Delight your senses in Balinese traditional cakes. Local community has a variety of sticky and sweet jaja (cake). Various types of cake are made specifically to be part of ritual, offered to the ancestors, while some others are made deliberately for consumption. However, all the cakes are usually used for offering other than for snacks
Delight your senses in Balinese traditional cakes. Local community has a variety of sticky and sweet jaja (cake). Various types of cake are made specifically to be part of ritual, offered to the ancestors, while some others are made deliberately for consumption. However, all the cakes are usually used for offering other than for snacks and on the way round.
One of the cakes serving as a part of ritual, but usually presented as the offering, is the iku-iku cake. This round and oval-shaped cake with a flat bottom like a turtle has a sweet taste and sticky. Sweet taste is prostrated not due to artificial sweetener, but it is from pure sugar. For the base, it uses banana leaf to avoid chemicals.
Jaja iku-iku is often used as a snack by farmers served in their mutual assistance. For example, it is served when transplanting paddy seedlings in mutual assistance in the fields. In such a mass activity, it is usually accompanied with the provision of small lunch party. Jaja iku-iku is served as dessert after having the main course. At that time, various cakes are usually accompanied with coffee or tea.
Allegedly the cake is the result of acculturation of Balinese-Chinese culinary tradition because every Chinese feast day, Chinese-descendant people pass this cake to their neighbors. Jaja iku-iku has round and flat shape, like a turtle is made based on or in accordance with the mold. On the top it has a variety of shapes and images. There are floral, turtle and other motif. It corresponds to the image of the mold. Commonly, it has 2 – 3 different images.
The ingredient of this cake is glutinous rice flour. As alternative ingredient, people commonly use cassava or sweet potato. Other ingredients include white sugar, palm (brown) sugar, grated coconut, salt and others. The finely grounded flour is brewed with water (filled with hot water) and then squeezed to be smooth and supple. Optionally, it can be added with salt to taste, so as to produce a better taste. If wishing to have color, simply use natural green color of leaf in order to look more interesting.
At the same time, please prepare the sauce (to fill inside the cake), grated coconut mixed with white sugar or brown sugar and then roasted until it is evenly distributed. The sauce is then wrapped in flour to form like a small ball. Afterward, prepare the mold previously filled with clean flour, so the mold will be easily taken out. Put the flour into the mold and then pressed, so it can be shaped according to the mold. Then, take out and put on leaves and then steam. Having cooked, cool them down. Now, the cake is ready to be served. (BTN/015)