Four West Javan Cupcake & Their Simple Recipes
Speaking of traditional Sundanian dishes, it turned out that there are many West Java cake recipes that can be tried. West Java is famous for its manifold variety of fragrant dishes. However, this does not mean that there are no normal dishes that have a sweet taste, you know!
In fact, west Java has thousands of traditional dishes that are tasty and tasty. These dishes are a favorite of many families. Uniquely, not only makes your taste tongue pampers, but the ingredients for cooking it are also quite simple. You can get the ingredients you need to cook anywhere easy and cheap.
The production process is also not difficult. So, for beginners, they will respond. West Java has many types and recipes for traditional dishes. You can try a simple Western Javanese cake recipe from coconut and rice flour, even using peuyeum or cassava tape components.
Among the dozens of types of sweet treats from West Java, there are four types of traditional cakes, popular and most in demand by many. It doesn’t take too many strange ingredients to finish the meal, the taste is already very appealing to the language. Below is a complete review you can understand.
Kolenak, legendary sweet dishes of the Sunny Earth
One of the typical dishes of the West Java region that many like is The Kolenak. In general, Colenak itself means the word “dicocol enak”. Its meaning lies in the concept of serving a Colenac cake, how to serve and enjoy it by whipping or painting on Melted Blue Sugar.
The typical West Javan cake recipe itself is quite simple. Various materials necessary for the preparation of kolenac are simple. You just need a cassation tape or so-called peuyeum, then 100 grams of brown sugar, 100 grams of coconut caviar and 100 mL of coconut milk as the main ingredient.
As an additional component, you need 50 grams of granulated sugar and 20 grams of fat. Do not forget to add up to half a teaspoon of vanity to further tempt the dough. If the ingredients are ready, you can start making them. The method is simple and very simple.
You just need to prepare brown sugar sauce. To do this, mix the slices of brown sugar with granulated sugar in a sausage over medium heat. Stir until the brown sugar melts and mix with granulated sugar. After that, mix it with grated coconut along with coconut milk. Cook until the water is shorter.
The last step in this western javanese cake recipe is to cook the cassava ribbon. It is enough to spread enough fat on the entire surface of the tape. If so, you only need to cook tape until it is baked and brown. Just serve with sugar sauce, Kolenac’s food is ready to enjoy.
Enjoy sweet and legal Awug or Dongkal cake
In addition to The Collaque cakes, which are simple but able to make the language appealing, there are other traditional cakes that are also beloved. One of the simple Western Javanese cake recipes from coconut and rice flour is also called Dongkal cake or aug cake. This dish is also very simple.
Visually, this type of traditional dish practically resembles a kue putu dish. However, the materials used are very different. Yes, this cake uses rice flour, as well as coconut, and again steamed blue-and-blue sugar at the same time. The shape of the cake is very unique, it resembles a mini tumpeng.
How to implement it is not so easy earlier than the kolenak. All you need to do is prepare ingredients such as rice flour, grated coconut, then grated brown sugar, several strands of pandan leaves, as well as several jumput salts according to your needs. For the first step, make sure that the rice flour mixed with salt is evaporated.
After that, you can begin to put steamed flour in the mold. First fill a quarter of the mold, then write on it with grated brown sugar to taste until the surface is covered. Then, with the flour dough, write it over again. Repeat to three layers. After the step, it evaporates it along with everything else.
You can serve this simple West Javanese cake recipe with the help of grated coconut from coconut and rice flour. Before serving, make sure you steam the grated coconut first. It’s only enough for a while for the coconut’s tissue to still be there, then Awug Cake is ready to eat when it’s hot with the family.
Surabi Unique Oncom G’arbiy Yavadan odatiy
Not only sweet treats are a hallmark of West Javan dishes. Salt food is also a favorite dish of all circles. Of course, you will get acquainted with this dish. Yes, it’s serabi. Serabi is available only in the Western Java area.
Serabi is a type of light food that is versatile in nature. However, what makes the Sundanian region unique and very distinctive is the use of these hills. If usually served with serabi blue sugar tops or sweet coconut milk sauce, it will be different from the sebe, which originates from the region of West Java, which is salty.
This typical West Javan torte and recipe is especially different from serabi recipes in the hills. A hilly oncom top, widely used in this sebe. Of course, this dish will be salty and slightly flavored. Perfect for fans of salty dishes for you.
This cake is very easy to prepare. The ingredients used again are very simple, that is, using rice flour. There are also a few more additional ingredients such as wheat flour, then extra coconut milk, then grated coconut, baking powder and baking soda for the pastry.
Combine all the ingredients and start cooking in a non-stick container until there are small holes in its surface. If a hole has appeared, you can start sprinkling on top of the sebe, then cover the serabi until it is ripe. Serve it when it is still hot so that it is more delicious in the mouth.
Misro as a variant of the West Javan cake and its recipe
Another typical dish, Misro, which is very well known from West Java and is a favorite of almost everyone. The misro dish itself means “Amis di Jero,” which means “sweet inside” in Sundan. This is the concept of a legendary dish made from a cassava.
In general, this is a misro komro-like fritters. The difference is that if a comro contains an oncome with a salty and fragrant taste, in fact the cosmetic has a sweet taste as it is filled with cossava brown sugar. Of course, this dish is just not less tasty than the salty version.
How to do it is very easy. All you need is 500 grams of cash and then grated until smooth. In addition, provide half finely peeled coconat grain, as well as finely rolled brown sugar. Combine all the ingredients except blue-and-blue sugar, adding salt to the taste.
Fill the dough with coarse sugar earlier, forming in long-tanged balls. After that, fry and the outside turns golden yellow, or if you like it, it can turn slightly brown. Then remove and water.
Misro is ready to serve when it is still hot and the sugar is in perfect meltdown. Well, now you can choose which traditional dish you like and want to do for the people closest to you. Try this simple West Javan cake recipe at home and try the taste.