Rise Cake Recipe
Cake Bangkit is a typical culinary souvenir of Riau. Called 'rise' because when cooked, this cake will expand to twice the original dough. When eaten, the sweet cake rises will instantly melt in the mouth. This sensation is what makes the cake rise to be loved by many people. Now, there is no need to go all the way to Riau. Because, you can try to make your own with the following recipe.
Ingredients
- Sago tani - 250 grams
- Pandan - 5 sheets
- Thick coconut milk - 150 ml
- Granulated sugar - 150 grams
- Egg yolk - 2 eggs
- Salt - 1/4 tsp
- Purchase ingredients and cooking utensils
Plans
- Roast sago flour 1 day before. Roast sago flour and pandan leaves using low heat. Roast until a light flour texture (about 15 minutes).
- Turn off the heat, remove the pandan leaves, sift the flour, set aside. Preheat the oven to 150°C.
- Prepare a baking sheet that has been lined with margarine / parchment paper, set aside.
- Boil coconut milk, sugar, salt and pandan leaves until boiling, let cool. Beat egg yolks until fluffy.
- Mix the egg yolks with the cooled coconut milk, mix well.
- Enter the beaten egg yolks little by little into the sago flour (which has been roasted) while kneading until smooth. Print the dough according to taste.
- Bake on top and bottom heat for 35-50 minutes.
- 1. Stop giving the egg yolks if the dough feels like it can be rolled.
What are the ingredients used to make the cake rise?
Ingredients 500 grams of sago flour or tapioca. 3 pandan leaves, cut into pieces. 3 egg yolks. 250 grams of powdered sugar, sweetness according to taste. 1/2 teaspoon vanilla powder. 200 ml thick coconut milk or enough to make a dough. 1/2 teaspoon salt. Toppings according to taste.
What flour do you use for cake bangkit? Fimela.com, Jakarta Starch flour and cornstarch can be the main ingredients for making puff pastry that melts in the mouth. How to make it is quite easy.
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