Gemblong is the name of a cake that comes from Indonesia and is a traditional food in the form of market snacks that are now rarely encountered.
Usually this food is often found during big celebrations in my village. And this food is made from pulut rice or better known as glutinous rice. To make this food actually not many ingredients are needed, it's just that the process of cooking gemblong takes quite a long time until this cake is finished to the end and because this cake takes quite a long time in the manufacturing process so it is rarely made by the public for food daily. This Gemblong cake can also be fried and served in the afternoon or in the morning to accompany your coffee or tea time while relaxing.
The materials needed are :
1. 2 kilograms of glutinous rice
2. 3 Coconuts that are not too old, grate and take the white flesh, not to touch the coconut shell
3. Salt 1 tablespoon
Note : to make 1 kilogram of coconut glutinous rice you need 2 coconuts that are not too old
How to make :
1. Wash pulut rice or glutinous rice until clean, usually I wash it 3 times.
2. After the glutinous rice is washed and drained, mix all the grated coconut and salt
3. Stir until evenly
- Heat a steamer that has been given water. And remember that the steamer must come to a boil
5. After the steaming pot is hot, pour all the glutinous rice that has been mixed with coconut and salt
6. Wait until cooked over medium heat about 50 minutes, and stir occasionally so that the pulut is cooked evenly.
7. After the glutinous rice is cooked, remove it and while it is still hot, pour it into a rather large container and then mash it using existing tools.
- Mash until smooth and not sticky, after smooth print with hands that have been coated with plastic so it doesn't stick, or you can use molds.
- Finish and wait until the next day so that the dough has hardened and is ready to eat.
That is the process of making gemblong cakes which are classified as savory foods, and for the record, for the process of pounding or refining glutinous rice, here I use young coconut twigs so that they don't stick, if you don't have them you can use other tools and cover them with plastic so they don't stick, and during the process, the cooked glutinous rice must be hot and freshly removed from the steamer, so that when pounding it is not hard.
This gemblong cake is left for 1 night to make it taste better and a little harder, this cake can also be fried without flour and tastes even more delicious.
Thank you and good luck