung can add unique texture and flavor to the dish. It is important to use tepung in moderation and balance it with other ingredients in the filling. Whether you prefer wheat flour, corn starch, tapioca starch, glutinous rice flour, or sago flour, siomay will always be a delicious and healthy dish that you can enjoy with your family and friends.
