Kue Clorot: Cone-shaped Steamed Cake
Kue clorot is a traditional Javanese snack made from glutinous rice flour dough sweetened with palm sugar, filled into cone-shaped young coconut leaf (janur) moulds, and steamed until cooked. The result is a sticky, sweet cake with a distinctive conical shape.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g rice flour glutinous rice
- 200 g palm sugar sisir
- 150 ml coconut milk
- 1/4 tsp salt
- Janur for mold kerucut
👨🍳 Instructions
- Make mold kerucut dari janur, semat with toothpick/stick
- Larutkan palm sugar with a little water, strain
- Mix glutinous rice flour with larutan sugar, coconut milk, and salt
- Stir until dough smooth and bisa dituang
- Pour dough into mold kerucut janur
- Steam selama 20-25 minutes until cooked
- Remove and serve
💡 Tips
Make sure the cone-shaped coconut leaf molds are tightly sealed so the batter does not leak during steaming.
📜History & Origin
The Story Behind This Dish
Kue Clorot has been known in Central Java since the kingdoms era and is often served at traditional ceremonies.
🔥Cooking Mastery
Technique
Wrapping cone-shaped young coconut leaves and steaming glutinous rice flour dough with palm sugar.
🗺️Regional Variations
Regional Differences
In some regions, Kastengel includes dried shrimp or grated cheese as a variation.
🥗Nutrition & Dietary Info
Nutritional Profile
Carbohydrates from glutinous rice flour. Palm sugar contains minerals. Fat from coconut milk.
❓Frequently Asked Questions
What is Kue Clorot: Cone-shaped Steamed Cake?
Kue clorot is a traditional Javanese snack made from glutinous rice flour dough sweetened with palm sugar, filled into cone-shaped young coconut leaf (janur) moulds, and steamed until cooked. The result is a sticky, sweet cake with a distinctive conical shape.
Where does Kue Clorot: Cone-shaped Steamed Cake come from?
Kue Clorot: Cone-shaped Steamed Cake originates from Central Java. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Can I find Kue Clorot: Cone-shaped Steamed Cake outside Indonesia?
Kue Clorot: Cone-shaped Steamed Cake can be found at Indonesian restaurants and Asian grocery stores in many countries. However, the authentic taste is best experienced in Indonesia. You can also make it at home using the recipe above — many ingredients can be substituted with readily available alternatives.
Is Kue Clorot: Cone-shaped Steamed Cake difficult to make?
Kue Clorot: Cone-shaped Steamed Cake requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Kue Clorot: Cone-shaped Steamed Cake?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Kue Clorot: Cone-shaped Steamed Cake?
Store leftover Kue Clorot: Cone-shaped Steamed Cake in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Kue Kochi: Glutinous Rice Dumpling
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.