Ingredients

Group Cake Batter
Ingredient
KG
Weight (%)
Bread Flour
0.200
66.67
Soft Flour
0.100
33.33
BAKELS BAKING POWDER
0.010
3.33
Baking soda
0.003
1
Fino Cake Emulsifier
0.020
6.67
Iodized salt
0.003
1
Refined Sugar
0.180
60
Whole Eggs
0.100
33.33
Vegetable Oil
0.150
50
Ripe bananas
0.300
100
Total Weight: 1.066
Group Langka Filling
Ingredient
KG
Weight (%)
Ripe jackfruit strands
0.150
50
Water
0.100
33.33
Refined Sugar
0.020
6.67
Jackfruit flavor
0.000
0.08
Total Weight: 0.270

Method

How to do it:

Langka filling:
1. Dissolve sugar in water and add jackfruit flavor (if needed). Combine with ripe jackfruit strands then boil over medium heat until strands are soft. Cool and set aside.

Cake:
1. Place bananas in a mixing bowl. Mash using a cake paddle.
2. Add the remaining ingredients to the mixing bowl including langka filling. Blend on medium speed for 5 minutes.
3. Deposit 120-g batter in greased mamon tins. Place tins on a flat tray. (Option: Cooked langka strands may be placed on top of batter for aesthetic and identification purposes)
4. Bake at 180°C for 20-25 minutes.
5. De-pan immediately after baking.

Yield

8 piece x 120g batter

Ingredients

Group Cake Batter
Ingredient
KG
Weight (%)
Bread Flour
0.200
66.67
Soft Flour
0.100
33.33
BAKELS BAKING POWDER
0.010
3.33
Baking soda
0.003
1
Fino Cake Emulsifier
0.020
6.67
Iodized salt
0.003
1
Refined Sugar
0.180
60
Whole Eggs
0.100
33.33
Vegetable Oil
0.150
50
Ripe bananas
0.300
100
Total Weight: 1.066
Group Langka Filling
Ingredient
KG
Weight (%)
Ripe jackfruit strands
0.150
50
Water
0.100
33.33
Refined Sugar
0.020
6.67
Jackfruit flavor
0.000
0.08
Total Weight: 0.270

Method

How to do it:

Langka filling:
1. Dissolve sugar in water and add jackfruit flavor (if needed). Combine with ripe jackfruit strands then boil over medium heat until strands are soft. Cool and set aside.

Cake:
1. Place bananas in a mixing bowl. Mash using a cake paddle.
2. Add the remaining ingredients to the mixing bowl including langka filling. Blend on medium speed for 5 minutes.
3. Deposit 120-g batter in greased mamon tins. Place tins on a flat tray. (Option: Cooked langka strands may be placed on top of batter for aesthetic and identification purposes)
4. Bake at 180°C for 20-25 minutes.
5. De-pan immediately after baking.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Batter, Cakes