Ingredient Often Used in Steamed Cake Recipes

Modern snacks are indeed increasing in number. But if you are tired of eating modern snacks, traditional snacks in the form recipe of steamed cakes can be the right alternative. Now traditional cake recipes can be varied with various ingredients so that the taste is more special.

Steamed Cake

Hunkwe Flour

This type of flour is not as popular as wheat flour or rice flour. However, the flavor and texture of hunkwe flour will make your cake feel more special. Hunkwe flour is made from the essence of green beans that have been through the process of grinding and drying. If you use hunkwe flour as the basic ingredients of the cake, then your homemade cake will be chewy textured and the aroma is more delicious.

Pumpkin

Pumpkin is usually used as a natural dye for various types of cakes. Even in addition to being a dye, the use of yellow squash also makes your cake become more legit and savory. Before mixed in the cake batter, yellow squash should be steamed and crushed first so that it easily blends with the dough.

Pandan Leaves

The traditional cake tastes more special with the addition of pandan leaves. The smell of fragrant pandan leaves will make your cake even more appetizing. For best results, use a fragrant pandanus leaf that is smaller than ordinary pandanus. Because this type of pandanus has a stronger aroma than ordinary pandanus.

Suji Leave

To complement the aroma of pandan leaves, there are suji leaves are often used as a natural dye in food. The suji leaves can be blended together with pandan leaves to produce a mixture of green dye and natural flavor enhancers on the recipe of steamed cake.

Coconut

If you want to make the taste of steamed cakes become tastier, do not hesitate to use coconut. You can use grated coconut or coconut milk as a complement to the steamed cake. Do not forget to peel the coconut skin clean so as not to make the color of steamed cake so dull.

Brown Sugar

Foodstuffs made from palm tree is indeed often used to complement the traditional cake. Red sugar makes the smell of steamed cakes more distinctive and the color is more tempting. Before use, the red sugar should be melted and filtered first so that the dirt in it is not mixed with the dough cake.

Banana

The use of banana is one of the typical Indonesian cakes. You can use a mashed banana for a mixture of dough or as a topping. The most suitable type of banana to be the basic ingredient of the cake is the banana ambon. Because this type of banana has a soft texture and sweet taste that fits. The finely ground pepper banana should be mixed immediately with the dough before the color turns slightly blackish.

Cheese

The basic ingredients of the last steamed cake that should not escape your attention are cheese. Just like the use of chocolate, cheese can also be varied as a dough or topping ingredients. The most appropriate type of cheese for recipes of steamed cakes is cheddar cheese. Because this cheese has a flavor, texture, and aroma that fits the tastes of the people of Indonesia.