Inside Pontianak Famous Cake: Bingke Cake

During the fasting month has arrived, not infrequently special menus scattered and became the target before breaking the fast. The term "break the fast with sweet" caused a lot of people make or buy that tastes sweet, especially pastries. In fact, each region has a typical menu Ramadan.

Formerly classified bingke baking hard. Moreover, it's time to bake cakes fuel bingke only use firewood or charcoal. Therefore, not much effort bingke cake. But this time, there are dozens of entrepreneurs cake bingke in Pontianak.

Glancing Borneo region, there is a very typical snacks Ramadan popular society, particularly in the area of Pontianak. It was sweet and soft texture, so fitting enjoyed when fasting. This is the cake bingke (there is also a mention bingka) is made from a mixture of eggs, milk, a little flour and sugar. Traditional cake is also popular among tourists visiting West Kalimantan, so that made souvenirs typical of this area. However, bingke also been found in many large cities in Indonesia, such as Jakarta.


The main ingredient bingke pontianak cake is quite simple and can be obtained in the shop or market, such as flour, eggs, milk, sugar and salt. There bingke cake baked, steamed some called bingke berandam. Generally bingke printed form lidded six-leaf clover, but there are also circular. The color is varied, ranging from yellow, amber or green. Now, diverse variants, not just original. There bingke Tapai, potatoes, pumpkins, pandan, jackfruit, coconut, cokelah until cheese. So, you can choose according to taste.

Bingke cake is a traditional food made from rice flour, eggs, sugar, and coconut milk. Before serving, the cake must be baked twice bingke. First, on top of the stove and then in the oven for it to maturity. At least it did not take one hour to bingke cake ready to eat.

On the day normally, Cake Bingke Soaking be typical souvenirs Pontianak. But in the month of fasting, this cake hunted to become the mainstay menu fasting. Cake seller Bingke easily found in traditional markets to kiosks and stalls merchants impromptu popping up in a number of areas in Pontianak.

Source : http://wisatapontianak.com/bingke-oleh-oleh-khas-pontianak-kalimantan-barat/

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Pontianak Special Dish Part 1: Tempoyak

On this special occassion I want to explain about one of the most favorite dish in Pontianak City that dish called Tempoyak. Tempoyak is a dish that comes from the fermented durian fruit. Tempoyak is a food that is usually consumed as a side dish when eating rice. Tempoyak also can be eaten directly, but this is rarely done because many are not resistant to the acidity and aroma of tempoyak itself. In addition, tempoyak used as a spice in cooking.

Tempoyak is a typical food Malay ethnic group, the ethnic Malays in Malaysia and Indonesia in Sumatra and Kalimantan.

Flavors of Tempoyak is acid, because the fermentation process on durian flesh became raw material. Tempoyak known in Indonesia, especially in Palembang, Lampung and Kalimantan. In addition, these foods are also known in Malaysia. In Palembang, tempoyak cooked mixture of chicken meat. In Lampung, tempoyak be an ingredient in a dish harpoon or mixture to sauce.

Malay communities in Sumatra and Kalimantan, usually process durian become a companion dish of rice, which is commonly referred to as tempoyak.

Tempoyak a culinary made from fermented durian flesh. In order to produce a sour taste and aroma very delicious, the fermentation process is done for three to six days. Would be more palatable if the basic material used is local durian flesh material of good quality and sweet.

Because the typical taste of delicious made tempoyak can be used as a main meal. Most of the Malay community to make this dish as an entree that must exist in every menu daily. In addition to being the main menu, tempoyak also can be used as an additional menu in the preparations that can be combined with meat or fish. Not only can be eaten after being cooked preparations, raw tempoyak also tasted delicious eaten with sugar mixed with sand and sliced ​​chili.

Malay community has processed tempoyak very abundant when durian season comes. They can make tempoyak in large quantities, which is kept in a closed place so that no substances that enter into it. Fermented done correctly will make tempoyak can last a long time, even up to one year.

In addition to delicious, tempoyak also contain enough nutrients, such as water, carbohydrates, fats, proteins, as well as, energy, vitamin B1, vitamin B2, vitamin C, potassium, calcium, and phosphorus.

Source : http://wisatapontianak.com/tempoyak-durian-pontianak-kalimantan-arat/

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