Four Westcavan cakes and their simple recipes
Speaking of traditional sundanese food, it turns out that there are many recipes for Western Javanese cakes that can be tried. Western Java is known for various varieties of dishes that tend to have a spicy taste. However, that doesn’t mean there aren’t typical dishes that taste sweet, you know!
In fact, West Java has countless traditional dishes that are sweet in taste and delicious. These dishes are a favorite of many families. Uniquely, not only does the taste pamper your tongue, the ingredients for cooking are also very simple. You can get the ingredients needed for cooking easily and cheaply anywhere.
The production process is also not difficult. It is suitable for beginners. There are many types and recipes of traditional dishes in Western Java. You can try a typical recipe for a West Javanese coconut and rice flour cake, even using peuyeum ingredients or cassava cassette.
Among dozens of types of sweet food from Western Java, there are four types of traditional cakes that are the most famous and sought after by many people. To complete the dish does not need a lot of strange ingredients, the taste is already very tempting to the tongue. The following is a full review that you can understand.
Colenak, the legendary sweet snack of sundanese land
One of the typical western Java dishes that many people like is Colenak. In general, Colenak himself stands for the word “dicocol enak”. Its meaning is associated with the concept of serving colenak cake which is a way of serving and enjoying it by whipping or stained in melted brown sugar.
The very typical recipe for a West Javanese cake is very simple. The different materials needed to make Colenak are simple. You only need a strip of cassava or it is 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 granulated sugar and 20 grams of butter. Don’t forget to add even half a teaspoon to make the dough smell even more tempting. If the ingredients are ready, you can start making them. The method is simple and very simple.
You just need to make a sauce from brown sugar. To do this, mix slices of brown sugar with granulated sugar in a saucepan over medium heat. Stir until brown sugar dissolves and mixes with granulated sugar. After that, mix it with coconut milk, as well as grated coconut. Cook until the water decreases.
The last step of this western Javanese cake recipe is to bake cassava tape. It is enough to evenly distribute enough butter over the entire surface of the strip. If so, you just need to bake the tape until it is boiled and browned. Serve it with sugar sauce right now, Colenak’s dishes are ready to enjoy.
Enjoy sweet and legal awugug or Dongkal cake
In addition to Colenak cakes that are simple but can pamper the tongue, there are other traditional cakes that are no less favorite. One of the typical recipes for West Javanese coconut and rice flour cakes is Dongkal cake or also known as awug cake. This dish is also very simple.
Visually, this type of traditional dish is almost similar to eating kue path. However, the materials used are very different. Yes, this cake uses rice flour, as well as coconut, and again brown sugar that is steamed at the same time. The shape of the cake is very unique, which is like a mini tumpeng.
How to do it is no less easy than Colenak before. You just need to prepare ingredients like rice flour, grated coconut, then grated brown sugar, a few strands of counterpart leaves, as well as a few jumput salts according to your needs. For the first step, be sure to steam rice flour mixed with salt.
After that, you can start putting steamed flour in the mold. First, fill a quarter of the mold, then wipe it with grated brown sugar to taste until it covers the surface. Then wipe it again with flour dough. Repeat on three layers. After the step, mate it along with everything.
You can serve this typical West Javanese coconut and rice flour cake recipe using grated coconut. Before serving, make sure you steam the grated coconut first. It’s enough for a while that the coconut texture still exists, and then Awug Cake is ready to eat while it’s warm with the family.
Surabi unique oncom dressing typical of Western Java
Not only are sweet snacks a trademark of West Javanese dishes. Salty dishes are also a favorite food of all circles. Of course, you will 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 versatile in nature. However, what is unique and very characteristic of the sundanese region is the use of dressings. If serabi is usually served with brown sugar toppings or sweet coconut milk sauce, it is different from serabi originating from the West Java region where it is salted.
This typical West-Javanese cake and recipe differs from serabi recipes in general, especially in dressings. The dressing commonly used in this serabiis is an onka dressing. Of course, this snack has a salty and slightly spicy taste. Perfect for you lovers of salty food.
Making this cake is very easy. Again, the ingredients used are very simple, that is, using rice flour. Not only that, but there are a few other additional ingredients such as wheat flour, then there’s 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 dish until small holes appear on the surface. If a hole appears, you can start sprinkling oncom dressings on top of the serabi, and then cover the serabi until cooked. Serve it while it is still warm to make it tastier in your mouth.
Misro as a variant of the West Javanese cake andits recipe
Another typical food from West Java that is very well known and favored by almost everyone is Misro. Only Misro dish stands for “Amis di Jero” which in Sundanese means “sweet inside”. It’s the concept of the legendary cassava dish.
In general, this misro is a fritter similar to comro. The difference is that, if the comro contains an oncom that tastes salty and spicy, misro actually tastes sweet because cassava is filled with brown sugar. Of course, this dish is no less tasty than the salty version right now.
How to do this is very simple. You need only 500 grams of cassava, then grate until smooth. Also provide half of the finely grated coconut kernels, as well as the brown sugar, which is also finely chopped. Combine all ingredients together except brown sugar, add salt to taste.
Fill the dough earlier with brown sugar, form it into oblong balls. After that, fry until cooked, and on the outside it takes on a golden yellow color, or if desired it can brown a little. Then remove and drain.
Misro is ready to serve while it is still warm and the sugar melts perfectly. Well, now you can choose what traditional food you like and want to make for the closest people. Be sure to try this typical West Javanese cake recipe at home and try the flavor.