5 Traditional Indonesian market cake recipes with authentic and soft taste

Photo: Shutterstock.com

Brilio.net – Market cakes always have a special place in the hearts of Indonesian culinary lovers. From sweet and savory ones to soft savory ones, every piece tells a story about culture, togetherness and the distinctive aroma of traditional kitchens. You don’t need to go all the way to the morning market to enjoy it, because now various favorite market cake recipes can be made easily in your own kitchen. The aroma of pandan, melted brown sugar and savory coconut milk seem to be a harmony of flavors that is hard to forget.

In the afternoon, a glass of warm tea and a plate of traditional cake feel like the perfect complement to take a short break. Layer cake, putu ayu, or soft klepon combined with freshly grated coconut create a nostalgic sensation that is hard to resist. Every bite seems to bring back the atmosphere of a bustling market in the past, full of laughter and color. Market cake is not only about taste, but also memories presented in the simplest and warmest form.

Pasar cake is not just a snack, but a form of love for Indonesia’s culinary riches. In each recipe there is local wisdom that teaches patience, tenacity and precision. From simple ingredients such as rice flour, coconut and sugar, various flavors are created that captivate the tongue. It’s not surprising that market cakes are always a favorite at various events, from celebrations, social gatherings, to just casual companions in the afternoon.

Come try the delicious snacks below together BriliofoodMonday (3/11)

Photo: Shutterstock.com

Material:
– 1/2 coconut, grated
– 1/2 tsp salt
– 210 Sasa Liquid Coconut Milk
– 200 gr sticky rice flour
– 3 tablespoons tapioca flour
– 1/2 tsp salt
– 3 pandan leaves
– 12 suji leaves (alternative: pandan paste)

Klepon Contents Ingredients:
– 150 gr brown sugar
– 150 ml of water

How to make:
1. Stir together the grated coconut, salt and pandan leaves. Steam for 15 minutes. Set aside.
2. Bring brown sugar and water to a boil, then set aside.
3. Mix sticky rice flour, tapioca flour and salt.
4. Blend sliced ​​pandan leaves, suji leaves and coconut milk. Strain until you get 210ml.
5. Bring the pandan coconut milk to a boil while stirring. Pour into the flour mixture and stir until smooth.
6. Form a klepon and fill it with liquid brown sugar.
7. Boil the klepon until it floats. Drain.
8. Cover the klepon with grated coconut and the klepon is ready to enjoy!

Photo: Gemini

Material:

Bottom Layer:
– 100 gr rice flour
– Sasa Liquid Coconut Milk
– 500 gr granulated sugar
– 1/2 tsp vanilla powder
– 1/4 tsp salt
– 1 pandan leaf, summed
– 6 plantains, cut into small squares

Top Layer:
– 25 gr rice flour
– Sasa Liquid Coconut Milk
– 20 gr granulated sugar
– 1/2 tsp salt

How to make:

How to Make the Bottom Layer:
1. Heat the steamer.
2. Boil Liquid Coconut Milk Sasa with granulated sugar, salt and pandan leaves until it boils and dissolves.
3. Mix rice flour and vanilla in a bowl. Pour in the still hot coconut milk a little at a time. Continue to stir the mixture until it is smooth and slippery.
4. Take 3/4 of the mixture, pour it into a baking dish that has been smeared with cooking oil.
5. Steam the mixture for 15 minutes.
6. Meanwhile, mix the remaining 1/4 of the mixture with the plantains. Stir well.
7. After 15 minutes, pour the banana mixture over the steamer layer. Continue steaming for about 15 minutes.

How to Make the Top Layer:
1. Mix all the top layer ingredients.
2. Boil the mixture until it explodes. Turn off the heat.
3. Stir until the mixture is smooth and smooth without lumps.
4. Pour the mixture over the banana layer. Steam again for around 20-25 minutes.
5. Once cooked, remove from the steamer. Leave it to cool completely.
6. Cut and serve.

Photo: Shutterstock.com

Material:

Yellow Layer:
– 300 gr yellow pumpkin, steamed
– 50 gr sago flour
– 50 gr rice flour
– 100 gr granulated sugar
– 1 egg
– 1/2 tsp salt
– 1 tsp vanilla powder
– 250 ml Liquid Coconut Milk Sasa
– Oil to grease the mold, to taste
– Tray cake mold

White Layer:
– 300 ml Liquid Coconut Milk Sasa
– 50 gr rice flour
– 25 grams of sago flour
– 1/2 tsp aram

How to make:
1. Heat a steamer or steamer pan. Set aside.
2. Prepare a tray cake mold and grease the inside with oil. Set aside.
3. Combine all ingredients then blender until evenly mixed. Pour the mixture into the tray cake mold as much as 2/3 of the height of the mold.
4. Steam the cake for 20 minutes.

4. Mud Cake Recipe

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Material:
– 125 grams of Sasa Fried Banana Seasoning Flour
– 1 egg
– 1 pack of Sasa Liquid Coconut Milk 65 ml
– 35 ml of water
– 1 tablespoon vegetable oil

Vla Material:
– 10 grams of Sasa Fried Banana Seasoning Flour
– 20 grams of cornstarch (Mix both ingredients with 5 tablespoons of water)
– 20 grams of granulated sugar
– 1 Sasa Liquid Coconut Milk 135 ml water

How to make:
1. Skin: Mix all the ingredients well, prepare a mud cake mold then heat it, fill 1 spoonful of dough in each hole, wait until the edges are crusty, turn off the heat, scoop out the middle of the dough with a spoon, wait until cooked.
2. Mix all the vla ingredients, cook until the vla thickens and tanek, fill the vla into the skin while it is still hot, wait for it to cool and serve

5. Putu Ayu Cake Recipe

Photo: Shuttertock.com

Material:
– 200 gr wheat flour
– 200 gr granulated sugar
– 200 ml Liquid Coconut Milk Sasa
– 2 chicken eggs
– 1 tsp SP
– 150 gr grated coconut, steamed with a pinch of salt
– 1 pandan leaf, tie in a knot
– 3 drops of pandan paste

How to make:
1. Heat liquid coconut milk and pandan leaves until boiling, stirring frequently.
2. Add pandan paste. Stir well. Turn off the heat.
3. Mix chicken eggs, granulated sugar and SP then stir with a high speed mixer until slightly thick.
4. Lower the mixer speed, then slowly add the wheat flour and Liquid Coconut Milk Sasa solution and pandan little by little. Beat until evenly mixed
5. Preheat the pan for steaming. Prepare a putu cake mold that has been smeared with oil.
6. Put the grated coconut into the mold first then pour the mixture on top until it’s full.
7. Steam for approximately 20 minutes. Once cooked and cool, remove the putu ayu from the mold.

(brl/lak)