Clorot

Clorot is a traditional Indonesian sweet snack, often categorized as a type of kue or Indonesian cake. It originates from the East Java region and is particularly popular in the Javanese cuisine. Clorot is also known in other regions of Indonesia and has various names such as clorot, celorot, cerorot, or jelurut.

Ingredients and Preparation

Clorot is made from a simple mixture of rice flour and coconut milk, sweetened with palm sugar. The batter is then poured into a cone-shaped mold made from janur (young coconut leaf) and steamed until it sets. The result is a sweet, sticky, and slightly chewy snack with a distinctive shape that resembles a cone or a spindle.

Cultural Significance

Clorot holds a significant place in Javanese culture. It is often served during traditional ceremonies and celebrations, such as Lebaran (Eid al-Fitr), Christmas, and Chinese New Year. The unique shape of clorot is believed to symbolize a connection to the ancestors and the divine.

Variations

While the basic recipe of clorot remains the same, variations can be found across different regions in Indonesia. Some versions may include additional ingredients like pandan leaves for flavor and color, or substitute palm sugar with brown sugar or white sugar. In some areas, clorot is also served with a side of grated coconut.

See Also

• List of Indonesian desserts
• List of steamed foods