Simple Way to Make Homemade Casava Cakes from Aceh (ADEE MEUREUDU)
Hello everybody, it is John, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Perfect Casava Cakes from Aceh (ADEE MEUREUDU). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Casava Cakes from Aceh (ADEE MEUREUDU), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Casava Cakes from Aceh (ADEE MEUREUDU) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Casava Cakes from Aceh (ADEE MEUREUDU) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Casava Cakes from Aceh (ADEE MEUREUDU) estimated approx 45 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can have Casava Cakes from Aceh (ADEE MEUREUDU) using 9 ingredients and 7 steps. Here is how you can achieve 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.
Ingredients and spices that need to be Get to make Casava Cakes from Aceh (ADEE MEUREUDU):
- 1 1/2 kg cassava, finely grated
- 8 shallots, thinly sliced and fried
- 2 eggs
- 65 gr butter
- 325 gr sugar (to taste)
- 350 ml thick coconut milk
- 3/4 tsp vanilla powder
- 300 ml water
- to taste Salt
Instructions to make Casava Cakes from Aceh (ADEE MEUREUDU)
- Beat the eggs, then add coconut milk and vanilla powder. Mix well and set aside.
- Bring the water and sugar to a boil, add the butter and cook until melted.
- Pour boiling water into grated cassava, and stir until slightly thickened.
- Once the dough is rather cool, add the coconut milk-egg mixture and stir until blended.
- Pour in the box pan (a non-stick frying pan is versatile) and sprinkle with fried shallots on it.
- Cook for 30 minutes over low/medium heat, then flip back to the other side and cook for 15 minutes.
- Ready to be served along with coffee, or other snack.
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