Denpasar –
Sumbawa, West Nusa Tenggara (NTB), is rich in uniqueness and diversity of typical snacks. One of the unique snacks that has a sweet taste and soft texture is Batu Kumung.
Batu Kumung is made from flour dough that is fried until brownish, then soaked in sugar water. This process gives it a sweet taste and makes it even more delicious, especially when served cold.
This snack is quite popular among the public, especially during the month of Ramadan. Batu Kumung is often used as takjil to break the fast because it tastes sweet and fresh, making it the right choice for breaking the fast.
This snack is quite easy to find in traditional markets in Sumbawa, especially during the month of Ramadan. Takjil hunters usually flock to buy this snack.
Ingredients:
• 3 chicken eggs (free-range or purebred chickens)
• 6 tablespoons rice flour (roast it first)
• 250 gr granulated sugar (according to taste)
• 250 ml cooking oil
• 500 ml water (according to taste)
• Frambosen essence (according to taste)
• Salt on the tip of a teaspoon
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How to make:
1. Beat the eggs and salt until fluffy and slightly stiff.
2. Add the roasted rice flour little by little while stirring well.
3. Heat cooking oil in a frying pan. Take a tablespoon of the mixture and put it in the hot oil. Fry until brown (avoid frying for too long so it doesn’t burn).
4. After all the mixture is fried, prepare a pan or pan. Add granulated sugar and water, cook until slightly thickened.
5. Before putting the fried dough into the sugar water, first soak it in cold water until it expands a little, then squeeze it. This aims to get a soft texture and reduce the oil content in fried foods.
6. Put the fried dough one by one into the sugar water. Cook until the snack expands.
7. Add frambose essence, then remove from heat. Serve cold for a better taste.
This article was written by Firga Raditya Pamungkas, Independent Campus Certified Internship participant at detikcom
(nor/nor)
