Serokadan customary village, Apuan, Susut, is not only famous for its natural and pristine potential. The area adjacent to Apuan village also has a cultural heritage in the form of Candri Manik Temple and a number of the other arts remaining to survive am
Jaja Batun Bedil, by the Hindu community in Bali, is often taken advantage for filling in the offerings presented to God. However, it is now also served in hotels for tourists. The cake in brownish red color looks like a bullet (Batun Bedil) and is a part of the Pitri Yajña ceremony. The tradition remains in practice up to these days.
In addition, the cake can also be enjoyed as a snack by farmers on the island. When working on their rice fields by involving many people (through mutual assistance), the cake is served for refreshment. They are accustomed to consume it after the first break or after lunch.
Served on banana leaves, farmers eat the cake with siu (spoon of leaf) and accompanied with coffee drink. Even though it belongs to a cheap cake, when enjoying it the farmers look calm, cheerful and full of gratitude. Unfortunately, such natural atmosphere is rarely found today.
Nevertheless, the cake is often sold in traditional markets. There are cakes still looking like bullets or rolling cakes in appropriate with the way to make it or looking like a ring. This type of traditional Balinese cake is usually sold in the morning.
To make the cake taste more delicious, it can be made traditionally (manually). First of all, choose white rice. Furthermore, it is soaked for about 12 hours and then ground into flour. After that, fill with a little water and knead and steam. Once cooked, take out and shape them to resemble a bullet or roll to taste.
In the next process, the shaped batters are then put into boiling water filled with brown sugar, refined sugar, screwpine and a bit of starch to make the flour and sugar mix well. Having been cooked, take out and serve with grated coconut and sprinkled with a little salt. (BTN/015)
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