KOMPAS.com – Young coconut apem cake is a traditional snack that is still popular today. The sweet and savory taste of young coconut makes this cake suitable to be enjoyed with tea or coffee.
Making coconut apem cake is not difficult, especially since the ingredients are easy to find. With the right technique, the texture of the cake will become soft and the coconut aroma will be even more pronounced.
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To produce the perfect apem cake, it is important to pay attention to the fermentation time of the dough so that the cake rises well. Choosing fresh young coconut will also add to the deliciousness of this cake.
For details, follow the recipe from the book “Street style baked cakes” (2006) by Sisca Susanto in the following Gramedia Pustaka Utama publication.
Material
- 100 grams of rice flour
- 25 grams of wheat flour
- 50 grams of granulated sugar
- 1 tsp instant yeast
- 1/2 tsp baking powder
- 1/2 tsp salt
- 250 ml cooked coconut milk (from 1 coconut)
- 1/2 coconut, peeled and grated lengthwise
- Pandan paste to taste (if you want green)
- In a container, stir rice flour, wheat flour, granulated sugar, instant yeast, baking powder, and salt until evenly mixed.
- Add the coconut milk little by little while kneading the dough until smooth. If you want the cake to be green, add enough pandan paste, then stir well.
- Cover the dough and let it rest for 30 minutes to rise.
- Once the mixture has risen, add the grated coconut, then stir until evenly mixed.
- Heat the mold and grease it with oil so it doesn’t stick.
- Pour the mixture into the mold and bake until cooked, about 15-20 minutes, or until the outside of the cake is brown.
- Once cooked, remove the apem cake from the mold and serve warm. Coconut apem cake is ready to be enjoyed with tea or coffee.
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