Jaja Lempog: A Sweet and Delicious Traditional Balinese Snack

Bali, an island famous for its stunning natural scenery, also has a wealth of unique and interesting cultural and culinary traditions. The natural beauty, such as exotic beaches, lush green mountains, and rich traditions and customs, makes Bali an extraordinary destination. However, Bali’s uniqueness is not only found in its scenery and culture but also in its variety of appetizing traditional culinary delights.

One of the unique traditional cuisines worth exploring is Jaja Lempog. The word "Jaja" means a light snack, a kind of treat often enjoyed as a companion to tea or coffee. Jaja Lempog is a snack with an appealing texture and taste, similar to Getuk, a traditional food from Central Java. Although similar in terms of basic ingredients and texture, Jaja Lempog and Getuk have significant differences in presentation and flavor.

Jaja Lempog (Source: Personal Collection)

The primary ingredient for making Jaja Lempog is cassava, a plant abundant in Bali that has been a staple food for locals for centuries. In Bali, cassava is valued not only for its availability but also for its ease of cultivation and nutritional benefits. In the past, cassava often served as an alternative to rice, particularly during tough times, as it is a good source of carbohydrates.

As a traditional Balinese snack, the process of making Jaja Lempog is quite simple and straightforward. It only requires six main ingredients. Here's how to make this sweet and delicious snack:

Jaja Lempog and A Cup of Coffee (Source: Personal Collection)

Ingredients:

1.              Cassava

2.              Palm sugar (Gula Dawan or Gula Aren)

3.              Salt

4.              Water

5.              Pandan leaves

6.              Coconut

Preparation Steps:

1.              Prepare all the necessary ingredients.

2.              Peel and wash the cassava thoroughly.

3.              Grate the cassava and place it in a container.

4.              Steam the grated cassava until soft.

5.              While waiting, cut the coconut into smaller pieces.

6.              Grate the coconut until fully shredded.

7.              Meanwhile, prepare the liquid palm sugar by slicing the sugar into small pieces.

8.              Mix the sliced sugar with enough water and heat until it melts.

9.              Add pandan leaves for a fragrant aroma.

10.          Cook until the texture becomes thick.

11.          Once the cassava is cooked, remove it from the heat, add a pinch of salt, and mash until smooth and well mixed.

12.          Place the Jaja Lempog on a plate, sprinkle it with grated coconut, and drizzle the liquid palm sugar on top.

13.          Your Jaja Lempog is now ready to enjoy.

Jaja Lempog and Various Balinese Traditional Cakes (Source: Personal Collection)

That’s how you make Jaja Lempog, a classic Balinese snack. The chewy texture of cassava combined with the sweetness of palm sugar and the savory taste of grated coconut creates a rich and delightful flavor. This snack is often served alongside other Balinese treats, such as Laklak, Ongol-Ongol, Injin, Tulud, and Lupis or Lukis. These variations allow you to enjoy a range of different textures and flavors, enhancing the experience of savoring Jaja Lempog. Pair it with a warm cup of coffee in the afternoon, and you’ll surely feel more relaxed and uplifted.

So, are you interested in trying to make and enjoy the deliciousness of Jaja Lempog?