Misro as a variant of West Javanese cake andits recipe : Nomis

Four West Javanese cakes and their simple recipes

Speaking of traditional Sundanese food, it turns out that there are plenty of West Javanese cake recipes to try. West Java is famous for different varieties of dishes that tend to taste spicy. However, that doesn’t mean there aren’t typical dishes that taste sweet, you know!

In fact, West Java has a myriad of traditional dishes that are sweet in taste and delicious. These dishes are a favorite of many families. Uniquely, not only does the taste spoil your tongue, the ingredients for cooking are also very simple. You can get the ingredients needed for cooking easily and cheaply anywhere.

The manufacturing process is also not difficult. So, it is suitable for beginners. There are many types and recipes of traditional dishes in West Java. You can try a typical West Javanese cake recipe from coconut and rice flour, even using peuyeum or cassava tape ingredients.

Among the dozens of types of sweet foods from West Java, there are four types of traditional pastries that are the most famous and most sought after by many people. It doesn’t take many strange ingredients to complete the dish, the flavor is already very tempting for the tongue. The following is a complete review that you can understand.

Colenak, The legendary sweet snack in Sundanese country

One of the typical dishes in the West Java region that many people prefer is Colenak. In general, Colenak himself stands for the word “dicocol enac”. Its meaning is related to the concept of serving Colenak cake, which is how to serve and enjoy it by whipping or coloring into melted brown sugar.

The typical West Javanese cake recipe itself is very simple. The different materials needed to make Colenak are simple. You will only need cassava tape or also called peuyeum as much as 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 will also need about 50 grams of granulated sugar and 20 grams of butter. Don’t forget to add vanilla as much as half a teaspoon to make the dough smell even more tempting. If the ingredients are ready, you can start making them. The method is easy and quite simple.

You just need to make the brown sugar sauce. To do this, mix the slices of brown sugar with granulated sugar in a saucepan over medium heat. Stir until brown sugar melts and mix with granulated sugar. Then mix it with coconut milk, as well as grated coconut. Cook until the water shrinks.

The final step in this West Javanese cake recipe is to bake the cassava ribbon. It is enough to spread enough butter evenly over the entire surface of the tape. In that case, just bake the tape until it is cooked and browned. Serve it with sugar sauce right now, Colenak’s dishes are ready to be enjoyed.

Enjoy a sweet and legitimate Awug or Dongkal cake

In addition to Colenak cakes that are simple but able to indulge in the tongue, there are other traditional cakes that are no less preferred. One of the typical West Javanese cake recipes from 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 almost resembles the bowl of kue putu. However, the materials used are very different. Yes, this cake uses rice flour, as well as coconut and again brown sugar that is steamed simultaneously. The shape of the cake is quite unique, which is like a mini tumpeng.

How to make it is no less easy than Colenak in the past. You just need to prepare ingredients such as rice flour, grated coconut, then grated brown sugar, a few strands of pandan leaves, as well as a few jumput salts according to your needs. For the first step, be sure to steam the rice flour mixed with 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 grated brown sugar to taste until it covers the surface. Then overwrite it again with meldej. Repeat in three layers. After the stage, it steams along with everything.

You can serve this typical West Javanese coconut and rice flour cake recipe using grated coconut. Before serving, make sure you have steamed the grated coconut first. It’s probably a while so that the texture of the coconut is still there, then the Awug cake is ready to be eaten while warm with the family.

Surabi Unique Oncom Topping Typisk fra West Java

Not only sweet snacks are the hallmark of West Javanese dishes. Salty dishes are also a favorite food in 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. But what is unique and very characteristic of the Sundanese region is the use of toppings. If serabi is usually served with toppings with brown sugar or sweet coconut milk sauce, it is different from serabi, which originates from the West Java region, where it is salty.

This typical West Javanese cake and recipe differs from serabi recipes in general, especially in the toppings. A topping that is often used in this serabi is the oncom topping. Of course, this snack has a salty and slightly spicy taste. Perfect for you fans of salty foods.

Making this cake is quite easy. Again, the ingredients used are very simple, that is, to use rice flour. Not only that, there are also several other extra ingredients such as wheat flour, then there is extra coconut milk then grated coconut, baking powder and baking powder for the dough.

Combine all the ingredients and start cooking on a non-stick container until small holes appear on the surface. If a hole has appeared, you can start sprinkling oncom toppings on top of the serabi, and then cover the serabi until cooked. Serve it while it’s still hot to make it more delicious in your mouth.

Misro as a variant of West Javanese cake andits recipe

Another typical West Java food that is very well known and a favorite of almost everyone is Misro. Misro bowl 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 a ferret similar to comro. The difference is that if the comro contains oncom, which tastes salty and spicy, the misro actually tastes sweet because cassava is filled with brown sugar. Of course, this dish is no less delicious than the savory version right now.

How to do it is very easy. You only need 500 grams of cassava, and then grated until smooth. Also, be sure to pick up half a finely grated coconut grain, as well as brown sugar that is also finely cut. Combine all the ingredients together except brown sugar, add salt to taste to taste.

Fill the dough with brown sugar earlier, shape it into elongated balls. Then fry until cooked, and the outside turns golden yellow, or if you like it, it may brown a little. Then remove and drain.

Misro is ready to serve while it is still hot and while the sugar melts perfectly. Well, now you can choose what traditional food you like and want to cook for the people closest to you. Be sure to try this typical West Javanese cake recipe at home and try the flavor.

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