Papuan Lontar Cake Recipe
This Papuan milk pie has a texture that is crunchy on the outside and soft and sweet in the middle. In contrast to milk pie in general, the size of the lontar cake is larger and is served in a triangular way like cutting a pizza. This Papuan papyrus cake is perfect for dessert or sweet treats during special events or Christmas celebrations. Serve your own homemade lontar cake with our easy recipe.
Ingredients
- Skin:
- Medium protein flour - 200 grams
- Margarine - 125 grams
- Powdered sugar - 20 grams
- Ice water - 2 tbsp
- Contents:
- Sweet condensed - 200 ml
- Water - 200 ml
- Whole eggs - 4 eggs
- Vanilla paste - 1 tsp
- Maizena - 20 grams
- Purchase ingredients and cooking utensils
Plans
- Skin: Mix flour, margarine, and powdered sugar. Stir with a fork until crumbly, then add the iced water. Stir and knead until a texture can be formed.
- Print the dough on a concave plate, prick the surface with a fork, set aside.
- Filling: Beat the chicken eggs, add the sweetened condensed, water, vanilla paste and cornstarch, stir until smooth.
- Pour the stuffing into the skin while filtering, bake at 150°C for 60 minutes until the surface is set.
How long to cook lontar?
Filling: Mix all ingredients, mix well. Strain directly into the skin or plate. Bake the dough at 180 degrees Celsius for 15 minutes then lower the temperature to 160 degrees Celsius for about 45 minutes, remove and let cool. Serve.
When is the lontar cake served? The lontar cake is suitable to be served during family events, holidays, or just an afternoon snack.
What is palm food?
The cake at first glance is in the form of a bowl and is similar to a milk pie. The sweet and savory taste makes the Lontar Cake a special dish for the Papuan people when welcoming the Eid al-Fitr holiday. Cake Lontar is a typical Papuan cake which according to the history of its arrival was brought by the Dutch in the past.
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