foto: YouTube/Diary Siska; Instagram/@chanifah.chanifah.5855
Brilio.net - Magelang has a special food which is usually called jenang lot. This traditional snack is usually served at celebrations such as weddings, circumcisions, and big holidays such as Eid. Jenang lot is also usually a souvenir for tourists who visit the City of a Thousand Flowers.
Different from jenang in general, jenang lot is actually springy and sticky like dodol. It's not surprising that the name lot comes from the Javanese word "alot" or chewy. The difference is, jenang lot uses natural coloring, namely brown sugar.
Apart from that, there are those who say that jenang lot is similar to basket cake , the difference is that jenang lot doesn't contain sago flour like basket cake. Even so, making jenang lots is not that complicated, you know. Making jenang lot will be easier if you follow the existing recipe. Instead of being curious, here are 5 recipes for typical Magelang jenang, delicious, soft and tempting, as compiled by BrilioFood from various sources, Tuesday (25/6).
1. Jenang lots of special use.
photo: YouTube/Siska's Diary
Material:
- 900 ml thick coconut milk from two coconuts
- 400 gr granulated sugar
- 300 gr palm sugar
- 250 gr white sticky rice flour
- 125 gr black sticky rice flour
- 1 sachet of plain gelatin
- 1 sachet of vanilla powder
How to make:
1. Heat coconut milk and brown sugar until it almost becomes oil. Reduce heat.
2. Mix white glutinous rice flour, granulated sugar, vanilla and agar-agar.
3. Heat over low heat and add coconut milk and brown sugar.
4. Leave it hot on the stove for approximately two hours and stir.
5. Put it in the printer and wait until it cools.
6. Cut according to taste.
photo: Instagram/@fransiska_tien
Material :
- 500 gr brown sugar
- 900 ml thick coconut milk
- 500 gr white sticky rice flour
- 1 tsp salt
How to make:
1. Mix brown sugar and coconut milk. Then heat it on the stove while continuing to stir.
2. After boiling, then strain with the coconut milk and palm sugar.
3. Then, add the sticky rice flour and stir continuously for approximately two hours.
4. Once thick, put it into the mold. Wait until it cools.
photo: Instagram/@chanifah.chanifah.5855
Material :
- 250 gr black sticky rice flour
- 250 gr white glutinous rice flour
- 1300 ml coconut milk from 2 coconuts
- 450 gr brown sugar
- 600 gr granulated sugar
- 3 pandan leaves
- 1 tsp salt
- 1 tsp vanilla
- 1 pack of plain gelatin
How to make:
1. Cook the coconut milk and brown sugar until it almost becomes oil. Reduce heat. Add pandan leaves. Auk again.
2. Mix the black sticky rice flour, white sticky rice, granulated sugar, vanilla and gelatin.
3. Heat over low heat and add coconut milk and brown sugar.
4. Leave it hot on the stove for approximately two hours and stir.
5. Place it in a mold like a baking sheet and wait until it cools.
photo: Cookpad/@fitria_899
Material:
- 160 gr sticky rice flour
- 40 gr rice flour
- 250 gr brown sugar
- 400 ml coconut milk
- 50 ml hot water
- 2 pandan leaves
- A pinch of salt
How to make:
1. Comb the brown sugar, set aside.
2. Melt the coconut milk with hot water, then boil it with brown sugar, pandan leaves and a pinch of salt, stir gently until it boils, don't let the coconut milk break down. Once boiling, remove from heat and let cool.
3. Once the coconut milk and brown sugar are warm, remove the pandan leaves, add the sticky rice flour and rice flour. Stir until evenly mixed and not lumpy.
4. Prepare a baking sheet, line it with thin plastic.
5. Strain the mixture, tap it so that there is no air in the mixture.
6. Then steam in a rice cooker for approximately 40 minutes.
7. After 40 minutes, remove from heat and let cool.
8. Cut into pieces when cold, wrap in plastic.
photo: Cookpad/@Yulita Latip
Material:
- 1 kg sticky rice flour
- 1 kg brown sugar
- 200 gr granulated sugar
- 1,000 ml thick coconut milk from 2 large coconuts
- 750 ml thin coconut milk
- 50 gr ginger
- 1 tsp salt
How to make:
1. Cook the coconut milk until it almost becomes oil. Reduce heat.
2. Mix the liquid coconut milk into the sticky rice flour, stir until smooth.
3. Add brown sugar, granulated sugar, ginger juice and salt. Keep stirring until completely cooked and cook. The sign that it is ready, if the jenang in the stirrer is lifted, it will lower itself.
4. Print in a container. If it's been 12 hours, the jenang can be cut according to taste.
(brl/tin)
