This Palembang specialty cake is usually served in the morning along with coffee. The fragrant aroma that comes from pandan leaves, as well as the savory taste from MamaKoKo’s coconut milk, makes this cake loved by many people. Unlike other sponge cakes that are light and hollow, Bolu Kojo has a dense yet soft and slightly wet texture.
Ingredients:
- 2 pcs MamaKoKo coconut milk + 870 ml water
- 350 gr sugar
- 4 eggs
- 1/4 tsp vanilla powder
- 1/2 tsp salt
- 500 gr flour
- 50 gr margarine (optional)
- 1 tsp pandan paste
- Dark green and brown coloring to taste
How to cook:
- First, prepare a pan. Then add 4 eggs, 350 grams of white sugar and stir until the sugar dissolves.
- After dissolving, add 500 grams of wheat flour which is added gradually while sifting, 1/4 tsp vanilla powder, 1/2 tsp salt, and stir until evenly mixed
- Then preheat the oven for about 10 minutes. While waiting for the oven to heat, put 2 pcs MamaKoKo Coconut Milk and 870 ml of water in the sponge dough pan earlier, then stir until evenly distributed
- Once evenly distributed, add 1 tsp pandan paste, and dark green food coloring to taste. When evenly distributed, add 50 gr margarine and stir until evenly distributed
- Prepare a new pan to transfer the dough that will be strained, after that put it in a 24 cm pan
- Once the oven is hot, put the pan into the oven at 180 degrees with top-bottom heat for 50-60 minutes
- Let it cool for a moment in the oven. Palembang-style Bolu Kojo is ready to serve
How to serve:
- Once the Bolu Kojo is not too hot, prepare a pan to place the sponge cake on
- Cover the knife with plastic so that when cutting the sponge it becomes neat
- Palembang-style Bolu Kojo is ready to be enjoyed
