Traditional cakes that are very rarely found
Currently making traditional cakes is a challenge in itself. The way to make it which still uses simple tools is certainly very different from the culture that is developing now which is all instant.
In ancient times with simple ingredients and simple tools would produce delicious typical cakes. Unlike today where there are already many cakes with beautiful shapes, people in the past certainly did not think about the shape of the cake. People in the past prioritized the taste and quality of the cake. And of course traditional cakes are cakes that have an authentic taste and shape until now.
This time I want to share a recipe for a cake that is very rarely found.
Yesterday , my parents brought cassava from their garden. And I thought about this one cake, because my child really likes traditional cakes that are sold. Of course there are many delicious traditional cakes to make. But this one cake is certainly still my child's favorite.
Onde-onde Brown Sugar
Yes, this traditional cake that has a unique taste is always my child's favorite, because when you eat this cake, the sweet taste of brown sugar that melts in your mouth and the soft crunchy cake are a perfect combination.
Ingredients
- 1 kg cassava
- 1 grated coconut
- 1 tsp salt
- 1 packet of vanilla
- 100 grams of brown sugar
How to make Traditional Cake
The first thing we have to do is clean the cassava from its outer skin and then wash it clean.
- After that, prepare a traditional grater that will make this cassava dough more distinctive, grate the cassava until smooth.
- After the cassava is finished being grated, then strain and squeeze using a very thin cloth. Squeeze all the cassava until it produces cassava water.
Then let the cassava water stand until it will produce starch from the cassava.
- The squeezed cassava dough, put it in a large bowl. Then add grated coconut, salt and vanilla powder and stir until evenly distributed throughout
- After the water and essence are separated. Discard the water, then add the starch essence to the mixture that we stirred earlier, then stir again until all the ingredients are evenly distributed.
FYI. The use of starch or starch (sweet potato sediment) is to make the sweet potato dough more chewy.
- Because the dough was so much, I finally divided the dough into 2 part. And I will make other traditional cakes with the remaining dough in another post later.
- After the sweet potato dough is divided, I move on to the brown sugar. I roughly slice the brown sugar.
- Then form the dough into a flat shape, and add the sliced brown sugar and then round the dough until the brown sugar is covered with the dough.
- After all the dough is rounded. prepare oil with medium heat, try to have a lot of oil so that later the cake balls are covered by oil and cooked perfectly.
Fry over medium heat until golden brown.
Cake Ready to be served..
This traditional cake is more delicious when enjoyed while still warm.
Hello.. greetings from me, an amateur writer. Nisa.
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This looks so Tempting 🤤