Colenak, the legendary sweet snack from Sundanese Land : CROXYPROXY

Four West Javanese cakes and their simple recipes

Speaking of traditional Sundanes food, it turns out that there are many West Javanese cake recipes that can be tried. West Java is known for a variety of variations of dishes that tend to taste spicy. But that doesn’t mean there aren’t typical dishes that taste sweet, you know!

In fact, West Java has countless traditional dishes that are sweet in taste and tasty. These dishes are popular in many families. Uniquely, not only does the taste pamper your tongue, but also the ingredients for cooking are very simple. You can get the ingredients needed for cooking easily and inexpensively anywhere.

The manufacturing process is also not complicated. So it is suitable for beginners. In West Java, there are many types and recipes of traditional dishes. You can try the typical West Javanese recipe for coconut and rice flour cake, even using peuyeum ingredients or cassava tape.

Among the dozens of types of sweet dishes from West Java, there are four types of traditional cakes, which are most famous and in demand by many people. Many strange ingredients are not needed to complete the dish, the taste is already very tempting for the tongue. The following is a complete review that you understand.

Colenak, the legendary sweet snack from Sundanese Land

One of the typical dishes of the West Java region that many people like is Colenak. In general, Colenak itself means the word “dicocol enak”. Its meaning is related to the concept of serving Colenak cake, which is a way to serve it and enjoy it by whipping or dyeing it with melted brown sugar.

The typical recipe for West Javanese cake itself is very simple. The different materials required to make Colenak are simple. You only need 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 ingredient.

As an additional ingredient, you also need about 50 grams of granulated sugar and 20 grams of butter. Be sure to add vanilla up to half a teaspoon to make the dough smell even more tempting. If the ingredients are ready, you can start making them. The method is simple and fairly simple.

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

The final step of this West Javanese cake recipe is to bake cassava tape. It is enough to evenly spread enough butter over the entire surface of the tape. If so, it is enough to bake the tape until it is cooked and browned. Serve it with sugar sauce right now, Colenak’s dishes are ready to enjoy.

Enjoy a sweet and legitimate awug or dongkal cake

In addition to Colenak cakes, which are simple but can pamper the tongue, there are other traditional cakes that are no less popular. One of the typical West Javanese coconut and rice flour cake recipes is the Dongkal cake or also known as awug cake. This dish is also very simple.

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

How to do this is no less simple than Colenak earlier. Just prepare ingredients such as rice flour, grated coconut, then grated brown sugar, a few strands of pandan leaves, as well as a few jumput salts according to your needs. In the first step, be sure to steam the rice flour mixed with salt.

After that, you can start putting the steamed flour in the mold. First, fill a quarter of the mold, and then strain it with grated brown sugar to taste until it covers the surface. Then rewrite it again with flour from the dough. Repeat in three layers. Step by step, steam it along with everything.

This typical Western cake recipe can be served with coconut and rice flour using grated coconut. Before serving, be sure to stew the grated coconut first. For a while, it is enough that the texture of the coconut is still there, then the Awug Cake is ready to eat while it is warm with the family.

Surabi Unique oncom Toppping typical of West Java

Not only sweet snacks are the hallmark of West Javanese dishes. Salty dishes are also a favorite dish of all circles. Of course, you will be familiar with this dish. Yes, serabi. Serabi is not only available in the West Java region.

Serabi is a type of light food that is versatile in nature. However, what is unique and very characteristic of the Sundan region is the use of icing. If serabi is usually served with brown sugar topping or coconut milk sweet sauce, it is different from serabi, which comes from the West Java region, where it is salty.

This typical West Javanese cake and recipe differs from serabi recipes in general, especially in the topping. The topping that is commonly used in this serabi is the oncom topping. Of course, this snack tends to have a salty and slightly spicy flavor. Perfect for you savory food fans.

Making this cake is quite simple. Again, the ingredients used are very simple, that is, the use of rice flour. Not only that, there are also a few other ingredients such as wheat flour, then there is another coconut milk, then grated coconut, baking powder and baking soda for the dough.

Combine all the ingredients and start cooking on a non-stick container until small holes appear on the surface. If a hole appears, you can start sprinkling oncom icing on top of the serabi, and then cover the serabi until cooked. Serve it while it’s still warm to make it tastier in your mouth.

Misro as a variant of the West Javanese cake andits recipe

Another typical dish from West Java, which is very well known and popular with almost everyone, is Misro. Misro food itself means “Amis di Jero”, which in Sundan means “sweet inside”. This is the concept of a legendary dish made from cassava.

In general, this misro is an air fryer similar to comro. The difference is that if the comro contains oncom, which tastes salty and spicy, the misro actually tastes sweet, since the cassava is filled with brown sugar. Of course, this dish is no less tasty than the salty version right now.

How to do this is very simple. You only need 500 grams of cassava, and then grated until smooth. Also provide half of the finely grated coconut grain, as well as brown sugar, which is also finely chopped into slices. Combine all the ingredients together except brown sugar, add salt to taste to taste.

Fill the dough with brown sugar earlier, shape it into elongated balls. Then fry until cooked and the outside turns golden yellow, or if you like, it can brown a little. Then remove and drain.

Misro is ready to serve while it is still warm and while the sugar melts perfectly. Now you can choose which traditional food you like and want to prepare for the closest people. Be sure to try this typical recipe for West Javanese cake at home and try the flavor.

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