Watch out for the steps when steaming the rice flour : ChordLirikLagu

http recipe-kuye-dongkal-asli-khas-jawa-barat uentuk kuye dongal lesat

Many of you may not be aware of the traditional cakes that can be found  in HTTP this recipe-ku-dongkal-asli-khas-jawa-barat. Yes, also known as dongal cake or avug cake is a type of traditional food originating from West Java. These foods have a sweet and delicious taste.

At first glance, the appearance of this traditional cake is similar to the puttu cake, which is often sold around because this food also contains palm sugar. This delicious and unique sweet taste makes dongal cake very popular with people and is still widely sold today.

In fact, it’s not difficult to make this traditional cake. However, there are a few specific tips that need to be done to make the structure and composition of the food tasty and mouth-friendly. This is because, if the processing process is wrong, it is possible that the dongkal cake you made has a hard structure and is not tasty.

The choice of new ingredients and the right processing techniques are the keys to the success of this traditional cake recipe.  Referring to HTTP recipe-ku-donkal-asli-khas-jawa-baraat, here are some tips and recipes for making delicious and delicious dongkal cakes and becoming a family favourite. You can start learning it.

Tips for preparing ingredients for making donkel cakes

The main step you need to take before you start the process of making dongal cakes is to prepare the various ingredients that are required. To make this cake, the ingredients aren’t very difficult to actually get. In fact, you only need a few important ingredients like rice flour, palm sugar, coconut and pandanus.

Make sure you use new ingredients in its manufacture. For example, when choosing coconuts, opt for coconuts that are still fresh, so that your dongal cookie flour will be softer and feel the delicious taste without the smell of lunquin. For the flour itself, you can grind the rice until the rice is smooth and the flour is produced.

For the palm sugar used, you can use palm sugar in solid or crystalline form. However, it is best to use the palm sugar that you have ground. It is intended for the fact that the sugar is not very smooth and still tastes sweet in the mouth without bothering while chewing.

Don’t forget to prepare fresh pandan leaves as well. The use of pandan leaves in this dongal cake is to make the cookie flour softer and more fragrant. So when eaten, there is not only a sweet and tasty taste, but also a unique pandan aroma that further destroys the mouth.

Now in addition to the four main ingredients, don’t forget to add some salt to your needs. The goal is to make the taste or taste of dongal cake more balanced. Not only the sweetness and taste of the coconut, but also the  delicious taste according to the recipe-ku-dongkal-asli-khas-jawa-barat recipe.

Watch out for the steps when steaming the rice flour

After preparing the various ingredients required to make dongkal cakes, now you can move on to the next stage, i.e. the processing or manufacturing phase of the cake. Of course, this is the most anticipated moment. In addition to the easily available materials, how to make it is not easy even for beginners.

Http Recep-Kuye-Donkel-Asli-Khas-Jawa-Barat provides you with recipes and manufacturing steps that you can practice directly. The first is to prepare rice flour, where you should beat the rice till smooth and filtered. But if you have ready-made rice flour, you can immediately steam it with pandan leaves.

Then, add a few pandan leaves to get the aroma to smell good. If so, you can both start steaming up. Don’t forget to calcify the bottom with a clean napkin. Wait for up to 20 minutes for the steam catch time. If it is 20 minutes, you can remove it from the steamer and allow it to cool down.

Once it cools down, you can move it to another vessel when you add a few salt jumpers. After that, squeeze the flour by hand while adding a little water. Make sure the flour is grain-filled but still clotting when formed by hand. Then, strain the flour in such a way that the grains are evenly distributed, where there are no large lumps.

Prepare fillings and molds of donkel  cakes

The next step  in making the delicious dongkal-ku-dongkal-asli-khas-jawa-barat recipe in making a delicious dongkal cake is to  print it before steaming it again. If the flour has been squeezed for use, you can prepare the next tool, which is a mould measuring 12 cm for its diameter. You can put the flour smaller.

Make sure you don’t fill the mold with flour earlier. The filling begins from one-fourth of the mould and is then overwritten with the mashed palm sugar. It doesn’t have to be too dense, the main thing is that sugar is evenly distributed on the surface of the flour. Then, rewrite it again with flour flour. Make it into about three layers.

If HTTP recipe-ku-donkal-asli-khas-jawa-barat have also entered the flour mould, you can start steaming it. Don’t forget to heat the steamer water first. This is done in order for the steaming process to work properly, and the flour is packed well, so it’s not hard.

One tip when cooking this dongkal cookie flour evenly is to make a hole in the middle of the printed flour. This helps the steam in the steam flying process to enter in and assist in the process of cooking the flour well. Please wait for about 30 minutes.

The tips for serving a garcakes to Donkel turn out to be even more delicious

HTTP recipe-ku-dongkal-asli-khas-jawa-baraat in making donkal cake The  final step  is to serve it. Of course you can’t wait to try it out, can’t you? To make it more tasty, don’t let it be served incorrectly. Dongal cake is steamed and cooked well and gives tips after 30 minutes.

First, you should grind the pre-prepared coconut. After squeezing and squeezing the water, steam for a few minutes until the coconut is cooked and withered a little. Don’t take too long, because the structure of the coconut crushed coconut will be lost, so it’s not tasty if you want to eat it.

Once the steaming is complete, keep it on for a while so that the temperature drops and cools down. After that, you can sprinkle the grated coconut on top of the cooked dongal cake. Otherwise, you can also serve it on the side.  According to HTTP recipe-ku-donkal-asli-khas-jawa-baraat, you can enjoy it by whipping it on the grated coconut.

Now, you can enjoy the feel of the sweet taste of palm sugar, as well as the delicious sprinkling of coconut, as well as the soft texture of the flour with an attractive pandan taste. Who wouldn’t want to try this traditional cake right away? Of course a family will love it and enjoy it many times without getting bored.

Isn’t it difficult to make this simple and delicious cake? As long as the ingredients you choose are fresh and right, it’s certain that you will be able to serve this delicious cake. You can find all the ingredients anywhere without headaches. This recipe doesn’t cost much either.

Now, you can try this simple recipe to make traditional West Javanese cakes. There is no need to be afraid of failure because there is no process of making a cake that is very difficult and requires special techniques. Recipes and tips from HTTP You  need to practice this simple recipe-ku-dongkal-asli-khas-jawa-baraat

Learn More