Pancong Cake, Sweet and Savory Made From Coconut

Pancong Cake

One of the benefits that we can take from coconut, is its benefits in making cakes, one of the cakes that is very famous in my place, is pancong cake, this cake is included in one of the traditional cakes, because it has been around since time immemorial, from me is still small and has grown up, pancong cake as if not going to disappear from the delicious menu to eat.

To be able to enjoy a portion of this pancong cake, it's very rare to find this cake made at home, because to make this cake we have to have a metal mold with a semicircular shape, generally we buy from a cake seller who passes in front of the house, or I will visit the school where these cake sellers often sell it to school students, the price is cheap but has a savory and sweet taste, making this cake sold well by students and parents who are waiting for their children to come home from school.

Pancong cake is a traditional cake from the Betawi tribe, which is in Jakarta, however, in some areas on the island of Java this cake has another name, bandros cake in the area of ​​Bandung, West Java, in some areas in Central Java, more familiar with it as Gandos cake, some also call it as Rangin cakes in Surabaya, Tratak jaran cakes for Bojonegoro people, and on the island of Bali this cake is named Daluman cake.

This cake has a very tasty taste especially when served warmly and in general the traders also serve it by giving sugar on it.

Pancong Cake Recipe
Coconut that is rather young 400 grams of elongated scar
400 gram rice flour
Coconut milk 1300 ml
Granulated sugar to taste for sprinkling
Salt 2 small spoons
Vegetable oil to taste

How to Make Pancong cakes
1. Prepare a container mix some ingredients such as rice flour, grated coconut and salt
2. Add coconut milk little by little while stirring until blended
3. Prepare the mold and heat it, then spread with vegetable oil
4. Pour the mixture into the mold then cover
5. If it is cooked, remove and sprinkle with sugar on it.

below I include a video on how traders sell and the process of making pancong cake.

Green Grass Jelly, and Make Fresh Drink With Coconut Sugar

Green Grass Jelly Ice

Have you ever drink ice with a green ingredient that has a soft, chewy, and slippery texture when it is taken using a spoon. if not then you should try, because cold drinks with this ingredient are very easy to find in my place of residence, even actually making it yourself at home is very easy, but sometimes it is the feeling of laziness which then removes the intention to make and buy it from street seller who pass in front of the house too be a choice.

The ingredient I mean above are green grass jelly, if in my place, it called “Cincau”, yes, this ingredient derived from plants which if further processed it will become green grass jelly.

When viewed in terms of its name, green grass jelly comes from the Chinese language in China Dialek it called Hokkian sienchau, cin cau, and indeed the grass jelly-producing plant originates from there, but because of the climate in my country, it has a tropical climate, a plant with the name Melastoma polyanthum B, Very easy to grow and do not need extra care in cultivation, this plant has the characteristics of propagating in other plants.

In conducting the cultivation of grass jelly plants, the community where I live usually only plant these plants in front of the house, or close to the fence, because of the nature of these plants that propagate. besides having a unique taste and chewy shape, grass jelly turns out to have many benefits for our health.

Green Grass jelly is used as an ingredient that is widely used in beverage products, especially ice, which is sold by many street seller event restaurants. this cincau, have all ready long time ago used as main component to make an ice drink.

Ok, in this article I will share with you how to make grass jelly, and I have included a video below that you can watch if my explanation in making grass jelly is less clear, and make a fresh drink of grass jelly with coconut and coconut sugar ingredients, ok, let's move on.

Green grass jelly leaves

Green Grass Jelly Leaves

Leaves of grass jelly plant has a characteristic green small leaves, in green grass jelly leaves have quite a lot of chlorophyll, or dyes on the leaves, in addition to being a dye, chlorophyll is also an antioxidant, anti-inflammatory and anti-cancer, this is widely mentioned in many literature.

Grass jelly plants are plants with vines, with stems with downy feathers, characteristic of the leaves are ovoid and have an equilateral triangle or a broad triangle, the bottom of the hairy leaves.

How to make green grass jelly

After we find the grass jelly plant, so if we want to make grass jelly for drinks, then follow the steps below :

1. Take the grass jelly leaves which are still fresh green
2. Wash the leaves with water thoroughly, then take the leaves from the washing bucket by hand and transfer to a new container
3. Enter the water that has been cooked into a container containing grass jelly leaves, approximately 2 liters
4. Squeeze the leaves of Grass Jelly while occasionally tearing the leaves to remove the jelly found in the leaves.
 - Squeeze and rip leaves and squeeze and repeat for about 30-45 minutes.
 - After squeezing and squeezing for 45 minutes then the water will thicken and foam.
 5. Perform filtering to separate water and leaves
 6. After filtering, then let stand for 1 hour at room temperature so that the juice of jelly grass thickens.
 7. Finish in making green grass jelly.

The above process is step by step to make grass jelly, after the grass jelly is ready, now we will make fresh brown sugar ice with coconut milk mixture.

Brown sugar green grass jelly mixture

1. Take half of the old coconut, grated and then mix 1 bowl of water, squeeze and squeeze once, to get thick coconut milk
2. Use 1 brown sugar, or coconut sugar, weighing about 1 ounce, slice small then cook, add 250 ml of water, then cook over low heat until boiling for about 20 minutes until the sugar thickens.
3. prepare ice cubes, and glasses.

How to make brown sugar grass jelly

 1. Take a glass, put enough grass jelly into the glass
 2. Add coconut milk according to taste
 3. Add thick coconut sugar according to taste
 4. Add enough ice cubes, then stir with a spoon
 5. Brown Sugar green Grass Jelly ice ready to drink.

Similarly, a little review of grass jelly and how to make brown sugar jelly ice easily, if it is incomplete, please refer to the video below, hopefully it helps, thank you.

Recipe and Cooking Process Beef Rendang

One very popular recipe is rendang, a dish made from beef and coconut milk is a food that is in high demand by all walks of life.

Rendang has a long history to be known until now, when I was little, my mother always cooked this food only at certain moments, this was due to the high price of beef, and other factors caused when the rendang cooking process required a high level of patience if you wanted to get unique flavors.

Cooking beef rendang will have different results if it is cooked by different people, this is due to the very variety of herbs used and the measurement and cooking process. the most basic part of getting different flavors is the cooking process, cooking beef rendang with gas and cooking with firewood will produce different tastes.

Rendang is one of the original dishes from Indonesia, original from the island of Sumatra, and was created by people from the Minangkabau tribe, also known as Padang people in the province of West Sumatra.

The name rendang is given because of its unique beef-based cuisine, but actually, the name rendang comes from word "marandang", which refers to the process of cooking slowly until it is blackened, in a commonly known sense, this process is often called caramelization.

In the beginning, rendang cooking was carried out because of the nature of the Minangkabau ethnic group who often traveled, or called "merantau", wandering was the process of someone leaving from their place of residence or homeland, who decided to go to look for a place to live in a new area. When going abroad, they bring food supplies called rendang, because the nature of beef rendang one of which is durable.

Because the Minang people like to migrate, rendang is then known by many people and many who like this dish, rendang then changes not only consumed by Minangkabau people, but becomes a must-have menu for celebrating religious holidays, especially Islam, becoming a mandatory menu when Eid al-Fitr (idul fitri) and Eid al-Adha (idul adha), for the menu when entertaining guests at weddings, birthday celebrations, and menus that are very tempting when presented to entertain guests who visit our house.

Rendang was originally made using buffalo beef, but now, there are many variations of rendang, buffalo beef can be replaced with beef, chicken, and even beef from other animals, but at this time I will only focus on buffalo beef.

Buffalo beef has a difference with beef, the main characteristic is seen in the dark red beef color, another difference is the calorie and fat content in buffalo beef is less compared to beef. On the market, buffalo beef is also cheaper when compared to beef.

To make beef rendang, requires basic ingredients of beef and coconut milk, both of these ingredients must be present, if one of them is not available, then it is certain that the food produced should not be named rendang, other than the required ingredients above, other ingredients needed are coconut sugar, rendang can also be concluded as a food that uses the benefits of coconut trees, because coconut trees are plants that are mostly found either in the garden or planted in the yard of the house.

Ingredients for making rendang beef:

1. Beef

The main ingredient in making rendang is beef, you can use buffalo beef or beef, the amount of beef you want to cook into rendang will follow the ingredients and other ingredients.

2. Coconut milk

Coconut milk for cooking rendang is selected from old coconut, with a characteristic coconut shell that has dark brown color, old coconut will produce a lot of coconut milk, to make rendang with the best taste, use original coconut milk derived from coconut, but if in your place You can't get coconut milk directly, you can use coconut milk that has been packaged and sold freely on the market.

3. Coconut sugar.

Coconut sugar is a product produced from coconut sap, coconut sugar is made by cooking coconut sap to dry, coconut sugar in my area is usually round because it is printed using bamboo, maybe at your place this coconut sugar is available in powder form, and that's the same, if Coconut sugar is not available, you can use substitutes using granulated sugar, or white sugar.

Spices used to make rendang:

The spices that will be used below are spices that must be available and cannot be substituted if there is no spice in your place of residence

1. Onions
Onions are a must-have spice for all dishes, but in making rendang, onions that must be prepared are onions and garlic and must be available in large quantities, there is no substitute material if this spice is not available in your place.

2. Candlenut

Is a seed produced from plants that are widely used as a source of oil, hazelnut included in one of the categories of spices and spices, as a spice in cooking, hazelnut has a role in making dishes become thick and strengthen the aroma and taste in cooking.

3. Coriander

Coriander is a spice that is spherical in shape, small in size similar to pepper.

4. Lemongrass

Is one type of spice that has a fresh aroma, the part that is used for cooking is the stem that has young shoots, this plant has a characteristic clump

5. Galangal

Tuber spices have a hard tuber texture and have a slightly pungent aroma but are fresh when smell.

6. Ginger

Spices are very well known for their spicy taste and fresh aroma, besides as a spice rendang, ginger is also widely used in other cooking recipes.

7. Turmeric

Spices derived from plants that produce bulbs, similar to galangal but different taste and aroma, in addition to using turmeric tubers, in making rendang we will also use the leaves.

8. Orange Leaves.

Leaves that are often used when cooking rendang are lime leaves

9. Bay leaf

Spices derived from plants called "daun salam", then better known as bay leaves, in some countries, this plant has another name, for example in Malaysia, this plant is called "ubar serai".

10. Red Chili

Spices that have a spicy flavor, chili used is red chili, large and long, if you like the spicy taste, add as much chili as you want to get the flavor of spicy beef rendang.

11. Candlestick acid

Spices that have sour and bitter taste, are round and conical bottom, this spice is used in a dry state.

12. Cumin

Spices with special spicy flavor and fragrant aroma.

Okay, the explanation above is the ingredients and spices that must be provided if you want to cook rendang beef, if the ingredients and spices above are available, then you will get a unique and original rendang taste like rendang cooked by Minang people, we just need to adjust the measurements right to get rendang with delicious aroma and taste.

Measuring ingredients and seasonings to make rendang

material

1 kg of buffalo beef

1 liter of runny coconut milk

0.5 liters of thick coconut milk

Seasoning

Seasoning in cooking rendang can be divided into two, namely fine spices and whole seasoning.

Fine spices

15 cloves of red onion

11 cloves of garlic

7 grains of hazelnut first

1 tbsp roasted coriander first

1 teaspoon cumin

1 segment of ginger

1 cm turmeric

salt to taste

25 red chilies

Whole seasoning:

3 bay leaves

1 sheet of turmeric leaves

5 pieces of lime leaf

2 lemongrass crushed

1 piece of candlestick acid

1 galangal segment crushed

1 cm of crushed turmeric

1.5 grains of coconut sugar

Cooking tools

1 medium frying pan for cooking beef rendang

1 ulekan or blender to smooth the seasoning

Steps to cook beef rendang

- Blend all the spices by using a ulekan or blender

- After smooth then cook until done with the characteristics already smell a very fragrant smell

- Add buffalo beef and stir until the seasoning is mixed with the beef.

- Enter the whole seasoning and coconut sugar, then stir again

- Add the runny coconut milk, then stir again.

- Taste the food, if there is a taste that is lacking, for example less salty then add salt to taste

- After about 1 hour the coconut milk will decrease, then add the thick coconut milk and stir again

- The stirring process must be done frequently so that the food does not burn and will cause a bitter taste, stir the cooking over low heat for approximately 3 hours, this is done so that the beef will become tender and not tough, use low heat until the coconut milk runs out and becomes oil

- The key to the cooking process is in your hand, if you want dry beef rendang then cook rendang until coconut milk is completely gone.

- Serve to be eaten with the family at home

Thus the process of cooking buffalo beef rendang that I can share, rendang can be served with a plate of white rice, and during the Eid al-Fitr it will be juxtaposed with the "Ketupat", really a favorite food menu that is always at our family's home when we visit and it always tastes good with distinctive flavor.

How, interested to make it at home, let me know if you find any obstacles in making this rendang beef menu.

Good luck and hopefully useful.

Recipe How To Make Kopyor Coconut Ice Original

Image Source revolvy.com

One from many refreshing drink is that uses ingredients from coconut, and the most favourite is coconut ice, there are many variations of drinks offered, but this time, I will share recipes for coconut ice using coconut ingredients entirely.

One ingredient that is still difficult to obtain is kopyor coconut, may be called coconut sports, or more commonly known as macapuno, kopyor coconut is one of the rare types of coconut, because this type of coconut is actually an oddity that occurs in a coconut tree.

This abnormality makes the coconut meat not formed perfectly, then makes the coconut meat texture becomes crispy, does not stick to the coconut shell, and the meat texture becomes soft, and this oddity actually makes the coconut kopyor become unique, in terms of taste, type of kopyor coconut has a very unique taste.

This is what makes many people interested in tasting how the taste of kopyor coconut, and many later like it, with the rarity of kopyor coconut and the increasing number of consumers who want to consume it, the price of kopyor coconuts is now skyrocketing. price for one macapuno is 4-5 times more expensive than ordinary coconut.

So then many researchers in agriculture try to develop new varieties of kopyor coconut, because the process of cultivating these types of coconuts is not easy, because for the cultivation method by planting seeds from ordinary kopyor coconuts, it takes a long time to be able to see the results, and the results are not can in one tree will produce all kopyor coconut.

In this article, I will use the original coconut Kopyor, because indeed in my neighborhood it is not difficult to get this Kopyor coconut, Kopyor coconut ice will have an original taste because it only uses processed ingredients that are still original processed from coconut, what are the ingredients, okay let's prepare.

Ingredients for making coconut kopyor ice
1. 1 kopyor coconut or macapuno
2. 1 young coconut fruit
3. Coconut sugar
4. Ice

Tool
1. A knife or machete
2. Glass 2 pieces
3. Spoon
4. Medium sized bowl

Steps to make kopyor coconut ice.

1. Take one kopyor coconut, peel then break into two parts by hitting the middle of kopyor coconut with a machete, after breaking, take kopyor coconut meat and then put it in a medium sized bowl. If there is still water, just throw it away.

2. Take one young coconut, try the green one in order to get a fresher taste, peel then open and just take the coconut water, put coconut water into the glass, after the young coconut water runs out, open young coconut to take the coconut meat young ones, keep it in the refrigerator or you can eat right away.

3. Try ice has a small size

4. Take a rather large glass, add young coconut water, then add coconut sugar to taste, if you like the sweet taste, then add coconut sugar in large quantities is also allowed. Then stir until the coconut sugar dissolves.

5. Add ice in a glass.

6. Enter the kopyor coconut meat into the glass to taste, then stir again until the coldness of the ice is evenly distributed.

7. Kopyor coconut ice is ready for consumption.

This recipe is the easiest recipe to make and the taste will be very unique, because of the mixing of fresh sensation from coconut water, and sweet mixture of coconut sugar and young coconut water, as well as the savory and crispy sensation of kopyor coconut meat, I make sure you will be addicted and always want to make this drink when the weather is hot.

Alright, a bit of a resume from me this time, for you to be clearer in making this kopyor coconut ice recipe, please see the video below