Surabi Unik Topping Oncom Khas from West Java : GettyRecipes
Surabi Unik Topping Oncom Khas from West Java : GettyRecipes

Surabi Unik Topping Oncom Khas from West Java : GettyRecipes

Four ordinary Western Javanese Cakes and their easy recipes

Speaking of traditional Sunni cuisine, it turns out there are a lot of Western Javanese cake recipes that can be tried. West Java is famous for its various types of foods that often taste fragrant. However, that does not mean that there are no special foods with sweet taste, you know!

In fact, West Java has countless traditional dishes that are sweet in flavor and delicious. The variety of such foods has become a favorite of many families. Specifically, not only does the flavor spoil your tongue, the ingredients for cooking are also very easy. You can easily and cheaply get the ingredients needed for cooking anywhere.

The manufacturing process is not difficult either. So it is very appropriate for starters. There are many categories and recipes of traditional cuisine in western Java. You can try ordinary Javanese cake recipes from the turkey flour and rice , even by using peuyeum or cassava tape.

Among the dozens of dessert selections from West Java, there are four of the most famous traditional cake categories and the most in demand of many. It doesn’t take much of the whimsical ingredients to complete the meal, the flavor is already very tempting to the tongue. Here are some full reviews you can understand.

Colenak, the Legendary Sweet Snack of Tanah Sunda

One of the typical Western Java foods favorite by many is Colenak. In general, Colenak itself refers to the word “dicocol enak.” Its implications apply to the concept of serving Colenak cakes in which the way it is served and enjoyed is actually by being whipped or dyed into black tea.

The normal Javanese cake food itself is very simple; the materials needed to make Colenak simple; you just want cassava tape or also called peuyeum as much as 200 grams, then 100 grams of sugar sugar, 100 grams, and 100 mL of lemon milk as the main ingredient.

As an additional component, you also need about 50 grams of granulated sugar and 20 grams of granulated sugar. Don’t forget to add a half-teaspoon of vanilla to make the fragrance of flour more than temptation. If the ingredients are ready, you can start doing it already. The approach is very simple and simple.

You just have to make a brown sugar. To do this, combine the brown sugar with granulated sugar over medium heat saucepanover. Stir until the brown sugar dissolves and mixes with granulated sugar. After that, mix with peanut milk and peanuts. Cook until the water is drained.

The last step of this ordinary Javanese cake  recipe is to bake the cassava tape. it’s enough to use enough butter to the whole surface of the tape.If that’s the case, you just need to make a cake until it’s cooked and browned.Eat with sugar now, the Colenak food is ready to be enjoyed.

Enjoy the cake and Legit Awug or Dongkal Cakes

In addition to the Simple Colenak cake but can pamper the tongue, there are other types of cakes that don’t have a few favorites. One of the typical Javanese cake dishes from the bowl and flour is the Dongkal biscuit, also known as awug cake. This food is also very simple.

Visually, this type of traditional cuisine is almost identical to the service of the putu cake. However, the materials used are very different. Yes, this cake uses rice flour as well as peanuts, and again brown sugar steamed together. The shape of the cake is very unique, which resembles a mini tumpeng.

How to make it not as simple as Colenak just now. You just have to prepare ingredients such as rice flour, curd lemon, then brown sugar, a bunch of pandas, as well as some saltjumputs according to your needs. For the first step, make sure you steam the flour mixed with the sprinkle of salt.

After that, you can start putting the steamed flour into the mold.  Fill a quarter of the mold first and then write it with a curled brown sugar to taste until covering the surface. Then write it down again with the flour. Repeat up to three layers. After the process, steam it together with everything.

You can serve this ordinary Javanese cake dish from the olive flour and rice using grated olive oil.Before serving, make sure you have steamed the grated coconut first.It’s enough for a few minutes for the peanut butter to still be there, then Awug Cake is ready to eat as it warms up with the family.

Surabi Unik Topping Oncom Khas from West Java

Not only is the dessert a symbol of Western Java food. Saltfood has also become a favorite dish of all circles. Of course, you will not be familiar with this dish. Yes, serabi. The serabi is not only available in western Java.

Serabi is a very useful type of light food. However, what is very unique and distinctive of the Sundanese region is the use of toppings. If the serabi is usually served with brown sugar toppings or sweet milk coconut sauce, it is different from the serabi that comes from Western Java where it is actually salt.

This cake and Javanese recipe are typically different from the common serabi recipe in general, especially in toppings. the topping that is often used in this serabi is oncom topping.Obviously, this delicious meal often tastes a little salty and fragrant. perfect for you fans of salt yeast.

To make this cake is also very simple. Again, the materials used are very simple, that is the use of rice flour. Not only that, there are many additional ingredients such as rice flour, then added lemon milk from the mushrooms, flour, and soybeans for flour.

Combine all the ingredients and start cooking in a non-wooden container until a small hole appears on the surface. If a hole appears, you can start sprinkling oncom toppings on the serabi, then cover the serabi until cooked. Serve while still warm to make it more delicious in the mouth.

Misro is a Variant of West Javanese Cakes andrecipes

Another regular dish from West Java, which is well known and liked by almost everyone, is Misro. Misro itself stands for “Amis di Jero,” which in Sundanese means “sweet inside.” This is the concept of a legendary dish made from cassava.

In general, this misro is a fried meal similar to comro. The difference is, if the comro has oncom that tastes salt and fragrance, the misro actually tastes sweet because the cassava is full of sugar. Of course, this dish is no less tasty than the salt version now.

The strategy makes it very easy too. You just want a 500 gram cassava and then grated until smooth. It also provides half of the exploited lemon seeds, as well as a well-sliced brown sugar. Combine all the ingredients together except brown sugar, adding salt to the flavor.

Add the flour with brown sugar now, giving the shape of a shaped ball. After that, Fry until cooked and exterior becomes golden brown, or if you like it can be a little brown. Then take and drain.

Misro is ready to serve while still warm and as sugar dissolves perfectly. Well, now you can choose the traditional food you like and you want to make it for the people closest to you. Make sure you try this typical Javanese cake dish  at home and try to taste.

Learn More