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You are here: Home News & Info Food and Beverage Black Sticky Rice Cake Symbolizes Lord Vishnu
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Black Sticky Rice Cake Symbolizes Lord Vishnu

Black Sticky Rice Cake Symbolizes Lord VishnuHindu community in Bali has a culinary named black sticky rice cake or jaja injin. It is so called because the ingredient is made from black sticky rice. This traditional cake is very nice because the presentation is equipped with grated coconut and brown sugar sauce. Children, teenagers and old people like to savor the cake because it is very easy to find. Children and teenagers commonly enjoy it as refreshment. In contrast to the peasants, they are eating the cake to temporarily retain their hunger after working hard in the rice field. Sitting leisurely while drinking coffee or tea and accompanied with black sticky rice will make the atmosphere very beautiful.

According to Grandma Padma, black sticky rice cake was one of the contents that must be present in the oblation of religious rituals, especially for nyatur ritual namely a ritual dedicated to venerate gods in four directions, and nebusin ritual for the person who had died or had an accident. This ritual served as an invocation for forgiveness for any sins committed during one’s lifetime.
Oblation of the ritual applied cakes made from rice ingredients of four colors consisting of black sticky rice, white sticky rice, red rice and yellow rice. Black sticky rice symbolized Lord Vishnu with position in the north, white sticky rice symbolizes Lord Ishvara in the east, brown rice symbolized Lord Brahma in the south and yellow rice symbolized Lord Mahadev in the west.

To prepare the cake is just like cooking rice. At first, the black sticky rice is fully soaked overnight. In order not to be too dark, it can be mixed with white sticky rice with the proportion to taste. Afterward, boil and take out after being cooked. Prepare some amount of grated coconut. Dissolve brown sugar in water and boil it until feeling sticky. To serve, the black sticky rice cake is topped with grated coconut and sprinkle with brown sugar sauce. (BTN/015)

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Friday, October 31, 2014
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