4 Traditional Cakes That Are Easy To Make At Home For Iftar Menu

Illustration (Joko Harismoyo/Istockphoto)

JAKARTA - In addition to fried foods, traditional cakes are also often used as a menu for breaking the fast. There are many choices of cakes that you can serve as takjil. No need to buy, you can also make your own because the ingredients and the method of making it are easy. Launching Popmama, Tuesday, April 12, here are 4 recommendations for traditional cakes that can be made at home for the iftar menu.

Pukis Cake

Material:

250 grams of flour, medium protein 75 grams of butter, melt 125 grams of sugar 2 chicken eggs 3 grams of instant yeast 65 ml of thick coconut milk 45 grams of thick sweet white 1/4 tsp vanilla paste 1/4 tsp salt 1/4 tsp baking powder 125 ml of water 15 grams of cocoa powder

How to make:

Stir in the eggs and sugar until the sugar is dissolved. Add yeast, sweetened condensed, and coconut milk. Stir well. Add flour, salt, melted butter and baking powder to the dough. Pour water little by little into the dough while stirring until the dough thickens. Leave the dough for 1 hour to rise. Beat the dough again. Take some of the dough to be dissolved with cocoa powder. Heat the mold. Pour the white batter into the molds and put a little chocolate batter on top. Cover and bake until done. Klepon

Material:

250 grams of glutinous rice flour 50 grams of rice flour 500 ml of water tsp salt 1 tsp sugar 1 tbsp coconut milk Pandan flavor to taste Brown sugar to taste Grated coconut to taste 1 tsp sugar tsp salt

How to make:

Mix the glutinous rice flour, rice flour, salt, sugar, coconut milk, flavorings and water. Knead until smooth. Take the dough the size of your thumb, shape it into a round and flatten it. Add brown sugar in it then form a round again. Boil the klepon in boiling water until it is cooked which is indicated by the floating klepon). Lift and drain. Mix grated coconut, sugar and salt. Mix well. Rub the klepon into the grated coconut. Serve on prepared plates. Nagasari

Material:

200 grams of rice flour 100 grams of tapioca flour 130 grams of granulated sugar 800 ml of coconut milk 3 pandan leaves, torn and tie a knot tsp of banana salt to taste as stuffing banana leaves enough to wrap

How to make:

Over low heat, cook the coconut milk, sugar, salt, and pandan leaves until it boils, stirring constantly. Turn off the heat, then cool. Enter the rice flour and tapioca flour into the cold coconut milk then mix well. Cook the dough again over low heat while continuing to stir until it thickens like marrow porridge. Prepare the banana leaf sheet. Take the dough to taste, place it on a banana leaf, give a piece of banana, cover again with the dough. Fold the banana leaf like an envelope. Do it until the dough runs out. Heat the steamer. Steam the Nagasari for about 15 minutes until cooked. Unti Stuffed Omelet Roll

Omelet Ingredients:

125 grams of all-purpose flour 15 grams of sugar 2 grams of salt 1 chicken egg 90 ml of coconut milk 230 ml of pandan juice (pandan leaves and suji leaves are blended with water and then filtered)

Coconut Unti Ingredients:

100 grams of grated coconut 60 grams of brown sugar 150 ml of coconut milk 20 grams of sugar 1/2 tsp salt 4 pandan leaves 1/3 tsp vanilla

How to make:

To make unti, cook water, coconut milk, brown sugar, vanilla, and white sugar until slightly boiling. Add the grated coconut and cook until the water is reduced. Remove and cool. To make the omelette, mix all the ingredients for the omelette then strain. Heat a non-stick skillet. Pour a spoonful of dough, pour it into the pan in a circular motion. Cook until the omelet changes color and can come off the pan. Do this until all the dough ingredients are used up. Fill the omelette with coconut shells, then roll up. Rolled omelet is ready to be served.