Kompas.com – Pleret cake is one of the traditional Indonesian snacks that has begun to be difficult to find.
With a chewy texture and a distinctive coconut aroma, this cake is often a special dish in traditional events such as village ruwatan or rice harvest thanksgiving.
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Uniquely, the pleret cake is printed using a split bamboo, producing a semicircular shape like the earlobe.
This cake recipe is suitable to be re -introduced as a way to preserve the culinary heritage of the archipelago, reported from the book “Wet cake & market snacks: Indonesian culinary heritage“(2006) by Yuyun Alamsyah published by Gramedia Pustaka Utama.
Pleret cake recipe
Material
- 400 grams of rice flour
- 150 grams of sugar
- 2 cups of water
- Green coloring or water suji to taste
- Grated coconut to taste, steam with a little salt
How to make a pleret cake
- Boil sugar with some water until it dissolves and boils. Mix rice flour with the remaining cold water until blended.
- Pour the hot sugar solution into a mixture of rice flour little by little while stirring until the dough becomes smooth and easy to scavenge.
- Take a little dough, print on bamboo that has been split by pressing and forming a half circle. Repeat until the dough runs out. Make sure to print in a warm state for the best results.
- Prepare a steamer, coat the bottom with banana leaves. Arrange the pleret lined the distance so as not to stick to each other.
- Steam for 30 minutes until the pleret is cooked and the texture is chewy. Lift.
- Serve a pleret cake with a sprinkling of grated coconut that has been steamed.
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