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Jaja Klepon as ‘Trade Mark’ of Tanah Lot

Jaja Klepon as Trade Mark of Tanah LotWhen making a visit to Tanah Lot, travelers will be happy. The attraction situated at Beraban village, Kediri subdistrict, Tabanan does not only offer a beautiful nature or the aura of temple sanctity. More than that, the loveliest tourist attraction becoming a favorite to travelers also offers culinary tourism.
Jaja klepon (ball cake) seems to have become a ‘trade mark’ to Tanah Lot tourist attraction. There is a saying mentioning if Tanah Lot is identical to jaja klepon. Quality of this refreshment is having soft texture. The green color utilizes the extract of suji leaves, while the red one utilizes the ingredient of brown rice. When crushed, it will be easier to be swallowed.

This typical refreshment of Tanah Lot is a very tasty. Middle-aged housewives sell the refreshment at roadside or after the entrance to the center of Tanah Lot Temple (located in the middle of the ocean). They are lining up neatly in the street. Even, some of them can speak foreign language fluently.
The traders of this refreshment usually wear wrapped towel around her head. In addition to functioning as head cover, it also functions as the basis while carrying the basket of their refreshment container. Interestingly, among the traders some of them have been selling for a long time before having children until having grandchildren.

When purchasing, the dark green klepon will be wrapped in banana leaf and topped with grated coconut. To enjoy it, simply put it into the mouth, close the mouth and then chew it so that its sugar sauce will not squirt out. It feels sticky and chewy.

To maintain the distinctiveness of jaja klepon, the management of Tanah Lot tourist attraction once held a festival of jaja klepon. In addition to becoming the advantage of Tanah Lot, it can also serve as souvenir. “Jaja klepon is not only favored by local community, but also by foreign travelers,” said a woman selling the jaja klepon who was ashamed of mentioning her name. (BTN/015)

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Monday, May 30, 2016
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