Kue keukarah

Aceh is one of the areas in the archipelago that has a strong culinary tradition. Similarly, in case of light snacks or snacks. One of the traditional snacks typical of Aceh that still survive until now is keukarah or kue karah. Dried cake that has a sweet and crispy taste to be a fitting friend while relaxing while enjoying a cup of coffee typical of Tanah Rencong.

At a glance, the physical appearance of the keukarah is like a tanned white-brown nets. The shape is at first glance similar to dry rice vermicelli, because it is made of the same material with rice noodles, namely rice flour. It's just that darkness is darker, with a distinctive caramel aroma, emerging from the added sugar in the dough. Alloys of both materials make this pastry has a crisp texture and sweet taste.

The process of making keukarah fairly simple. Rice flour is diluted with water and added sugar. The mixed dough is then put into the mold of the hollow coconut shell. The dough that comes out of the mold holes is immediately accommodated on hot oil while continuously shaken to form a network of stacked together. The manufacturing process requires high agility because the dough is easy to burn if it is too long heated.

Keukarah can be easily found in the typical Aceh souvenir kiosk in Banda Aceh. Keukarah can also be found around historical attractions, Rumah Cut Nyak Dhien, located on the highway from Banda Aceh to Lampuuk / Meulaboh. The snack, also called the 'bird nest cake' (eumpueng miriek), originally developed in the west coast of Aceh. In addition to Aceh, snacks similar to keukarah can also be found in West Sumatra, but not as popular as in Aceh.