Kicak or extra totally kicak sticky rice is the identify of a typical Jogja snack that solely seems in the course of the month of Ramadan, which is especially offered on the Ramadan Afternoon Market in Kauman, Yogyakarta. This conventional snack typical of Kampung Kauman is created from white glutinous rice that has been finely floor into jadah, then blended with sugar, grated coconut, pandan, and sliced jackfruit. So as to add to the aroma, often the kicak that’s offered is wrapped in banana leaves.
The distinctiveness and peculiarity of kicak is present in items of jackfruit and pandan leaves in order that the aroma of kicak could be very tempting as a gap menu when breaking the quick. As well as, jadah which tastes savory accompanied by a crunchy combination of grated coconut and sugar that tastes candy is the appropriate selection of snacks or takjil for breaking the quick. There’s one other variation that makes use of brown sugar within the presentation of this sticky rice cake.
Whereas the standard kicak snack, which is thought and generally present in conventional markets in Jepara, is given the identify “getuk kicak”. The principle distinction on this getuk kicak is in the primary elements created from cassava and liquid brown sugar. Subsequently, to tell apart these two forms of kicak, the standard Jogja kicak is named the sticky rice kicak, whereas the Jepara kicak is known as the cassava kicak or getuk kicak.
JADE INGREDIENTS:
500 gr white glutinous rice, soak for half-hour, wash completely
400 ml water
1 piece of outdated coconut, grated
1 tsp salt
INGREDIENTS:
400 ml water
150 gr sugar
3 pandan leaves, conclude
1 tsp salt
1 half outdated coconut, coarsely grated
200 gr jackfruit flesh, lower into 1 cm squares
OTHER INGREDIENTS: Sufficient banana leaves for the bottom of the pan
HOW TO MAKE :
FOR JADAH:
1. Steam glutinous rice in a scorching pot till cooked (+/- half-hour). Take away, put aside.
2. Deliver the water to a boil, add the glutinous rice. Cook dinner whereas stirring till the water is totally absorbed. Add coconut and salt, combine effectively. Carry.
3. Steam glutinous rice in a scorching pot till cooked (+/- quarter-hour). Carry. Whereas scorching, mash the sticky rice till easy. Put it in a 24x24x4 cm tin that has been lined with banana leaves and greased with cooking oil, compact. Put aside.
FOR SPRING COCONUT: Cook dinner water with sugar, pandan leaves, and salt till it boils and the sugar dissolves. Add grated coconut, combine effectively. Take away, put aside.
FOR SERVING: Lower the jadah into 1 cm squares or in accordance with style. Organize on a serving plate. Spoon the coconut and jackfruit elements on high. Serve.
For: 6 servings
