Klungkung, Ancient Kingdoms

"Laklak" and Porridge for "Yadnya" (Sacrificial) Ritual

Ida Ayu Made Ardini has been deeply involved in the making of Balinese cakes since 2002. This villager that lives at Geria Cucukan, Selat Village – Klungkung, does trading every day at the Selat Market, some 7 km north of Semarapura (or popularly also called Klungkung) city. It’s 49 km from Denpasar or should you be on the way to Besakih Temple, you will pass by the Selat Market as it situated on the street side. lungkung has named Gelgel Village as a tourist object.

Kinds of cake made by Ms. Ardini comprise the laklak, lukis, batun cuki, pisang rai, porridge, Balinese lempog and seaweed cake. These names are no more bizarre to Balinese people, chiefly the Klungkung dwellers. Aside from being consumed, these cakes are many times used for the offerings in "yadnya" rituals. "The best sold cake during the celebration of "Kajeng Kliwon", Full Moon and New Moon festivities is laklak," she said.
Laklak has a circular shape with a diameter of 4 cm. As oblation intended for "bhutakala" (ceremony against bad, evil spirits), the laklak, along with fermented white or black sticky rice, is placed on limas or square base of banana leaf. "On normal days, I make 600 pieces of laklak. But, on feast days it reaches 1000 pieces and are sold at IDR 125 per piece, so it means an increase up to 30%," said this woman, who was born in 1958.
Another cake she makes on a yadnya ritual is white porridge. It is widely used on "Tumpek Bubuh" (ceremony for priest’ blessing) (25 days before Galungan feast day). This rice porridge is used as oblation to God in his manifestation as the creator of plant’s fertility. Just as the laklak, the porridge is also placed on a square base.

The making of laklak
Ingredients required for the making of laklak are rice flour, hot water, salt and lime for chewing with betel leaves. Then, to create the shape of the cake, use a clay / iron / aluminium mould. This mould makes circular shapes and has seven cavities of 4 cm in diameter.
According to Ardini, the rice flour is poured with boiling water while being stirred until it comes into porridge. Afterwards, add some solution of salt and lime (to taste). This liquid batter is then poured into each cavity on the mould that has been heated on the stove.
On sufficient heat, please wait for some minutes. Within this course of time, it will have expanded and be ready to serve. To make it not viscous, smear every cavity with coconut oil. When serving the upper surface of the cake is sowed with grated coconut and liquid sugar sauce. This laklak cake can last for 12 hours.
To make white porridge is nearly the same as laklak. Its ingredients consist of rice flour, salt and lime for chewing with betel leaves. The rice flour is added with cold water that has been mixed with salt and lime. Put into a clay cooking pot that has been preheated. This batter is kept on stirring until cooked. It means to avoid the bottom side of the porridge from getting scorched. When well done, the porridge is ready to serve. Do not forget, the upper side is sowed with grated coconut and liquid sugar sauce. This porridge can last for 5 hours. "To prepare these cakes, I must get up at 05.00 and rush to go to market," Ardini observed. (BTN/033)