Some Traditional Indonesian Cakes use coconut core. For example, Bugis Cake that I made in the previous post.
The filling of traditional cakes or we often call it Coconut Core is not only a mixture of coconut and brown sugar, in some cakes also use white sugar coconut core.
The coconut core in traditional Indonesian cakes has its own characteristics, besides adding to the deliciousness of the cake itself. in the northern Bali area Coconut Core also has a meaning with full joy and harmony gathering with family "gathering pekedek pekenyung kenyem manis" = family gathering full of joy all family smiles sweetly as sweet as sugar in the unti.
Let's just prepare the ingredients needed:
- 1 pcs grated coconut.
- 80 grams of brown sugar
- Several pandan leaves
- 1/4 teaspoon salt
Cooking Instructions:
- First of all, to make it easier to melt the brown sugar. Here I cut the brown sugar into smaller pieces.
- After the brown sugar has been sliced, heat the container and cook the brown sugar until it melts.
- After the brown sugar has melted, then add the grated coconut.
- Stir evenly until the coconut is coated with the brown sugar liquid, and add pandan leaves and a pinch of salt,
- Continue stirring evenly until the coconut is evenly mixed with the brown sugar, and cook until the water content in the coconut decreases or is slightly dry. about 14 minutes.
The purpose of cooking until the water content in the coconut is gone is to extend the shelf life of the coconut core without a refrigerator.
The coconut core is ready to be used for various cakes.
The thick sweet taste of Inti because of this brown sugar adds to the uniqueness of traditional Indonesian cakes.But, You can also replace brown sugar with white sugar.
Hello This is Nisa, an amateur writer (I apologize if there are any errors in writing or in the wrong translation of words in writing, and I am very grateful that you have visited my blog. See you in other posts)
