Kolenk, Tana Sunda’s legendary sweet snack : CODASHOP

Four typical Western Javanese cakes and their simple recipes

Speaking of traditional Sundan food, it turns out that there are a lot ofcake recipes in West Java to try. West Java is famous for its different versions of dishes that tend to taste spicy. However, that doesn’t mean there aren’t any special dishes that taste sweet, you know!

In fact, in West Java there are countless traditional dishes that are sweet in taste and delicious. A variety of such dishes has become a favorite of many families. Uniquely, not only does the taste spoil your tongue, the ingredients for cooking it are also very simple. You can get the necessary ingredients for cooking easily and cheaply anywhere.

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

Among the dozens of types of sweet foods from Western Java, there are four types of traditional cakes that are the most famous and most sought after by many people. It does not take a lot of whimsical ingredients to complete the dish, the taste is already very tempting to the tongue. Here is the full review you can understand.

Kolenk, Tana Sunda’s legendary sweet snack

One of the typical dishes of the West Java region that is loved by many people is Kulanek. In general, Kolenek herself stands for the word “dicocol enak”. Its meaning is related to the idea of serving colnect cakes whose way of serving and enjoying is indeed by whipping or coloring with melting brown sugar.

The typical cake recipe of West Java itself is very simple. The different ingredients needed to make the colenc are simple. You need only cassava tape or also called peuyeum up to 200 grams, then 100 grams of brown sugar, 100 grams of coconut, and 100 ml of coconut milk as the main ingredients.

As an additional ingredient, you also need about 50 grams of granulated sugar and 20 grams of butter. Don’t forget to also add half a teaspoon of vanilla to make the aroma of the dough even more tempting. If the ingredients are prepared, you can already start making them. The method is easy and quite simple.

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

The last stepin this typical West Java cake recipe is to bake the cassava tape. It is enough to apply enough butter evenly over the entire surface of the tape. If so, you just have to bake the tape until it is cooked and browned. Serving it with the sugar sauce right now, Kolenk’s dish is ready for enjoyment.

Enjoy sweet and georgian og or dongkal cakes

In addition to the simple but capable of spoiling the tongue cake, there are other traditional cakes that are no less beloved. Oneof West Java’s typical Staged cake recipes from coconut flour and rice is dongkal cake or also known as awug cake. This dish is also very simple.

Visually, this type of traditional dish is almost similar to the serving of a photo cake. However, the materials used are very different. Yes, this cake uses rice flour as well as coconut, and again brown sugar is steamed at the same time. The shape of the cake is quite unique, which is like a mini tompang.

How to do it is no less easy than Colenak just now. You just have to prepare ingredients such as rice flour, grated coconut, then grated brown sugar, some pandan leaves, as well as salt and some jumps according to your needs. In the first step, be sure to steam the rice flour mixed with a sprinkle of salt.

After that, you can start putting the steamed flour into the mold. First fill a quarter of the pan and then replace it with grated brown sugar to taste until it covers the surface. Then replace it again with flour dough. Repeat for three layers. After the step, steam it along with everything.

You can serve this typical West Java cake recipe made from coconut flour and rice using grated coconut. Before serving, make sure that you first eat the grated coconut. It’s enough for a few moments for the coconut texture to still be there, then the Awug cake is ready to eat while it’s warm with the family.

Surabi Unique Topping Unkum Has from West Java

It’s not just sweet snacks that are the hallmark of West Java dishes. Salty foods have also become the favorite dish of all classes. Undoubtedly, you will not be unfamiliar with this dish. Yes, Sarabic. Sarabi is available not only in the West Java area.

Sarabi is a type of light dish that is versatile. However, what is unique and very unique of the Sundhanian area is the use of extras. If Serbian is usually served with brown sugar additives or sweet coconut milk sauce, it differs from sarabic originating in the West Java region where it is actually salty.

This typical cake and recipe in West Java differs from the typical Serbian recipe in general, especially in toppings. The common addition in this Sarabi is the Uncom supplement. Obviously, this snack tends to have a salty and slightly spicy taste. Perfect for you lovers of salty food.

To make this cake is also quite easy. Again, the material used is very simple, that is, using rice flour. Not only that, there are also some additional ingredients such as wheat flour, so there is extra coconut milk and then grated coconut, baking powder, and baking soda for dough.

Mix 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 the oncom toppings on the sarabic, and then cover the sarabic until cooked. Serve it as long as it is hot to make it tastier in the mouth.

Misro as a version of cakes and recipes of West Java

Another typical food from western Java that is very well known and loved by almost everyone is Misro. The Misro plate itself represents “Amis di Jero” which in Sundany means “sweet inside”. This is the idea of a legendary dish made from kasawa.

In general, this misro is a fried food similar to comro. The difference is that if the kumaru contains onkom that tastes salty and spicy, the misero actually has a sweet taste because the cassava is stuffed with brown sugar. Of course, this dish is no less tasty than the salty version at the moment.

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

Fill the dough with brown sugar right now, shape it into rectangular balls. After that, fry until cooked and the outside turns golden yellow, or if you wish it can be a little brown. After that, remove and empty.

Misro is ready to serve as long as it is hot and while the sugar is melting perfectly. Well, now you can choose which traditional food you like and you want to make it for the people closest to you. Be sure to try the typical West Java cake recipe at home and try the taste.

Learn More