shape is at first glance similar to dried vermicelli, because it is made of the same ingredients as rice vermicelli, which is rice flour. It's just that darkness is darker, with a distinctive caramel aroma, emerging from the added sugar in the dough. Alloys of both materials make this pastry has a crisp texture and sweet taste.
The process of making keukarah fairly simple. Rice flour is diluted with water and added sugar. The mixed dough is then put into the mold of the hollow coconut shell. The dough that comes out of the mold holes is immediately accommodated on hot oil while continuously shaken to form a network of stacked together. The manufacturing process requires high agility because the dough is easy to burn if it is too long heated.
Keukarah can be easily found in the typical Aceh souvenir kiosk in Banda Aceh. Keukarah can also be found around historical attractions, Rumah Cut Nyak Dhien, located on the highway from Banda Aceh to Lampuuk / Meulaboh. Snacks also called 'birds' bird cake (eumpueng miriek) is indeed originally developed in the west coast of Aceh. In addition to Aceh, snacks similar to keukarah can also be found in West Sumatra, but not as popular as in Aceh.