First Time Making Arafik Cake With Green Bean Filling

Legendary food always makes us curious to have the recipe, doesn't it? Hehe I'm always curious about the typical souvenirs from my mamak's hometown. Namely arafik cake, this cake is very similar to bapia cake, it's just that this cake has a drier texture than bapia cake, of course, the fillings also vary, but most of the fillings that I have bought in my area contain green peanut or red peanut jam.

Now relying on the remaining bapao filling yesterday I will try this arafik cake recipe, I did not make the filling again, actually the arafik filling has a drier texture than this filling. But I think this cake is not too much I tried so I rely on existing fillings only. For the filling recipe, you can visit recipe bapao

Arafik cake is a very popular cake in my mother's hometown, where my grandmother lives in Pidie Jaya. Maybe sometime if I have the opportunity I will show you the cake shop. This cake is a cake that can be said to be very new to be one of the must-have souvenirs when visiting the city. Sold hot out of the oven, many people love this cake. Including my mother she really likes this cake, if you go home to grandma's place definitely not forget it.

Because of my curiosity about this cake recipe, I searched the internet but did not find the original recipe. Well to make this I rely on the bapia cake recipe, but I will make it drier textured with a longer oven. Instead of being curious, let's follow the preparation steps!.

For the jam filling, I rounded it according to the portion of money desired when applying with the dough later. Now the jam can be according to tast, the original recipe for red bean or mung bean jam.

Prepare dough A in a larger container, then add water little by little.

Add sugar while kneading, do so until the dough is smooth and not sticky to the hands. Finally add cooking oil and rest for a while.

Next, mix the dough B in one container and then knead until smooth and no longer sticky.

Both doughs are ready to be made, then divide the dough into 20 parts.

Take adoanan A then flatten it then mash adoanan B on top of adoanan A flatten it again.

After flattening them both, roll the dough into an elongated shape, then flatten the dough and roll the dough again.

Finally flatten the dough, then put the green bean filling, cover the dough and round it.

Arrange in a pan that has been smeared with margarine, may be arranged rather close together because this cake does not expand.

Then bake at 170 degrees with top and bottom heat for one hour and 20 minutes or adjust to your own oven.

Don't forget to check the scale when you cook it back and forth, you can also add it. Well because I use apo top bottom I do not turn the dough.

Arafik with mung bean filling is ready to serve, enjoy it while it's hot out of the oven. There's a certain aromatic flavor that I can't explain, but I love it. The layers produced from the flour that was rolled out were very good. So it makes the cake lighter and of course when you bite it, it doesn't feel hard at all. For those of you who usually make bapia, you will probably know the texture. But again the aromatic cake is drier because it is in the oven for a long time.

Because of the long baking time, the filling of the beans appears dry, which is what makes the cake more durable, it can even last up to two weeks at room temperature of course in a closed container. The cake is still very good, but again the pasting in the oven is dry until brownish yellow.