How to make a typical jogja yangko cake

Special Recipe Yangko Jogja Specialties of Yogyakarta Simple Special Original Delicious. Yangko cake is a typical food of Yogyakarta or precisely Kotagede which is made from sticky rice dough wrapped in sugar flour with a distinctive sweet taste because there is a savory element. Often called Yogyakarta style moci cake which has become a souvenir of Jogja. If you don't finish it today, wrap the traditional yangko pieces in colorful oil paper to make them attractive and unique and sell at bargain prices.

According to the Wikipedia website Yangko is a typical food of the city of Yogyakarta from Kotagede which is made from glutinous rice flour. The original box is the original yangko with glutinous rice flour, chewy, and tastes sweet like yupi jelly candy. In its original taste, Yangko contains a mixture of chopped peanuts and sugar, such as moci cake from Japan and China. Only difference, moci or mochi cake texture is softer and more chewy than yangko. In addition to the original taste, now Yangko also has a variety of fruit flavors, such as strawberry, durian, and melon according to the different colors made. Yangko is mostly found in the Kotagede area, Yogyakarta.

The history of the name yangko is believed to originate from the word kiyangko. In the pronunciation of the Javanese tongue, the word kiyangko is pronounced briefly to yangko. Although not as much as before, Yangko sellers are now also widely available in Yogyakarta Special Region. One of the most famous is Yangko Pak Prapto, the most delicious in Jogja. History began because it was said that the person who first introduced Yoko was Mbah Ireng who was none other than Suprapto's great-grandfather. Even though Mbah Ireng had been innovating to make YKO since 1921, YANTO began to be widely known by the public around 1939.

Yangko which has a thick sweet taste is actually a typical food of Kotagede. Kotagede is an area in the city of Yogyakarta which is also famous for its silver handicrafts. Previously, Kotagede was the capital of the Islamic Mataram Kingdom, a large kingdom that became the forerunner of Surakarta Sunanate and Yogyakarta Sultanate. In this city the history of Yangko began where long ago this food was known as the food of kings or prijajis and that was at the same time the address where Mr. Prapto was located. If you want to learn how to make it. The following collection of secrets of various creations and variations of processed recipes that are delicious, complete with a way to make yourself at home style home-made (Homemade) step by step anti-failure that is simple, easy and practical for self-consumption as well as for selling various business businesses that are diverse, various flavors , various colors, various shapes, such as modern cake which is yangko roll with bean, yangko is round.

Ingredients for Making Yangko Cake:

• 3 pandan leaves, make a knot.
• 1/4 teaspoon salt.
• Food coloring to taste.
• 600 grams of white glutinous rice.
• 400 ml of water, to boil.
• 150 grams of granulated sugar.

Ingredients for Yangko Cake:

• 50 gram peeled peanuts.

Yangko Cake Coating Material:

• 100 grams of white glutinous rice flour.

How to Make Peanut Fill Cake:

• Soak white glutinous rice overnight. Drain well. Dry in the sun to dry. Blend using a grinder. Sifter Roast over low heat. Lift. Set aside 100 grams for sprinkling.
• Cook water, sugar, pandanus, and salt over medium heat while stirring until it boils and the sugar dissolves. Reduce the heat, add the roasted glutinous rice flour gradually while stirring until the mixture thickens. Give food coloring, stir well. Lift.
• Pour the mixture into a 18 x 15 x 3 cm square baking pan covered with plastic and smeared with oil. Let stand until it's not hot. Take it out.
• Cut the dough transversely into 2 parts. Take 1 part, sprinkle with ingredients. Stack with the remaining pieces of dough. Sprinkle the surface with 1 tablespoon of sticky rice flour.
• Cut the square into 2 cm squares. Roll into the remaining flour.
• Serve for 30 pieces.

How to make a stamp without filling:

• Roasted glutinous rice flour for about 10 minutes. Lift
• Take 400 grams of toasted glutinous rice flour. While the rest is used to distribute the Yakinot later.
• How to make sugar water ingredients, cooked while stirring until boiling. Immediately turn off the fire. Set aside until it is completely cold.
• Mix glutinous rice flour with sugar water that has cooled. Beat well using a mixer with the lowest speed. Can be stirred manually using a spatula, it only needs patience so that no dough is lumpy.
• Divide the dough into 3 parts. Each one is given 1 drop of essences. I use orange, strawberry and melon essences. If you want stronger colors, you can add a dose of essences.
• Cook the mixture that is given orange essences over low heat while continuing to stir. Don't stop stirring it because it will clot at the bottom.
• Cook until the dough becomes denser.
• Pour the tapioca oranges in a baking sheet lined with baking paper / plastic and sprinkled with roasted glutinous rice flour.
• Sprinkle the yangko surface with glutinous rice flour. Then by using a hand wrapped in plastic, tighten and trim the orange. Do it while the orange is still hot. Set aside.
• If you can thin it, not too thick. More or less looks like this.
• Cook and print the yangko strawberry dough in the same way as the orange yangko. Set aside.
• Likewise with Yangko Melon. Cooked and printed the same way as Yapko Orange.
• Cover the yangko with plastic and keep it in the refrigerator until set (approximately 6 hours)
• Cut using a plastic coated knife to prevent it from sticking.
• Balur with remaining sticky rice flour. Sweep the yangko surface with a brush to reduce the thickness of the flour.
• Wrap it in greaseproof paper. Put it back in the refrigerator. Save all night.
• Finish and serve.