Write down 3 recipes for types of regional specialties fromWest Java
If you’re in the mood to try to make a typical dish from West Java, we’ll write down 3 recipes for types of regional specialties from West Java that are easy and that you can try right away. Like other regions, West Java is indeed an area with different varieties of sweet and salty snacks.
In general, snacks originating from West Java are made from a mixture of coconut, brown sugar and flour. The flour can be of different types, ranging from rice flour, wheat flour to glutinous rice flour. Indeed, this West Java snack is usually simple and requires only a few ingredients with easy processing.
Even though it’s simple, all these West Javanese snacks still taste delicious and delicious. No wonder many people love these dishes. Not only is it easy to find in various places, this special food is also easy to make yourself, you know! So you can learn to cook this traditional snack.
Here we will write down 3 recipes for types of regional specialties from West Java that are practical with a tasty taste. Make sure you take it seriously so you can practice it right away with your family or close people. Immediately prepare various materials and tools that are needed.
Wajit Bandung Legit Family Casual Friends
Snacks from West Java, especially the famous Bandung city, are wajit. Almost everyone from different regions already knows the deliciousness of this sweet snack. Unlike other sweet dishes, wajit has its own uniqueness that you won’t find in other sweet dishes in West Java.
Yes, one of the uniqueness you can find besides the savory sweet taste due to the combination of glutinous rice flour, grated coconut, and brown sugar is the exterior of this dish. Wajit is a snack whose presentation is wrapped in dried corn leaves. This is definitely a unique thing about this dish.
The recipe for making wajit as one of the forms we have written down 3 recipes for types of regional specialties from West Java will be briefly presented here. If you have prepared the necessary ingredients before, you can start making them by mixing all the ingredients together, added with water.
Cook the dough under constant stirring for about 45 minutes. After that, you can place the print and leave it for an hour until the temperature drops. Once the wajit dough has cooled, it can be wrapped in dried corn leaves that are ready to be used.
It’s not over yet, after wrapping it in corn leaves, bake the wajit dough earlier using the oven for 30 minutes. Do not take too long , as it can make the wajit dough dry and even hard. You don’t want it if the texture of the wajit you make isn’t legitimate and too dense?
Similar to Donuts, here’s Ali Agrem’s recipe from West Java
There is another sweet snack thattastes no less delicious and tempting, namely Ali Agrem. In terms of shape, Ali Agrem is very similar to a donut. It’s just that, while making it, this dish requires different ingredients than doughnuts in general that are often enjoyed by many people in different circles.
We will write down 3 recipes for types of regional specialties from West Java, and one of them is this Ali Agrem recipe. Although it looks like a donut, it’s easier to make this ali agrem, even though it takes longer than when making the legendary potato donut.
The ingredients that must be provided for cooking Ali Agrem are again not far from grated coconut, brown or palm sugar, as well as glutinous rice flour. You just need to mix the three ingredients evenly. Don’t forget to melt the brown sugar first and roast the grated coconut.
When the dough is ready, do not immediately fry in oil. You need to do a rest for your Ali Agrem dough. Usually, this process takes at least six hours to a night so that the dough is stiff and can be formed and ready to be baked later on a hot fire.
The shape of the finished dough generally resembles a donut and then bake until the color turns brown. Now you can try to make it without hesitation. Among those we wrote 3 recipes of types of regional specialties from West Java, this is the easiest recipe to do.
Beautiful colorful cake called Princess Noong
Sweet and beautiful seems like a suitable label to be spelled on this typical snack from West Java. As the name suggests, Princess Noong has a very beautiful appearance with a variety of bright dough colors, as well as a sweet, legitimate and soft taste that pampers the tongue.
Among other recipes that we wrote down 3 recipes for types of regional specialties from West Java were the most requested this time. Besides being delicious, this sweet dish is also easy to make. Again, the ingredients only require cassava, jackfruit banana, with as much added sugar and salt as needed.
Mix all the ingredients evenly, then steam for about 20 minutes. After that, the steamed dough was just split in half and given green and red food coloring. If so, press each dough flat on the banana leaves and place the pieces of banana on top.
Wrap the banana with each dough. Then steam again until it is cooked for about 30 minutes. When it is cooked, you can transfer it to another container and cut it into pieces. Serve with grated prepared coconut. Princess Noong or Princess peeking is ready to be eaten with her loved ones.
Specialty of 3 recipes from West Java
We have written down 3 recipes for types of regional specialties from West Java as above and all three are indeed the most favorite snack menu. Now not only can you enjoy the deliciousness, you can also make it without fear of failure by following the recipe that was presented earlier.
The ease of the process of making these three recipes is a specialty of this food. The ingredients used are all almost the same and always use grated coconut and pieces of brown sugar as the characteristics of any sweet dish from West Java, as if each dish is consistent with the main ingredients.
If you are already adept at making many recipes for typical foods in different regions, you can also write down 3 recipes for types of regional specialties from West Java or other regions to share with others. Because making dishes is more fun than just being able to enjoy them with the closest people.
In addition to sweet food, West Java also has many specialties from salty to spicy. This is also one of the uniquenesses of food of Sundanese origin that tends to be spicy and salty. An example is serabi with delicious oncom toppings and suitable to serve when you relax in your free time.
You just need to practice the different recipes presented earlier to the maximum so that you can produce dishes that seduce the taste buds of many people. Don’t be afraid to try it, as we’ve written down 3 recipes for types of regional specialties from West Java that are practical and easy to do.