Its name is Halwa. It's sweet and legit. This food is almost like dodol, both in terms of taste and color. But it has a coarse texture because it is made from glutinous rice that is crushed roughly. The pleasure sensation is precisely derived from these coarse grains. And also from the grain of coconut grated. The process of making this cake is a bit complicated and takes a long time. So it makes people rather lazy to make it. Used to make this cake can be up all day. Imagine, pounding the rice alone by using Jingki, a traditional rice pounder of Acehnese. So you can imagine how much time is spent.
The ingredients needed to make this cake are very easy to get, just sticky rice, grated coconut and liquid brown sugar. The people of Aceh used to call it meulisan or sweets. Initially the rice was soaked until it expands, about 2 - 3 hours. Then drained until the water is dry then roasted until it turns a little brownish color. Only then was the sticky rice. The process of pounding is also not easy because the sticky rice will fly and must be very careful. Now it is much easier because it is smoothed to be smoothed. Once pounded until smooth and then inserted grated coconut Previous sweets have been crushed on the fire in a cauldron. Furthermore, the dough to stay mixed like stirring dodol until the sugar water is dry.