PROCEDURE TEXT ( JADAH STICKY RICE )

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 PROCEDURE TEXT
Jadah Sticky Rice 


Name : Yoga Kania Cintya Putri
Class : XII MIPA 6
Number : 36
 
Glutinous rice is a type of food raw material that is often processed into various traditional culinary delights.
Glutinous rice has the characteristic of being stickier and sticks tightly when it is processed compared to other types of rice. One of the processed products is Jadah or what is commonly known to the wider community as Jadah Ketan.

Jadah sticky rice is made from steamed glutinous rice then cooked with grated coconut, pandan leaves and a pinch of salt. When the rice is softened or cooked, the pandan leaves will be taken and thrown away and then pounded in a mortar. Once smooth, the mash of glutinous rice is spread out on a container and then compacted by hand and cut as desired.

Generally, jadah sticky rice is white in color, has a chewy texture, is slightly soft and sticky. And because the manufacturing process is mixed with grated coconut, it makes jadah sticky rice have a dominant savory taste besides sweet and salty taste.

This ancestral culinary heritage was originally created as a means of marriage. Because jadah glutinous rice has a special message for the bride and groom as husband and wife to establish their relationship as inseparable glutinous rice so that they are always tied to each other and are not easily separated when crossing the household ark.

Now it is not only used in weddings, but jadah sticky rice is often made and sold by traditional culinary makers. As can be seen in “jajan pasar” or “tenongan” stalls in several markets in Muntilan or in other Magelang areas. The price of sticky rice jadah can be said to be very affordable by all groups. Apart from being cheap, sticky rice is also beneficial for the health of the body, and of course the taste is no less delicious than modern snacks that mostly use preservatives.




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