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It is a Crispy-Sweet Snack from `Tanah Rencong' Keukarah (Aceh Language)

Aceh is one of the regions in the archipelago that has a strong culinary tradition. Likewise in the case of light snacks or snacks. One of the traditional Acehnese snacks that still survive today is keukarah or cake karah. This sweet and crunchy pastry becomes a perfect companion while relaxing while enjoying a cup of typical Rencong Land coffee.

At first glance, the physical appearance of blood is like a white, layered brown web. The shape at a glance is similar to chunks of dried rice noodles, because it is made from the same ingredients as vermicelli, namely rice flour. Only, darkness is darker, with a distinctive caramel aroma, which arises from the sugar added to the mixture. The combination of the two ingredients makes this pastry have a crunchy and sweet taste texture.

The process of making keukarah is fairly simple. Rice flour is diluted with water and added with sugar. The mixture that is evenly mixed is then put into a mold of hollow coconut shells. The dough that comes out of the mold holes is immediately accommodated on hot oil while continuing to shake to form a network that overlaps. The manufacturing process requires high agility because this mixture is easily charred if it is too long heated.