Pay attention to the steps in steaming rice flour : Blog1
Pay attention to the steps in steaming rice flour : Blog1

Pay attention to the steps in steaming rice flour : Blog1

Http retsepti-kue-dongkal-original-khas-java-barat ufor Kue Dongkal Mazali

Most of you probably don’t know the traditional cakes that can be found at http this recipe-kue-dongkal-asli-khas-java-barat Yes, a traditional type of dish originating from Western Java, also known as Dongkal Cake or Awug Cake. These dishes have a sweet and fragrant taste.

At first glance, the appearance of this traditional cake is very similar to the Putu cake, which is often sold, since this food also contains palm sugar. This aroma and peculiar sweet taste makes Dongkal cake very fond of by people and is still widely sold today.

The fact is that it is not difficult to make a conventional cake. However, there are some tips that need to be done to tasty and fit the composition and texture of food into the mouth. This is because, if it is wrong in the process of processing, the Dongkal cake you make can have a solid texture and be less tasty.

New ingredient selection and proper processing methods are the success keys to this traditional cake recipe. From http recipe-kue-dongkal-asli-khas-java-barat, here are some tips and recipes for preparing dongkal cakes that are tasty and delicious and become family fountains. You can start learning.

Tips for making dongkal cake

The main step you need to take before starting the process of cooking a dongkal cake is to prepare the necessary various ingredients. Getting the ingredients to make this cake isn’t really too hard. The fact is that you only need rice flour, a few basic ingredients, such as palm sugar, coconut, pandanus.

Be sure to use fresh ingredients in production. For example, when choosing coconut, choose fresh coconut so that your dongcal powder paste is soft and feels tasteless. For the flour itself, it is possible to beat the beehion to smooth it, forming flour.

For the palm sugar used, palm sugar can be used in a solid or crystalline form. However, you would do well to use grated palm sugar. It is designed so that the sugar does not get too refined and still tastes sweet in the mouth without bothering when chewed.

Do not forget to also prepare new pandana leaves. The use of pandana leaves in this dongkal cake is to make the powdered dough softer and more fragrant. So, when consumed, there is not only a sweet and fragrant taste, but also a specific pandan scent that further spoils the mouth.

Just remember to add some salt as needed, except for the four main ingredients. The goal is to make the taste or flavor of the dongkal cake more balanced. Not only sweet and coconut flavor, but also  the delicious fragrance of recipe-kue-dongkal-asli-khas-java-barat http recipe.

Pay attention to the steps in steaming rice flour

After preparing the various ingredients necessary for making a dongkal cake, you can now proceed to the next stage, namely the stage of cake processing or preparation. Of course, this is the most anticipated moment. Adding to the material that is easy, it is also worth making it less for beginners.

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Http recipe-kue-dongkal-asli-khas-java-barat provides recipes and production steps that you can practice directly. The first is to prepare a peanut flour, in which it is necessary to stroke the beehion smoothly and until it breaks. But if you have ready-made rice flour, immediately steam it with pandan leaves.

Next, put a few leaves of pandans, so that the aroma is fragrant. If so, you can start steaming the two. Do not forget to multiply the bottom using a clean oven. Wait up to 20 minutes for the evaporation time. If it was 20 minutes, you can remove it from the steam and let it cool down.

Once cool, you can transplant it into another container while adding a few salts. Next, cover the dough with your hands, at the same time adding a little water. Make sure the dough is grainy, but still coagulation when shaped by hand. Then, there are no large clusters of pulses breaking the pulses, as the granules are distributed uniformly.

Filling in dongkal cake and  making Molds d

The next step  in the recipe-kue-dongkal-asli-khas-java-barat at http in the preparation of the delicious dongkal cake  is to print it before you start evaporating again. If the pulp is coughed in readiness for use, then you can prepare subsequent equipment with a mold measuring 12 cm for its diameter. You can put the dough slightly.

Make sure that you do not immediately fill the mold with flour dough. Fill it in from a quarter of the mold, then write it with grated palm sugar. It doesn’t have to be too dense, the important thing is that sugar is distributed to each other on the flour surface. Then, again, write it over it with flour dough. Make about three layers.

Http recipe-kue-dongkal-asli-khas-java-barat, as well as if the dough is all in the mold, you can start evaporating it. Do not forget to preheat evaporating water. This is done so that the evaporation process goes perfectly and the dough is well cooked so that it does not become solid.

This is to make a hole in the middle of the dough where the tips are printed while evaporating so that the dongcal powder dough can cook with each other. This steam in the evaporation process can help the process of going in and cooking the dough thoroughly. Wait until about 30 minutes.

Dongkal’s advice on serving garckeys is becoming more tasty

The  last  step in the preparation of dongkal cakes at http recipe-kue-dongkal-asli-khas-java-barat is to serve them. Of course, one can not wait to try, right? To make it even more tasty, do not allow you to serve it incorrectly. After the following 30 minutes, the dongkal cake evaporates and serves up the perfectly cooked tips.

First, it is necessary to architecture the coconuin prepared at the beginning. After gratting and compressing the water, you can start steaming the coconut for a few minutes until it is cooked and slightly cleaned. Don’t take too much time because grated coconut can lose fiber, so it will be less tasty if it is edible.

After evaporating, leave it for a while so that the temperature can drop and cool down. After that, you can sprinkle grated coconut on top of a baked dongcal cake. Or, you can also serve next to it. According to http recipe-kue-dongkal-asli-khas-java-barat, you can enjoy it by whipping it into grated coconut.

You can now enjoy the sweet taste sensation of palm sugar, as well as the fragrant sprinkling of coconut, as well as the soft texture of the tempting pandanus-flavored paste. Who doesn’t want to try this traditional cake right away? Of course, a family likes it and enjoy it many times without boredom.

Isn’t it hard to make this simple and tasty cake? As long as the ingredients you choose are fresh and true, then you can definitely serve this delicious cake. You can also find all the ingredients anywhere without any headaches. Even this recipe doesn’t cost much.

Now you can try this easy recipe to make traditional West Javanese cakes. It is not necessary to be afraid of failure, because it is very difficult and does not have a cake making process that requires special equipment. All you need to do is practice these easy recipes and tips at http recipe-kue-dongkal-asli-khas-java-barat.