How to Cook Kubang Boyo cake recipe typical of Jambi

"Kubang Boyo cake recipe typical of Jambi Ingredients for the skin: Ingredients for the skin:For the coconut milk:For the coconut milk:Dalgano - Kubang"

Kubang Boyo cake recipe typical of Jambi

Dalgano - Kubang Boyo cake is a traditional cake from Jambi, which is made from a mixture of glutinous rice flour topped with pandan paste. It consists of the skin and the contents of the coconut core then doused with coconut milk in a container or cup which becomes solid but soft after steaming. The thick coconut milk sauce combined with the chewy and sweet taste creates a unique taste sensation on the tongue.

This cake has other unique names, such as Pak Ipek, Kubang Buaya, Anak Crocodile, or swimming crocodile. Not only the name, but this cake also has a unique shape like crocodile scales. Besides the unique taste, how to make it is also easy. Here are the ingredients and how to make Kubang Boyo Cake which is specially.

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Kubang Boyo cake recipe typical of Jambi

Ingredients for the skin:

• 250 gr glutinous rice flour
• 100-150 ml of water
• 1/4 tsp whiting (dissolve with 2 tbsp water)
• a few drops of pandan paste

For coconut core:

• 1/2 grated coconut
• 85 gr brown sugar, cut into pieces
• 85 gr sugar
• 1/2 tsp vanilla
• 1/2 tsp wheat flour

For the coconut milk:

• 500 ml thin coconut milk
• 1/2 tsp salt
• 1.5 tbsp wheat flour

How to Make:

1. Make the skin: Mix the pandan paste with water and whiting water, mix well. Stir in the rice flour by hand while slowly pouring in the pandan water mixture. Until it becomes a smooth dough, can be shaped and not sticky, set aside.
2. Add brown sugar and water in a saucepan, mix well, and heat until sugar dissolves and water reduces. Remove and strain. Put the filtered sugar water back into the pan, heat it again. Add vanilla then add grated coconut, stir over medium heat until the water dries up. Lift. Cool before use.
3. Take a little dough skin, round it like a marble with a diameter of lk. 2 cm. Make a hole in the middle, give the coconut core, cover. Then press the top, and shape slightly elongated.
4. Arrange Pak Ipuk in a heat-resistant container that has been smeared with oil, then add the coconut milk mixture. Steam until the coconut milk looks oily. 15 minutes. Lift and serve.