jahetele

Jahetele is a traditional Indonesian dish originating from the island of Java. It is a type of savory steamed cake made primarily from glutinous rice flour and coconut milk. The batter is often flavored with a pinch of salt and sometimes a hint of pandan leaf extract for aroma.

The preparation of jahetele involves mixing the glutinous rice flour with coconut milk to form a thick, smooth batter. This mixture is then poured into small, individual molds or a larger pan. The key to its preparation is the steaming process, which renders the cake soft, chewy, and slightly translucent.

Jahetele is commonly served as a snack or dessert. It is often accompanied by a drizzle of palm sugar syrup, freshly grated coconut, or a sweet coconut sauce. The texture is characteristically sticky and dense, with a subtle sweetness from the coconut milk and any added sweeteners. While the basic recipe is simple, variations exist across different regions of Java, with some incorporating additional ingredients like small pieces of banana or sweet potato into the batter. It is a popular item at local markets and during cultural celebrations.