Gemblong sweet cake with caramel coating : LetsMix

West Java Snack Recepti yang Manis, Morate probati

 

Every place in Indonesia has many types of food recipes typical of Western Java snacks that are easy to duplicate. You must have tried eating snacks from Bandung or other Regions from West Java with delicious flavors. Similarly, culinary art in various regions of Indonesia is also very interesting to discuss.

 

Each region has different natural resources, making traditional culinary products between regions have their own uniqueness. There is no end to discussing the cuisine of each region and as Indonesians we are obliged to acknowledge this wealth. Indonesian cuisine is well known in all corners of the world that one should be proud of.

 

This sundanese country is known for hundreds of culinary arts, from heavy food, drinks to snacks that you can already try across Indonesia. It must be easy to find street vendors of cilok snacks, cirengo, pisks, cakes with bendung, etc. This food is easily processed by others, and the taste is definitely appealing to many people.

 

Types and recipes of West Javanese snacks ranging from traditional to modern are widely available in West Java and are very worth preserving. If you visit West Java, it will be very easy to find a variety of specialties in each region at affordable prices. Cuisine in Bandung or other regions of Western Java is known in a wide range of sweet, salty, spicy or other flavors.

 

For lovers of sweet snacks, in West Java you will find many variations. Here are 5 types of legitimate Western Java snacks that can be cooked at home. The recipe is simple and definitely the result is similar to the original. There is no need to go to Western Java first, but you can taste the taste.

 

Traditional Burayot cakes belonging to the wet type of cake

This recipe for snacks from West Javan originates from the Garuto area. The name is after the Sundanese language which means that it has the form of ngagayota or hanging. This snack includes a wet-type cake made from simple ingredients. The beginning of the creation of this food was also accidental. It was first made by a resident of Garut from rice flour and brown sugar in his house.

 

The production is very simple, namely the preparation of ingredients in the form of rice flour, brown sugar and sand. Then mix palm sugar, granulated sugar and water, then heat over low heat until thick. After thickening, add rice flour. Add it by gently adding little by little while stirring evenly until the dough shape is ready for formation.

 

The dough just needs to be shaped into flattened, and then fry. You can use the oil in your hands when you put the dough on it. The next step is to heat the oil in a pan to fry the dough. After the heat, you just have to put the flat dough earlier.

 

Frying does not take too long because this dough contains sugar so as not to burn. The next step of the Western Javanac snack recipe is to fry until it rises for a while, then pierce the middle with a bamboo stick and then hang it until you re-fry it for a while. After drying out the younger nan lem, but it can be tasted.

 

 Ongol-Ongol snacks from Sundanese

This snack is known in the northern coastal region of West Java which is the food left over from the Mongol army in the 1200s. This recipe for snacks from West Javanese  is made from cassava flour or the like so that the texture is chewed and sweet. Its tanned color plus grated coconut makes the appearance of this food quite attractive.

 

For sprinkling you need to prepare only cassava flour, brown sugar, leaves of counterparts, water and young coconut. First, cook the grated coconut by stewing it until cooked with the addition of a little salt. To make the dough ongol-ongol, mix cassava flour or hand-picked flour with water.

 

Furthermore, from this sweet recipe for snacks from West Javan to  heat brown sugar with pandanus and cooking water. Separate the sugar solution after filtering to cool. The next stage, heat the flour solution with brown sugar to boil and thicken. Wait for it to warm up, then cut it into pieces and place it in grated coconut before enjoying it.

 

Princess Noong’s traditional banana cake

The name didefinisikan means like a princess sticking out. It comes from a banana covered in flour dough and looks like a view. This snack tastes different due to the combination of grated coconut flavor, flour and banana as a filling

 

This food until the present age is very often enjoyed in various sundanese family events. The combination of flavors from this type of Western Javan snack recipe with  hot coffee or tea will add to the excitement of your morning or evening with your family. The use of tapioca flour produces the texture of the dressing, and the banana inside contributes to the uniqueness of this preparation.

 

Ingredients you need either tapioca flour or those of similar texture, banana horns, sugar, instant coconut milk, grated coconut, banana leaves and salt. First, cook the grated coconut after it has been salted a little by steamed it until cooked. Then mix tapioca flour with other ingredients until it takes the form of dough.

 

Then wrap it with leaves and place the banana in  the middle of the division n, then wrap it neatly. Finally, this recipe for snacks in West Javanese steamed it until it was cooked. For the presentation of the cut as desired and mix it with grated coconut before enjoying with your loved ones.

 

Gemblong sweet cake with caramel coating

The shape of this sweet snack, which is round with a layer of sugar caramel, is easy to find in the tourist area of Bogor Punčak. This is full of fruits of the hands of visitors due to the delicious and sweet taste. The inside of this cake is sticky rice, and the coconut adds a variety of flavors, not just sweet sugar.

 

The legible taste is suitable as a companion to hot drinks such as puncak and makes it quite simple. Without having to come to Bogor, at home you can make your own recipe for snacks from West Javanese with a flavor that is no less delicious.

 

Prepare ingredients in the form of sticky rice flour, grated coconut, salt, coconut milk and cooking oil. Caramel sugar as a readable coating of gemblong comes from a mixture of brown sugar and sand. How to make it by mixing sticky rice flour with grated coconut. Do not forget to add salt to taste. After mixing, slowly add the coconut milk until the dough is smooth.

 

This dough is then shaped to resemble a ring and then fry. Prepare the hot oil, then fry the ring dough  until cooked yellowish. Finally, make sugar caramel by carefully cooking so that it does not burn a mixture of brown sugar and granulated sugar. Then from the small food recipe typical of Western Java to get a legal gemblong, mix the sugar with gemblong until evenly distributed. Allow to harden and dry before it is ready to eat.

 

Misro snacks made from the main ingredient of cassava

Misro means fish in offal or sweet inside isn snacks made from the main ingredients of cassava and brown sugar. The shape is round and very easy to find at a roadside fried food retailer. This food today is not only a traditional food, but a dinikmati luas ol ehall spheres of life.

 

To produce recipes of this sweet food is very easy at home. First, prepare grated cassava, cooking oil, brown sugar and salt. Before frying, grated cassava dough is given a little salt, then an eye is formed and brown sugar is placed in the middle to taste. The last step of this Western Javanese snack recipe is to just fry until cooked and then drain it before you enjoy it.

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