By: Mila Shwaiko
This article was originally published in Latitudes magazine, a renowned bi-monthly magazine focusing on Indonesian culture. The magazine hailing from the island of Bali previously existed in paper form and was especially known for its in-depth critical articles and beautiful photography. As a tribute to all contributors of this magazine Latitudes.nu presents a selection of articles published in the years 2001-2004.
These are two recipes for traditional Balinese cakes: Jaja Matahari & Jaja Sirat.
|Recipe for Jaja Matahari
½ kilo rice flour
Combine the water and grated coconut and knead the mix until the water is blended with the liquid from the coconut flesh. Using a strainer, separate the liquid from the coconut solids and add it to the flour. Mix the flour and the liquid together until no lumps remain. Add the vanilla and food colouring. Mix well to a smooth batter.
Makes around 30 pieces.
Recipe for Jaja Sirat
Handful of young hibiscus leaves
Take the hibiscus leaves and mix with water. Work with hands until the leaves have been pulped and the mixture resembles a watery paste. Mix the flour and palm sugar in another bowl and knead into a dough-like consistency. Add the strained hibiscus water very slowly to the mix—not all of the water will be needed, just enough to make it into a batter.
Makes 25 pieces.