Tips for serving Dongkal agar Cakes are getting tastier : AnimeIndo

Neem een kijkje op http recipe-kue-dongkal-asli-khas-jawa-barat untuk Kue Dongkal Lezat

Perhaps 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 native to West Java. These foods tend to taste sweet and savory.

At first glance, the appearance of this traditional cake is quite similar to The Putu Cake which is often sold, as this food also contains palm sugar. This savory and unique sweet taste makes Dongkal Cake very popular with people and is still widely sold today.

Actually, making this traditional cake is not difficult. But there are some specific tips that should 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 has a hard texture and isn’t 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 for making delicious and delicious dongkal cakes and becoming a family favorite. You can start learning it.

Tips for preparing the ingredients of making Dongkal Cakes

The most important step you need to do before you start making dongkal cakes is to prepare the various ingredients needed. 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 the manufacture. For example, when choosing coconut, choose coconut that is still fresh so that your dongkal cookie dough will be soft and the savory flavor will be felt without the smell of languidness. For the flour itself, you can mash the rice until it is smooth and produce the flour.

For palm sugar that is used, you can use palm sugar in the form of 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 tastes sweet in the mouth without disturbing when chewing.

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 savory taste, but there is also a distinctive pandan aroma that spoils the mouth even more.

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

Pay attention to steps when steaming rice flour

After preparing the various ingredients needed to make dongkal cakes, you can now move on to the next stage, which is in the processing or making phase of the cake. Of course, this is the most anticipated moment. In addition to the materials that are easy to get, it is no less easy to make it, even for beginners.

http resep-kue-dongkal-asli-khas-jawa-barat offers recipes and production steps that you can practice right away. The first is to prepare rice flour, mashing the rice until it is smooth and sieved. But if you have ready-made rice flour, 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. Do not forget to calcify the bottom with a clean napkin. Wait up to 20 minutes of steam time. If it has been 20 minutes, you can take it out of the steamer and let it cool.

Once it’s cooled, you can move it around in another container while adding some salt jumps. Then knead the dough by hand while adding water little by little. Make sure the dough is granular, but still solidifies when formed by hand. Then strain the dough so that the grains are evenly distributed, there are no large chunks.

Prepare the fillings and shapes ofDongkal cakes

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

Make sure you don’t fill the mold with the flour dough right away. The filling starts with a quarter of the fungus and then overwrites it with grated palm sugar. It does not have to be too dense, the main thing is that the sugar is evenly distributed over the surface of the flour. Then overwrite it again with flour dough. Make about three layers of it.

http recipe-kue-dongkal-asli-khas-jawa-barat also sends when the dough has all come into shape, then you can start steaming it. Do not forget to heat the steam water first. This is done so that the steaming process runs perfectly and the dough is well packaged so that it is not hard.

A tip 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 steam process can penetrate the inside and help the process of boiling the dough so that it is thoroughly cooked. Wait until about 30 minutes.

Tips for serving Dongkal agar Cakes are getting tastier

The last step http recipe-kue-dongkal-asli-khas-jawa-barat when making dongkal cake is to serve it. Of course, you can’t wait to try it, right? To make it tastier, don’t let it serve incorrectly. The following are serving tips after 30 minutes of the dongkal cake steamed and perfectly cooked.

First you need to grate the coconut that was prepared earlier in the beginning. After grating and pressing the water, you can start steaming the coconut for a few minutes until it is cooked and slightly wilted. Don’t take too long, as the grated coconut can lose texture, so it’s less tasty if it has to be eaten.

When you’re done steaming, leave it for a while so that the temperature drops and cools down. Then you can sprinkle the grated coconut over the cooked dongkalcake. 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 savory sprinkling of coconut, as well as the soft texture of the dough with a seductive pandan flavor. Who doesn’t want to try this traditional cake right away? Of course, one family will love it and often enjoy it 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, then it is certain that you can serve this delicious cake. You can also find all the ingredients everywhere without a headache. This recipe doesn’t cost much either.

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

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