From the shape of this cake is similar to his dry cake layin It's just that the cake has a sweet taste because it is coated with powdered sugar powder, while this cake recipe tastes salty salty. The origin of this cake is not very clear, but certainly this cake has become one of the typical snacks that are usually for Lebaran, especially on the island of Aceh. In the recipe used as one of the ingredients, this is because most easily found in aceh markets,
Making this cake is so easy, you just need to mix all the ingredients, kneading for a while, shaping by hand, and frying it. No special tools are needed. When frying the cake is not necessary until browned, just to the color yellow only, so that when cooled not become charred. Unfortunately, this cake can not last as long as other pastries. Maximum 3 weeks from the time of manufacture, usually the crispness has been reduced. For that, try to make it a maximum of 10 days before the Lebaran holiday.
Ingredients
400 gr glutinous flour
2 tsp salt
4 egg yolks
2 egg whites, beat until stiff
100 ml of water
The oil for frying
How to make
Mix all higga evenly
For storage, keep this cake in an airtight jar. Make sure when the cake is kept completely cold and has been sprayed from the oil. If there is still a lot of oil, cookies can smell quickly if stale. Good luck trying this recipe and good luck
