Nona Manis cake is one of many people’s favorite traditional cakes. It has a sweet flavor and a soft texture. This cake is commonly found at celebrations or is often sold at traditional markets as a moist cake.
Hi, foodies! Today I’m going to show you how to make one of my favorite cakes that’s quite popular in Indonesia. This cake is known as “nona manis”—and just as the name suggests, it’s sweet and incredibly soft and delicious. It tastes delicious and makes for a simple yet delightful sweet dessert.
The process of making it requires patience and precision because there are quite a few steps involved. Since this was my first time making “nona manis,” I was very careful throughout the process. I had a little doubt when I started, but my curiosity really drove me to give it a try. I’ve actually had the recipe for this cake saved for a very long time, and I’ve only just gotten around to trying it now. The result was delicious, and it looked neat, though there was a slight mishap with the filling—after steaming, some parts developed black spots. However, during the second steaming, I opened the lid slightly while it was steaming, and the result was smoother. Curious about the steps and process? Let’s take a look at the recipe below.
Ingredients
Ingredient A
1 egg
100 grams granulated sugar
110 grams all-purpose flour
200 ml coconut milk
Ingredient B
200 ml coconut milk
50 ml pandan juice
20 grams cornstarch
Pandan paste to taste
Ingredient C
300 ml coconut milk
25 grams all-purpose flour
10 grams granulated sugar
½ teaspoon salt
Instructions
First, prepare Ingredient A: mix the granulated sugar and eggs in a bowl until the sugar is partially dissolved.
Next, add the flour, then gradually stir in the coconut milk. Once thoroughly combined, set it aside for now.
Next, take Ingredient B and prepare the pandan juice first—I extracted juice from 6 pandan leaves, yielding 50 ml of pandan juice. Add the pandan juice to the coconut milk and cornstarch, and stir until well combined.
Then cook over low heat until the mixture thickens, and add it to the mixture from Ingredient A that you prepared earlier.
Pour it in and stir until well combined. If the color is still pale, add pandan paste to taste—I added about 2 drops.
Next, in a separate bowl, prepare Ingredient C for the filling: add coconut milk, granulated sugar, and salt. Then add the flour and stir until well combined. Then cook until the mixture bubbles vigorously, and transfer it to a soy sauce bottle for easy application to the batter.
Next, prepare the mold by greasing it with cooking oil, then add the pandan batter—don’t fill it all the way to the top. Then, in the center, add the white filling mixture that you’ve transferred to the bottle.
Steam until cooked through in a preheated steamer, then let cool before removing from the mold.
Result
The result exceeded my expectations—it tasted amazing, with just the right amount of sweetness that wasn’t cloying at all, and the savory coconut milk flavor was spot-on. Everything blended together perfectly; I absolutely love this combination of flavors—it’s just so perfect.
The sweet and savory flavors melded beautifully with every bite. Here’s a tip from me: after chilling it in the fridge, the flavor becomes even more delicious—it’s absolutely perfect for a traditional moist cake. Usually, eating just one can leave you feeling a bit sick of it, but this is different from your typical cake.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.