Yangko

Yangko is a special food of Yogyakarta which is made from glutinous rice flour. Yangko shaped box with flour, chewy, and taste sweet. In its original sense, Yangko contains a mixture of chopped nuts and sugar, like cakes moci Japanese. The difference, moci more soft and more supple than yangko. Besides the original flavor, yangko now also have a sense of fruit, like strawberry, durian, and melons. Yangko mostly found in areas Kotagede, Yogyakarta.Yangko is a kind of snack made of glutinous rice flour, tiny rectangular shape, which coupled with the glaze flour. In antiquity Yangko contains a mixture of nuts and sugar. With changing times, has now emerged Yangko with various flavors such as Chocolate, Strawberry, Durian, and Melon ..
Yangko making process is not difficult. The materials needed include rice flour, sugar, and aroma. The three materials were made using a dough mixer. The dough is then made until thickened porridge. Once the levels of maturity and keketalannya enough, the batter is poured in containers (basins). When the dough has been lukewarm and then poured to dilentreng (cooled and made wide-thin). After chilling the dough before the finished cut, wrapped in waxed paper and arranged in boxes that had been prepared .. Yangko is a traditional food of the type kedupan Kotagede made of glutinous rice flour is generally shaped boxes and sweet. Now this presentation has varied yangko good of shape or flavor that is not only shaped boxes of course but given sisan such as green beans, peanuts, and coconut. How to manufacture sugar yangko is stirred boiling salted water until thick. Glutinous rice flour were given a little water so as not to agglomerate included stirring until smooth and then moved to place a flat, leveled allowed to cool and harden and cut into pieces. Yangko thick and sweet taste. In presenting yangko wrapped in plastic or waxed paper. Each seed yangko that have been cut into pieces covered with powdered sugar that aims to avoid sticking and add flavor stability of these yangko. In ancient times people thought that yangko Kotagede is as sumptuous food that is only for certain groups or circles that can be enjoyed. Gentry society groups termed small, only occasionally enjoy it, do not even have to spend a little money to buy food bias. In addition when viewed from the shelf then yangko will last approximately a month. Ie without being filling.
material:

* 250 grams of glutinous rice flour
* 500 ml water
* 1 tablespoon margarine
* 100 ml coconut milk from 1 / 4 coconut
* 1 / 8 teaspoon rose Esen
* 5 drops of green dye
* 1 / 4 teaspoon salt
* 50 grams of roasted cornmeal, for sprinkling
* Waxed paper

Filling:

* 25 grams of shelled roasted peanuts
* 25 grams sugar
How To Make

1. Stir the rice flour and water until blended.
2. Filter with a clean cloth and then wring it out. Discard the water 275 ml.
3. Add margarine and stir well.
4. Pour the coconut milk, Esen roses, green dye, and salt, stirring until smooth.
5. Pour the batter into the baking pan 18 cm square of plastic dialas. Steam 30 minutes.
6. Contents: finely crushed peanuts. Add sugar. Stir well.
7. After the cake cooked, to mix the contents of two parts averaged over one of the last pile.
8. Cut into pieces and then roll in cornstarch. Wrap in waxed paper.


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