Four typical West Javanese cakes and their simple recipes
Talking about traditional Suntanese food, it turns out that there are plenty of Western Javanese cake recipes that can be tried . West Java is famous for its various variants of spicy-tasting dishes. However, that doesn’t mean there are no special dishes that are sweet, you know!
In fact, there are many traditional dishes in West Java that are sweet in taste and taste. The diversity of such resources became a favorite of many families. Uniquely, the taste not only destroys your tongue, but the ingredients for cooking it are also very simple. You can get the ingredients you need to cook easily anywhere, easily and cheaply.
The construction process is also not a difficult task. So it is very suitable for beginners. There are many types and recipes of traditional dishes in West Java. Even with pea or cassava tape, you can try the typical West Javanese cake recipe from coconut and rice flour.
Of the dozens of types of sweet foods from West Java, there are four types of traditional cakes, which are the most popular and the most needed by many people. You don’t need a lot of weird ingredients to complete the dish, and the taste is already very tempting to the tongue. The following is the full review that you can understand.
Kolanac, the legendary dessert of Tanah Sunda
One of the common dishes in the West Java region is liked by many people. Typically, the colonac itself refers to the word “decocol enak”. Its meaning is related to the idea of serving colonac cakes, and the way they are served and enjoyed is certainly due to the fact that the brown sugar melts or is dyed.
The typical West Javanese cake recipe itself is very simple. The various ingredients required to make the colonac are simple. You only need cassava tape or up to 200 grams is also called pneum, followed by 100 grams of brown sugar, 100 grams of coconut milk, and 100 ml of coconut milk as the main ingredients.
As an additional ingredient, you 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 aroma of the flour more appealing. If the ingredients are ready, you can already start making them. This method is very simple and simple.
You need to make brown sugar sauce. To do this, mix the pieces of brown sugar with granulated sugar in a saucepan on medium heat. Stir until the brown sugar melts and mixes with the granulated sugar. After that, add the coconut milk and the grated coconut and mix well. Cook until the water shrinks.
The final step of this typical West Javanese cake recipe is to bake the cassava tape. It will be enough to apply enough butter equally on the entire surface of the tape. If so, you should bake until the tape is cooked and turned brown. Now serve it with sugar sauce, ready to enjoy the colonac dish.
Enjoy sweet and league avug aur dongkal cakes
In addition to the simple kolanac cake, but there are few other traditional cakes that can pamper the tongue. Dongal cake or Avug cake is one of the most common Western Javanese cake recipes from coconut and rice flour , also known as Avug cake. This dish is also very simple.
Visually, this type of traditional dish is almost identical to serving puttu cake. However, the materials used are very different. Yes, this cake uses rice flour and coconut, and again the brown sugar is also steamed at the same time. The shape of the cake is so unique that it’s like a mini tumbbing.
How to make it is no easier now than it is to make it. Ingredients such as rice flour, grated coconut, then mashed brown sugar, a few pandan leaves and salt need to be prepared according to your needs. As a first step, make sure that a spring of salt-mixed rice flour is cooked in steam.
After that, you can start putting the steamed flour into the mold. First fill one-fourth of the mould and then overwrite with a grated brown sugar to taste until it covers the surface. Then rewrite it again with flour flour. Repeat to three layers. After the step, add everything and steam it.
You can serve this typical West Javanese cake recipe with grated coconut from coconut and rice flour. Before serving, make sure that the first grated coconut is steamed. The structure of the coconut still takes a few seconds to stay there, then the avug cake is ready to be eaten when it’s hot with the family.
Onkom Khas topping from Surabi Uninik West Java
Sweet snacks are not the only hallmark of West Javanese dishes. Salted dishes have also become the favourite food of all circles. Of course, you may not be unfamiliar with this dish. Yes, Serrabi. Serabi is not only available in the West Java region.
Serabi is a variety of light dish. However, what is unique and very unique to the Suntanese region is the use of toppings. If usually served with serabi brown sugar toppings or sweet coconut milk sauce, it is different from the serabi, which originated from the originally salty Western Java region.
This typical West Javanese cake and recipe is different from the typical Serabi recipe, especially on toppings. The topping commonly used in this Serabi is oncom topping. Clearly, this snack has a salty and slightly spicy taste. Ideal for fans of salted food.
This cake is also very easy to make. Again, the material used is very simple, which means that rice flour is used. Not only that, there are many other additional ingredients like wheat flour, followed by extra coconut milk, coconut, baking powder, and baking soda for flour.
Combine all the ingredients and start cooking in 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, and then cover the serabi until the serabi is cooked. Serve when it’s hot to make it more delicious in the mouth.
Misro as a variant of West Javanese cakesand recipes
Another common food from West Java is that it is very well-known and loved by almost everyone. The Misro dish itself is an epithet for “Amis de Gero”, which means “sweet” in Sundanese. It’s the idea of a legendary dish made from cassava.
In general, this misro is a fried food similar to comro. The difference is, if comro has an oncom that tastes salty and spicy, misro actually tastes sweet, because the cassava is filled with brown sugar. Of course, this dish is no more delicious than the salted version right now.
How to make it is also very easy. You only need 500 grams of tapioca, then grind it until smooth. Also, add half chopped coconut grain and finely chopped brown sugar. Combine all the ingredients except brown sugar together and add salt to the taste.
Now fill the flour with brown sugar and form it into oblong balls. After that, fry until it’s cooked, the exterior turns golden yellow, or it can be a little brown if you like. After that, remove and drain.
Misro is ready to be served when it’s still hot and the sugar melts well. Well, now that you can choose the traditional food of your choice, you want to make it for the people closest to you. Make sure you try this typical West Javanese cake recipe at home and try the taste.