Cara Masak Ketan Uli 10 Liter #resephajatan

I don't know how to say it in Javanese. In Javanese it's called Jata Yamboe. I'm going to cut this and make breakfast. Make breakfast. Hello friends, welcome to Nyamboe's kitchen. My mother is on her way home from the village. This is the tradition of the village to celebrate the fasting month. This is the sticky rice. Soaked overnight. The result is like this. Then after soaking, it's steamed. Then it's mixed with grated coconut. This is it. After the sticky rice is soaked overnight, now it's ready to be steamed. This is the sticky rice. The sticky rice that has been soaked overnight. Drain it. Then after that, prepare the water in the pot. This is the sticky rice that has been soaked overnight. Then it's steamed. This is just sticky rice without coconut. This is the first steaming. Approximately 30 minutes. This is the sticky rice. 7 pieces of coconut. 7 pieces of grated coconut. Then, salt. Approximately 10 tablespoons. 2 tablespoons? Not enough salt. 5 tablespoons maybe. How many liters of sticky rice? 1.5 tons. Is there 10 liters of sticky rice? No. 10 liters, right? Soak 10 liters of sticky rice first. Soak it overnight. Then it's steamed. Did you use water to steam it? Yes, I used water. Did you steam it right away? Yes, I steamed it right away. You didn't use an aluminum foil. I just mixed it. You just mixed it. Then you put it in the steamer. Then you steam it. Then you mix it. Then it becomes sticky rice. I'll repeat it for you. Soak the sticky rice first. Right? Then you steam it without adding water. Approximately 1 hour? Yes. After that, you mix it with grated coconut. And salt. For 10 liters of sticky rice, 7 coconuts, and 5 tablespoons of salt. This is only half. The other half is not cooked yet. Soak it like this. You mix the sticky rice with the coconut. Taste it first. Is it salty enough? Yes. Add salt if it's not salty enough. Don't add too much salt. Don't make it too salty. Approximately, 10 tablespoons of salt. 10 tablespoons of sticky rice? Yes, 10 tablespoons for 10 liters of sticky rice. So for 1 liter of sticky rice, don't add too much salt. Taste it first. You mix it. You steam it for the second time. After that, you mix it with the coconut. You steam it again. The coconut was raw. You steam it again. Yes? It's okay. You steam it again. How long do you steam it? Approximately, how long do you steam it? Half an hour? Yes, half an hour. After you steam it twice, this is the second time, right? Yes. You put it in. What do you call this? Titotel. You mash it. What is the base of this? What is that? Carong. What is that for? What is that? It's for the coconut. You can use potato. You can use wood, too. Why don't you add oil to the coconut? Because it's oily. Because it's oily, it's not sticky. Coconut oil. Okay. So, today, this is the first time I've cut a goat. I've cooked two dishes. Grilled chicken and shrimp. The shrimp is in the process. Meanwhile, the coconut is ready. It's ready. This is the other one. Eat it. What is this? Botok. Botok and urap. Keep laughing. What does nyambleng mean? It's delicious. How long does it take to cook? I don't know. It's soft. It's almost soft. Approximately, less than half an hour. No. Ten minutes. Five to ten minutes. Ten minutes. It's really soft. Here, here, in this area, it's called Jadah. In Jakarta, it's called Uli. What is it in Malaysia? I don't know. Change. I'm hungry. What is petal in Indonesian? It's a plant. It's like this. If it's hard, then you can cut it. It's made of tenggo. Tenggo or sene. Tenggo or sene is given a clean basket. It's like this. You can cut it according to your taste. It's dark. This is Jadah. After it's hard. This is Jadah or Uli. After it's hard, it's like this. Now, do you want to cut it? Bismillahirrahmanirrahim. Cut Jadah or Uli. Do you know Uli in Javanese? Jadah. Cut it for breakfast. Uli ketan item or Jadah ketan ireng. This is it, friends. Jadah is done. I hope the recipe is useful. See you next time. Salam Kuliner Manus. Is it good? It's good.