Preserving the recipe for making tasty West Javanese collanac and nutrients
Relying on the surrounding elements that are still natural, the recipes for making this traditional Western Javanese collanac also make food a beneficial quality for the body. Plant-like ingredients, for example, will supplement your body’s fiber and nutrition even if preparation is limited to light snacks. Natural materials and nutrients are also supplemented by an easy manufacturing process.
There is no denying that food is a basic human need to survive. And as a rich country Indonesia also has many features of every region. There are several traditional foods with unique flavours in each region.
The kitchen is one of Indonesia’s wealth because it is unique and different from the food of other countries. There are all kinds of things from rice food, snacks to beverages. Even this food is not unusual which is internationally recognised because of its enjoyment.
This food is made from a variety of local ingredients to meet the daily needs of the local people. Most of the nutrients in this preparation are sufficiently complete for daily active activities. This traditional food with such processing can be tasty and nutritious.
It is quite interesting to develop the food of each region such as the region of West Java. In this case, as citizens, who are proud of their culture, we are obliged to preserve wealth such as recipes to make Colenac a feature of West Java. It can also make foreign tourists take an interest in the culinary uniqueness of each of these areas.
The richness of the traditional snacks of West Javanese
In the midst of the development of modern times, traditional food must be preserved so that later generations can still enjoy it. The method of making collanac a feature of West Java is a shared responsibility of indonesians, although they are originally from West Java.
Indonesians who are famous for snacking can be one of the ways to dance ice on the country’s culinary wealth. Kolenac can be one of your snack options and is full of benefits as well. Unlike ordinary snacks, which are lacking in nutrients, collanac has benefits that make it even more possible to maintain it.
West Java, along with its Sundani tribe, is well-known as owning hundreds of delicious food recipes and has also spread widely in Indonesia, including recipes to make colonac a feature of Western Java. You may have heard of siloc, sablek, bandug cake and many other varieties.
This traditional snack with a simple process and ingredients that are also natural gives a lot of guarantee to the nutrients in it. Without preservatives and flavors that are harmful to the body, collanac is even healthier. This snack can still be processed with a number of new innovations so that it is more in line with the wishes of the existing community.
Snacks and recipes for making this traditional West Javanese collenac is one of the foods that has long been popular in West Java because of its uniqueness. The food includes traditional snacks that are well known globally and are currently easy for you to find in the cold cafes in and around Bandang.
Snack snacks that contain nutrition
Although collanac is a snack category, this snack is also not a common snack that has minimal nutritional levels. Making it as a snack can help meet your vitamin needs as it has enough ingredients. Since the main ingredient is natural from fermented cassava, you will benefit from eating it regularly.
TurgolonG snacks with the method of making traditional Western Javanese colonnake from tape so that it has good benefits for digestibility. The fat content from vitamin B12 is also found from this processed food. To increase your energy for daily activities, you can get it from the components of burnt tape carbohydrates.
With the addition of unique flavored brown sugar , you can get used to while eating this sweet snack. Collanac is also a healthy snack so it is suitable for all cycles and ages as long as it is eaten in moderation. Although it is classified as a traditional food, this food is not only popular among old-school humans.
Even in young people’s hangout spots such as coffee shops, recipes for making collanac featuring West Java are often mainly food that is very popular. Like other foods, this snack will remain popular as long as it continues to be introduced to the next generation.
The traditional food yaang remains popular
If you go to Bandang or other tourist areas in West Java, it is very easy for you to meet this snack vendor. Although this is relatively old school, as the taste and cuisine make this traditional Western Javanese collanac easy and maintenance activities that continue to occur, the demand for collanac continues to grow and it still exists.
In today’s modern society, the human need for food is constantly evolving. With sales that go on over time, i.e. targeting the young community, Kolenac can continue to be enjoyed so far and into the future.
Although it is classified as snacks, the goal is not only the group of children who love snacks but also actually all ages. Like other Sudanese features, Kollenac is also popular throughout Indonesia. The traders are not only indigenous Sudanese people but also other people because of their promising economic potential.
Until now, collanac can be sold in packaging and is widely purchased as a traditional West Java monument. In the past, collanac was just a cassava tape material and a sweetener from brown sugar, now it can be enjoyed with different forms. A lot of taste innovations have been done by the culinary lovers so that they can penetrate with the tongues of many people.
The prepared tape is first steamed or burned so that the sweet taste of the fermented result comes out. The sugar content that is quite high in tape on burning makes sweet taste enthusiasts even more fond of this grilled tape. With ingredients that are still relatively natural, it is very safe to consume without the use of collanac preservatives.
Snacks and recipes classify this traditional Western Javanese collanac as a healthy but still affordable food to make it even more interesting to enjoy. Currently, it is not just cold snacks that should be imported or expensive. Tape, which has its origins in cassava, can also be a cold food in this modern era. Turning brown sugar into chocolate—such as chocolate, cheese, banana, and other flavors—also increase the popularity of this food .
How to make a collenac with simplicity
In addition to being tasty, nutritious, it turns out that it is also not difficult to make this traditional Western Javanese collenac recipe at home. All you need to do is prepare ingredients ranging from cassava tape, coconut, brown sugar, and salt. Here you should use a traditional Western Javanese tape, called Puyme so that the amount of water is not too high.
Then you can use teflon or a similar non-stick pan for g anganya. Prepare the soup by boiling brown sugar by adding water first and then prepare it by mixing the ground coconut later. Add a little salt and pandan leaves to flavour so that it smells equally good later.
You cook this solution until it is ripe and fragrant and then can be set aside immediately. To make roasted tape, first separate the cassava fibers and then shape them to taste. After that, just cook until there’s a caramel coming in until a few minutes come from both sides. If you feel it is suitable for maturity, you just need to add toppings or cocoons to the container and they are ready to have fun.
If you want to try other varieties of colanac it does not need to be cooked with steam, then you do not need to steam it. To suit children’s preferences, you can use chocolate, cheese, fruit flavors as cocholine in addition to brown sugar in their place. The recipe for making this traditional West Javanese collenac can be adjusted according to each other’s desires, but the taste and nutrition remain the same.