Bangli, Peace and Harmony

‘’Jaja Anggur’’, Traditional Cake of Bangli

What is the traditional cake of Bangli? Let say that Jaja klepon, sumping, bantal, batun tuki, laklak, pisang rai, jaja kukus, pulung-pulung ubi, cerorot, jaja gina, jaja uli, apem, are already quite familiar all over Bali. However, there is one special cake from Bangli, called jaja anggur.

According to Rasmik Arnawa, the wife of Banglis’ Regent, I Nengah Arnawa, S.Sos, jaja anggur can be characterized as Bangli’s cake because it’s rare to find in another regencies. It has a characteristic shape and smell, and used especially on certain days related to Hindu religious ceremonies.
Usually, jaja anggur is used for banten gebogan combined with another kinds of cakes and fruits. As long as it has been known, jaja anggur has never been used as a dish or snack at ceremonial feasts. Jaja anggur is sold at traditional markets, and local segment markets.
Mrs. Rasmik Arnawa who daily officiates as the leader of a motivator team with PKK (Education Movement of Family Welfare) recognizes housewife’s activities within villages. For the housewife in Bangli, cake making is part of the home activity, including the making of jaja anggur.
The housewife at Sulihan Village, Susut Sub District and Tamanbali Village, Mrs. Rasmik Arnawa said, bakes this jaja anggur.
Ni Wayan Rai Arsini is a home industry maker from Tamanbali Village who works as a civil servant, and confesses to always making this cake for sale and for offerings as needed. According to Rai Arsini, jaja anggur is simple in shape, with not too many ingredients, but containing a high esthetic value. This cake is also used as a banten gebogan complement in competitions during the Bali Arts Festival.
At the market, the consumer often seeks jaja anggur out, especially on Hindu Holy days like Galungan, Kuningan, and so on. The price is only Rp. 500 per portion. The ingredients are rice flour and palm sugar. The making process: rice flour mixed with palm sugar, add a little sugar, then boil until cooked. After cooked, grind the flour dough until sticky. Make into a circle/flat shaped resembling a kind of artistic pod.
Try it when traveling to Bangli. (Suka)