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Wheat flour is one of the basic ingredients of almost all bakeries, but did you know that there are actually many other kinds of flour that can be used to give your fare better texture and flavour as well as more convenient prepping? Here are some local types of Indonesian flour and how you can incorporate them into your recipes. 

Taro flour/powder

Taro flour/powder

Talas (taro) is a common starchy root vegetable that can be found in many areas across Indonesia. Nowadays, taro powder – usually combined with wheat flour – can be used to make many varieties of baked cakes and goodies. One of the most popular is kue lapis talas bogor (bogor taro layer cake). Thanks to the soft texture of the taro powder, there are many ways to use it in a modern bakery. 

Mocaf (modified cassava flour)

Mocaf (modified cassava flour)

Cassava can easily be found anywhere around Indonesia. That’s why using cassava as an alternate ingredient will be easy to implement. The taste isn’t too bad either, and nowadays there are many modern bakeries that bake items such as brownies or even tart cake with mocaf. 

 Potato flakes or potato powder

Potato flakes or potato powder

There are many high altitude places around Indonesia that produce good potatoes, like Dieng, Batu and Lembang. Many are used in vegetable dishes, but they are also great ingredients for baking. Croquettes and doughnuts are popular fare that are already made with potato, but the problem is that preparing potatoes – from peeling to boiling and mashing – takes a lot of time. Luckily, you now have ready-to-use Knorr Potato Flakes 500g that can be easily mixed with other ingredients.