Culinary Light and Crunchy from Aceh
Aceh is one of the areas in the archipelago that has a strong culinary tradition. Also in case of light snacks or snacks. One of the traditional snacks typical of Aceh that still survive until now is keukarah or kue karah. Dry cake that has a sweet and crispy taste to be a fitting friend while relaxing while enjoying a cup of Tanah Rencong typical.
At a glance, the appearance of a white mesh-like grayishness of the nets. The shape is similar to dry rice vermicelli, because it is made of the same material with rice noodles, namely rice flour. It's just that darkness is darker, with the distinctive aroma of caramel, derived from the added sugar in the dough. The blend of these two ingredients makes this cake has a crisp texture and sweet taste.
The process of making keukarah fairly simple. Rice flour is diluted with air and added sugar. The mixed dough can be incorporated into the mold of the perforated coconut shell. The dough coming out of the molding holes is immediately accommodated on hot oil while the gelatin is continuously prepared to provide an interlocking network. The manufacturing process requires high agility because the dough is easy to burn if it is too long heated.
Keukarah can be easily found in the typical Aceh souvenir kiosk in Banda Aceh. Keukarah can also be found around historical attractions, Rumah Cut Nyak Dhien, located on the highway from Banda Aceh to Lampuuk / Meulaboh. Snacks also called 'birds' bird cake (eumpueng miriek) is indeed originally developed in the west coast of Aceh. In addition to Aceh, snacks similar to keukarah can also be found in West Sumatra, but not as popular as in Aceh.
