Kolanak, a famous dessert of the Sundanese land : WaMod

Four West Javanese cakes and their simple recipes

Talking about traditional Sundanese cuisine, it turns out that  there are a lot of West Java cake recipes that can be tried  . West Java is famous for a variety of dishes with spicy taste. However, that doesn’t mean there are no regular dishes that taste sweet, you know!

In fact, there are countless traditional dishes that taste and taste dessert in West Java. These foods are a favorite of many families. Uniquely, the taste is not only pampered by your tongue, it is very easy to cook the ingredients. You can easily and cheaply get the ingredients you need for cooking anywhere.

The manufacturing process is also not difficult. So it’s suitable for the start. There are many varieties and recipes of traditional dishes in West Java. You  can also try a typical West Java cake recipe from coconut and rice flour, even using peuyeum or tapioca tape ingredients.

Of the dozens of dessert dishes from West Java, there are four types of traditional cakes that are very popular and are very much needed by many people. It does not take a lot of strange ingredients to complete the dish, the taste is already very attractive to the tongue. The following is a complete review that you can understand.

Kolanak, a famous dessert of the Sundanese land

One of the typical dishes of the West Java region, which many like, is Collenak. Generally speaking, colenake refers to the word “as digocal”. This means that it is related to the concept of serving a collenac cake, how to serve it and how to enjoy it by whipping it in molten brown sugar or dyeing it.

The typical West Java cake recipe itself is very simple. The various ingredients required to make Colenak are simple. You only need 200 grams, also known as tapioca tape or puem, then 100 grams of brown sugar, 100 grams of coconut and 100 ml of coconut milk as the main ingredient.

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 dough smell more attractive. If the ingredients are ready, you can start making them. This method is easy and very simple.

You need to make brown sugar sauce. To do this, mix pieces of brown sugar with granulated sugar in a pan over medium heat. Stir until the brown sugar melts and mixes with granulated sugar. After that, mix it with coconut milk and grated coconut. Cook until the water shrinks.

The  last step in this West Javanese cake recipe is to bake tapioca tape. It is enough to spread enough butter evenly on the entire surface of the tape. In that case, you have to bake the tape until it is cooked and turns brown. Now serve it with a sugar sauce and the dishes of Collenak are ready to enjoy.

Enjoy a sweet and formal Awug or Dongkal cake

In addition to Colenak cakes that are simple but can be pampered by the tongue, there are other traditional cakes that are less likeable. One of the typical West Javanese cake recipes from coconut and rice flour is  also known as Dongal Cake or Auk Cake. This dish is very simple.

Visually, this type of traditional dish almost resembles the kue putu dish. However, the ingredients used are very different. Yes, this cake uses rice flour and coconut, again brown sugar is boiled at the same time. The shape of the cake is so unique that it looks like a mini dumpeng.

How to make it is not easier than the previous Collenac. You need to prepare ingredients like rice flour, grated coconut, then grated brown sugar, a few strands of pandon leaves and a few jumbud salts to suit your needs. For the first step, boil the salted rice flour in steam.

After that, you can start putting the boiled dough into the mold. First fill one leg of the mold and then overwrite it with grated brown sugar to taste until it hides on the surface. Then overwrite it again with flour dough. Repeat for three layers. After the step, add everything and boil in steam.

You can serve this typical West Javanese cake recipe from coconut and rice flour using coconut grated . Before serving, make sure that you have first boiled the grated coconut. This is enough for a while so that the texture of the coconut is still there, and then the cake is ready to eat when it is hot with the family.

Regular Surabhi Unique Oncom Topping from West Java

Only sweet snacks are a symbol of West Javanese dishes. Salty foods are the favorite food of all circles. Of course, you will be familiar with this dish. Yeah, Serabi. Serabi is not limited to the West Java region.

Serabi is a type of light dish that is versatile in nature. However, what is unique and most unique to the Sundanese region is the use of surfaces. Generally if seraby is served with brown sugar toppings or sweet coconut milk sauce, it is different from the serabi that originated from the saline West Java region.

This typical West Javanese cake and recipe is generally different from serapy recipes, especially in the toppings. One of the most commonly used toppings in this serabi is oncom topping. Of course, this snack has a salty and slightly spicy taste. It is ideal for you who are fans of salty food.

This cake is very easy to make. Again, the ingredients used are very simple, i.e., using rice flour. Not only that, but there are also many additional ingredients like wheat flour, followed by extra coconut milk, coconut grated, baking powder, and dough baking soda.

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 top of the seraby, and then close the seraby until cooked. Serve it when it’s still hot, which will be very tasty in the mouth.

Misro as a variation of the West Javanese cake andits recipe

Mishra is another typical dish from West Java that is very well-known and loved by almost everyone. The misro dish refers to itself as “Amis de Gero” which means “inside the sweet” in sundanese. This is the concept of a popular dish made from tapioca.

Generally speaking, this Mishra is a bhajji like Gomro. The difference is that if comro has oncom with salty and spicy taste, misro will actually taste sweet because tapioca is filled with brown sugar. Of course, this dish is no less tasty than the salty version now.

How to do it is very easy. You only need 500 grams of tapioca, and then grate until smooth. Also serve half a finely grated coconut grain, as well as brown sugar and finally chopped brown sugar. Combine all ingredients together except brown sugar and add salt to taste to taste.

First fill the dough with brown sugar and shape it into elliptical balls. After that, fry until cooked, until the outside turns golden yellow, or a little brown if you like. Then, remove and drain.

Mishra is ready to serve when it’s still hot and the sugar melts perfectly. Well, now you can choose which traditional food you like and want to do it for people close to you. Make sure you  try  this typical West Java cake recipe at home  and try the taste.

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