The cake is stored maybe for some people it still sounds strange. This cake is actually one of the traditional cakes from Aceh. The cake is included in the type of wet cake made from sticky rice and plantain.

But besides a mixture of sticky rice and plantain, the cake is also commonly made with a mixture of pumpkin and sticky rice. Usually this cake is given various fillings such as grated coconut or srikaya.

The cake is also often served as the main menu when Lebaran arrives. It tastes sweet, legit and has a fragrant aroma. Well this time brilio.net will tell you recipes and how to make Acehnese pumpkin cake

Material:

***1. 500 grams of sticky rice flour

1. 750 gr of pumpkin
2. 1 tsp salt
3. chicken eggs
4. 500 ml of thick coconut milk
5. 10 pieces of suji leaf
6. 3 pandan leaves
7. 50 grams of flour
8. 250 gr of sugar
9. Cooking oil to taste
10. Young banana leaves to wrap***

1. 500 grams of sticky rice flour

***2. 750 gr of pumpkin

1. 1 tsp salt
2. chicken eggs
3. 500 ml of thick coconut milk
4. 10 pieces of suji leaf
5. 3 pandan leaves
6. 50 grams of flour
7. 250 gr of sugar
8. Cooking oil to taste
9. Young banana leaves to wrap***

How to make:

1. Peel the pumpkin, wash, cut into pieces and steam. After that, puree using a blender.

2. Mix glutinous rice flour, mashed flask and salt.

3. Uleno mixture until smooth.

4. The dough that has been smooth then formed into a circle.

5. Then dry the dough and place it on a piece of banana leaf that has been smeared with cooking oil.

6. To make sarikaya fillings, cook coconut milk, whipped eggs, sugar, flour and water from suji leaves and pandas that have been blended and filtered. Or it can also be replaced using pandan essence. Then cook over medium heat and stir until thickened and dry.

7. Cool the cooked soy stuff.

8. After cold, enter the sarikaya as fill in the stored skin that was prepared earlier.

9. Then steam in a steamed pan for 25 minutes, remove, cool and serve. The cake is ready to be served. Good luck!