The Sticky and Chewy “Jaja Bantal”

The Sticky and Chewy “Jaja Bantal”

Balinese people have a treasure of traditional cakes with tasty and unique flavor. The aroma always tempts us so as to give it a try. One of them is jaja bantal offering sticky and chewy flavor. Balinese people like best this cake, but should not eat too much because it can result in illness. Understandably,

Balinese people have a treasure of traditional cakes with tasty and unique flavor. The aroma always tempts us so as to give it a try. One of them is jaja bantal offering sticky and chewy flavor. Balinese people like best this cake, but should not eat too much because it can result in illness. Understandably, the main ingredient is white sticky rice that can generate excessive heat inside.

In the Balinese language, jaje means ‘cake’ that may refer to the shape resembling a small pillow, so that it is called jaje bantal. Other than functioned as refreshment, this cake is also obligatory in the ritual of picking up the bride by the bridegroom known as Ngabe Tipat Bantal. When picking-up the groom, it is attended by family members as well as customary and administrative village apparatus.

Nevertheless, this cake has become a snack very easily obtained. Stalls in rural area, school canteens, traditional markets and pastry shops are serving this cake. Moreover, it is also available at various hotels in the area of Sanur, Nusa Dua, Kuta and other areas in Bali offered in their dessert menu.

This cake is classified into eco-friendly because it uses many natural materials such as young coconut leaf as wrapper, bamboo pin as well as the locking strap made of bamboo rope. This cake applies natural sweetener, not artificial. Inside it is filled with banana or mix with red beans, so that it offers a different taste.

The ingredients required include white sticky rice, grated coconut, small sliced banana, red beans, sugar and salt. The preparation: first of all, soak the white sticky rice for approximately an hour, and then steam half-done. Then, take out and mix the white sticky rice with grated coconut, red beans, sugar and salt to taste. Stir well and evenly.

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Previously, prepare the wrapping of young coconut leaf by making a circle like a pillow. Then, put white sticky rice into the wrapper and stuff with sliced banana and wrap. Tie with a rope and then boil to cook for approximately an hour. Ultimately, take out and cool down. Now, it is ready to be served. (BTN/015)



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