Kesal

Kesal is a traditional Indonesian dish made from glutinous rice flour, water, and coconut milk, often colored green with pandan leaves. It is commonly found in Indonesian cuisine, particularly in Java. The dish is typically served during special occasions, such as weddings, religious ceremonies, and festivals like Galungan and Nyepi.

The preparation of kesal involves mixing glutinous rice flour with water to form a smooth batter. This batter is then cooked in a special pan called a "kuali," which is placed over an open flame. The pandan leaves are added to the batter to give it a distinctive green color. Once the batter is cooked, it is removed from the pan and shaped into a round or oval form. The kesal is then wrapped in banana leaves and steamed for several hours.

Kesal has a unique texture and taste, with a slightly sweet and slightly sour flavor. It is often served with grated coconut, peanuts, and sweetened condensed milk. The dish is considered a symbol of prosperity and good fortune in Indonesian culture, and it is often given as a gift during celebrations.

In addition to its culinary uses, kesal is also used in traditional Indonesian medicine. It is believed to have various health benefits, including aiding digestion, reducing inflammation, and boosting the immune system. However, it should be noted that while kesal has traditional medicinal uses, it is always important to consult with a healthcare professional before using it for medicinal purposes.

Kesal is a versatile dish that can be enjoyed in various ways, from being served as a side dish to being used as a filling for other Indonesian sweets. Its unique taste and texture make it a popular choice among Indonesian food enthusiasts.