the history of the bhoi aceh cake

Surely no one does not know Bhoi cakes, if indeed you are Acehnese. But do you know why Bhoi still survives in this millennial era?

Do not imagine the cake or cake today, certainly far from the difference, from the shape to the texture, but, for the taste is no less delicious. His name is Bhoi, a type of Acehnese sponge cake. But no one can explain where the origin of the name Bhoi is pinned for a cake that is always printed with this unique shape.

Bhoi is a kind of sponge cake, made from rice flour, duck eggs and sugar. Along with the times, the ingredients for making bhoi have now begun to be adjusted to people's preferences, namely rice flour replaced with wheat flour, and duck eggs, replaced with chicken eggs.

"So far the taste isn't different, it's just that if it's made from rice flour, the texture is slightly coarser and rattled in the mouth when consumed. But bhoi made from rice flour will last long and last. While the cake made from wheat flour, the texture is softer and preferred, "explained Jauhari, an indigenous woman in Pango Raya Village, Ulee Kareng Sub-District, Banda Aceh City.

Substitution of raw materials for making bhoi cakes, can not be separated from the ease of obtaining rice because some Acehnese people in the past were rice farmers. It also occurs in raw materials for eggs.

"Rice is easily obtained from the ingredients of trigu flour, as well as duck eggs. But now duck eggs are more expensive than chicken eggs, so many choose chicken eggs," he explained.

Nothing can explain the original name Bhoi. But the culture of India and China is acknowledged to influence the community in the process of using molds and making this one confectionary motif.

"For example, the printed cup that was previously made of wood, but when Indian and Chinese traders enter, gradually people use saucers made of brass or copper. While motifs such as fish, nutmeg and leaves are formed from imported dishes.

In history, said Badruzzaman, the bhoi cake is a confection of the nobility including the family of Sultan Iskandar Muda. These snacks are served to special guests who come to visit, or during large customary events such as wedding parties.

"Even in special dishes for large families, a large fish shape is presented in a plate. This is to show the class from the family of the female pegantin and the unique thing is that this big cake should not be eaten, just to show that this is a customary requirement that must be fulfilled by the bride's family, "said the professor of customary law.

So, the word Badruzzaman bhoi cake is an indication of classy customs whose existence is not found in all places. "Look at the Lebaran season, if parents make bhoi cakes, then bhoi will be served when there are important guests only, because apart from showing custom entities, also because it makes it difficult and the raw materials are expensive," said Badruzzaman.

Along with the advanced development of Badruzzaman, this sweet-tasting cake was easier to find in the market, especially in the centers of selling typical Acehnese pastries.
Besides being sold as souvenirs, the bhoi cake is also often bought by the community for daily consumption.

"Before 2004, these cakes could be obtained in the homes of the people who produced them. But if a small amount can be obtained at the Aceh market, the traditional market, sold by elderly women, because they are the makers of these cakes, "said Lely, a traditional Acehnese pastry trader, who claimed to be selling because of the high demand.

Lely said after the tsunami disaster, many Acehnese who participated in baking training. This skill was then used as a small business by the community to rise from the post-tsunami economic downturn.

"Many tourists like from Malaysia visit here looking for cakes, especially on weekends and holidays. The day of the tourists comes mostly from Medan or Jakarta," explained the trader at the cake sales center in Lampisang area, Aceh Besar District.

Developing marketing of bhoi cakes, it turns out to cause anxiety whether these cakes will turn into modern cakes like the ones produced today.
For this reason, the creation of a patent is deemed necessary for the sustainability of the Aceh bhoi cake.

"When I visited Malaysia, I got many of the same cakes sold at traditional markets in hawker centers in Malaysia. This could be the migration process. For this reason, the government must immediately grant patents for the existence of Acehese cakes, especially bhoi cakes, so that they will not be eaten away by time, "explained the Chairman of MAA Badruzzaman Islamil.