Baked Wet Cake from Aceh (ADEE GROENG-GROENG)
After the Tsunami in 2006, many non-governmental organizations that assist home-based business for the victims of the earthquake and tsunami in Aceh to develop their business. At that time, after the disaster all community life had to start from zero again. Here they had the potential and dominant ability to process Adee cake, so the cake was developed for business as well as to build a grassroots economy.
It's round, yellow and sprinkled with pieces of pandan leaves. The baked smell of egg dough makes us immediately want buy these snacks. Unlike the "ADEE MEUREUDU" in Pidie Jaya which has a dense texture, "ADEE GROENG-GROENG" has a softer texture like when eating asoekaya/srikaya. Ade is a confection which the name began to rise again in Groeng-groeng traditional markets, Pidie district, Aceh province. Groeng-groeng market is a hawker center on the afternoon, which is awaited by loyal customers --- ranging from Mie caluek, Adee groeng-groeng to Timphan. This market preserves the traditional Acehnese cake back into history. Adee there have got permission from the Food and Drug Administration (FDA or B.P.O.M) and the Health Department.
The difference Adee cake baked in an oven and baked with a “Neuleuk” pan --- if using neuleuk, the Adee cakes will be more fragrant and savory. Utilizing "tapeeh/coconut fiber skin" as the fuel is cheap and easy. The traditional cake is made with basic ingredients are simple: duck eggs mixed with coconut milk and other ingredients that can be easily obtained.
This cake has a sweet taste that comes from sugar, combined with the soft texture of the cake, soft and appetizing aroma. Few tips before buying, choose a surface that is somewhat blackish brown color because the darker part is more delicious and distinctive.
The soft texture makes this cake also good as a snack while relaxing with family and friends to complement the atmosphere of the morning, afternoon and night. Adee cake can be a loyal friend when you want to sip a cup of coffee, tea or cold Sanger as a special dish for entertaining guests.
Baked Wet Cake from Aceh (ADEE GROENG-GROENG)
After the Tsunami in 2006, many non-governmental organizations that assist home-based business for the victims of the earthquake and tsunami in Aceh to develop their business. At that time, after the disaster all community life had to start from zero again. Here they had the potential and dominant ability to process Adee cake, so the cake was developed for business as well as to build a grassroots economy.
It's round, yellow and sprinkled with pieces of pandan leaves. The baked smell of egg dough makes us immediately want buy these snacks. Unlike the "ADEE MEUREUDU" in Pidie Jaya which has a dense texture, "ADEE GROENG-GROENG" has a softer texture like when eating asoekaya/srikaya. Ade is a confection which the name began to rise again in Groeng-groeng traditional markets, Pidie district, Aceh province. Groeng-groeng market is a hawker center on the afternoon, which is awaited by loyal customers --- ranging from Mie caluek, Adee groeng-groeng to Timphan. This market preserves the traditional Acehnese cake back into history. Adee there have got permission from the Food and Drug Administration (FDA or B.P.O.M) and the Health Department.
The difference Adee cake baked in an oven and baked with a “Neuleuk” pan --- if using neuleuk, the Adee cakes will be more fragrant and savory. Utilizing "tapeeh/coconut fiber skin" as the fuel is cheap and easy. The traditional cake is made with basic ingredients are simple: duck eggs mixed with coconut milk and other ingredients that can be easily obtained.
This cake has a sweet taste that comes from sugar, combined with the soft texture of the cake, soft and appetizing aroma. Few tips before buying, choose a surface that is somewhat blackish brown color because the darker part is more delicious and distinctive.
The soft texture makes this cake also good as a snack while relaxing with family and friends to complement the atmosphere of the morning, afternoon and night. Adee cake can be a loyal friend when you want to sip a cup of coffee, tea or cold Sanger as a special dish for entertaining guests.
Open in Cookpad AppSteps
- 1
Prepare the oven, use a moderate temperature (± 160’C) using top and bottom heat. Grease baking pan with margarine --- Cover with baking paper if necessary, set aside.
- 2
Beat eggs and sugar until the sugar dissolved slightly.
- 3
Add the coconut milk, stir using a spatula until blended. Add flour gradually, stirring gently and make sure that there are no lumps of flour.
- 4
Add the melted margarine, stir again until blended. Do not forget, vanilla powder and salt.
- 5
Pour batter into a round baking dish, sprinkle sliced pandan leaves.
- 6
Bake in oven until cooked and looking crusty (45-60 minutes), test with a skewer stick and if a stick is still wet then continue baking.
- 7
When removed from the oven, the cake will look a little bumpy, but it will deflate by itself to a uniform surface when starting to cool and set.
- 8
When the cake has cooled, cut to taste (the cake will be sticky if cut while still hot), and ready to be served with coffee or tea.
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