Four Western Javanese cakes and their simple recipes
Speaking of traditional Sundanese food, it turns out that there are quite a few western Javanesia recipes 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 a plethora of traditional dishes that are sweet to taste and delicious. These meals are a favorite in many families. Unique, not only does the taste suit your tongue, the cooking ingredients are also very simple. You can get the ingredients needed for cooking easily and cheaply anywhere.
The production process is also not difficult. So, it is suitable for beginners. In Western Java there are many types and recipes of traditional dishes. A typical western Javanese cake recipe can be tried from coconut and rice flour, even using the ingredients peuyeum or cassava tape.
Among the dozens of types of sweet foods from Western Java, there are four types of traditional cakes that are the most famous and demanding by many people. It doesn’t take a lot of strange ingredients to complete the dish, the taste is already very tempting to the tongue. Here’s a complete review that you can understand.
Colenak, The Legendary Sweet Snack of Sundanese Land
One of the typical western Java dishes that many people prefer is Colenak. In general, Colenak himself stands for the word “dicocol enax”. Its meaning is related to the concept of serving Colenak cake, which is a way to serve and enjoy it by whipped cream or dyeing it in melted brown sugar.
The typical recipe for western javanese cake is very simple. The various materials needed to make Colenak are simple. You only need cassava tape or it is also called peuyeum even 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 finished, you can start making them. The method is easy and fairly simple.
All you have to do is make brown sugar sauce. 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 final step of this western javanese cake recipe is baking cassava tape. It is enough to spread enough butter evenly over the entire surface of the strip. If so, you just need to bake the strip until it boils and acquires a brown color. Serve it with sugar sauce, Kolenak’s dish is ready to enjoy.
Enjoy sweet and legit Awug or Dongkal cake
In addition to Colenak cakes that are simple but able to please the tongue, there are other traditional cakes that are no less favorite. One of the typical recipes for Western Javanese coconut and rice flour cake 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 a house put. However, the materials used are very different. Yes, this cake uses rice flour as well as coconut, and yet brown sugar that is steamed at the same time. The shape of the cake is quite unique, which is like a mini tumpeng.
How to make it is no less easy than Crane before. All you need to do is prepare ingredients such as rice flour, grated coconut, grated brown sugar, a few strands of counterpart leaves, as well as a few lean salts according to your needs. For the first step, sprinkle rice flour mixed with salt on steam.
After that, you can start steaming the flour in the mold. First fill a quarter of the mold, then pour grated brown sugar over it to taste until it covers the surface. Then pour the flour dough over it again. Repeat on three layers. After the step, mate it with everything.
This typical Western Javanese cake recipe can be served from coconut and rice flour using grated coconut. Before serving, make sure that you sprinkle grated coconut on top of it first. It is enough for a while so that the texture of the coconut is still there, then the Awug cake is ready to eat while it is warm with the family.
Surabi Unique Oncom Topping Typical from West Java
Not only are sweet snacks a hallmark of Western 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 overflows. If serabi is usually served with brown sugar sauce or sweet coconut milk sauce, it is different from serabi originating from the West Java region where it is salty.
This typical Western Javanese cake and recipe is different from serabi recipes in general, especially in toppings. The dressing commonly used in this serabi is oncom dressing. Of course, this snack tends to have 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, the use of rice flour. Not only that, but there are a few additional ingredients such as wheat flour, then extra coconut milk then grated coconut, baking powder and baking soda for the dough.
Combine all the ingredients and start cooking on a bowl without sticks until small holes appear on the surface. If a hole appeared, you can start sprinkling oncom toppings on top of the serabi, then cover the serabi until cooked. Serve it while it is still warm to make it tastier in the mouth.
Misro as a variant of western Javanese cake and itsrecipe
Another typical West Java food that is very well known and popular for almost everyone is Misro. Misro dish in 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 doughnuts similar to comro. The difference is that if the combro contains an oncom that has a salty and spicy taste, misro actually has a sweet taste because the cassava is filled with brown sugar. Of course, this dish is no less tasty than the salty version right now.
How to make it is very easy. You only need 500 grams of cassava, and then grated until smooth. Also provide half of the finely grated coconut grain, as well as brown sugar, which is also finely cut. Combine all ingredients together except brown sugar, add salt to taste to taste.
Fill the dough earlier with brown sugar, form it into oblong balls. After that, fry until cooked, and the outside turns golden yellow, or if you want it can turn slightly brown. 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 western javanese cake recipe at home and try the flavor.