# data[].attributes.attachment_caption
Ratna Ayu Putri L (28) & Sherina Aliovia Atha R (30)

# data[].attributes.body
In the book Indisch Leven in the Netherlands by J.M. Meulenhoff, a klepon snack, has been around since 1950. This cake was first introduced to the Netherlands by an Indonesian immigrant from Pasuruan, East Java.

The origin of the name klepon itself is taken from the Javanese language which means "animal ovary" whose name probably refers to its small shape and the moon.

For its own philosophy, quoting from the book 'Traditional Food', klepon is a symbol of simplicity, and each element in klepon has its own meaning, such as:

• An imperfect round shape shows that nothing is certain in human life
• The color green, symbolizes life
• The sweet taste of palm sugar or Javanese sugar symbolizes kindness
• Sprinkled with grated coconut symbolizes the stages of human life

Duration of time required: 45 minutes
Number of servings: 12

Ingredients:

• 500 g of glutinous rice flour
• 1 tablespoon of whiting water
• 1 teaspoon of salt
• 100 ml of pandan suji sediment water
• 300 ml of boiled water
• 250 g palm sugar or brown sugar finely chopped
• 250 g grated coconut
• 1 teaspoon of salt

Instructions:

1. Layer: Mix grated coconut and salt, then stir until smooth. After that, steamed for 20 minutes

2. Skin: mix the glutinous rice flour and salt in a container, then stir

3. Add the pandan suji sediment water and whiting water gradually, then stir again until smooth until the dough is smooth

4. Take ½ tablespoon of klepon dough, round then flatten and fill with ½ teaspoon, palm sugar/java sugar, cover tightly and round again, make sure the dough doesn't tear so it doesn't leak when boiled. Repeat until the dough runs out

5. Heat 300ml of water, after boiling, add the klepon gradually. After the dough floats, remove and set aside

6. Place the klepon mixture earlier in the container containing the steamed coconut, rub it until all parts of the klepon are covered with coconut

7. Serve

# data[].attributes.attachment_caption
Aghna Qurrota A'yun Putri Pujianto (02) Aida Humaira Roosyida (03) XI Kuliner 3

# data[].attributes.body
Bakmi Jawa is Surakarta and Yogyakarta style noodle soup or fried noodles cooked over charcoal fire with chicken and duck egg as main ingredients.

Ingredients:
1 yellow noodle
50 gram Dice chicken
Vegetables
2 chopped garlic and onion
1tsp salt, sugar and pepper
2 glass water

1. Sauté  2 chopped garlic and onion until tanned
2. Put the water into the pan, and
Boiled noodle, dice chicken meat, duck egg, and vegetables
3. Add salt, sugar and ground pepper
4. Cook until well done
5. Bakmi godog Jawa Ready to be served

# data[].attributes.body
One of the areas in Yogyakarta that has a culinary specialty that is currently well known in various regions is the Bantul area. This culinary is called Lethek/Letheg noodles.

In terms of appearance, this noodle is similar to glass vermicelli.

The difference is, letheg noodles are browner in color and the noodles are thicker in size. In processing, noodles made from cassava can be boiled or sautéed. Not only is the cooking method practical, the spices used for cooking these noodles also tend to be simple.

In Javanese, "lethek" means dirty or dull. This refers to the color of the noodles which are different from noodles in general, which are gray in color because of the ingredients used in making these noodles.

According to information from the people of Bantul, the history of lethek noodles dates back to the 1920s. The first letheg noodle company was founded by someone named Umar from Yahman, Middle East. The interest of the founder of the first letheg noodle factory came from concern when he saw the people's high need for food.

Finally he set up a factory in the form of teak houses. This factory continues to be lowered and triggers the construction of another letheg noodle factory.

Lethek or letheg noodles are made from tapioca flour and dried cassava which the people of Bantul call "gaplek". Initially, these noodles were made by grinding them using large stones with human power, but now there is more sophisticated equipment that facilitates the process of making these noodles.

One of the advantages of this noodle is its natural ingredients and its manufacture does not use chemicals, so it is a healthy food.

The process of making these noodles starts with Nyelender, namely mixing tapioca and cassava flour, then the dough will be ground in a large mortar with a diameter of about 2 meters.

The dough will be rolled with large stones driven by cow power and regulated by several people who control the process.

Lethek noodle factory workers refer to this process as nyelender because it uses cylindrical stones.

We can make various lethek noodle recipes at home with fried noodles or boiled noodles. Here's how to make Lethek noodles:
Ingredients

300 gr lethek noodles
600 ml hot water
1 tsp white pepper powder
200 g chicken breast filet
thinly sliced
​​3 red chilies, sliced ​​obliquely
150 g cabbage thinly sliced
​​1 tsp Flavoring (If Needed)
1 tsp salt
3 tbsp Sweet Soy Sauce
3 chicken eggs scrambled
1 stick green onions, sliced ​​obliquely
3 tablespoons of oil, for sauteing

Ground spices

12 grains of shallots
5 cloves of garlic
4 candlenuts

How to make

Soak lethek noodles in hot water until soft. Drain. Heat the oil, sauté the ground spices until fragrant. Add the chicken and chilies, stir-fry until the meat changes color. Add the cabbage, salt and green onions. Stir until half wilted. Then add lethek noodles, Flavoring, Sweet Soy Sauce, and Pepper. Stir well. Cook until the spices meld while stirring. Remove, serve with complementary.

# data[].attributes.body
According to The Bizin, Putu Bambu (Bamboo Putu) cake is a traditional cake from China. This classic cake, which is quite famous and loved for its sweet and savory taste, dates back hundreds of years in China, during the Ming Dynasty.

Previously, it was called XianRoe Xiao Long, which is a rice flour cake filled with soft mung beans cooked in a bamboo mold. It later came to be called Putu after an old literary text, Serat Centhini, written in 1814 during the Mataram kingdom.

In Indonesia, putu cake has undergone slight modifications. In China, the filling of this cake is mung beans. While the Indonesian people replace it with brown sugar, adapted to the available ingredients.

[INGREDIENTS]
• PUTU:
200 gr rice flour
120 ml water or more as needed
1/2 tsp salt
3 blades pandan leaves
• FILLING:
150 gr palm sugar shaved/grated
• TOPPINGS:
150 gr finely grated coconut (thawed if frozen)
Small pinch of salt
1/4 cup granulated sugar

[INSTRUCTIONS]
1. Prepare the topping by mixing the grated coconut and salt and steam for 10 minutes over medium heat
• STEAM THE RICE FLOUR:
1. Put the rice flour on a steaming plate or you can line your steamer with banana leaves and put the flour on top. Cut pandan leaves into smaller pieces and tuck them inside the flour to impart some flavor. Wrap the lid of your steamer with a cloth so no water will drop on the flour. If you have a bamboo steamer, you don't have to worry about water condensation. Steam over medium heat for 25 minutes
2. Remove from the steamer and let it cool down completely. The steaming process adds some hydration to the flour and also to get rid of the "raw" taste of the rice flour
• PREPARE THE PUTU MIXTURE:
1. Get the steamer ready with some water on high heat. Place the cooled-down steamed rice flour and salt in a large mixing bowl. Adding the water a little bit at a time. I can't stress enough the importance of not dumping the water all at once. Continue until you use up most of the water (or all). The flour should feel "damp" and you will see some large and small lumps. That's normal
2. Use a strainer to strain the mixture and you will get fine granules. They should feel airy and powdery. DO NOT press on this mixture
• IF YOU HAVE BAMBOO TUBES:
1. Put some of the flour mixture inside the tube (with the coin already inserted inside the pipe), about 1/2 of the height of the tube. DO NOT PACK/PRESS the flour. It is supposed to be loose, then spoon some coconut sugar and then top with more flour mixture and use your finger to gently scrape off to level the top
2. Place the tube in the steamer and steam over medium heat for 15-20 minutes
3. When ready, push the Putu Bambu out. You can use a chopstick and slowly push the coin out and the Putu Bambu will slide out. Don't panic if it doesn't really hold its shape. Line your serving dish with banana leaves if you want. That's how it was served in Indonesia
• SERVING:
1. Sprinkle with the grated coconut and salt mixture along with a generous amount of sugar on top of it

|Devina AH 12
|Khansa HK 16

# data[].attributes.body
Apem cake refers to the word 'afuan, afwan, affan, or afuwwun' which in Arabic means sorry or forgiveness. Lata "afwan" was then absorbed into "apem" by the Javanese. Then, this apem cake is seen as a symbol of apologizing for various mistakes.
The entry of apem cake into Javanese culture was brought by Ki Ageng Gribik, a descendant of Prabu Brawijaya and one of Sunan Kalijaga's students who had just returned from the pilgrimage.

✓750 ml fresh coconut milk

✓ 1 sheet of pandan leaves

✓1/2 tsp salt

✓ 200 g of ripe cassava tape

✓ 150 g of granulated sugar

✓500 g of rice flour

✓ 100 g of wheat flour

✓ 1 pack of instant yeast

How to Make Javanese Apem:

1. Cook coconut milk with pandan leaves over low heat until it boils then remove from heat. To keep warm, take the pandan leaves.

2. Discard the cassava tape fiber, knead until completely smooth.

3. Stir together the flour, rice flour
and instant yeast until blended.

4. Pour in the warm coconut milk, stir until smooth and even.

5. Sieve the mixture in a container then cover the container with a napkin and let stand for 1 hour until it is finely frothy.

6. Heat the pancake mold from clay, Grease it
with vegetable oil

7. Stir the mixture then pour every 1 tablespoon of the mixture into the mold.

8. Cook until the edges are frozen then cover the mold and cook until completely cooked.

9. Remove the apem, do the same with the rest of the dough.

10. Apem cake is ready to be served

Galuh rahmania / 14
Intan az-zahra / 15

# data[].attributes.body
Story :
The Mataram Kingdom, which was built in the 1500s, was in an area that had many jackfruit trees with abundant fruit. As a result, the people of Mataram at that time began to look for ways to make dishes made from jackfruit, especially gori or young jackfruit.
This is because jackfruit is not an agricultural product that was targeted by the invaders because of its low selling value. Long story short, a way was found to process gori into food. Namely by boiling long enough until the texture is soft, then given simple spices and coconut mixture.

Ingredients:
1 kg young jackfruit
5 boiled chicken eggs, peeled
2 bay leaves
3 lime leaves
3 cm galangal, bruised
120 g dark brown Javanese sugar
1.5 liters of medium coconut milk
500 ml thick coconut milk
Spice:
8 grains of shallots
5 cloves of garlic
5 candlenuts
1 tbsp coriander
1 piece of shrimp paste
1/4 tsp cumin
2 tsp salt
Complementary:
Fried chili sauce
Chicken Opor Sambal plow

how to make:
1. Cut the young jackfruit into large dice. Boil young jackfruit in water or old coconut water until soft. Remove and drain the young jackfruit.
2. Smooth Seasoning: Blend all the seasoning ingredients with a blender or pestle until completely smooth.
3. Put the young jackfruit and eggs into the pan. Pour in the coconut milk, add the ground spices, bay leaves, lime leaves, galangal and brown sugar.
4. Cook over medium heat until the flavors meld and the gravy is reduced.
5. Pour thick coconut milk. Cook on fire until the sauce is completely reduced. Turn off the flame.
6. Serve gudeg with accompaniments.

# data[].attributes.body
Apem cake is a food that is quite legendary in Yogyakarta and in other areas on the island of Java. This food made from starch, rice flour, young coconut and other ingredients not only tastes delicious and is appetizing.

In Javanese philosophy, apem cake is a symbol of forgiveness or a plea for forgiveness from various mistakes. Because as a symbol of forgiveness, apem cake is also a mandatory cake for megengan events welcoming Ramadan or other events that ask for forgiveness as well as express gratitude.

As for how to make Traditional Apem

Ingredients :
1. 750 ml medium fresh coconut milk
2. 1 pandan leaf, tie
3. 1/2 tsp salt
4. 200 g of cooked cassava tape
5. 150 g sugar
6. 500 g of rice flour
7. 100 g of flour
8. 1 pack of instant yeast

Instruction :
1. Cook coconut milk with pandan leaves over low heat until it boils then remove from heat. Let stand until warm, take the pandan leaves.
2. Discard the cassava tape fiber, knead until completely smooth.
3. Stir together the flour, rice flour and instant yeast until smooth.
4. Pour in the warm coconut milk, stir until smooth and even.
5. Sieve the mixture in a container then cover the container with a napkin and let stand for 1 hour until it is finely frothy.
6. Heat a pancake mold from clay, a small skillet or a mud cake mold. Brush lightly with vegetable oil.
7. Stir the mixture then pour every 1 tablespoon of the mixture into the mold.
8. Cook until the edges are frozen then cover the mold and cook until completely cooked.
9. Remove the apem, do the same with the rest of the dough.

# data[].attributes.body
Serabi is a traditional snack originating from Indonesia which is thought to have been known since the days of the Mataram Kingdom. This food is mentioned several times in Serat Centhini which was written by poets of the Surakarta Palace in 1814 to 1823 by order of Pakubuwana V.
Here are the ingredients and how to make Serabi Solo.
  Material :
* 225 grams of rice flour
* 1/2 teaspoon instant yeast
* 50 grams of sugar
* 1/2 teaspoon salt
* 1 egg
* 600 ml of coconut milk, from 1 coconut
* 1 pandan leaf, concluded
* 1/2 teaspoon salt
* 150 grams of cheddar cheese, for sprinkling
Material contents:
* 4 jackfruits, cut into 1/2 cm squares
areh ingredients:
* 100 ml of coconut milk, from 1 coconut
* 1/4 teaspoon salt
* 4 pandan leaves

How to make Serabi Solo:
1. Boil coconut milk, pandan leaves, and salt while stirring until it boils. chill.
2. Pour 150 ml of coconut milk into the mixture of rice flour, instant yeast and granulated sugar then knead.
3. Pat the dough tightly while adding the remaining coconut milk little by little. Keplok-keplok 20 minutes after the coconut milk runs out. Leave it for one hour.
4. Continue to make areh, how to boil coconut milk, salt, and pandan leaves while stirring until thick. set aside.
5. Heat a cast iron or Teflon skillet. Pour the mixture then press the center with the bottom of the ladle while moving it towards the edge of the pan so that the dough expands. Leave holes. Sprinkle the filling.
6. Cover the pan. Let it cook. Apply areh. Close again for a while to sink in. Lift.
7. Place it on a banana leaf in a round shape according to the size of the serabi solo. Put grated cheese in the middle. Roll with the leaves. Cover with plastic.

1. Bintang Maharani (11)
2. Stianadia Sefti M (31)

# data[].attributes.body
Onde-onde entered Indonesia in 1300 - 1500 AD, brought by Admiral Cheng Ho from the Ming Dynasty. For the Chinese people, onde onde are one of the obligatory foods eaten during the Cap Go Meh celebration, which is on the 15th day after the Chinese New Year celebration.
The following is how to make onde-onde:

Stuffing materials:
• 75 grams of peeled green beans, soak 1 hour
• 50 grams of sugar
• 1 pandan leaf, conclude
• 1/4 teaspoon salt
• 200 ml coconut milk from 1/4 coconut

Leather Material:
• 250 grams of white glutinous rice flour
• 50 grams of steamed potatoes, mashed
• 65 grams of refined sugar
• 1/2 teaspoon salt
• 120 ml of warm water for dipping
• 75 grams of sesame for coating
• 800 ml solid oil for frying

How to make onde onde:
1. Make the filling, steam the green beans for 20 minutes. Lift.
2. Add sugar, pandan leaves, salt, and coconut milk to the green beans. Cook while stirring until smooth, then remove from heat. Let it cool. Weigh 10 grams each. Round up.
3. Continue to make the outer part or skin of the onde-onde. Mix white glutinous rice flour, potatoes, powdered sugar, and salt. Stir well. 4. Pour warm water little by little while kneading until smooth and slippery.
5. Weigh 20 grams each. Flatten. Fill it. Round shape. Dip in water. Roll it over the sesame.
6. Fry in not too hot oil over low heat while stirring until it expands. Increase the heat to medium heat. Fry until done.

1. Nadiva CIJ (22)

2. Naura DH (23)

# data[].attributes.body
Bakpia pathok ꦧꦏ꧀ꦥꦶꦪꦥꦛꦸꦏ꧀,. (bakpia pathuk) is a round flat cake, made from a mixture of green beans and sugar, which is wrapped in flour, then baked. Bakpia originally came from mainland China. Bakpia pathok is a variant of bakpia that developed in Yogyakarta. Currently, bakpia pathuk is one of the special foods as well as typical souvenirs from Yogyakarta. This is a real form of acculturation of Chinese culture and Javanese culture.

Follow the steps below for how to make delicious Bakpia Pathuk

Ingredients:

>> for pastry #1

125gr all purpose flour
65gr bread flour
2 tbsp caster sugar
1/2 tsp salt
100ml water
50ml vegetable oil
150ml vegetable oil

>>for pastry #2

65gr all purpose flour
25ml vegetable oil
1 tsp butter
for the filling

100gr mungbean (soak in the water overnight)
150ml coconut milk
25gr caster sugar
50gr palm sugar / soft brown sugar
a pinch of salt
1 pandan leaf / few drops of the essence
1 tbsp cooking oil

processing method:

1. For the filling: Steam mung bean for about 20 minutes. Take off. While the beans are still hot, transfer into a small non stick pan. Use wooden spatula to mash the bean. add sugar, coconut milk, pinch of salt and pandan leaf. When everything is well combined, add cooking oil. Mix again. Set aside to cool down.

2. For the pastry #1: Warm up the water (until it almost reach boiling point). Take off from the heat. Add sugar, stir.

•Place flour and salt in a mixing bowl. Pour warm water into the bowl. Knead until it holds together. Add 50ml oil, and knead it some more until nice and smooth. Divide and weigh the dough into 10g each. Set aside.

3. For The Pastry #2: Mix all the ingredients. Divide it into as many pastry #1 you have.

4. Assemble: Take one 10g dough, flatten it using rolling pin. Take 1 part of pastry #2 and spread it on the pastry #1. Fold it. And form into ball shape.

5.Pour 150ml oil into a tray, and place the pastry balls into the oil. Let it rest for 15 minutes.

6. After 15 minutes, take 1 pastry ball and flatten it again using rolling pin. Take 1 tsp of mung bean filling. Shape it into ball again and flatten it a bit.

7. Place the messy part downside in the baking  tray.

8. Bake in the oven 200°C for around 15 to 20 minutes (until light brown). You can also flip them over after 7 to 10 minutes in the oven

Nama kelompok:
1. Rahmawati Dwi Rahayu (27)
2. Salsha Dhilla Mayno (29)

# data[].attributes.attachment_caption
Latifah Salasyatun (17) Mahensya Roif Linggarjati (19)

# data[].attributes.body
•Kue Putu comes from Jawa tengah•
Kue Putu is a type of traditional Indonesian snack in the form of a cake filled with palm sugar, covered with grated coconut and coarse grain rice flour. This cake is steamed by placing it in a tube

A. Ingredients
1. 200gr rice flour, steamed 1 hour
2. 100gr boiling water
3. 1 tbsp suji leaf water from 25 sheets + 3 pandan leaves which are pounded then squeezed without water
4. 1/2 tsp salt
5. 4 drops of green coloring
6. 100gr brown sugar, sliced ​​​​
7. 150gr coconut, Peeled and grated coarsely, Plus 1/4 tsp salt, steamed 10 minutes (for sprinkling)

B. Step
1. Mix Suji leaf water, salt, and green dye with boiling water. Stir well
2. Pour the liquid into the rice flour, then stir well. Sieve the mixture until grainy
3. Put the mixture into the bamboo mould. Press the middle finger so that it forms a hole, then fill it with brown sugar slices. Cover again with dough but don't press
4. Steam kue putu for 30 minutes, when it's cooked, sprinkle with grated coconut.

# data[].attributes.body
Tiwul or thiwul is a traditional food made from cassava. Cassava is the alternative food for some Indonesian while waiting for their rice to yield. But for the people of Gunungkidul, cassava has been their staple food since long time ago. Through processing, they make tiwul out of cassava as a food in place of rice. Tiwul has a similar taste to rice but the texture is finer than rice and shaped like small balls.

These days, the Gunungkidul dietary habits have been changed from eating tiwul to rice. This dietary change is influenced by urbanization, especially of the younger generation. The society’s dietary habit changed gradually because it is influenced by urban society which has rice for its staple food.

Material:
•1 cup (125 grams) of cassava flour
•100 grams of finely sliced brown sugar
•Enough water
•Grated coconut for sprinkling
•Pinch of salt

How to make sweet tiwul:
1. Spread the cassava flour in a wide enough container such as a tray or cake mat.
2. Sprinkle enough water on the cassava flour, then touch the flour gently so that the texture is granular.
3. When the texture of the flour resembles grains of sand, add the sliced brown sugar. Mix so that the sugar mixes well with the flour.
4. Line the steamer with banana leaves. Steam the cassava flour for 20 minutes or until cooked.
5. When it's cooked, sprinkle grated coconut mixed with salt on the tiwul.

# data[].attributes.body
Es doger is cold coconut milk that is often found in Bandung, West Java. Although es doger originates from Cirebon, es doger can also be found in big cities in Indonesia, such as Jakarta, Malang and Surabaya. Besides it tastes good to drink in hot places. Doger ice is also delicious if you drink it after exercising. Es doger made from milk and grated coconut, added with tape, black sticky rice, avocado, and others.

Etymology
The origin of the name Es Doger refers to the snacks that are usually served at Doger Shows. Doger is the name for the Ronggeng female dancer in the Dermasuci area, Dermayon/Indramayu, Subang, Cirebon.

Ingredients:
1 liter of coconut milk
150 grams of sugar
100 grams of Pacar Cina
½ tsp salt
2 tablespoons doger ice flavor
4 tbsp sweetened condensed
1 pack of cassava tape
1 pack of sticky tape
1 avocado
2 pieces of white bread

How to make:
1. Mix coconut milk, sugar and salt in a saucepan and cook over medium heat until it boils.
Make sure the food is always stirred so that the coconut milk doesn't clot or break.
2. Pour the doger ice flavor into the mixture to taste.
3. When it's cooked, transfer it to a container and let it cool down.
4. Then put it in the freezer for two hours.
When the coconut milk is perfectly hard, remove it from the freezer and pour it into an empty container.
5. White bread diced or cut into several small pieces.
6. Add cassava tape, sticky tape, slices of plain bread, sweetened condensed milk, Pacar Cina , avocado to the container.
7. Fresh doger ice is ready to be served.

Name:
Bielly Mukti Husnanda (10)
Muhammad Ircham Nur Ramadani (21)

# data[].attributes.body
Name of group:
• Alay aulia fatimah (05)
• Lintang Aulia (18)

The origin of the creation of cireng culinary is due to the creations of the Sundanese people in ancient times with tapioca flour or aci.

How to make Cireng

Ingredients:
240 gr tapioca flour
300 ml Water
1/4 cup chopped green onions
3 tsp Salt
6 cloves of Garlic
2 tsp chicken seasoning
Cooking oil for sauteing
rojak sauce
140 gr of palm sugar
26 g Tamarin paste
18 optional bird's eye chilies Add extra if you like it extra spicy
Salt
60 ml Water

Instructions:
1). Grind the garlic, salt and chicken seasoning until smooth and well blended.

2). Stir the garlic paste thoroughly into the water then add about 4 tbsp of flour tapioca.

3). Turn on the stove over medium heat stir until thickened.

4). Add green onions and stir until mix well.

5). Put the thickening seasoning into the remaining tapioca flour in a large bowl and stir, leaving a little tapioca flour so that it doesn't stick when formed.

6). Make cireng/fried tapioca flour in a round shape, approximately 18-20 pieces.

7). In a pan, heat the cooking oil over medium heat.

8). Fry cireng until cooked and golden.

9). After the cireng is cooked. place on cooling rack to remove oil. excess.

10). While waiting for the cireng, make the rujak sauce.

11). Grind the cayenne pepper, tamarind, palm sugar, and a little salt with a pestle and mortar until well blended then add about 60 ml of water. Your sauce is ready.

# data[].attributes.attachment_caption
Farah nada kamila (13) and Nisrotul Husna (25)

# data[].attributes.body
Seblak is a traditional food from Bandung, west java and the taste is hot.
Seblak comes from the word nyeblak, which in Sundanese means surprised. The meaning is surprised based on the spicy taste that makes people who eat seblak surprised.

Although currently seblak is known as a food originating from Bandung, it first appeared in Cianjur, West Java. The emergence of seblak occurred in the era before Indonesian independence, at that time in Cianjur it was known as kerupuk seblak.

we will give you the recipe how to make seblak. here's how :
Material :
1. crackers kanji 50 gr
2. Can add meatballs, sausage, cut into thin
3. 1 chicken egg in the whipped
4. 1 stalk green onion, finely sliced
5. 1 stalk celery, chopped
6. Fried onions, adjust
7. Soy sauce, adjust
8. Right amount of oil

Seasoning blend:
1. Cayenne 5 pieces
2. Red onion 2 cloves
3. 1 clove garlic
4. Kemiri 1 pieces
5. Kencur 3 cm

Recipe how to make seblak :
Heat water to boiling, and soak raw crackers until melted and drain. Add a little cooking oil that is not sticky and flat crackers.
Seasoning mashed pulverized and saute until fragrant smell
Add meatballs, sausage that is cut, celery, leek then stir.
Put crackers that have been drained before, mix well. Add the beaten eggs and mix again rather quickly so that the eggs quickly clot. Add a little water, salt and flavoring to taste.
Let stand briefly until the water is somewhat reduced, and then enter a bit of soy sauce so that it feels more powerful and stirring constantly until blended.
Prepare a bowl and pour into a bowl and sprinkle with fried onions on top seblak. Seblak wet spicy prepared at present and seblak Eat while still warm.

This wet Seblak suitably enjoyed when the weather is cold, so it feels ust. Keen to try recipes wet seblak Bandung
good luck!

# data[].attributes.body
This cake has a sweet and savory taste with a soft and soft texture, and anyone who eats it will immediately feel the delicacy. This cake is characterized by a combination of green and white or pink and white with a sprinkling of grated coconut on top. The distinctive fragrant aroma of a combination of pandan and coconut makes this putu ayu cake unique. Unlike putu cakes, which are commonly sold around the village, putu ayu cakes are made of a material similar to steamed sponge cakes. It is just grated coconut and adding a portion of sugar that makes putu ayu cake different from steamed sponge cake. How to make it is easy, almost similar to the process of making other pastries. Besides being easy to find in hawker markets, putu ayu cakes are often served on certain occasions. For example, celebration events, social gatherings, thanksgiving, etc. The sweet taste and soft texture make Putu Ayu cake suitable for children and the elderly.

Ingeredients :

150 gr of red sugar, make it smooth

3 eggs

1 tsp cake emulsifier / ovalet

180 grams of wheat flour

1/2 tsp baking powder

1/4 tsp vanilla powder

1/4 of grated coconut

1/2 tsp of salt

Instructions :

Prepare the mold of Putu Ayu, baste it with cooking oil and set aside.

Mix the grated coconut with salt, stir well and set aside.

Mix the eggs and red sugar and ovalet until it fluffy.

Add the flour, baking powder, and vanilla and stir well.

Put 2 tsp of grated coconut in the bottom of the mold. Pour the batter until 3/4 full.

Heat a steamer pot. After the steamer pot is hot, insert the mold and steam until cooked.

Remove from mold and serve.

# data[].attributes.body
Dawet is a typical Javanese drink made from rice flour or glutinous rice flour, served with grated ice and liquid brown sugar and coconut milk. The taste of this drink is sweet and savory. Dawet comes from Jabung Village, Ponorogo.

Ingredients :
50 grams of sago palm flour
75 grams of rice flour
600 ml of water
1 tsp salt
700 grams of coarse shaved

Ice Syrup Ingredients:
300 grams of brown sugar comb
2 pandan leaves
250 ml of water
1/4 tsp salt
5 jackfruits, cut into lengths

Coconut milk ingredients :
500 ml coconut milk from 1/2 coconut
2 pandan leaves
1/4 tsp salt

How to make :

Sandalwood:
Dissolve rice flour, sago flour in water and salt. Cook while stirring until bubbling and smooth. Pour the dough into the cendol mold. Press it over a basin filled with ice water. Strain the cendol, set aside.

Brown sugar syrup:
Boil brown sugar, water, pandan leaves and salt over low heat until thick. Add jackfruit, stir well.

Coconut milk:
Boil coconut milk ingredients while stirring until boiling and cooked. Serve brown sugar dawet ice for people's favorite fresh takjil at home.