Gemblong / Jadah / Tetel (Sticky Rice Cake)

 This cake is another example of Javanese cuisine influence in Medan. In the town where I was born, Malang, it is called "tetel" here in Medan we call it "gemblong". In villages where the most populations are Javanese, this cake is still popular. They always serve this in weddings or any party as one of the snack.

The secret is to use the best quality glutenous rice ie. no rice is blended. Glutenous rice cook faster than ordinary rice.

My grandmother was very good in making this. It is usually served with "tape pulut hitam" (fermented black rice) specially on Hari Raya...

Here is my recipe which I tweaked it a bit from the usual recipe.

Ingredients
Bahan

500     gr    Sticky rice (glutenous rice), wash and drain
                  Beras pulut (ketan)
1/2             Medium size coconut, grated (If it is not available use fine desiccated coconut instead)
                  Kelapa ukuran sedang, diparut, gunakan bagian putihnya saja
100    ml    Thick coconut (this will give a richer taste)
                  Santan kental ( ini akan memberi rasa lebih gurih)
Salt to taste
Garam secukupnya

Method
Cara membuat

• Steam the sticky rice for 15 minutes or until the rice turns  transparant
• Kukus beras ketan selama 15 menit, atau sampai berwarna bening
• Remove from the heat and place it in a bowl.
• Angkat dan letakkan ke baskom atau tampah
• Add the grated coconut, salt and coconut milk
• Masukkan kelapa parut, garam dan santan kental

• Mix well and taste the salt
• Aduk rata dan rasakan garamnya

• Put it back on a steamer add pandan leave to give an extra flavour.
• Kukus kembali dan tambahkan daun pandan agar lebih harum
• Steam for 20 - 30 minutes
• Kukus selama 20-30 menit

• While it is hot, put it in a wooden pestle, cover the the mortar with plastic bag to avoid sticking to the rice
• Selagi panas masukkan ke dalam lumpang, tupupi alu dengan plastik agar tidak melekat ke beras dan mudah menumbuknya
• Pound the rice until smooth (no more rice ) and form a ball
• Tumbuk sampai halus atau tidak terlihat lagi bentuk beras dan bentuk seperti bola

• Put the rice ball into a platter and line with banana leaf or non stick liner
• Letakkan diatas tampah atau talam yang di alasi dengan daun pisang.

• Flatten the ball by pressing it and make the surface smooth 2 - 4 cm thick.
• Tekan-tekan bola sehingga permukaan rata, ketebalan 2 - 4 cm, sesuai selera
• Leave to cool or to set, before cutting it to the shape you prefer 
• Biarkan dingin sebelum dipotong dengan bentuk yang anda inginkan
• Cover with banana leaf or a cloth, to stop the surface getting dry
• Tutupi dengan daun pisang atau kain agar permukaan tidak kering

• Some people serve shallow fried gemblong, that is delicious too
• Setelah dipotong, dapat juga digoreng, rasanya lebih gurih