Four West Javanese Cakes and Snacks
Talking about traditional Sundanese cuisine, it turns out there are West Javanese cake recipes that can be tested. West Java is famous for its variety of dishes that appears to taste mild. However, that doesn’t mean there aren’t standard dishes that taste sweet, you know!
In reality, West Java has a myriad of traditional dishes that are delicious to taste and sweet. This dish is a favorite of many families. Specifically, it’s not just the taste that’s pulled your tongue, the cooking ingredients are also very simple. You can find other things that you need to cook wherever you are easily and cheaply.
The production process is not any other complex. So it’s right for beginners. There are many varieties and recipes of traditional dishes in western Java. You can try the classic West Javanese cake recipe found in coconut and rice flour, even using peuyeum or cassava tape.
Among the dozens of different types of delicious foods found in West Java, there are four types of traditional cakes that are most popular and most in demand for many people. It doesn’t take a lot of common ingredients to complete the dish, the flavor is already very tempting to accent. The following is a complete review that you can understand.
Colenak, The Legendary Sweet Snack of Sundanese Land
One of the classic dishes in the West Java region that many people like is Colenak. In general, Colenak himself stands for the term “dicocol enak”. The meaning of it is related to the idea of serving the Colenak cake which is how to serve and enjoy it by whipping or dyeing the bright brown sugar.
The typical West Javanese cake recipe itself is very simple. The various tools needed to make colenak are simple. You only need cassava tape or also called peuyeum for up to 200 grams, then 100 grams of brown sugar, 100 grams of coconut, and 100 mL of coconut milk as the main ingredient.
As an additional ingredient, you also need about 50 granulated sugar and 20 grams of butter. Don’t be careful to add vanilla like the half of the cannabis to make the smell of the dough even more tempting. If things are ready, you can start making it. The process is simple and very simple.
You just need to make brown sugar soup. To do this, mix brown sugar restrictions and granulated sugar in the saucepan above medium heat. Stir until the brown sugar melts and it combines with the granulated sugar. Afterwards, it is mixed with coconut milk as well as applied coconut. Cooking until the water gushes out.
The final step in that western javanese dough is to bake a cassava tape. It’s enough to be equally buttery enough for the entire surface of the tape to be removed from the surface. If so, you just need to bake the tape until the person cooks and turns brown. Serve sugar literature just now, Colenak dishes are ready to be enjoyed.
Enjoy a delicious and legal Cawke or Dongkal Cake
In addition to these Colenak cakes which are easy but capable of popping up on the tongue, there are other traditional moths that aren’t a few favorites. One of the classic West Javanese cake cake recipes found in coconut and rice flour is Dongkal cake or also known as awug cake. And the dish is very simple.
In sight, this type of traditional dish is almost identical to the Kue putu dish. However the materials used are very different. Yes, this cake is used for rice flour and also coconut, and the second time it uses brown sugar that is vaporized every now and then. The cake pattern is something very special, which looks like a mini tumpeng.
How to do it is not a little easier for colenak early on. You just need to prepare things like rice flour, coconut-rich coconut, and then applied brown sugar, several sets of petal leaves, as well as a few bouncing salts as is your need. And as a first step, make sure you’re used to salt-mixed rice flour.
After that you can start pouring this flour into the mold. Fill in a quarter of the first mold and then overwrite with grated brown sugar to be tasted until it covers the surface. Again and then make the minute dough. Repeat three layers. After the action, they are evaporating everything.
You can serve classic West Javanese cake recipes with a coconut and a lump of rice with the use of the syding coconut. Before serving, make sure you were filling up with coconuts from the disadvantaged coconut first. It is enough for a while to have the coconut nuke there, and then awug’s family cake is ready to be eaten while the family is warm.
Surabi u gaar ah Oncom topping Typical ka West Java
Not only are the sweet masses are the hallmark of West Javanese dishes. Salty dishes are also favorite foods in all circles. Of course, you will learn this dish. Yes, serabi. Serabi is not only available in the West Java region.
Serabi is a type of light plate which is for its natural color. However, what is unique and very different in the Sundanese region is the use of the combinations. If serabi is usually sent with brown sugar sarcies or sweet sauces of coconut milk, it is different from serabi which originated in the Western Java region where it had salt.
Cake and traditional West Javanese cuisine differs from serabi cuisine in general, especially the same. The carding which is commonly used in serabi this is an oncom combination. Of course, this snack seems to have a salty taste that’s a little bit risky. Perfect for you salty food fans.
To make the cake this is a very simple matter. Secondly, the ingredients applied are the very simple ones, that is, to use rice flour. Not only is it, there are also a few other supplements like wheat flour, and then there’s an extra coconut milk then mixed with coconut, baking powder, and baking soda in the dough.
Combine all the ingredients and start cooking in a neckless container until small holes appear on the top. If a hole has appeared, you can begin to sprinkle the contrast of self-pulling on top of the serabi, then cover the serabi until it is cooked. Serve while it’s still warm to make it so sweet on the mouth.
Misro as a Type of West Javanese Cake andCake
Another common food found in West Java that is well known and loved by almost everyone is Misro. Misro’s dish itself stands for “Amis di Jero” which means “sweetness inside”. This is the idea of a legendary dish made from cassava.
In general, this misro is the same fritters as Comro. The difference is, if the comro contains oncom which tastes salt and spice, misro actually tastes sweet because cassava is filled with brown sugar. Of course, this dish is no less delicious than the salty version just now.
How to do it is very simple. You only need 500 grams of cassava and then nail it up even. Also provide half of coconut-tiled corn, as well as brown sugar which is also slowly chopped. Mix all the ingredients together except brown sugar, add salt to flavor.
Fill the tape with brown sugar already, shape the cross balls. Afterwards, Fry until it is cooked and the outside becomes yellow gold, or if you like it a bit brown it can make it. Then, put it on and drain water.
Misro is ready to serve as long as it’s still warm and as long as the sock melts well. Well, now you can choose the traditional food you are serving and want to make for people closest to you. Be sure to try this classic West Javanese Cake cake at home and try the flavor.