Every region must have a unique specialty cake to mark that region. And in Indonesia, it also has specialty cakes, especially traditional cakes.
If some time ago I had the chance to give a recipe for white sugar kemplang cake and brown sugar Onde. So this time I will share another Traditional Cake recipe (Bugis Cake filled with coconut).
In each region, this cake has a different name. Some call it barangko brown sugar, kue sanggara belanda and others. The name of this bugis cake is taken from a group of ethnic Bugis in the South Sulawesi region as their traditional delicious food.
This cake was originally only made from sticky rice flour and coconut milk with coconut filling with brown sugar. But as the region moved, the cake was created bugis cake with yam variations. And this time I will share Bugis Ubi Rambat Cake with Coconut Brown Sugar Filling.
Ingredients needed:
- 2 pcs Sweet Potatoes
- 4 tbsp Glutinous Rice Flour
- Instant Coconut Milk
- 1/2 tsp Salt
and Coconut Filling with Brown Sugar (I share the recipe in another post)
Cooking instructions:
- The first thing to do is peel the sweet potatoes.
After peeling, I will soak the peeled and cut sweet potatoes in a container of water. This is useful for removing the sap from the sweet potatoes. then washed clean
- After the sweet potato is washed clean, add salt and coat all sides of the sweet potato. Then steam for 10 minutes or until the sweet potato is cooked.
- After the sweet potato is cooked, let it cool. Then puree the sweet potato.
- Once smooth, add glutinous rice flour and instant coconut milk. Then knead the dough
Well, the characteristic of this Bugis cake is that it is wrapped in banana leaves.
- After everything is ready, Dough and Core.
First form the dough into a ball, then press the dough.
- Then fill with coconut core.
- Prepare oil in a container to coat the dough we made earlier.
- Then prepare the leaves to wrap the dough.
- Finally, prepare the steamer. and steam the bugis cake for 15 minutes or until cooked.
- And Bugis Cake is ready to be enjoyed.
Hello This is Nisa, an amateur writer (I apologize if there are any errors in writing or in the wrong translation of words in writing, and I am very grateful that you have visited my blog. See you in other posts)
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Woahhh there's a lot of beautiful recipes to explore. It came out looking good
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