Clorot

Indonesian traditional snack

Clorot, a traditional Indonesian snack

Clorot is a traditional Indonesian snack originating from the Javanese region. It is a type of kue, which refers to a wide variety of Indonesian cakes, cookies, and pastries. Clorot is particularly popular in Central Java and Yogyakarta.

Description

Clorot is made from a mixture of rice flour, coconut milk, and palm sugar. The mixture is then wrapped in a cone-shaped container made from young coconut leaves. The wrapping process is an essential part of making clorot, as it gives the snack its distinctive shape and presentation.

The snack is steamed until it becomes firm and slightly chewy. The combination of coconut milk and palm sugar gives clorot a sweet and creamy flavor, while the rice flour provides a soft texture. The use of coconut leaves not only serves as a natural packaging but also imparts a subtle aroma to the snack.

Preparation

The preparation of clorot involves several steps:

1. Mixing the Ingredients: The rice flour, coconut milk, and palm sugar are mixed together to form a smooth batter. The consistency of the batter is crucial to ensure the final product is neither too hard nor too soft.
2. Wrapping: The batter is poured into cone-shaped containers made from young coconut leaves. This step requires skill to ensure the batter is securely wrapped and will not leak during steaming.
3. Steaming: The wrapped clorot is placed in a steamer and cooked until it solidifies. The steaming process usually takes about 30 minutes.

Cultural Significance

Clorot is often served during traditional ceremonies and celebrations in Java. It is a popular snack during Ramadan, where it is enjoyed as a sweet treat to break the fast. The snack is also commonly found in traditional markets and is a favorite among locals and tourists alike.

Variations

While the basic ingredients of clorot remain the same, there are variations in the recipe depending on the region. Some versions may include additional ingredients such as banana or pandan leaves to enhance the flavor and aroma.

Related pages

• Kue
• Indonesian cuisine
• Coconut milk
• Palm sugar