Write 3 Recipes for types of regional specialties fromWest Java
If you are in the mood to try to make a typical dish from West Java, we will write down 3 recipes for types of regional specialties from West Java that are easy and you can try it immediately. Like other regions, West Java is indeed an area that has different variants of sweet and savoury snacks.
In general, The Snacks originating in West Java are made from a mixture of coconut, brown sugar and flour. Flour can be of different types ranging from rice flour, wheat flour, to glutin rice flour. This western Java snader is indeed mostly simple and requires only a few ingredients with easy processing.
Although simple, all these West Javanese Greeks still have delicious and delicious. No wonder many people love these dishes. Not only is it easy to find in different places, this special food can also easily make itself, you know! So you can learn to cook a traditional snach.
Here we will record 3 recipes for types of regional specialties from West Java that are practical with an appetizing taste. Make sure you take it seriously so that you can practice it immediately with your family or closest people.
Vajit Bandung Legit Family Casual Friends
West Java s napkins, especially the famous Bandung City, are vagit. Almost everyone from different regions already knows the deliciousness of this sweet snack. Unlike other sweet dishes, vajit has its own uniqueness that you do not find in other sweet dishes in West Java.
Yes, one of the uniqueness you can find in addition to your strange sweet taste due to the combination of glutin rice flour, grated coconut and brown sugar is the exterior of this dish. Vajit is a snaking whose presentation is wrapped in dry wheat leaves. This is certainly a unique thing about this dish.
The recipe for making vajit as one of the forms we recorded 3 recipes for types of regional specialties from West Java will be presented right here.
Cook the dough while stirring constantly for approximately 45 minutes. After that, you can put the print on and let it stand until the temperature drops in an hour. Then if the vagitte dough is cooled, it can start to be encased in dry wheat leaves that are ready to be used.
It’s not over yet. Once wrapped in the wheat leaves, now bake the vagitte dough before using the oven for 30 minutes. Don’t last much because it can make the vajit dough dry and even solid.
Similar to Doughnuts, Here’s Ali Agrem’s West Java Recipe
In shape, Ali Agrem is very similar to a doughnut.
We will write down 3 recipes for types of regional specialties from West Java, and one of them is this ali Agrem recipe.
The ingredients to be provided for cooking but Agrem are again not far from a grater of coconut, brown or palm sugar, as well as glutin rice flour. You just have to mix the three ingredients evenly. Remember to melt the brown sugar first and bake the roasted coconut.
If the dough is finished, do not immediately fry in butter. Usually this process lasts at least six hours until overnight, so that the dough can be numb and can be formed and ready to be fried on a hot fire later.
The shape of the finished dough resembles a doughnut in general, then fry until the color is brown. Now, you can try to succeed without hesitation. Among those who wrote 3 recipes of regional specialties from West Java, this is the easiest recipe to make.
Beautiful colorful cake named Princess Nung
Cute and beautiful seems to be a suitable label to attach to this typical West Java snack. As the name suggests, Princess Nung has a very beautiful look with a variety of bright dough colors, as well as a sweet, legitimate and soft taste that squashes the tongue.
Among the other recipes we wrote down 3 recipes for types of regional specialties from West Java this time became the most sought after.
Mix all the ingredients evenly, then steam for about 20 minutes. Then, the stewed dough was now divided into two and gave green and red food colouring. If so, level each dough on top of the banana leaves and place the pieces of banana on top.
Wrap the banana for each dough. Then, again on the steam until it boils for about 30 minutes. If cooked, you can transfer it to another container and start cutting it into pieces. Serve with the icing prepared coconut. Princess Nung or the Princess who is a bead is ready to be eavesilled with her loved ones.
Specialty of 3 West Java recipes
We have written down 3 recipes for types of regional specialties from West Java as above and all three are indeed the most beloved snack menu.
The ease of the process of making these three recipes is a specialty of this food. The ingredients used are almost the same and always use bitten coconut and pieces of brown sugar as characteristics of any sweet dish from West Java, as if each dish was consistent with the main ingredients.
If you are already profitable in making many recipes for typical food 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.
In addition to sweet food, West Java has many specialties from salty, to spicy. This is also one of the uniqueness of Sundan food that tends to be spicy and salty. An example of this is serbs with delicious oncom cannons and suitable for serving when relaxing in your spare time.
You just need to practice the different recipes presented previously at the maximum so you can produce dishes that tempt many people’s tastes. You are not afraid to try, because we have written down 3 recipes for types of regional specialties from West Java that are practical and easy to practice.