Paris Lontong Recipe, Sweet Dry Cake with Aceh-style Peanut Topping

Kapanlagi.com - Hearing the name lontong paris may sound unfamiliar to those who don't know. It turns out that this food is not from France.

Lontong paris is a dry cake originated from Aceh. It has an attractive appearance wrapped in caramel and topped with peanuts.

Its sweet and savory taste is so crispy with the first bite. Usually, this cake is served as a snack during Eid.

Here's how to make it as reported by Merdeka.

Ingredients for the Dry Cake:

• 250 grams of butter
• 70 grams of powdered sugar
• 1 egg
• 300 grams of low-protein flour
• 2 tablespoons of cornstarch
• 2 tablespoons of powdered milk

Caramel and Peanut Layer:

• granulated sugar as needed
• warm water as needed
• roasted peanuts, roughly chopped

Lontong Paris Recipe:

1. First, beat the butter and powdered sugar until smooth.
2. Then add the egg, and beat again until well mixed.
3. Add the flour, cornstarch, and powdered milk. Stir until well combined.
4. Take about 10 grams of the dough, shape it according to your preference, and place it on a baking sheet that has been lightly greased with margarine or butter. Repeat until all the dough is used.
5. Bake the cakes in the oven at 160°C for 30 minutes or until cooked.
6. After the cakes are baked, make the caramel. Heat the sugar in a pan until it melts, but not burnt. Pour warm water little by little. Do not stir so that the caramel layer does not harden when it solidifies. Cook until it boils and thickens on its own.
7. Dip the cookies into the caramel layer, then roll them in crushed peanuts.
8. If the caramel starts to harden while there are still many cookies that haven't been coated, heat the caramel again over low heat.
9. Wait until the caramel layer on the cookies hardens, then transfer the cookies into a jar.

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(kpl/lmp)