Bolu Kemojo
Kue Bolu Kemojo is a traditional hawker market originating from Riau Region, Pekanbaru. This Bolu cake is usually a flower-shaped funny and interesting, with a green cake but the recipe this time Kue Bolu Kemojo cream-colored like a sponge cake in general.
Flower shape that is used as a print Recipe Bolu Kemojo is a form of frangipani flowers. The dough is simple but the flavor it generates is really special, curious how the real taste and how to make it. Here's the complete recipe.
6 eggs
750 ml of medium coconut milk
250 grams of butter, melted
300 grams of medium protein flour, eg triangle
250 grams of sugar
½ tsp salt
¼ tsp vanilla powder
Margarine to taste, to spread
Mix eggs and sugar together. Stir with balloon whisk until sugar dissolves
Enter coconut milk, wheat flour, salt, vanilla powder, and melted butter, stir until well blended
Heat the mold that has been smeared with margarine. Pour the dough, bake at 150 degrees Celsius for 25 minutes until done. Remove and let cool
Remove from the mold and serve
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