Sago Layer Cake And Sago Flour Suitable For What Cake

Sago Flour Suitable For What Cake?

8 snack recipes from sago flour, delicious, simple home-style sago flour layer cake. photo: cookpaad/@ikha ajan Setiawan. 2. ongol-ongol brown sugar. photo: instagram/@dinah_kristanti. 3. sago flour balls. 4. sago cheese. cheese bagea. 6. Ambon sago porridge. 7. Rangi cake. 8. sago lompong. other items•

What is Pepe Layer Cake?

Kompas.com – This traditional cake from Betawi in the shape of a layer cake is called Pepe Cake. Pepe cake is made from sago flour cooked with coconut milk and sugar so that the texture becomes soft and chewy. Pepe cakes are usually served in celebration of big days in Betawi society.

To Make Rice Flour Layer Cake What is the Ratio of Flour and Water Ingredients?

Ingredients 1 cup rice flour. 1/2 cup flour. 1 cup thick coconut milk. 1 1/2 cups water. 1/2 cup sugar. a pinch of salt. enough food coloring.

The First Step In The Process Of Making Pepe Cake?

How to make a layer of pepe cake: first, put the rice flour and sago flour in one container. then add vanilla powder, sugar and salt to it. Next, take the coconut milk and slowly pour it into the flour mixture while stirring. other items•

Ingredients

250 gr sago flour
50 gr Rice Flour
750 ml medium thickness coconut milk
250 gr granulated sugar
1/4 tsp Salt
10 lbs pandan leaves, cut into pieces to make it more fragrant
6 lbs suji leaves

How to make

1. Boil coconut milk with sugar, salt and pandan leaves. Cook until sugar dissolves. Set aside.
2. Blend the pandan leaves that were boiled earlier with the suji leaves, just add a little water until they can be blended. Strain 2x. Set aside.
3. Enter the sago flour and rice flour that was boiled in coconut milk. Stir until smooth, strain.
4. Divide the dough into 2 parts. 1 dough leave white and 1 dough again give pandan juice earlier.
5. Prepare the steamer, cover it with a cloth so that the water vapor doesn't drip into the dough.
6. Prepare my pan using UK. 14×14, spread evenly with vegetable oil. Put the dough into the pan (I measure per 100 ml) alternately for the green and white dough, steam for about 5-10 minutes until the dough runs out. Finally steam again 20 minutes. Turn off the heat and allow the cake to cool.
7. When cutting the cake, it must be completely cold before cutting and the knife is coated with plastic so that the cake cuts neatly.