Cassava cake/Kosan rogo

Chewy cassava, enhanced with the rich aroma of coconut milk, butter, and condensed milk... A unique, rustic cake. 🤗👍

This cake is very fudgy, not cakey type. Using fermented cassava which is very easy to find in our area. As it is quite sweet, it will be great with simple tea or coffee in the afternoon.

Fermented Cassava is an everyday snack for some people around Asia. Here’s one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that’s not too sweet and rise nicely due to the acid from the fermented cassava in it.

The cakes generally have a sweet aroma like chocolate, cheese, coconut and fruits --- but what if tasting cake flavored with fried onions. Interested? Try this hawker recipe named Adee Cakes, which is guaranteed to be addictive if already tasted this snack. These cakes are unique from typical Adee because before it is baked, fried onions are sprinkled over the dough. Adee has 2 types of cakes, made from cassava and flour based. Adee made with cassava has a rather dense texture, whereas the wheat flour kind is softer.Adee Cakes are better known as Bingkang Aceh baking, coming from Pidie Jaya, sub Meureudu. In the beginning Adee cakes could only be found during Ramadan (for appetizers), when Hari Raya (as a compulsory dish) or if there were wedding parties, and they could only be found in the region of Pidie Jaya. But since 2005, Adee Cakes can be found in other areas, including Banda Aceh and became a popular icon. It turns out that Adee cakes have gathered huge interest from both domestic and foreign tourists.Meureudu is one of the districts in Pidie Jaya. It is a young district (newly formed) adjacent to Aceh Pidie and Bireuen. The Meuraxa village is the center of the famous Adee Cake sales and has a license from BPOM (Food & Drug Supervisory Agency) and the Department of Health.Adee cake can be baked in oven, but the more traditional Adee cake is cooked in "neuleuk" (grills made of fireproof pan). This neuleuk is a basin filled with sand as a conductor of heat and closed with zinc, later on it was given embers. The ingredients in making Adee cakes are very simple and cheap, including milk and eggs which are mixed with cassava or flour.Bingkang is a kind of typical Aceh snacks, flavored savory and delicious. This cake can be found during any season, both normal day and the days of religious celebrations. It could be said if bingkang is snack that always accompany each moment, it can be found at any moment.Adee cake is suitable to be used as presents for friends and relatives. Adee include wet cakes, which can last a couple of days without using preservatives. So be sure its immediately eaten after buying it. In order keep it from getting sticky, cut the cake after it has cooled. When newly taken from the pan, the cake looks a little flabby. But after a bit cold, the cake will be solidified by itself.

I made a banana cake with cassava flour for a friend with a wheat allergy. It's easy for kids to make because it doesn't get tough even if you mix it thoroughly!The origin of this recipeI'm developing this recipe for a friend with a wheat allergy. I tried making the recently popular banana cake.

Oh this is so so so yummy!Fermented cassava can be found easily in Indonesia/asian market. It has a special unique taste, and it is a good match with cheese.Original recipe in indonesian:https://cookpad.wasmer.app/id/resep/6342064-bolu-tape-keju-super-lembut?via=search&search_term=bolu%20tape%20keju%20lembut

My step mother showed me this version of cassava cake and it is by far my favorite. My mom use to always tell me. "Never eat cassava raw!! Its poisonous." So make sure you don't eat that batter before its baked! I tweaked it by putting less sugar and adding a jar of coconut strings. Taste of childhood. Enjoy!

#indonesiandessertHaving friends coming over for lunch today. And I am not usually doing the potluck. So I have to set up and planning the menu. Of course since they all are my Indonesian friends so I am going to cook Indonesian food for them. Tempeh mendoan, and fried pastry puff as appetizers. For main dish I choose Soto daging aka beef yellow soup because easy to cook. Then for the dessert I am going to make kue lupis, and this steamed cassava cake.So this time I am going to share my recipe how to make Indonesian steamed cassava cake aka kue talam singkong.This cake is very light, delicious and very easy to make. It’s good for summer dessert.And here is the recipe.

The sweet creamy topping and slightly burnt edges make this delectable!A whole tray of this goes for $50.Think of this as a Filipino tres leches cake.

delish :-) [ok]

A very special recipe...

Sometimes the idea for a dish comes from the need to use a product that's about to expire or from the desire to eat something traditional, but in a different form. My potato cake with pesto, which I admit is not a particularly original invention, was born one day when I was craving pasta with Genoese pesto. However, after a week of fever and headaches, I only had some store-bought pesto without garlic, two eggs, grated Grana Padano, and some potatoes from Bologna in the pantry. Necessity led to the idea of a dish that can be enjoyed as a main course, perhaps accompanied by aged cheese and bitter honey, or as finger food.

These easy shumai are delicious even when cold, making them perfect for lunchboxes! Using ground chicken and fish cake wrapped in cabbage also helps cut calories.The origin of this recipeI was thinking of creating a healthy dish that's gentle on the body.

ITAK GURGUR or often called Pancasila cake because this cake is shaped by gripping with five fingers. "Itak" in Batak language means rice milled traditionally, "Gurgur" means burning / scalding. Thus, itak gurgur can be thought of as a food for encouragement.Itak Gurgur is usually made on certain occasions in Batak, such as when mutual aid is needed, like when raising a pillar of the house. Itak gurgur is made of very simple ingredients, namely rice pounded into flour.As already mentioned earlier (in the Pohulpohul recipe), that both of these cakes are similar but have some differences. The information obtained from various sources, one of which is from Restawati Manurung in an undergraduate thesis entitled : Descriptive Study and Musicological Gondang Sabangunan in Mardebata Ceremony.HOW TO MAKE Rice Flour: soak the rice overnight or 12 hours, then drain. Air dry, then mash or blend in a chopper/grinder or food processor. Sift, then steam or roast for 20 minutes. Cool, and it's ready to be processed into itak gurgur. Pandan leaves are used when steaming/roasting flour.TIPS : Because the flour is basically cooked, after mixing the ingredients... Itak Gurgur can be directly eaten. The use of hot water in the recipe below is used when using roasted flour, but if using a steamed flour the hot water is not needed (because steamed flour is already moist, making it easier when mixing --- do when fresh out of the steamer and still in warm).

Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, and this is a typical Indonesian food. The rice rolled inside banana leaf and boiled, then cut into small cakes as a food replacement for steamed rice. The texture is similar to those of ketupat, with the difference that ketupat container was made from weaved janur (young coconut leaf), while lontong uses banana leaf instead.LONTONG BALAP is a famous dish came from Surabaya, but in Pasuruan (one of the cities in East Java) there is also a lontong balap. The real difference is the liquid that looks yellow tends to be clear and tempeh is also added in the broth. Here we also do not use lento (fried marinated of green beans and cassava), but only use fried tofu as a complement.And this is the recipe LONTONG BALAP PASURUAN...

My mother at Indonesia love this cake. Usually she make it at Ied Mubarak. We enjoyed it w

This recipe has been around for a long time. I have read it originated in Rome. It has many names, custard cake, three layer cake, flan cake and magic cake to name a few. Its a simple batter that cooks in a low oven to form 3 layers. There are many flavors but the batter is basically the same. It is important to use the pan size called for, it does not double well. Make 2 if you want more servings. It is an amazing custard topped moist and refreshing with the lemon flavor in this one. Serve with berries and whipped cream for a delicious dessert. Give the cake cooling and chilling time, its best chilled overnight

I first had this cake in a Filipino Bakery. I fell in love at first bite. The recipe was taught to me by my friend's Mom who came to the US from "P.I." in the 1950s.

Pohulpohul Cake or Itak Pohulpohul is a traditional Batak snack, which comes from Tapanuli. Shaped like a fist knuckles, similar to Itak Gurgur because the shape is made with quite simple tools --- namely the fingers of your fist, which is why it is called "pohulpohul" (which means 'fist').There is little difference between Pohulpohul and Gurgur, among others : Pohulpohul only uses flour, unlike Gurgur which is mixed with grated coconut. Pohulpohul is steamed before serving, but Gurgur can be directly eaten after it is created. Pohulpohul cake contains nutrients, such as Carbohydrates, Protein, Vitamin B (B1, B2, B3, B6), Iron, Calcium, Fat, Omega 3 and Fiber.Pohulpohul is often brought as a souvenir for the family who comes to visit for a customary speech, for example to discuss marriage plans for men and women both parties. Of course, pohulpohul is only the 'companion' of the main souvenirs which is usually in the form of food 'weight' of the carp.Pohulpohul's shape follows the silhouette of a fist, and the fingers are used in forming the pohulpohul. Rice flour is the main ingredient so it becomes solid and the flours complement each other; it is a symbol of how the customary talks between the two sides (paranak and parboru) that takes place. In the process is characterized by dialogue and negotiation, there occasionally are words thrown that pierce or offend. However as in pohulpohul, where the flour are complementary and mutually self compacting --- presumably expected so the words that have sprung up in the customary speech, complementary and mutually condense with no other aim than to enhance the indigenous celebration being prepared.

I love apples. Not only they taste good raw, they also have so much potential in them: apple pies, applesauce, steamed apples (traditional Chinese dessert, good for sore throats), and finally apple cake! This simple recipe my favourite kind of apple cake. Basically you can just dump all the ingredients into a bowl, mix them up and pop it into the oven and you're good to go! Pair the cake with some ice cream and that is how you spellH-E-A-V-E-NPS. I used molasses sugar in the picture, that's why the cake is dark. Any sugar is fine, I have tried using gula melaka (coconut sugar) and honey. Just watch out for the consistency of the batter: I had to add a little more flour when using liquid sugar.

While browsing the Internet, I was intrigued by this apple cake, which is cooked in a skillet instead of being baked in the oven.I was very curious, and the result was surprising 😯!Delicious, easy, and quick.

Pancong is a traditional recipe which has spread over the Java island of Indonesia. Crunchy and healthy meal.

Salty cake or Tuzlu Cake in Turkish language is quite popular in the tea time menu. Quick and easy to make, but it’s yummy. For the tea time, lunch box snack for the kids also sometimes in our family we eat it as a supper.Using fresh dill is giving the special savoury smells and it’s typically Turkish original. But sometimes I changed it using celery as some of my guest are not Turkish. So which one you prefer you can change accordingly.Kue asin atau Tuzlu Cake dalam bahasa Turki cukup populer di menu tea time. Cepat dan mudah dibuat, tapi enak. Untuk waktu minum teh, snack box makan siang untuk anak-anak juga terkadang di keluarga kami, kami memakannya sebagai makan malam.Menggunakan dill segar memberikan aroma gurih khusus dan biasanya asli Turki. Tapi terkadang saya mengubahnya menggunakan seledri karena beberapa teman saya bukan orang Turki. Jadi mana yang Anda sukai, Anda dapat mengubahnya.#tuzlucake #turkishfood #easy and #simple to make #Cookpad #Cookpad_Community #Cookpad_Community_Indonesia #Cookpad_Community_USA

Sometimes I just don't want onion rings. These cakes made from onions and batter are so delicious. I used a giant strawberry onion which grows in the strawberry fields.

Crab cakes are popular in America. You can easily make them at home using canned crab.The origin of this recipeI first learned about this recipe after moving to America. I had it at a restaurant and it was so delicious that I tried to recreate it with my own twist.

Vegan, delicious, and budget-friendly!A few more tipsThe cup I use is 200 ml. I added 6-7 ground walnuts and recommend not adding more, as it will make the cake bitter.

Note: The ingredients for one batch of pineapple cake dough make about 8-9 pieces. The pineapple filling ingredients are based on the net weight of the peeled pineapple I bought, which can make many pieces. Adjust the weight according to personal needs! Dough weight: 25 g per piece Filling weight: 25 g per piece It's recommended to prepare the pineapple jam a day in advance, mold it, and refrigerate overnight for easier handling the next day.