9 traditional Indonesian cake recipes, soft and sticky, making you feel nostalgic about your childhood

TikTok/@widiaberkah; TikTok/@sarah_rania_c

Brilio.net – When we talk about Indonesian snacks, I immediately remember my childhood, from the delicious aroma of grated coconut to the fragrant aroma of pandan from grandma’s kitchen. Traditional Indonesian cakes always have a special place in our hearts, especially since their soft texture and delicious taste make anyone instantly nostalgic.

Each region has its own version of the cake. Some are steamed, fried, even grilled, but they all still have characteristics that make it hard to forget. The ingredients are also simple, mostly just flour, sugar, coconut and coconut milk, but the results are incredibly delicious.

So, for those of you who miss the taste of market snacks or want to make traditional snacks at home, here are 9 soft and delicious traditional Indonesian cake recipes that have been compiled by BrilioFood on Wednesday (12/11).

1. Putu Ayu Taro/Talas

Photo: TikTok/@dapur.ryvi

This putu ayu cake with a touch of purple from taro looks beautiful and has a tempting aroma. The taste is soft, savory from coconut, and sweet, perfect for afternoon tea.

Material:
– 2 eggs
– 125 gr granulated sugar
– ½ tsp SP
– 150 gr medium protein wheat flour
– ¼ tsp baking powder
– 150 ml coconut milk, boiled with pandan leaves and cooled
– Sufficient taro/taro paste
– ½ grated young coconut, steamed

How to make:
1. Prepare the mold, spread a little oil, then heat the steamer.
2. Beat eggs and sugar until fluffy, add SP, continue mixing until pale.
3. Add flour and baking powder little by little, stir well.
4. Add coconut milk and taro paste, stir gently.
5. Pour the mixture into the mold ¾ full, steam for 10-12 minutes.
6. Remove, top with grated coconut, and serve.

2. Steamed Apem Cake

Photo: TikTok/@widiaberkah

Apem cake is always successful in creating a nostalgic atmosphere. The texture is soft, sweet and fragrant with coconut milk, perfect for an afternoon snack with hot tea.

Material:
– 250 gr wheat flour
– 1 pack of instant coconut milk
– 300 ml warm water
– 100 gr granulated sugar
– 1 tsp instant yeast
– A pinch of salt and vanilla
– Food coloring

How to make:
1. Mix warm water, sugar and yeast. Let stand 10 minutes until foamy.
2. Mix flour, sugar, salt and vanilla.
3. Pour in the yeast solution little by little, add coconut milk, stir gently.
4. Leave it for 1 hour until it expands.
5. Pour into a small mold, steam for 15 minutes.
6. Serve sprinkled with steamed grated coconut.

3. Gemblong Brown Sugar

Photo: TikTok/@dwtianirs

This classic snack is famous for its sticky sweet taste from brown sugar and the chewy texture typical of sticky rice flour. Very suitable for afternoon coffee with friends!

Material:
– 250 gr sticky rice flour
– 150 gr grated coconut
– 200 ml warm coconut milk
– ½ tsp salt

Brown icing:
– 150 gr brown sugar
– 100 gr granulated sugar
– 100 ml of water
– ½ tsp salt

How to make:
1. Mix sticky rice flour, coconut, salt and warm coconut milk, stir well.
2. Shape into rounds, fry until brown, drain.
3. Cook brown sugar, granulated sugar, water and salt until thick.
4. Add gemblong, stir until evenly coated. Cool, serve.

4. Pandan Cucur Cake

Photo: TikTok/@dapur.moms.bilqis

Cucur cake always makes me miss market snacks! The texture is fibrous, sticky sweet, and the smell of pandan creates an immediate nostalgic atmosphere.

Material:
– 150 gr rice flour
– 150 gr wheat flour
– 150 gr granulated sugar
– ½ tsp salt
– 400 ml of water
– 2 pandan leaves
– Enough green coloring

How to make:
1. Boil water, pandan leaves, salt and sugar until dissolved, let it warm.
2. Mix rice flour and wheat flour, slowly pour in the sugar water while stirring.
3. Stir and “keplok-keplok” the mixture for 15-30 minutes.
4. Leave it for 1-4 hours.
5. Fry with a little oil and low heat until fibrous. Serve warm.

5. Chicken Stomach Cake

Photo: TikTok/@dapur.moms.bilqis

Even though the name is unique, this cake actually has a distinctive sweet and savory taste. The shape is spiral and crispy on the outside but soft on the inside, perfect for an afternoon snack!

Material:
– 250 gr wheat flour
– 1 egg
– 50
– 60 ml coconut milk
– 3 tablespoons refined sugar
– A pinch of salt

How to make:
1. Mix flour, sugar and salt. Add eggs, margarine and coconut milk little by little.
2. Knead until smooth, let stand 15 minutes.
3. Roll it thinly, roll it up and cut it into small pieces.
4. Fry until golden brown, drain, serve.

6. Talam Cake 3 Flavors

Photo: TikTok/@sarah_rania_c

This three-color talam cake is really beautiful! The texture is soft, the sweet and savory taste is just right, and the appearance will tempt anyone who sees it.

Material:
– 70 gr sago pearls

White layer:
– 75 gr rice flour
– 75
– 450 ml coconut milk
– 120 gr granulated sugar
– ½ tsp salt

Green layer:
– 50 gr rice flour
– 50 gr tapioca
– 150 ml coconut milk
– 150 ml pandan juice
– 80 gr granulated sugar
– ¼ tsp salt

How to make:
1. Boil pearl sago until cooked.
2. Mix the white layer ingredients, pour the sago into it, steam until half cooked.
3. Mix the green layer ingredients, strain, then pour over the white layer.
4. Steam until cooked, let cool before removing from the mold.

7. Nagasari Banana

Photo: TikTok/@enak_all

One of the most legendary traditional cakes! Soft, tasty, sweet, and there are pieces of banana in the middle, making nostalgia come right away.

Material:
– 250 gr rice flour
– 50 gr tipunk
– 700 ml coconut milk
– 150 gr granulated sugar
– ½ tsp salt
– 4-5 kepok bananas, cut diagonally
– Banana leaves to taste

How to make:
1. Mix flour, granulated sugar and salt. Pour in the coconut milk little by little, cook until thick.
2. Take a piece of banana leaf, add dough and a piece of banana, then wrap it.
3. Steam for 30-40 minutes until cooked and fragrant.

8. Pandan Talam Cake

Photo: Recipe from @jajanan_zhafira

The fragrance of pandan and the soft layer of coconut milk make this talam cake a favorite of many people. It tastes sweet and savory, perfect for an afternoon snack!

Green lining material:
– 100 gr rice flour
– 2 tablespoons tapioca
– 100 gr granulated sugar
– 500 ml coconut milk
– 35 ml pandan juice
– ½ tsp salt

White layer:
– 100 gr rice flour
– 2 tablespoons tapioca
– 400 ml coconut milk
– ½ tsp salt

How to make:
1. Mix the green layer ingredients, stir and strain, then steam for 10 minutes.
2. Mix the white layer ingredients, strain, pour over the green layer, steam for another 15 minutes.
3. Remove, cool, cut according to taste.

9. Brown Sugar Steamed Bolu

Photo: TikTok/@jajanan_zhafira

The sticky sweet taste of brown sugar and its soft texture make this steamed sponge cake popular with everyone. Very suitable for a treat at home.

Material:
– 200 gr brown sugar
– 200 ml of water
– 3 pandan leaves
– ¼ tsp salt and vanilla powder
– 2 egg yolks
– ½ tsp baking soda
– 50 gr granulated sugar
– ¼ tsp baking powder
– 250 gr wheat flour
– 100 ml cooking oil

How to make:
1. Boil brown sugar, pandan, salt and vanilla until dissolved, strain.
2. Mix eggs, granulated sugar, baking powder and baking soda until pale.
3. Add brown sugar water, then flour little by little.
4. Add oil, stir well.
5. Pour into the mold and steam for 20 minutes.

(Intern/Jihan Ika Ayuningtyas)

(brl/psa)