Kind of Central Borneo's Traditional Cakes
Not only dishes, Central Borneo also have various type of cake. Traditional cake or "Wadai" in Dayak Language certainly gained hereditary especially for Hindus Keharingan. Cakes are often used as offerings in religious rituals.
Formerly making Wadai process manually, by hands. All kind of ingredients prepared one by one and step by step. Before there was a flour mill, flour pounded in mortar and pestle.
As the development of time everything was changed, flour is already easily obtainable. Likewise, Wadai or traditional cakes. Today, you can find it sell in the market and so you can order it.
According to some reading material and my childhood memorized, here is some kind of Central Borneo's traditional cakes:
KUE LEPET. Cake folded in banana leaves then steamed. Lepet from Dayak Language and means folded. Made from pounded rice then become rice flour, grater coconut, brown sugar, oil, and banana leaves. In Java we known this as Nogosari, but inside the dough will found a piece of banana as a filling.
TUMPI. The way for making this Wadai is very simple. Well mixture rice flour with brown sugar then shape into round flat and dip in hot oil, deep frying.
KUE DANGE. Sounds unique, right? Look like Kue Pukis, but both ingredients was different. If Kue Pukis use coconut milk in its liquid paste, while Kue Dange use grater coconut. Still use rice flour and white sugar. Baked in special mold of Kue Dange. Shape of the mold is the same as mold of Kue Pukis.
KUE CUCUR. This is Kue Kucur or bowsprit cake in Java. But here this kind of cake used as snack during ritual. The elders said the ingredients to make this cake should have exact doses or measures. If it is not do properly, the cake will fail. For the ritual, Dayaknese serving 3 types of Kue Cucur in color white, red, and yellow and each color have each symbol into traditional ritual.
KUE GULUNGAN MANUK. Manuk from Dayak Language is chicken. Much different than the name, this cake's shape like crescent moon and in the center fill with Inti. Inti, according to my very first written blog is grater coconut that cooked with brown sugar.
KUE GAGATAS. Look like un-rectangular isosceles shapes. Made from glutinous flour mixture with grater coconut, deep fried, then on top covered by liquid sugar.
KENTA. Such a name of Japanese person. Nope, I'm just kidding. This is still name of a snack, Central Borneo's snack. Kenta made from rice that has not yellowed yet then pounded. Clean up the pounded rice and steam, after that mixture well with grater coconut, sugar, and a pinch of salt. Dayaknese enjoy it once a year when harvesting season come.
WADAI APAM. My favorite cake! Soft, sweet, and delight. Made from mixtures of wheat flour, rice flour, coconut milk, and so grater coconut with bit yeast. Apam dough usually mold in a square or round pan, then steamed.
KUE BINGKA. It is different with Banjar's Bingka. The different is Central Borneo's Bingka is not use potato as ingredient and have a shape in little round not as big as Banjar's Bingka, and on top of the center of the cake placed "Tai Lala". It is cooked thick coconut milk, processed coconut milk in a pan until issued its oil. Now a day we could found variant of Kue Bingka with many topping and some of them flavored. It has soft texture, sweet, savoury, a bit fatty. This cake cooked use baked process in a round pan.
KUE KAKICAK. It has chewy texture, flat round shave, savoury because sprinkle with fresh grater coconut and brow sugar. Taste like Kelepon from Java. But looking is quite different, if Kelepon have brown sugar liquid filling inside, brown sugar in Kakicak was sprinkling on top or outsite the cooked dough.
AMPAL JAWAU. Banjarnese called it Kakumbu. Process making the cake all the same. Made from cassava tubers that through of steam process then pounded and seasoned. Mold in a clench and deep frying. The cake have texture like crunchy outside, soft inside. Taste was yummy, sweet enough, and savoury.
GORENG TIWADAK. Seasonal cake. You can find it almost at the end of the year, when tropical fruits are picking. Sweet taste came out from original fruit, I prefer no sugar added even making this cake.
Almost Central Borneo's cake ingredients made from rice flour, glutinous flour, wheat flour, coconut, and brown sugar. Deep fried, baked, and steamed. Quite simple way to cook. Central Borneo's cake less influenced by other cultures, for example, Banjar Culture (South Borneo) and Makassar Culture (South Sulawesi). Culture affects each other regional food. Therefore many similarities encountered both names, shapes, and flavors.
Formerly making Wadai process manually, by hands. All kind of ingredients prepared one by one and step by step. Before there was a flour mill, flour pounded in mortar and pestle.
As the development of time everything was changed, flour is already easily obtainable. Likewise, Wadai or traditional cakes. Today, you can find it sell in the market and so you can order it.
According to some reading material and my childhood memorized, here is some kind of Central Borneo's traditional cakes:
KUE LEPET. Cake folded in banana leaves then steamed. Lepet from Dayak Language and means folded. Made from pounded rice then become rice flour, grater coconut, brown sugar, oil, and banana leaves. In Java we known this as Nogosari, but inside the dough will found a piece of banana as a filling.
TUMPI. The way for making this Wadai is very simple. Well mixture rice flour with brown sugar then shape into round flat and dip in hot oil, deep frying.
KUE DANGE. Sounds unique, right? Look like Kue Pukis, but both ingredients was different. If Kue Pukis use coconut milk in its liquid paste, while Kue Dange use grater coconut. Still use rice flour and white sugar. Baked in special mold of Kue Dange. Shape of the mold is the same as mold of Kue Pukis.
KUE CUCUR. This is Kue Kucur or bowsprit cake in Java. But here this kind of cake used as snack during ritual. The elders said the ingredients to make this cake should have exact doses or measures. If it is not do properly, the cake will fail. For the ritual, Dayaknese serving 3 types of Kue Cucur in color white, red, and yellow and each color have each symbol into traditional ritual.
KUE GULUNGAN MANUK. Manuk from Dayak Language is chicken. Much different than the name, this cake's shape like crescent moon and in the center fill with Inti. Inti, according to my very first written blog is grater coconut that cooked with brown sugar.
KUE GAGATAS. Look like un-rectangular isosceles shapes. Made from glutinous flour mixture with grater coconut, deep fried, then on top covered by liquid sugar.
KENTA. Such a name of Japanese person. Nope, I'm just kidding. This is still name of a snack, Central Borneo's snack. Kenta made from rice that has not yellowed yet then pounded. Clean up the pounded rice and steam, after that mixture well with grater coconut, sugar, and a pinch of salt. Dayaknese enjoy it once a year when harvesting season come.
WADAI APAM. My favorite cake! Soft, sweet, and delight. Made from mixtures of wheat flour, rice flour, coconut milk, and so grater coconut with bit yeast. Apam dough usually mold in a square or round pan, then steamed.
KUE BINGKA. It is different with Banjar's Bingka. The different is Central Borneo's Bingka is not use potato as ingredient and have a shape in little round not as big as Banjar's Bingka, and on top of the center of the cake placed "Tai Lala". It is cooked thick coconut milk, processed coconut milk in a pan until issued its oil. Now a day we could found variant of Kue Bingka with many topping and some of them flavored. It has soft texture, sweet, savoury, a bit fatty. This cake cooked use baked process in a round pan.
KUE KAKICAK. It has chewy texture, flat round shave, savoury because sprinkle with fresh grater coconut and brow sugar. Taste like Kelepon from Java. But looking is quite different, if Kelepon have brown sugar liquid filling inside, brown sugar in Kakicak was sprinkling on top or outsite the cooked dough.
AMPAL JAWAU. Banjarnese called it Kakumbu. Process making the cake all the same. Made from cassava tubers that through of steam process then pounded and seasoned. Mold in a clench and deep frying. The cake have texture like crunchy outside, soft inside. Taste was yummy, sweet enough, and savoury.
GORENG TIWADAK. Seasonal cake. You can find it almost at the end of the year, when tropical fruits are picking. Sweet taste came out from original fruit, I prefer no sugar added even making this cake.
Almost Central Borneo's cake ingredients made from rice flour, glutinous flour, wheat flour, coconut, and brown sugar. Deep fried, baked, and steamed. Quite simple way to cook. Central Borneo's cake less influenced by other cultures, for example, Banjar Culture (South Borneo) and Makassar Culture (South Sulawesi). Culture affects each other regional food. Therefore many similarities encountered both names, shapes, and flavors.
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