Intip sejarah dan resep bolu kemojo | si legit nan lezat

Summary

This video introduces Bolu Kemojo, a traditional sweet cake from Riau, Indonesia. The cake's name comes from the 'kemboja' or frangipani flower, as the baking pan resembles its shape. With a rich history, it was once served to royalty. The video showcases the ingredients and step-by-step process for making Bolu Kemojo, including eggs, sugar, coconut milk, pandan juice, flour, margarine, and a pinch of salt. The result is a fragrant, sweet, and slightly savory cake with a soft texture. The recipe yields three pans of Bolu Kemojo, ideal for sharing. Viewers are encouraged to subscribe and engage with the channel.

Takeaways

• 😀 Bolu Kemojo is a traditional cake from Riau, Indonesia, recognizable by its unique shape resembling a frangipani flower.
• 😀 The name 'Bolu Kemojo' comes from 'Kemboja,' the Indonesian term for frangipani, due to the flower-shaped mold used to bake it.
• 😀 The cake has a dense, wet texture, unlike the soft texture typical of other cakes. It is more akin to a wet cake.
• 😀 The taste of Bolu Kemojo is sweet, with a strong pandan aroma and a savory hint from the coconut milk.
• 😀 The green color of Bolu Kemojo comes from pandan leaf juice, which is integral to its unique flavor and appearance.
• 😀 Historically, Bolu Kemojo was served to kings and nobles, a tradition that has continued for generations.
• 😀 The ingredients for making Bolu Kemojo include eggs, sugar, thick coconut milk, pandan juice, flour, margarine, and a pinch of salt.
• 😀 The process of making Bolu Kemojo starts by mixing sugar, eggs, margarine, and salt until smooth and creamy.
• 😀 After mixing, coconut milk and pandan juice are added, followed by flour to create a smooth batter.
• 😀 The batter is poured into a mold greased with margarine and baked. The recipe yields three pans of Bolu Kemojo, with a rich and flavorful taste.
• 😀 The video emphasizes that the cake has a satisfying texture, breaking apart nicely in the mouth, combining savory, sweet, and fragrant flavors in every bite.

Q & A

What is Bolu Kemojo and where is it from?

Bolu Kemojo is a traditional cake from Riau, Indonesia. It is a popular sweet treat in the region, especially known for its dense texture and unique pandan aroma.

Why is the cake called Bolu Kemojo?

The name 'Bolu Kemojo' is derived from the word 'kemboja' or 'frangipani flower'. The cake's mold is shaped like a frangipani flower, which is why it is named after it.

What are the main ingredients used in making Bolu Kemojo?

The main ingredients are eggs, sugar, coconut milk, pandan juice, flour, margarine, and a pinch of salt.

What makes the texture of Bolu Kemojo different from regular cakes?

The texture of Bolu Kemojo is dense and moist, resembling a wet cake, unlike traditional soft cakes. It is not as fluffy or light as other cakes.

What gives Bolu Kemojo its distinct green color?

The green color of Bolu Kemojo comes from the pandan juice used in the batter. Pandan leaves are known for their natural green pigment and aromatic flavor.

What is the historical significance of Bolu Kemojo?

Bolu Kemojo is said to have been traditionally served to kings in the past, and it has been passed down through generations for many years.

How is Bolu Kemojo typically served?

Bolu Kemojo is often served as a snack or dessert. It is popular during celebrations and as a souvenir for visitors to Riau.

How do you prepare the batter for Bolu Kemojo?

To prepare the batter, first, mix sugar and eggs until well-combined. Then, add margarine, salt, coconut milk, and pandan juice. Next, add the flour and mix everything until smooth.

How do you ensure that the Bolu Kemojo does not stick to the pan?

Before pouring the batter into the mold, make sure to grease the mold with margarine to prevent the cake from sticking during baking.

How many cakes does the recipe make?

The recipe shared in the video makes three cakes of Bolu Kemojo.