Pay attention to the steps when steaming rice flour : BursaLoker

aAruncati o privire la http recipe-kue-dongkal-asli-khas-jawa-barat untuk Kue Dongkal Lezat

Maybe many of you do not know the traditional cakes whose recipes can be found on http this recipe-kue-dongkal-asli-khas-jawa-barat . Yes, Dongkal Cake or also known as Awug cake is a type of traditional food originating in West Java. These foods tend to have a sweet and savory taste.

At first glance, the appearance of this traditional cake is quite similar to the Putu Cake, which is often sold around, since this food also has palm sugar in it. This savory and unique sweet taste makes Dongkal Cake much loved by people and is still widely sold today.

In fact, to make this traditional cake is not difficult. But, there are some specific tips that need to be made to make the composition and texture of tasty food and fit in the mouth. Because if it is wrong in the processing process, it is possible that the Dongkal cake you made has a hard texture and is not tasty.

The selection of fresh ingredients and the right processing techniques are the keys to the success of this traditional cake recipe. Referring to http recipe-kue-dongkal-asli-khas-jawa-barat, here are some tips and recipes to make delicious and delicious dongkal cakes and become a favorite family. You can start learning it.

Tips for preparing ingredients to make Dongkal Cakes

The main step you need to take before starting the process of making dongkal cakes is to prepare the different necessary ingredients. To make this cake, the ingredients are actually not too hard to get. In fact, you only need a few main ingredients such as rice flour, palm sugar, coconut and pandanus.

Be sure to use fresh ingredients in its manufacture. For example, when choosing coconut, choose coconut that is still fresh so that the dough of dongkal cakes is soft and the savory taste is felt without the smell of langu. For the flour itself, you can beat the rice until it is smooth and produce the flour.

For used palm sugar, you can use palm sugar in the form of a solid or crystalline. However, it would be better if you use grated palm sugar. This is intended so that the sugar is not too smooth and still has a sweet taste in the mouth, without disturbing when chewed.

Do not forget to prepare and fresh leaves of pendant. The use of pendant leaves in this dongkal cake is to make the cookie dough softer and more fragrant. Because when eaten, there is not only a sweet and savory taste, but also a distinctive pendant flavor that spoils the mouth even more.

In addition to the four main ingredients now, don’t forget to add a little salt to your needs. The goal is to make the taste or aroma of the dongkal cake more balanced. Not only the sweetness and taste of coconut, but also delicious thyme according to the recipe http the recipe-kue-dongkal-asli-khas-jawa-barat.

Pay attention to the steps when steaming rice flour

After preparing the various ingredients necessary to make dongkal cakes, now you can proceed to the next stage, namely, to the stage of processing or making the cake. Of course, this is the most anticipated moment. In addition to materials that are easy to obtain, how to do it is no less easy, even for beginners.

http resep-kue-dongkal-asli-khas-jawa-barat offers recipes and manufacturing steps that you can practice directly. The first is to prepare the rice flour, where you have to pound the rice until it is smooth and sifted. But if you have ready-made rice flour, you can immediately steam it with pendant leaves.

Next, put a few leaves of the pendant so that the flavor smells good. If so, you can start steaming both. Do not forget to calcify the bottom using a clean napkin. Wait up to 20 minutes of steaming time. If 20 minutes have passed, you can remove it from the steam and let it cool.

Once it cools down, you can move it to another container while adding some salt jumpets. Next, knead the dough by hand, adding a little water. Make sure that the dough is grainy, but still clots when formed manually. Next, sift the dough so that the berries are evenly distributed, there are no large lumps.

Prepare the fillings and molds ofdongkal cakes

The next step in making a delicious dongkal-kue-dongkal-asli-khas-jawa-barred recipe in making a delicious dongkal cake is to print it before you start steaming again. If the dough has been kneaded ready for use, then you can prepare the following equipment, which is a mold that measures 12 cm for its diameter. You can put the dough in little by little.

Be sure not to immediately fill the mold with flour dough earlier. The filling starts from a quarter of the mold, then overwrites it with grated palm sugar. It should not be too dense, the important thing is that the sugar is evenly distributed over the surface of the flour. Next, overwrite it again with flour dough. Make it in about three layers.

http recipe-kue-dongkal-asli-khas-jawa-barrat also then directs if the dough has entered all the mold, then you can start steaming it. Do not forget to heat the water first with steam. This is done so that the steaming process works perfectly, and the dough is well packaged so that it is not hard.

A tip when steaming this dough of dongkal cakes so that it cooks evenly, is to make a hole in the middle of the printed dough. This is so that the steam in the steaming process can get inside and help the process of cooking the dough so that it is cooked well. Wait until about 30 minutes.

Tips for serving Dongkal agar Cakes are becoming more and more delicious

The last step http recipe-kue-dongkal-asli-khas-jawa-barrat in making dongkal cake is to serve it. Of course, you can’t wait to try it out, right? To make it more delicious, don’t let yourself serve it wrong. The following are serving tips after 30 minutes of dongkal cake being steamed and perfectly cooked.

First, you need to grate the coconut, which was prepared at first earlier. After shaving and squeezing the water, you can start steaming the coconut for several minutes until it is cooked and slightly withered. Do not take too long, because the grated coconut can lose its texture, so it is less delicious if it is to be eaten.

When you are done steaming, leave it for a while so that the temperature drops and cools down. After that, you can sprinkle the grated coconut on top of the cooked dongkal cake. Or, you can also serve on the side. According to http recipe-kue-dongkal-asli-khas-jawa-barrat, you can enjoy it by whipping it in the grated coconut.

Now you can enjoy the feeling of the sweet taste of palm sugar, plus the savory sprinkling of coconut, as well as the soft texture of the dough with a tempting pendant flavor. Who doesn’t want to try this traditional cake right away? Of course, a family will love her and enjoy her many times without getting bored.

Isn’t it difficult to make this cake simple and delicious? As long as the ingredients you choose are fresh and correct, then it is certain that you can serve this delicious cake. You can also find all the ingredients anywhere without headaches. This recipe also does not cost much.

Now, you can try this easy recipe to make traditional Western Javanese cakes. There is no need to be afraid of failure, because there is no process of making the cake that is too difficult and requires special techniques. You just have to practice the recipes and tips from http this easy recipe-kue-dongkal-asli-khas-jawa-barat.

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