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How To Make Dawet as Traditional Food from Indonesian

Dawet Ayu is a typical food made in Indonesia, especially from Banjarnegara regency of Central Java. This drink is a premier beverage that has a distinctive taste. Taken when the air was warm or hot. The process of making still manual so as to make its own uniqueness. Dawet, food ingredients made from rice flour, tapioca hunkue or cooked and printed with a special mold. Dawet or commonly called cendol is shaped rods with both ends tapering to a long and varied colors. Ingredient of many processed foods as a beverage, combined with coconut milk, brown sugar syrup and is sometimes added jackfruit pieces. Dawet popularity can not be doubted, even one of the areas in Central Java is very popular with tepatnyaq Banjarnegara dawetnya, dawet Ayu. To make dawet, materials and equipment required is very simple as well as how to make it, simply boiled and printed. Yet few people did not fail him. In order for maximum results dawet you notice the following tips and tricks: • Materials for making liquid dawet bias using plain water, coconut milk, milk or fruit juice (depending on needs) • To clear dawet results, use the clear liquid materials (water / juice) and the flour used should hunkue or tapioca. In contrast to dawet with a cloudy appearance, use the liquid ingredients (milk / milk) for all wheat flour bias (hunkue flour / rice flour / tapioca) • The amount of liquid needed to make dawet not the same, depending on the quality of flour used. To get around this, do not mix the water entirely, reserving a few parts if after a very thick batter is cooked, add hot / boiling little by little, until the texture of the dough fitting cooked, stirring frequently until blended and then print. • For more results dawetnya chewy, add water whiting. • To dawet colored, you should use pasta instead of dye, because the pasta in addition to colored, dawet also more fragrant. • Cook the mixture over medium heat, stirring constantly with a stable (constant) so that the dough; icin (not berbintil) • To dawet tapioca flour you should use a good quality (sago farmers) to be easily printed (well shaped) and the results dawetnya chewy. • Make sure the dough is cooked when printed because the dough is not ripe to be destroyed. Cirri thick batter is cooked normally, hernih, shiny, and if the taste does not taste of flour. • To dawet made from tapioca flour, do not cook too long because the dough will be sticky like glue and unbiased printed. To avoid this, so dough is boiled, slightly viscous, clear and immediately lift the print. • In order for the results dawetnya caudate (both ends taper) should be somewhat liquid batter should not be too thick. • Use cold water (ice water) when printing, so that immediately dawet solid (form) • Let the dough soaked in ice water for a while, do not immediately stirred to dawet not destroyed. • Soak dawet long unused to prevent sticking to one another. Drain dawet moment will be used. • Store in refrigerator dawet, when more than replace the water overnight and then save it back. Well, now can make a tremendous dawet right. source: http://tyazmania.blogspot.com

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