Ali Cake/ring Cake
Ali Cake Ingredients / Ring cake
- 300 g Rose Brand rice flour @rosekuliner
- 170 g palm sugar, sliced so that it dissolves quickly
- 3 tbsp sugar
- 1/3 tsp salt
- 150ml water or customize
- 2 pandan leaves
- Enough cooking oil Rose Brand @rosekuliner for frying
How to Make Ali Cake / Ring cake
- Prepare flour in a clean bowl. Set aside.
- Cook sugar, salt, pandan leaves and water until boiling and foamy. Turn off the heat and immediately pour the liquid sugar into the flour while filtering. Stir quickly until well blended. Initially, the liquid mixture is still runny, stir continuously until the dough becomes heavy and thick. If the dough is still too hard, you can add 1-2 tablespoons of hot water. Let stand overnight or at least 6 hours until the dough sets and is shaped well. Every 2 or 3 hours check the dough while stirring because the longer the dough will get denser, if the dough feels too hard add a spoonful of hot water until it feels right. A good dough is dense but elastic in texture, easy to shape. Not hard nor soft. When fried it will swell and float.
- After the dough has rested, knead the dough for a while and the dough is ready to be molded and fried. Heat the oil on medium heat.
- Add the cake, fry over medium heat until it turns dark brown.
Note
- Never add flour to the finished dough because it can make the cake tough, hard or crumble when fried. Be careful when mixing the flour with the sugar solution, don't let it get mushy.
- The oil must be really hot when the cake is inserted so that the cake has a beautiful and smooth skin, does not crack and is not hard
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