Write 3 recipes for types of local specialties from West Java

If you are in the mood to try to make a common dish from West Java, we will write 3 recipes for local specialties from West Java  , which is easy, you can try right away. Like other regions, West Java is certainly a region with different variants of sweet and salty snacks.

Typically, snacks originating from West Java are made from a mixture of coconut, brown sugar, and flour. The flour can be of various types ranging from rice flour, wheat flour to glutinous rice flour. This West Java snack is definitely simple and requires only a few ingredients that are easily processed.

While it’s simple, all of these Western Javanese snacks are still tasty and tasty. No wonder many people love these dishes. Not only is it easy to find in different places, but this particular food is also easy to make yourself, you know! So, you can learn to cook this traditional snack.

Here we will write 3 recipes for local specialties from West Java, which are practical with an appetizer taste. Make sure you take it seriously so that you can practice it immediately with your family or people closest to you. Prepare the various ingredients and equipment required immediately.

Vajit Bandung legally family casual friends

The snacks from West Java, especially the famous Bandung City, are Vajith. Almost everyone from different regions already knows the taste of this sweet snack. Unlike other sweet dishes, Vajith has its own uniqueness that you won’t find in other sweet dishes in West Java.

Yes, there’s a feature on the outside of this dish that you can find without its deliciously sweet taste because of its combination of glutinous rice flour, grated coconut, and brown sugar. Wajit is a snack with a presentation wrapped in dried corn leaves. This is definitely a special thing about this dish.

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Here we will briefly present the recipe for making vajith as one of the 3 recipes we have written for local specialties from West Java . If you have already prepared the necessary ingredients, you can mix all the ingredients together and add them to the water and you can start making them.

Cook the flour when stirred continuously for about 45 minutes. After that, you can put on the print and allow it to stand until the temperature drops for an hour. Then if the wajit flour is cooled, it can start wrapping it in dry corn leaves that are ready to be used.

It’s not over yet, and after wrapping it in corn leaves, now bake the wajit flour early with an oven for 30 minutes. Don’t take too long , because it will make the vajit flour dry and hard. Don’t you want it if the structure of the wajit you are making is legitimate and very dense?

Similar to donuts, here’s ali agrem’s recipe from West Java

There’s another sweet snack that’s delicious and tempting, i.e. Ali Agrem. In shape, The Ali Agrem is very similar to a donut. In the process of making it, this dish generally requires different ingredients from donuts, which are usually enjoyed by many people in different circles.

We will be writing 3 recipes for local specialties from West Java, one of which is this Ali Agrem recipe. Although it may look like a donut, it will take longer than making the legendary potato donut but it is simple to make this Ali Agrem.

The ingredients to be given for cooking Ali Agrem are again not far from coconut, brown or palm sugar and glutinous rice flour. All you need to do is mix the three ingredients equally. Don’t forget to melt the brown sugar first and fry the coconut.

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Once the dough is exhausted, do not fry it in oil immediately.  You should take a break for your Ali Agrem flour. Usually this process takes at least six hours until nightfall, so the flour can be thick and then ready to be roasted on a hot fire.

The shape of the finished flour is generally similar to that of a donut, and then sauté until the color turns brown. Now, you can try to do it without any hesitation. Of the 3 recipes we’ve written about the types of local specialties from West Java, this is the easiest recipe to do.

A beautiful colorful cake named Princess Noong

The sweet and elegant label seems to be the ideal label to pin on this typical snack from West Java. As the name suggests, Princess Noong has a very beautiful look with a variety of bright flour colors, as well as a sweet, legit and soft taste that pampers the tongue.

Among the other recipes we have written 3 recipes for the types of local specialties from West Java , we got the most demand this time. In addition to being tasty, this sweet dish is also easy to make. Again, add cassava to the ingredients, jackfruit bananas, and as much sugar and salt as needed.

Mix all the ingredients evenly and then steam for about 20 minutes. After that, the steamed flour was now divided into two and the green and red food was colored. If so, place each flour on top of the banana leaf and put the banana pieces on top.

Wrap the bananas with each flour. Then, steam again until it is cooked for about 30 minutes. Once it is cooked, you can transfer it to another vessel and start cutting it into pieces. Serve the prepared coconut with crushed grated coconut. Princess Noong, or princess, is ready to dine with her loved ones.

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A special feature of 3 recipes from West Java

As mentioned above we wrote 3 recipes for local specialties from West Java, three of which are definitely the most favorite snack menu. Now you can not only enjoy the taste, but also make it without fear of failure by following the recipe presented earlier.

The ease of the process of making these three recipes is a specialty of this food. The ingredients used are almost the same, always using grated coconut and pieces of brown sugar as the characteristics of every dessert from West Java, just as each dish matches the main ingredients.

If you’ve already mastered making a number of recipes for common foods in different regions, you can write 3 recipes for types of local specialties from West Java or other regions to share with others because, it’s more fun to make dishes than to be able to enjoy it with the people closest to you.

In addition to sweet foods, West Java also has a number of specialties, ranging from salt to spicy ones. This is also the characteristic of the food of spicy and salty Suntanese origin. Serabi with delicious oncom toppings is an example and is ideal for serving while relaxing in your spare time.

You need to practice as much as possible the various recipes you have introduced earlier, so that you can make dishes that will tempt the taste buds of many people. Don’t be afraid to try, because we’ve written 3 recipes that are practical and easy to do for local specialties from West Java .

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