An Ode to Spekkoek
A pricey product or complicated preparation will quickly impress everyone, but sometimes it’s a simple, humble product that you’re actually craving the most. Right? So today, an ode to a favorite at the toko: spekkoek.
If there’s one thing with a complicated preparation method, it’s spekkoek. You have to build up all the different layers in the oven. You spoon in one layer, put it in the oven, then add the next one. It’s not difficult, but it is labor-intensive. No thanks. So I always just buy my spekkoek ready-made at the toko.
Wrapped in foil
There’s a fantastic toko near where I work that I often stop by for dumplings, krupuk or soy sauce. On the counter, spekkoek cut into wedges gleams, wrapped in plastic film. Every time I tell myself I shouldn’t do it (calories and all that), but I always give in. How can you say no to such a perfect product eyeing you from the counter?
You can often choose between a green and a brown variety. Although I’m a huge fan of pandan (so, green), I like spekkoek best when it’s brown. The spices in it (including cinnamon, cloves and cardamom) are so delicious that they don’t need anything extra at all. And then there’s the joy of picking apart all those layers before popping them into your mouth. So satisfying and so delicious.
Frozen
Some takeaway tokos probably make their spekkoek themselves. If they make that rendang, sambal goreng tempeh and pastries somewhere, they must also have the equipment to make spekkoek. It also wouldn’t surprise me if some tokos simply buy factory-made spekkoek and cut it into wedges themselves. And I couldn’t care less. I think those factory-made cakes are absolutely delicious too; I’ve even taken spekkoek out of the freezer before. Just defrost it and slice!
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