Town of Surabaya, aside from being fashionable and well-known for its layer muffins and layer muffins from Surabaya, has the attraction of different conventional Indonesian muffins which might be no much less scrumptious. One in every of them is the surabaya jongkong cake.
The jongkong surabaya cake is definitely a variation of the rice layer cake with its most outstanding uniqueness being the usage of ash water, the place the merang ash comes from the impression of roasted merang. The usage of ash water provides the distinctive aroma and texture of the Surabaya jongkong cake which is never present in different conventional Indonesian muffins.
The hallmark of the Surabaya jongkong cake is that the layers of the cake encompass two colours, particularly black and inexperienced. The black colour comes from the water colour of brown ash, whereas the inexperienced colour comes from the water colour of the pandan suji leaves.
INGREDIENT :
250 gr rice flour
100 gr cornstarch
200 gr sugar
1/2 tsp salt
800 ml coconut milk from 1 coconut
100 ml of suji and pandan leaf water (30 sheets of suji and eight pandan leaves)
100 ml of water ash ash (50 g of straw burned, then added 100 ml of water, filtered)
Sufficient cooking oil for greasing
1/2 younger coconut, coarsely grated, steamed with a little bit salt added
HOW TO MAKE :
1. Combine rice flour, starch, sugar, salt and coconut milk.
2. Divide the dough into 2 components. Some got straw ash water, some got water from suji leaves and pandan leaves. Put aside.
3. Grease a 15x15x4 cm pan with oil. Warmth within the steamer. Pour one tablespoon of the brown ash water combination. Steam 5 minutes.
4. Pour 1 tablespoon of pandan suji water combination on it. Steam for five minutes too. Repeat till the dough runs out. 5. Lastly steamed for half-hour, take away and funky.
6. Reduce the cake after it cools down. Serve with grated coconut on prime.
For: 24 items
