WHEN attending a customary invitation in Bali, guests are ordinarily served with assorted fresh cakes known as jajanan pasar, fried peanut, melinjo cracker as snacks together with bottled tea or soft drink. On other occasion, these cakes may also be served after lunch or dinner at hotel or restaurant. Among these fresh cakes, there is pancake. If the ordinary one is served with sugar sauce mixed with grated coconut, another one can be added with grated beetroot. To make its look beautiful, its roll is deliberately made without coloring agent. By this white color, the pancake can accentuate the pink color of beetroot used together with sugar sauce. In terms of its pink color, it would be more memorable if this cake is also prepared on special moment like Valentine’s Day together with the presence of strawberry representing love and romance.
To make it, prepare the ingredients as follows: 100g tapioca flour, 250g wheat flour, 100g sugar, ¼ coconut, 1 pc screw pine, ½ cup of cooking oil, ½ tsp salt and 500ml water.
Method:
- Mix well the wheat flour with tapioca and then add water gradually until the batter is rather weak.
- Preheat the frying pan and rub its surface with oil by a brush. Afterwards, pour a soup spoonful of batter. Attempt to make the surface of batter thin. Uplift the frying pan and spin it slowly in such a way that the thickness of the cake is even, it is just like making an omelet. Do the same for the entire batter.
- For the making of sugar sauce, mix thoroughly the grated coconut with sugar, salt, grated beetroot and screwpine. Steam this until done and then take it out.
- Spread the pieces of cake and added with a spoonful (to taste) of sugar sauce. Then, wrap them lengthwise. Now, they are ready to serve.
