TEMPO.CO, Jakarta - Uli goreng (fried sticky rice cake) is a typical dish served during Eid celebration in Bekasi. Warm uli goreng is usually served for the guests who visit the house after Eid prayer. The hot tea or coffee becomes the best companion for eating uli goreng while having moments with friends and family.
“Uli goreng is eaten by dipping it into timlo (seasoned meat slices),” said Imam Sunandar, a resident of Cikarang, Bekasi.
In some occasions, people would wrap the savory cakes in banana leaves and bring it along with them. Besides to absorb the heat, banana leaves give a delectable aroma to the cakes.
“In East Java, it is known as tetel or jadah,” said Heny Rahayu from Malang, East Java.
To make uli, one will need three kilograms of glutinous rice, six half-ripened coconut and salt. The glutinous rice is washed and steamed. Then, it is blended with shredded coconut, salt, and pounded into tender form.
The uli can then be stored in a container that is covered with banana leaves and smeared with frying oil. The uli is wrapped with banana leaves to preserve it. The dish is good to eat until one week after the making.
EKO WIDIANTO
