Tips for preparing ingredients for dongkal cakes : JurnalJabar
Tips for preparing ingredients for dongkal cakes : JurnalJabar

Tips for preparing ingredients for dongkal cakes : JurnalJabar

Взгляните на http recipe-kue-dongkal-asli-khas-jawa-barat untuk Kue Dongkal Lezat

Perhaps many of you don’t know the traditional cakes, the recipes of which can be found on http this recipe is kue-dongkal-asli-khas-jawa-barat . Yes, dongkal Cake or also known as Awug Cake is a type of traditional food originating from West Java. These foods tend to have a sweet and salty taste.

At first glance, the appearance of this traditional cake is very similar to putu cake, which is often sold around because this food also has palm sugar in it. This spicy and unique sweet taste makes dongkal Cake a very beloved people and is still widely sold today.

Actually, to prepare this traditional cake will not be difficult. But, there are a few specific tips that need to be done to make the composition and texture of food tasty and fit in the mouth. Because if it makes a mistake in the processing process, it’s possible that the Dongkal cake you made will have a tough texture and not tasty.

Choosing fresh ingredients and the right processing methods are key 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 ingredients for dongkal cakes

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

Make sure you use fresh ingredients when making it. For example, when choosing a coconut, choose a coconut that is still fresh so that your dongkal cookie dough is soft and the piquant taste is felt without the smell of languor. For the flour itself, you can grind the rice until it is smooth and get the flour.

For the palm sugar used, palm sugar can be used in the form of solid or crystalline sugar. However, it would be better if you used grated palm sugar. This is designed to ensure that the sugar is not too smooth and still has a sweet taste in the mouth without worrying when chewing.

Don’t forget to make fresh pandan leaves as well. The use of pandan leaves in this dongkal cake is to make the cookie dough softer and more flavorful. So that when eaten, there is not only a sweet and salty taste, but also a characteristic aroma of pandan, which further spoils the mouth.

In addition to the four main ingredients just now, don’t forget to add a little salt for 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 deliciously salty according to the recipe http recipe-kue-dongkal-asli-khas-jawa-barat.

Pay attention to the steps when steaming rice flour

After preparing the various ingredients necessary for the preparation of dongkal cakes, it is now possible to proceed to the next stage, namely the stage of processing or making the cake. Of course, this is the most anticipated moment. Apart from materials that are easy to get, how to do it is no less simple, even for beginners.

http resep-kue-dongkal-asli-khas-jawa-barat provides recipes and production steps that you can practice directly. The first is to make rice flour, where you have to grind the rice until it is smooth and sifted. But if you have ready-made rice flour, you can steam it with pandanus leaves right away.

Then put a few pandan leaves so that the fragrance smells good. If so, you can start hovering both. Don’t forget to calcify the bottom with a clean cloth. Wait up to 20 minutes to steam. If 20 minutes have passed, you can remove it from the steamer and let it cool.

Once it’s cooled, you can move it to another container by adding a few salt jumpers. Then knead the dough by hand, adding a little water. Make sure the dough is grainy but still clumps when formed by hand. Then sift the dough so that the grains are evenly distributed so that there are no large lumps.

Prepare toppings and molds forDongkal cakes

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

Make sure you don’t fill out the form with flour dough sooner. The filling begins with a quarter of the mold, then rewrites it with grated palm sugar. It should not be too dense, the main thing is that the sugar is evenly distributed over the surface of the flour. Then write it down again with flour dough. Make it in about three layers.

http recipe-kue-dongkal-asli-khas-jawa-barat also directs, if the dough is all in the mold, then you can start steaming it. Don’t forget to heat the steamer water first. This is done to ensure that the steaming process proceeds perfectly, and the dough is well packaged so that it is not solid.

The tip when steaming this dough for dongkal cookies, so that it cooks evenly, is to make a hole in the middle of the printed dough. This is done so that the steam in the process of steaming can get inside and help the process of preparing 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 in making a dongkal cake is serving it. Of course, you can’t wait to try it, right? To make it more delicious, don’t let you serve it incorrectly. Below are tips for serving after 30 minutes of steaming a dongkal cake and cooking it perfectly.

First, you should grate the coconut that was prepared early earlier. After grating and squeezing the water, you can start steaming the coconut for a few minutes until it is cooked and slightly withered. Don’t take up too much time because grated coconut can lose texture, so it’s less tasty if you need to eat it.

When you finish steaming, leave it for a while so that the temperature drops and cools down. After that, you can sprinkle grated coconut on top of the cooked dongkal cake. Or you can also file it on the side. According to the http recipe, you can enjoy it by whipping it into grated coconut.

Now you can enjoy the sweet taste of palm sugar, plus the spicy sprinkle of coconut, as well as the soft texture of the dough with the enticing aroma of pandan. Who doesn’t want to try this traditional cake right away? Of course, one family will love it and enjoy it many times without being bored.

Isn’t it hard to make this simple and delicious cake? As long as the ingredients you choose are fresh and correct, then you will surely be able to 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 simple recipe for making traditional Western Javanese cakes. There is no need to be afraid of failure, because there is no cake making process that would be too complicated and require special techniques. You just need to practice recipes and tips with http this simple recipe-kue-dongkal-asli-khas-jawa-barat.

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