Four typical West Javanese cakes and their simple recipes
Talking about traditional Sundanese food, it turns out that there are many West Javanese cake recipes that can be tried. West Java is known for its different varieties of dishes that tend to taste spicy. However, that doesn’t mean there aren’t special dishes that taste sweet, you know!
In fact, West Java has a large number of traditional dishes that are sweet in taste and delicious. The variety of such dishes became a favorite of many families. Unique is that not only the taste spoils your tongue, the ingredients to cook it are also very simple. You can get the necessary ingredients to cook easily and cheaply anywhere.
The production process is also not difficult. So it is very suitable for beginners. There are many types and recipes of traditional dishes in West Java. You can try the typical West Javanese cake recipe of coconut and rice flour, even by using peuyeum or cassava tape.
Among the dozens of types of sweet food from West Java, there are four types of traditional cakes that are most well-known and most in demand by many people. Not many whimsical ingredients are needed to complete the dish, the taste is already very tempting for the tongue. The following is the full review that you can understand.
Colenak, tanah Sunda’s legendary sweet snack
One of the typical dishes of the West Java region favorite with many people is Colenak. In general, Colenak himself stands for the word “dicocol enak”. Its meaning is related to the concept of serving Colenak cakes whose way of serving and enjoying is indeed by being whipped or dyed in brown sugar melt.
The typical West Javanese cake recipe itself is very simple. The different materials needed to make Colenak are simple. You only need cassava tape or also called peuyeum, no less than 200 grams, then 100 grams of brown sugar, 100 grams of coconut and 100 ml of coconut milk as main ingredients.
As an additional component, you also need about 50 grams of granulated sugar and 20 grams of butter. Don’t forget to also add half a teaspoon of vanilla to make the aroma of the dough even more seductive. When the ingredients are ready, you can already start making them. The method is simple and quite simple.
You just have to make the brown sugar sauce. To do this, mix slices of brown sugar with granulated sugar on a pan over medium heat. Stir until brown sugar melts and mix with granulated sugar. Then mix it with coconut milk and grated coconut. Boil until the water shrinks.
The final step of this typical West Javanese cake recipe is baking the cassava tape. It is enough to apply enough butter evenly over the entire surface of the tape. If so, all you have to do is bake the tape until it’s cooked and browned. Serve it now with the sugar sauce, the Colenak dish is ready to enjoy.
Geniet van zoete en legit Awug of Dongkal Cakes
In addition to the Simple Colenak cake, but able to pamper the tongue, there are other traditional cakes that are no less favorite. One of the typical West Javanese cake recipes of coconut and rice flour 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 serving putu cake. However, the materials used are very different. Yes, this cake uses rice flour and coconut, and again brown sugar that is steamed at the same time. The shape of the cake is quite unique, resembling a mini tumpeng.
How to make it is no less simple than Colenak just now. You just need to prepare ingredients like rice flour, grated coconut, then grated brown sugar, a few pandan leaves and salt some jumputs according to your needs. For the first step, make sure you steam the rice flour mixed with a splash of salt.
After that, you can start putting the steamed flour in the mold. First fill a quarter of the mold and then overwrite it with a grated brown sugar to taste until it covers the surface. Then overwrite it again with flour dough. Repeat up to three layers. After the step, steam it along with everything.
You can serve this typical West Javanese cake recipe of coconut and rice flour with grated coconut. Before serving, make sure you have steamed the grated coconut first. It’s enough for a few moments for the coconut texture to still be there, then the Awug Cake is ready to be eaten while it’s hot with the family.
Surabi Unik Topping Oncom Khas uit West-Java
Not only sweet snacks are the hallmark of West Javanese dishes. Salty dishes have also become a favorite food of all circles. You will certainly not be unfamiliar 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. However, what is unique and very distinctive from the Sundanese region is the use of toppings. If serabi is usually served with brown sugar toppings or sweet coconut milk sauce, it’s different from serabi that comes from the West Java region, where it’s actually salty.
This typical West Javanese cake and recipe is different from the typical serabi recipe in general, especially in the toppings. The topping that is often used in this serabi is the oncom topping. Obviously, this snack tends to have a salty and slightly spicy flavor. Perfect for you fans of salt food.
Making this cake is also quite easy. Again, the material used is very simple, that is, with the help of rice flour. Not only that, there are also several other additional ingredients such as wheat flour, then there is extra coconut milk than grated coconut, baking powder and baking soda for the dough.
Combine all the ingredients and start cooking on a non-stick tray until small holes appear on the surface. If a hole has appeared, you can start sprinkling the oncom toppings on the serabi, and then cover the serabi until it is cooked. Serve it while it is still warm to make it tastier in the mouth.
Misro as a variant of West Javanese cakes andrecipes
Another typical food from West Java that is very well known and favorite of almost everyone is Misro. Misro dish itself stands for “Amis di Jero” which in Sundanese means “sweet inside”. This is the concept of a legendary dish made of cassava.
In general, this misro is a fried food similar to comro. The difference is, if the comro contains oncom that tastes salty and spicy, misro actually tastes sweet because the cassava is filled with brown sugar. Of course, this dish is no less delicious than the salty version of just now.
How to make it is also very easy. You only need 500 grams of cassava and then grated until smooth. Also, make sure you have half a finely grated coconut grain, as well as brown sugar that is also finely chopped. Combine all the ingredients together except brown sugar and add salt to taste.
Just fill the dough with brown sugar, forming it into elongated balls. Then bake until it is cooked and the outside turns golden yellow, or if you want it can be light brown. Then remove and drain.
Misro is ready to be served while it is still warm and while the sugar melts perfectly. Well, now you can choose what traditional food you like and you want to make it for the people closest to you. Be sure to try this typical West Javanese cake recipe at home and try the flavor.