Four West Java cakes and their simple recipes
When we talk about traditional Sundanski food, it turns out that there are plenty of Western Javanese recipes for cake that you can try. West Java is known for different versions of dishes that taste spicy. However, this does not mean that there are no typical dishes that have a sweet taste.
In fact, West Java has countless traditional dishes that are sweet to taste and taste. These dishes are popular among many families. Unique, not only taste pampers your tongue, the ingredients for cooking is also very simple. The ingredients you need to cook can be easy and cheap you can get anywhere.
The manufacturing process is not difficult, too. That’s why it’s suitable for beginners. In the west of Jave there are many types and recipes of traditional dishes. You can try a typical Western Javanese cake recipe made from coconut and rice flour, even using peuyeum or cassava tape ingredients.
Among the dozens of types of sweet food from West Jave are the four types of traditional cupkes that are the most famous and most popular of many people. It doesn’t take a lot of weird ingredients to complete the dish, the taste is already very tempting to the tongue. This is a complete examination that you can understand.
Colenak, Sundanese Land’s Legendary Sweet Snack
One of the typical dishes of the Western Java region, which many are a favorite of is Colenak. In general, Colenak itself means the word “dicocol equal”. Its importance is related to the concept of serving Colenak cake, which is how to serve and enjoy being whipped or dyeing in melted brown sugar.
The typical Western Javanese recipe for cake is very simple. The different materials you need for colenak are simple. You only need a cassian ribbon or also called peuyeum as much as 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 component, you also need about 50 grams of granulate sugar and 20 grams of butter. Don’t forget to add vanilla as much as half a teaspoon to make the vohavod even more tempting. If the ingredients are ready, you can start making them. The method is simple and quite simple.
All you have to do is make brown sauce. To do this, mix the slices of brown sugar with granulate sugar in the sauce over the medium heat. Stir until the brown sugar melts and mixes with granulate sugar. After that, mix it with coconut milk and coconut. Cook until the water shrinks.
The final step of this West Javanese recipe for cake is the oven cascading tape. It is sufficient to spread enough butter across the entire surface of the tape. If so, you should bake the tape until you cook and brown. Serve with sugar sauce, Colenak’s dishes are ready to be enjoyed.
Enjoy sweet and legal Awugu or Dongkal torti
In addition to Kolanak’s cakes, which are simple but capable of displaying language, there are other traditional cakes that are no less popular. One of the typical West Javanese recipes for cake made from coconut and rice flour is dongkal cake or also known as awug cake. This dish is very simple, too.
Visually, this type of traditional dish is almost similar to the kue putu dish. However, the materials used are very different. Yes, this cake uses rice flour as well as coconut, and again brown sugar, which is steaming at the same time. The shape of the cake is quite unique, which is like mini tumpeng.
How to do this is no less easy than Colenak before. You just need to prepare ingredients such as rice flour, cut coconut, then clipped brown sugar, a few sets of pandan leaves, as well as a few jumps of salt according to your needs. For the first step, make sure that the rice flour mixed with salt pairs.
After that you can start placing steamed flour in the mold. First fill a quarter of the mold, then overwrite it with cast brown sugar to taste until it captures the surface. Then rewrite it with flour. Repeat on three layers. Step by step with all the couples.
This typical West Javanese cake recipe from coconut and rice flour can be served with sliced coconut. Before serving, make sure you are first paired with sliced coconut. For a while it’s enough that the texture of the coconut is still there, then the Awug Cake is ready for the dish while it’s warm with the family.
Surabi Unique Oncom Topping Typical of West Jave
Not only sweet snacks are a sign of West Java. Saeed dishes are also the favorite food of all circles. Of course you’ll be familiar with this dish. Yes, serabi. Serabi is not only available in the West Java region.
Serabi is a type of light dish that is versatilely useful in nature. However, the unique and very typical Sunda region is the use of gradients. If serabi is usually served with brown sugars or a sweet coconut milk sauce, it is different from serabi, which originated in the Western region where it is salty.
This typical Western Java cake and recipe is different from serabi recipes in general, especially when toppings. The gradient that is widely used in this serabi is oncom overflow. Of course, this snack is usually salty and slightly spicy. Perfect for you lovers of salysed food.
To make this cake is pretty easy. Again, the ingredients used are very simple, i.e. with rice flour. Not only that, there are several other additional ingredients, such as wheat flour, then there’s extra coconut milk, then a tiled coconut, baking powder, and soda bicarbon for the tisto.
Combine all the ingredients and start cooking on a container without a stick until small holes appear on the surface. If a hole has appeared, you can start spraying oncom toppings at the top of the serabi, then cover the serabi until cooked. Serve it while it’s still warm to make it more delicious in the mouth.
Misro as a variant of the West Java cake and her recipe
Another typical food from West Jave, which is very famous and the favorite of almost all is Misro. Misro dish itself means “Amis di Jero”, which in Sundanese means “sweet inside”. It’s the concept of a legendary cassava dish.
In general, this misro friters is similar to comro. The difference is if comro contains oncom, which tastes salty and spicy, misro actually taste sweet because cassava is filled with brown sugar. Of course, this dish is no less delicious than the salty version right now.
How to do is very easy. You only need 500 grams of cassava and then drink them until smooth. Also provide half finely sliced coconut grain, as well as brown sugar, which is also finely sliced. Combine all the ingredients together except brown sugar, add salt to taste.
The earlier fill with brown sugar, shape it into polong balls. After that, fry until it cooks and outside turns golden yellow, or if you like it can brown a little. Then remove and leave.
Misro is ready to serve while it’s still warm and while the sugar melts perfectly. Well, now you can choose which traditional food you want and want to make for the people closest to you. Make sure to try this typical West Javanese cake recipe at home and try the flavor.