Today we celebrate Eid al-Fitr after fasting for a whole month. A victory day full of blessings, gathering with family and celebrating with joy. Everyone returned home and the atmosphere at home became very busy. However, there are things that are quite draining before Eid al-Fitr arrives. I do a lot of preparations at home, from preparing to clean the house, yard, to preparing various food menus that will be served that day. Apart from heavy food, preparation that is quite time consuming is preparing various pastries at home. One of them is this traditional cake which is often mentioned in our regional language as "Nyap" or Kembang Loyang cake.

This cake is a traditional cake made from rice flour mixed with coconut milk and other spices. What's unique is that this cake is printed with a type of copper mold that forms flowers in various shapes. Then fry in hot oil until golden brown and crispy. Actually, there are many types of flower cake pans in our area. Different recipes with different flavors and different names. The unique shape and delicious taste make my family and I really like this cake. In fact, we have never once missed this cake when Eid arrives like now.

Below I will invite you to prepare this recipe, I prepared this recipe with the help of my mother. We compactly prepare various cakes at home. Come on, check out the recipe below!

Wash thoroughly the shallots and celery leaves then chop until fine. For celery I only take the leaves.

Next, add the celery leaves and shallots to the rice flour.

Add eggs then season with salt and sugar.

Stir until evenly mixed and then add the coconut milk while stirring.

Stir the mixture until it is medium thick, then set it aside first and heat the oil in a large frying pan then put in the mold and wait until the mold is hot.

Now the process of making this cake is very long and requires special patience because I made quite a lot of it. Therefore, I cook it on the floor so that it is comfortable while sitting.

While waiting for the oil and mold to heat up, I occasionally stir the dough so it doesn't settle. Now that the mold is hot, I dip the mold into the flour mixture and watch the mold so that the top doesn't sink.

Then fry straight away, when the cake is half cooked it will come out by itself, just lift the mold. Fry until brownish yellow.

Crispy, savory and sweet are the taste descriptions of this traditional cake. Its unique shape with tempting crunchiness is very suitable as a snack on this Eid al-Fitr holiday. The filling for the Eid jar is very complete because of this traditional cake. I am very happy to be able to serve this cake during Eid when I gather with my extended family.

About The Author

_{A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.}

_{Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.}

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