Cerorot - Balinese Sweet Sanck


 Cerorot is a moist cake that goes by many names, ranging from celorot, clorot, jelurut, to dumbek. Now, in Bali, this chewy cake with a delicious taste is called cerorot. This typical Balinese market snack is easily found in traditional markets. You can make it at home if you're curious about its taste. All the ingredients needed to make cerorot cake are easily found in grocery stores. However, the detail to pay attention to is the cerorot skin made from janur (palm leaf). The way to make this cerorot skin must be continuously rolled so that its shape resembles a cone.


Cerorot Recipe

Ingredients:

  • 250 grams of rice flour
  • 150 grams of tapioca flour
  • 100 ml boiling water
  • 300 grams of brown sugar
  • 200 grams of granulated sugar
  • 650 ml thick coconut milk
  • 1 teaspoon salt
  • 1 tablespoon lime water
  • 1/2 teaspoon vanilla
  • Coconut milk residue, enough for steaming
  • Sufficient palm leaf as a container How to make cerorot:

Mix all the ingredients until smooth. Brew with boiling water then stir until the texture and surface of the dough are smooth. Pour the dough into the cerorot skin made from janur and has been heated in a steamer. The cerorot skin is then arranged on top of grated coconut residue so that it can stand. Steam the cake until cooked, then lift it up. If you live in urban areas and have difficulty finding palm leaves for cerorot skin, you can pour the cerorot dough into a baking pan. However, the shape will resemble a regular moist cake. Serve cerorot cake warm.

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