Jaja Serud, a Sweet Balinese Traditional Cake

Jaja Serud, a Sweet Balinese Traditional Cake

Jaja serud or jaja gadang or green cake is a traditional cake tasting very sweet. It smells fragrant, looks beautiful and has a very distinctive flavor. In this modern time, this kind of traditional cake is still consumed by the Hindu community in Bali. Moreover, it often becomes a primary choice due to its delicious

Jaja serud or jaja gadang or green cake is a traditional cake tasting very sweet. It smells fragrant, looks beautiful and has a very distinctive flavor. In this modern time, this kind of traditional cake is still consumed by the Hindu community in Bali. Moreover, it often becomes a primary choice due to its delicious flavor. Some people desire to reminisce by enjoying this cake. In the past, it became a snack for people when holding mutual assistance activities such as having ceremonies and making house, shrines or other types of buildings. It will become nicer when enjoying this cake accompanied with coffee or tea.

This cake is also consumed by farmers when working in their paddy fields involving many people such as when growing rice, plowing fields using cattle and other activities. It is prepared by the wives of farmers through mutual assistance as well. It happens because brotherhood relationship is still strong, so without being informed they will certainly come to help.

Nowadays, this cake has economic value, so that it is sold in traditional markets. Nevertheless, it is not easy to find a merchant of the jaja serud. Other than being difficult to make, the preparation to presentation takes long time. Moreover, it may not be served too long because it is quickly perishable. So, it is advisable to enjoy this cake while remaining warm or after being cooked.

Virtually all the ingredients used to make are eco-friendly, without chemicals, preservatives or synthetic dyes. The main ingredients are rice flour, whiting water, extract of dracaena leaf, salt, brown sugar and grated coconut. Then, the tool used to make it is clean banana midrib.

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Results of the cake would be great when self-preparing the rice flour through traditional process by pounding. First of all, select the rice and then soaked for whole night. Then, drain and pound until smooth. Rice flour is then clenched-fist and steamed. Once cooked, take out and douse with the extract of dracaena leaf and betel leaf, salt to taste and knead until smooth.

Shape the batter by means of banana midrib by preparing the batter of a marble size. Place this batter on the banana midrib by doing serud-serud (pulling down gently) with the thumb, so that it will look like a flower. Subsequently, place on banana leaf and then steam. While waiting this, prepare brown sugar sauce by means of boiling and make grated coconut. Once cooked, take it out and cool down. Remove the jaja serud from banana leaves and then put on a plate. After that, sprinkle with grated coconut and brown sugar sauce. Now, it is ready to serve. (BTN/015)



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