Clorot, celorot, cerorot, or jelurut is an
Indonesian traditional sweet snack (''
kue'' or ''
kuih'') made of sweet and soft rice flour cake with coconut milk, wrapped with ''janur'' or young
coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
leaf in cone shape.
It is a popular traditional sweet snack commonly found in
Brunei,
, and
Malaysia.
In
Java, it is known as ''clorot'' or ''celorot'', and commonly associated with
Javanese traditional ''jajan pasar'' (market munchies).
In
Bali
Bali () is a province of Indonesia and the westernmost of the Lesser Sunda Islands. East of Java and west of Lombok, the province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan, and Nu ...
and
Lombok islands of Indonesia, it is known as ''cerorot''. In Brunei and in the
Malaysian states of
Sabah, it is known as ''celurut'' or ''jelurut''.
Ingredients and cooking method
''Gula jawa'' (
palm sugar
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
), pandan leaf, salt and water are boiled until done and mixed with
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
. This sweet liquid then being poured upon
rice flour and
sago or
tapioca flour, and mixed evenly. The ''janur'' or young coconut leaf rolled to form a long cone, similar to a small trumpet, secured and arranged upright. The thick-liquid sweet dough then filled into this coconut leaf cones until three-quarter full. Then the top section is filled with the mixture of coconut milk, rice flour and salt. These filled cones then being
steamed for about 15 minutes until the dough inside the cone are cooked and hardened.
See also
*
List of steamed foods
References
External links
Clorot recipeVideo about Clorot in Javanese cultureLongest Jelurut Kuih
{{Malaysian cuisine
Kue
Bruneian cuisine
Malaysian snack foods
Steamed foods