Paria Cake or Pepare Cake

Paria cake or Pepare cake is typically a delicacy of the city of Banjarmasin. The shape of the cake is similar to the bitter melon vegetable, hence the name bitter melon cake or pepare. Steamed potatoes will be added to the dough, so that the dough is thick and soft when bitten. For the green colour, use pan-dan juice and a few drops of green colouring. The pan-dan  aroma is strong, and when you eat it, the pan-Dan taste is just right. The owner of the Warung said “For 100% coconut sugar, we use Javanese sugar, so the taste and aroma are unique”.

Today traditional regional cakes are rarely seen outside of big holidays or the lead up to special events such as Ramadan, so my search for such items has been difficult. However we happened to stop by a local eatery in Banjarmasin to try another local dish and here they we selling Pepare Cakes.

This cake had my interest as when I read about the ingredients it used mashed potato. Apart from the green colour they have such an unusual shape, and I was curious as to how it was achieved. In fact it is quite a simple recipe and the shape is easily obtained. But what I can say is they should be available all year round as they are absolutely delicious. 

Ingredients

250 gr sticky rice flour

150 gr steamed potatoes (mashed)

50 ml pandan juice (thick)

150 ml warm water

1/2 tsp salt

2 drops green colouring

30 ml vegetable oil

Other Ingredients

vegetable oil

Coconut Filling Ingredients

200 gr half old coconut (grated)

150 gr brown sugar (comb)

100 ml water

3 pandan leaves (bunch)

1/4 tsp salt

Let’s get Cooking

In a bowl stir together the sticky rice flour, steamed potatoes and salt. Add pandan juice and warm water slowly. Knead until smooth and the dough can be formed.

Take the dough and fill it with coconut. Shape it oval and make streaks with a toothpick like bitter melon skin. Line the cake with banana leaves, and brush the top of the cake with vegetable oil. Do this until the dough runs out.

Heat the steamer, cover the pan and cover it with a clean cloth. Steam the papare for about 15 minutes or until cooked. Occasionally open the lid of the pan, so that the shape of the cake doesn't melt.

Once cooked, remove the cake and brush again with vegetable oil. Use vegetable oil, apart from making it shiny, when at room temperature the surface of the cake does not harden.

Coconut filling

 In a pan, cook water, brown sugar, pandan leaves and salt. 

Cook until it boils and the sugar dissolves.

Add grated coconut, stir continuously until the sugar water is completely absorbed into the coconut.

Recipe from http://juliyanti124.blogspot.com

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