Bikang cake is a traditional snack that can still survive in the midst of a modern street. Let us cultivate a sense of love for the traditional Indonesian snacks, tasty snacks ama ko ga modern who lost most of his cool.
HOW TO MAKE
Material:
a.350gr rice flour
b.2sdm flour
c.900ml thick coconut milk
d.125gr granulated sugar
e.Garam slightly
f. Dyes cake
g. Areh / 50ml thick coconut milk, boiled
How:
1. Take 200ml coconut milk, mix with rice flour 2sdm late. Cook on low heat while in stir until boiling, remove from heat.
2. Pour into a large bowl, add sugar, salt, flour, and remaining flour until the batter is smooth. mix while pour remaining coconut milk until the batter is smooth.
3. -At the dough with the palm of the hand at diving around 30mnt until the dough stretchy and lightweight.
4. Pour the remaining coconut milk, stirring until blended. Rest your dough for 1hr. Take a little dough given color.
5. Heat mold bikang way above medium heat, pour into each hole adoanan mold until almost full. drops little colored dough. Cook until done. drops the face with little areh.
6. Lift the cake by lifting the bottom until the cake broke, lift.
gak tayoh..
BalasHapus