Boh usen cake is a traditional snack cake from Aceh, which is very difficult to find nowadays, because this cake is rarely made by young people now, most of these cakes are made by parents, including me who have never made this cake again, I don't even know how to make it, luckily there is still a mother who gave me the recipe, finally I managed to make this boh usen cake until it was successful. Hehe
Boh usen cake is made from rice flour, mixed with granulated sugar, grated coconut, butter and one egg, this boh usen cake is a hereditary cake that tastes very sweet, its shape is also very unique in the shape of a crescent moon, this cake is very popular with children and adults, the more the times develop, the cake is increasingly rare to find, I have never even seen anyone selling this cake, but do you know this cake can be said to be a very healthy cake, without preservatives and without artificial sweeteners, does not use coloring, basically this cake is very natural, I highly recommend you to try it at home.
Here are the ingredients I use and the procedure for making it, it is very easy and the process is also very natural.
First
Add grated coconut, granulated sugar, salt and pandan leaves, cook until the sugar water dries up
Second
After the sugar water has dried and the grated coconut is cooked, take the grated coconut and place it in a large container and let it sit until it is completely cold, until it is no longer hot.Next, roast the rice flour on low heat, just for a moment, until the flour is just hot.
Third
After the coconut and flour have cooled, mix them together. Break the eggs and melt the margarine. Mix the eggs and melted margarine into the flour and grated coconut mixture. Then knead until it becomes a dough and can be shaped.
Fourth
Roll out the dough using a glass until it is not too thin or thick, cut the dough using the tip of the glass little by little, then shape the dough into a crescent shape.
Fifth
After all the dough is formed, the next step is to prepare the wet flour, namely the remaining rice flour, just add water little by little until it becomes a wet dough, dip the boh usen cake into the wet dough then fry the cake until cooked,
The process of making it is indeed a bit long, but the taste of the cake is very sweet and savory, the aroma of pandan is very pronounced, the savory coconut milk, it really tempts the appetite of anyone who comes to the house,
The first impression of making this cake, it was a bit tiring, but all the tiredness was paid off with a delicious taste and really savory and very crispy. I am satisfied that my mother's recipe has never failed me to make it, only the shape of the cake is a bit messy, guys, hehhee, just understand, the important thing is that it tastes good.
Thank you very much for those who have taken the time to read my post this time, I hope my post is a little useful for readers, and see you in my next post.
