Wingko Babat

If you're at a train station or bus terminal in North Java, you'll usually see cake-shaped snacks on round plates or paper-wrapped boxes, called winko or winko trip. This savory-sweet kuchita is basically made of coconut, rice flour and sugar.

Wingko itself, although popular in the Semarang area, actually hails from Bat Area, Lamongan Regency, East Java. The creators of Saropeni and Saraswati, who cites detik.com, were Lo So Siang and Joa Kiet Neo in 1898. The husband and wife then gave the recipe to two Sonias, named Lo Lan Ying and Lo Lan Hwa.

In 1944 Loe Lan Hua and her husband Ek Tijong (De Mulyono) moved to Semarang and started producing Winko as a means of livelihood. They sell Winco door to door and leave it at a stall in Tawang station. And, because Karina tastes good, vinco has grown to the point where it is now Semarang's specialty food (cheese, kale, pandan, strawberry) and specialist trademarks: vinco trip cap creta api, vinco en menico, vinco cap bass new style, cap Vingco Locomotives, Vingco KM Mutiara, Vingco Pak Moel, Vingco Cap Jet Plane, Vingco Dariana, Vingco HG Vivek, and Vingco Pratama.

Despite the different flavors and trademark tresuetu, Jan Winko is definitely the favorite dish of preacher Kusang Ole-ole. Yes, it is made from several ingredients, such as: glutinous flour, granulated sugar, starch or tapioca flour, coconut, young coconut, dawn pandan, margarine, salt, vanilla and oil paper or dawn banana. Tatanara is preceded by a mixture of glutinous rice flour, grated coconut, salt, sugar and vanilla with water. Banana leaf-based baking is done when the hard dough is made into round or small flat boxes. And: If you're tired of trying to get brown, Winco is ready to go.

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