Traditional wet cake is often also called the snack market , from the past until now was a variety of wet cake is often found in the market . In addition, the cultural rituals which serves cakes traditionally played a role in preserving and again reminds us how rich Indonesian culinary . Not only taste good but also has a shape and color tempting .If the previous wet cake recipes posted by other titles , so this time some Indonesian Traditional Wet Cake Recipe summarized here to facilitate the search .


 
Indonesian traditional cake recipeRECIPES wingko babatingredients :

    500 grams of glutinous rice flour
    50 gr tapioca flour
    350 grams sugar
    250 ml coconut milk from 1 coconut
    350 gr old half coconut , peeled , grated lengthwise
    1 tablespoon margarine
    1 sheet of pandan leaves , make a slip knot
    ½ tsp fine salt
    ½ tsp vanilla paste or vanilla powder
    banana leaves or wax paper
spread :

    2 egg yolks
    ½ tbsp margarine
HOW TO MAKE wingko babat :

    Boil coconut milk , sugar , salt and pandan leaves until boiling and thickened .
    Mix the glutinous rice flour , tapioca , coconut , margarine and vanilla , mix well . Add boiled milk little by little , stirring constantly until smooth and oily . Pour batter on a baking sheet lined with banana leaves , smooth.
    Oven with a temperature of 160 ° C up to 20 minutes , remove from oven and rub the surface with a smear material . Bake for 25 minutes until cooked golden brown .
RECIPES PRINCESS AYUingredients :

    125 gr flour
    75 grams sugar
    1 tsp pandan paste
    2 eggs
    1 tsp salt
    1 tsp emulsifier
    100 ml coconut milk rather thick , simmer
    grated coconut and salt , steamed
HOW TO MAKE A PRINCESS CAKE AYU :

    Beat eggs , sugar , salt and emulsifier until fluffy dough . Enter the sifted flour . Add coconut milk and pandan paste , stir until dough is well blended .
    Prepare the mold , fill it with grated coconut palm as he pressed so solid . Pour batter until ¾ mold . Steam for 15 minutes , remove from heat and remove it from the mold .
RECIPES steamed sponge cake MEKARingredients :

    250 g cake flour
    200 ml milk
    3 eggs
    150 grams sugar
    ½ tsp vanilla powder
    15 g emulsifier
    1 tsp chocolate pasta
HOW TO MAKE A steamed sponge cake MEKAR :

    Mix flour , sugar , emulsifiers and vanilla powder , set aside.
    Whisk egg and milk liquid off and add to the dough is flour , stir and mixer at high speed up to 15 minutes until thick and fluffy . For two dough , one part add cocoa paste , stir until blended .
    Pour the white batter and chocolate batter alternately to fill the paper cup and enter into the same mold height .
    Heat the steamer , steamer insert into a mold , line it with a clean cloth . Steam up to 15 minutes without opening the lid , lift and remove the cake from the mold .
CAKE RECIPES CARABIKANGingredients :

    340 g of rice flour
    50 g cake flour
    150 grams sugar
    ½ tsp salt
    700 ml coconut milk from 1 ½ coconut
    3 drops of red dye
    3 drops of green dye
prickly :

    2 tbsp rice flour
    150 ml coconut milk from ¼ coconut
spread :

    100 ml coconut milk from ½ coconut , simmer
HOW TO MAKE CAKE CARABIKANG :

    Cook the source material while stirring until bubbling . Remove and immediately pour the mixture into the rice flour , wheat flour , sugar and salt . Mix well with a wooden spoon . Once warm , pour the coconut milk while diuleni and dikeplok - keplok up to 30 minutes . Take 2 tablespoons of dough , put red dye . Take 2 tablespoons of dough again , give the green coloring and stir .
    Heat 1 hour carabikang mold is filled with a grated coconut . Pour batter ¾ tall mold . Squirt the red and green dough . Bake until the holes. Pry the bottom middle of the dough . Hold up broke . Remove and rub the surface of the cake and the bottom of the cake with a smear material .
CAKE RECIPES CENILingredients :

    400 grams of starch , dissolved in 60 ml of water dg
    215 ml of water
    1 tsp salt
    food coloring
    2000 ml of water to boil
    8-10 pandan leaves , cut into pieces
    ½ coconut and a half old , peeled , grated lengthwise
    1 tsp salt
    6 tablespoons granulated sugar
HOW TO MAKE CAKE CENIL :

    Boil water and salt over medium heat . Enter the starch solution , stirring frequently, until mixture thickens , remove from heat.
    Stir constantly until the mixture thickens slightly flat and cold , mix the remaining flour little by little into it . Knead until smooth , then divide the dough into 3 parts and masing2nya given color .
    Take 1 tablespoon of dough of each color and then paste into a single , long form of the little finger roll and cut into pieces .
    Cook water and pandan leaves to boil . Lower the heat and cover the pan , and cook until the aroma of pandan pervasive . Discard pandan leaves , put the dough is cut into pieces , cook until the float ( about 5 minutes ) , remove from heat.
    Roll into the grated coconut that has been mixed with salt and serve with a sprinkling of sugar .