Four traditional Western Javanese cakes and their simple recipes
Talking about traditional Sudanese food, it turns out that there are many Western Javanese cake recipes that can be tried. West Java is famous for its various forms of cuisine that tend to have a spicy taste. However, that doesn’t mean there aren’t any special dishes that taste sweet, you know!
In fact, there are countless traditional dishes in West Java that are sweet and tasty in taste. The variety of such dishes became a favourite of many families. The special thing is that not only does the taste spoil your tongue but the ingredients are also very simple to cook it. You can easily and cheaply get the ingredients needed to cook anywhere.
The construction process is also not difficult. So it is very suitable for beginners. There are many varieties and recipes of traditional cuisine in West Java. You can try the traditional West Javanese cake recipe from coconut and rice flour, even using pewium or cassava tape.
Of the dozens of sweet foods in Western Java, there are four types of traditional cakes that are most popular by many and are the most in demand. The dish doesn’t require a lot of eccentric ingredients to complete, the taste is already very tempting to the tongue. The following is a complete review that you can understand.
Kolenek, the famous sweet snack of Tannah Sunda
One of the favorite dishes by many people in the West Java region is collanac. In general, collinec itself is used for the term “dicocol glasses”. This means related to the concept of serving a collanac cake that the way to serve and enjoy it is actually by being beaten or painted in brown sugar.
The recipe for the traditional Western Javanese cake is very simple in itself. The various materials required to make Kollenak are simple. All you need is cassava tape or even called it pumice up to 200 grams, then 100 grams of brown sugar, 100 grams of coconut, and 100 milliliters. Coconut milk is used as the main ingredient.
As an additional ingredient, you also need about 50 grams of granulated sugar and 20 grams of butter. Don’t forget to add half a teaspoon of vanilla to make the fragrance of the dough even more appealing. If the ingredients are ready, you can start making them in advance. This method is simple and quite simple.
All you need to do is make brown sugar chutney. To do this, mix the brown sugar pieces with granulated sugar on a saucepan on a medium bake. Stir until the brown sugar melts and mixes with granulated sugar. After this, mix it with coconut milk and grated coconut. Cook until the water shrinks.
The last step in this traditional Western Javanese cake recipe is to cook cassava tape. It is enough to apply equal butter on the entire surface of the tape. If so, you just need to cook the tape until it’s cooked and browned. Serve it right away with sugar sauce The collinec dish is ready to enjoy.
Enjoy sweet and legal augz or dongle cakes
In addition to simple collineac cake but able to mobilize the tongue, there are other traditional cakes that are no less desirable. A traditional Western Javanese cake from coconut and rice flour is one of the recipes of dongkal cake or is also known as avag cake. This dish is also very simple.
Visually, this type of traditional dish is almost identical to the serving of putu cake. However, the materials used are very different. Yes, this cake uses rice flour as well as coconut, and then steamed brown sugar as well. The shape of the cake is quite unique, which is like a mini tampeng.
How to make it is no less easy than the kolenak right now. All you need to do is prepare ingredients such as rice flour, grated coconut, then grated brown sugar, some pandan leaves, as well as salt some jumpers according to your needs. For the first step, make sure you cook the rice flour with steam by mixing it with a salt sprinkler.
After this, you can start putting steamed flour into the mold. First fill a quarter of the fungus and then overwrite it with a grated brown sugar for taste until it covers the surface. Then overwrite it again with flour flour. Repeat three layers. After the step, steam it together with everything.
You can serve this traditional West Javanese cake recipe using coconut ground from coconut and rice flour. Before serving, make sure you’ve steamed the first grated coconut. It’s enough for a few moments for the coconut texture to still happen, then Avag is ready to eat the cake while it warms up with the family.
Surabi Unique Topping Oncom Special From West Java
Sweet snacks alone are not the hallmark of Western Javanese cuisine. Salty dishes have also become the favourite food of all circles. Surely, you won’t be unaware of this dish. Yes, Serby. Seraby is not only available in the West Java region.
Serabies are a kind of light dish that is versatile. However, what is unique and very unique to the Sundani area is the use of toppings. If cerabi is usually served with brown sugar toppings or sweet coconut milk sauce, it is different from the cerabi that originated from the West Java region where it is actually salty.
This traditional West Javanese cake and recipe is generally different from the traditional Cerabi recipe, especially in toppings. The topping that is commonly used in this serabi is the oncom topping. Obviously, this snack tends to have a salty and slightly spicy taste. Best for your fans of salty food.
It is also very easy to make this cake. Once again, the ingredients used are very simple, i.e., using rice flour. Not only that, there are many other ingredients like wheat flour, then extra coconut milk then grated coconut, baking powder and baking soda for the dough.
Combine all the ingredients and start cooking on a non-stick container until small holes appear on the surface. If a hole has appeared, you can start spraying oncom toppings on the serabi, then cover the cerabi until it’s cooked. Serve it when it is still hot to make it more delicious in the mouth.
Misro as a form of West Javanese cakes andrecipes
Another common food from West Java that is very well known and favorite to almost everyone is misro. Misro cuisine itself means “Jero of Amys” which means “sweet from within” in Sundnese. It is the concept of a great dish made from cassava.
Generally, it is a fried food similar to the Misro Komoro. The difference is that if Komro contains oncom that tastes salty and spicy, then misro actually tastes sweet because cassava is full of brown sugar. Of course, this dish is no less delicious than the salty version right now.
The way to make it is also very easy. All you need is 500 grams of cassava and then grinded till smooth. Also provide brown sugar along with half a finely ground coconut grain that is finely chopped. Combine all the ingredients except brown sugar together, mix salt according to the taste according to the taste.
Just fill the dough with brown sugar, shape it into vertical balls. After that, fry until cooking and the outer part turns golden yellow, or it can turn a little brown if you want. Then, remove and eject.
Misro is ready to be served while it is still hot and while the sugar melts completely. Well, now you can choose which traditional food you like and you want to make it for those closest to you. Make sure you try this traditional Western Javanese cake recipe at home and try to taste it.