Risoles rogout sayur lipat amplop dan segitiga 
Vegetable Rogout Risoles Folded in Envelope and Triangle Shapes
This can be a business idea, especially with fasting month approaching, you can sell these as snacks.
For the rogout, you can adjust the vegetables to your liking, feel free to add green beans, corn, sausage, chicken, or beef.
I use a 20 cm non-stick pan, which can make 38 to 40 crepes; for beginners, 30 is already good.
Let the batter rest for at least 30 minutes before making the risoles skins, as this will make them more flexible. Cook on low heat to ensure the skins are fully cooked.
It's best to fold them when they are cool to make the risoles last longer.
Vegetable Rogout Risoles Folded in Envelope and Triangle Shapes
This can be a business idea, especially with fasting month approaching, you can sell these as snacks.
For the rogout, you can adjust the vegetables to your liking, feel free to add green beans, corn, sausage, chicken, or beef.
I use a 20 cm non-stick pan, which can make 38 to 40 crepes; for beginners, 30 is already good.
Let the batter rest for at least 30 minutes before making the risoles skins, as this will make them more flexible. Cook on low heat to ensure the skins are fully cooked.
It's best to fold them when they are cool to make the risoles last longer.
Cooking Instructions
- 1
Prepare the vegetable rogout ingredients.
- 2
Heat the vegetable oil, sauté the minced shallots and garlic until fragrant and cooked. Add the diced potatoes and carrots. Pour in the water.
- 3
Add the chicken bouillon powder, fine salt, and ground pepper. Cook until the vegetables are tender and the water has slightly reduced.
- 4
Mix the all-purpose flour with a little water and pour it into the vegetable mixture, stirring well. Add the granulated sugar, continue cooking while stirring until thickened (about 10 minutes), then remove from heat and let cool.
- 5
Prepare the risoles skin ingredients.
- 6
Mix all the ingredients while gradually adding water, leaving 150 ml of water to strain the batter.
- 7
Strain the batter to make it smooth. To make straining easier, add the remaining 150 ml of water, so the total water used is 750 ml. Cover with a clean cloth and let rest for at least 30 minutes.
- 8
Grease a non-stick pan with oil and heat it, pour in one ladle of batter, swirl to spread the batter, cook on low heat until the edges release on their own. Once cooked, flip onto a plate.
- 9
Take one crepe, fill with 1 tablespoon of rogout filling. Fold the bottom, right, and left sides, then roll.
- 10
Take another crepe, place 1 tablespoon of rogout filling on the left edge. Fold the bottom and top diagonally. Fold forward to form a triangle.
- 11
Fold the bottom right and left sides upwards to seal.
- 12
Dip the risoles in the flour mixture, then coat with breadcrumbs.
- 13
Fry the risoles in very hot oil, fry briefly, then remove and drain.
- 14
Dip the triangle risoles in the flour mixture and coat with breadcrumbs.
- 15
Fry the triangle risoles in very hot oil, fry briefly, then remove and drain.
- 16
Ready to serve.
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