Pay attention to the steps when steaming rice flour : SoalSekolahmu
Pay attention to the steps when steaming rice flour : SoalSekolahmu

Pay attention to the steps when steaming rice flour : SoalSekolahmu

Jetez un coup d’œil à http recipe-kue-dongkal-asli-khas-jawa-barat untuk Kue Dongkal Lezat

Maybe many of you are not familiar with 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 traditional type of food that originated in West Java. These foods tend to taste sweet and salty.

At first glance, the appearance of this traditional cake is quite similar to that of the putu cake that is often sold, since this food also contains palm sugar. This salty and unique sweet taste makes Dongkal cake very popular with people and is still widely sold today.

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

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 family favorite. You can start learning it.

Tips for preparing the ingredients of Dongkal cake making

The main step you need to do 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 difficult to obtain. In fact, you only need a few main ingredients such as rice flour, palm sugar, coconut, and pandanus.

Make sure in its manufacture that you use fresh ingredients. For example, when choosing coconut, choose a coconut that is still fresh so that your dongkal cookie dough is sweet and the tasty taste is felt without the smell of langu. For the flour itself, you can pound the rice until it is smooth and produce the flour.

For the palm sugar used, you can use palm sugar in solid or crystalline form. However, it would be better to 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 also prepare fresh pandan leaves. The use of pandan leaves in this dongkal cake is to make the cookie dough softer and more fragrant. So that when eaten, there is not only a sweet and salty taste, but also a distinctive aroma of pandan that spoils the mouth even more.

In addition to the four main ingredients just now, don’t forget to add salt to your needs. The goal is to make the taste or flavor of dongkal cake more balanced. Not only the sweetness and taste of coconut, but also deliciously salty 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 different ingredients needed to make dongkal cakes, you can now move on to the next step, which is the stage of processing or making the cake. Of course, this is the most anticipated moment. In addition to the easy-to-obtain materials, how to do it is no less easy, even for beginners.

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

Then put a few pandan leaves so that the aroma smells good. If so, you can start steaming both of them. Do not forget to calcify the bottom with the help of a clean towel. Wait up to 20 minutes of steaming time. If it’s been 20 minutes, you can remove it from the steamer and let it cool.

Once it cools, you can move it to another container while adding salt jumps. Then knead the dough by hand while gradually adding water. Make sure the dough is grainy but still coagulates when formed by hand. Then sift the dough so that the grains are evenly distributed, there are no large pieces.

Prepare the toppings and molds ofDongkal cakes

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

Be sure not to immediately fill the mold with the flour dough earlier. Filling starts from a quarter of the mold, and then crushes it with grated palm sugar. It does not need to be too dense, the important thing is that the sugar is evenly distributed on the surface of the flour. Then crush it again with flour dough. Turn it into about three layers.

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

A trick when steaming this dongkal cookie dough 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 dough cooking process so that it is well cooked. Wait 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-barat in making dongkal cake is to serve it. Of course, you can’t wait to try it, right? To make it more delicious, don’t let yourself serve it badly. The following are service tips after 30 minutes of steamed and perfectly cooked dongkal cake.

First of all, you need to grate the coconut that was prepared at the beginning earlier. After grated and squeezed the water, you can start steaming the coconut for a few minutes until it is cooked and lightly wilted. Don’t take too long as grated coconut can lose texture, so it’s less delicious if it needs to be eaten.

Once the steaming is complete, leave it for a while so that the temperature drops and cools. After that, you can sprinkle the grated coconut on the cooked dongkal cake. Or, you can also serve it on the side. According to http recipe-kue-dongkal-asli-khas-jawa-barat, you can enjoy it by whipping it into the grated coconut.

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

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

Now you can try this easy recipe for making traditional West 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 need to practice the recipes and tips of http this easy-kue-dongkal-asli-khas-jawa-barat recipe.

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