Badung
The Center of Tourism
Formerly for Oblation, Today for
Guest’s Servings
aja bolong (perforated
cake) was originally only intended for
the needs of oblation on holding the "deva
yajna" ritual in Bali. Named jaja
bolong because its shape is round and
in the centre it has a hole resembling
a ring. Its colour is brownish red, because
it is made from coconut sugar. It tastes
luscious and sticky moreover when it is
freshly taken out from frying pan.
Therefore,
if you haven’t made up your mind
to choose a present for your family or
relatives, you may decide on this jaja
bolong. This oblation cake has now become
a light refreshment to accompany coffee
or tea. Similarly, this cake is easy to
find. Just about all corners of a traditional
market sell this cake. At other places
like cake shop and supermarket, the jaja
bolong is competing with the existing
imported cakes. It is packed with transparent
plastic box to guarantee its hygiene.
A box contains around 12 pieces.
Though almost the entire Balinese community
is capable of making this cake, the Sading
villagers have a distinctive characteristic
with this product. There are quite some
jaja bolong enterprises. One of them is
I Made Dirgayusa, the owner of CV Tirta
Nadi. This enterprise produces and sells
a wide range of cakes, snacks and breads.
Sading Village is situated within the
territory of Mengwi sub district, Badung
Regency. It’s only some 8 km north
of Denpasar.
Originally,
Made Dirgayusa only made traditional cakes
such as gipang (made from corn and rice),
jaja potong, dodol and klemben. However,
due to market demand, he tried to develop
and introduce the jaja bolong that formerly
could only be found on the ‘gebogan’
during ritual events. "From long
ago, this cake has been well known,"
he explained while adding that this cake
draws many interested persons lately.
Concerning with its ingredients and the
process to make it, Dirgayusa said that
they are the same as what the Balinese
predecessor did. Its staple ingredient
is rice flour mixed with palm (Balinese)
sugar. Then, added with margarine and
cake flavouring. In the end, it is embellished
with sesame seed to make it look attractive.
"Ingredient of jaja bolong is the
same as that in the past time. Today,
I just enrich it with flavouring agent
and package it with plastic," he
affirmed while adding that all of his
products are marketed across Bali.
He got involved in this business, when
in 1966 he inherited it from his ancestor.
In keeping with the development of the
age, this small-scale business expanded
gradually. Its success made him resign
as a hotel employee. Today, he concentrates
his mind on managing the survival of the
business. "Some of our products have
been patented and are the property of
CV Tirta Nadi. Assorted cakes, breads
and snacks are sold in wholesale or retail,"
he described. (BTN/015)
