Ring Cake And How Long Do Ring Cakes Last

How Long Do Ring Cakes Last?

This ring cake can last for 10 days, but if it is stored properly and stored in the refrigerator it usually lasts more than 10 days. Therefore, this cake is very suitable to be used as a typical gift from the base bun.What is the ring made of? traditionally, rings are usually made of precious metals; such as gold, silver and platinum.

What is Ali Agrem?

Ali Agrem cake is one of the traditional Sundanese food originating from Karawang, which at first glance looks similar to a donut because it is round and has a hole in the middle. It is said that this cake is called Ali Agrem, referring to its shape resembling a ring, where in Sundanese the ring is Ali.

How Many Calories of Ring Cake?

Has a complex nutritional content in one piece of Ali Agrem cake containing 440 kilocalories of energy, 3.8 grams of protein, 64.5 grams of carbohydrates, 18.5 grams of fat, 27 milligrams of calcium, 47 milligrams of phosphorus, and 2.5 milligrams of iron. .

Materials .

300 g rice flour (I use packaged rice flour)
170 g palm sugar, sliced so that it dissolves quickly
3 tbsp g sugar
1/3 tsp salt
150 ml water or adjust ( I 180 ml)
2 pandan leaves
Enough oil for frying

How to make

1.Prepare flour in a clean bowl. Set aside.
2.Cook the sugar, salt, pandan leaves and water until it boils and becomes frothy. Turn off the heat and immediately pour the liquid sugar little by little into the flour while sifting.
3. Stir until the dough is thick
roped (if you lift the dough it falls slowly without breaking). If the dough is still too hard, you can
plus hot water 1-2 tbsp. Let stand overnight or at least 6 hours until the dough sets and is shaped well.
4. Every now and then check the dough after a few hours while stirring because the longer the dough gets denser, if the dough feels too hard / runny add a spoonful of hot water until
feels right. A good dough is dense but elastic in texture, easy to shape. Not hard nor soft.
5. After the dough is rested, knead the dough for a while and the dough is ready to be molded and fried. Heat the oil on medium heat. After oil
heat reduce the heat a little. Add the cake, fry on medium low heat until it turns dark brown.

Note

If after being stored the dough becomes hard / crumbly, you can add hot water and knead again until well blended. But don't add flour to the finished dough because it can make the cake tough, hard or crumble when fried. So be careful when mixing the flour with the sugar solution, don't let it get mushy.