Mangkuak Amak Syamsibar Cake Has Survived for Three Generations
If you go to Padang, West Sumatra, you'll be missing out on trying the Minangkabau specialty, mangkuak cake, especially the one made by Amak Syamsibar. According to the owner of the cake shop, Syamsinar, no one has ever said it wasn't delicious, this traditional Minangkabau cake made from rice flour, palm sugar, and coconut milk is delicious.
Syamsinar said he is the second generation of mangkuak makers. "Now my children and grandchildren are also making it, so it's the third generation," he said during the "National Culinary Variety" dialogue on RRI Pro 3.
"This cake has two layers: a white layer made from coconut milk and a brown layer made from a mixture of rice flour and palm sugar. We serve this cake in a bowl-like container made from a coconut shell."
source image : cookpad.com
Besides being able to enjoy it directly at his stall, Syamsinar also said he receives many orders for various events.
If there are a lot of orders, he said, he and his grandchildren wake up early before dawn to make the mangosteen cakes. He also said that the cost of ingredients, especially coconut, has increased.
"But we can't raise the price or reduce the portion size of the mangosteen cakes. The price remains at Rp 2,000 per portion, and that's been the price for three years," he added.
"It's quite difficult to raise the price for our consumers in the village. That price alone is already considered expensive by the local community."
source image : suarawarta.co.id
This cake has a soft and chewy texture, with a sweet taste from palm sugar and a savory taste from coconut milk. Mangkuak cake is often served in a traditional container, such as a coconut shell, which adds to its uniqueness and appeal.
This cake is part of the Minangkabau cuisine, a region in West Sumatra, rich in traditions and specialties. Mangkuak cake, especially those made by "Amak Syamsibar" or Syamsinar, is a great choice if you're looking for a delicious and unique traditional snack in Padang.
Mangkuak cake has become a favorite among residents and tourists visiting Padang City, West Sumatra Province. This white snack with a brown interior resembles a fried egg at first glance, due to its yellow interior.
source image : pasbana.com
Mangkuak cakes are sweet, chewy, and best eaten warm. To try them, you can visit Jalan Kenangan Air Dingin, Balai Gadang Village, Koto Tangah District, Padang City.
Syamsinar claims his mangkuak cakes retain the traditional taste of his parents, the first generation. The ingredients for these mangkuak cakes are coconut milk, rice flour, granulated sugar, and brown sugar.
Syamsinar explained that the quality of the ingredients is crucial; for example, the coconut milk used must be from young coconut, not old coconut. "To make mangkuak cakes, you use a large frying pan and cook them by steaming. First, add the batter without the coconut milk. Once it's cooked enough, then add the coconut milk," he said.
"I usually make 150 to 500 mangkuak cakes a day. If I have orders for events, I can make even larger batches."