Make Your Own Delicious Bancuhan Tepung Goreng Cempedak
What Is Bancuhan Tepung Goreng Cempedak
Bancuhan tepung goreng cempedak is a traditional Malaysian snack made with cempedak and flour. The ingredients are usually fried in a pan, although some people also bake it in the oven. This snack is usually eaten as a side dish, or as a snack with tea or coffee. It is also popularly served during special occasions and festivals.
Ingredients for Bancuhan Tepung Goreng Cempedak
The ingredients for bancuhan tepung goreng cempedak are simple and easy to find. You will need cempedak, flour, sugar, salt, eggs, and cooking oil. You can use any type of flour – plain, self-raising, or any other type. You will also need a pan or baking tray.
Steps to Make Bancuhan Tepung Goreng Cempedak
To make bancuhan tepung goreng cempedak, you will have to mix the flour and sugar together in a bowl. After that, add the eggs and mix until the mixture is smooth. Next, add the cempedak, salt, and cooking oil. Mix everything together until it forms a thick paste.
Heat the pan or baking tray on medium heat. Spread the paste evenly on the pan or tray and let it cook for about 10 minutes. Flip the bancuhan tepung goreng cempedak over and cook the other side for another 10 minutes. Once the bancuhan tepung goreng cempedak is cooked, it should have a golden-brown color.
Tips for Making Bancuhan Tepung Goreng Cempedak
When making bancuhan tepung goreng cempedak, it is important to use the right type of flour. Self-raising flour will make the bancuhan tepung goreng cempedak light and fluffy. If you are using plain flour, you may need to add baking powder or baking soda to make the bancuhan tepung goreng cempedak fluffier.
You can also add other ingredients to the bancuhan tepung goreng cempedak such as chopped nuts, dried fruits, or shredded coconut. These ingredients will add flavor and texture to the snack. You can also use different types of cempedak for a different taste. The cooking time may also vary depending on the type of cempedak you are using.
