Jadah Manten (Javanese Glutinous Rice Roll Wrapped in Omelet)

This Jadah Manten – Javanese Glutinous Rice Roll Wrapped in Omelet was shared by Tika of Cemplang Cemplung.  My third Indonesian food bloggers that I approached to be my guest blog post.  I just wanted to  you all realize that there are many talented Indonesian food bloggers.  Yes there are few that use English for the blog.  Bonita’s Cooking & Bento Wonderland, My Bloglicious and Cemplang Cemplung are the few ones. Tika has developed her food photography skill tremendously.  Knowing where she lives, I often envy with her traditional food props that give more Indonesian ambient on her food pictures which is hard for me to find here.  I’m also trying to get as many diversity as I can based on the ethnic groups in Indonesia.  Jadah Manten was started as the famous food of Yogyakarta (or known as Jogjakarta) royal palace.  Over time the food is also famous on the surrounding area and sold as a hawker or street food.  Enjoy our Indonesia diversity and hope you can try this recipe out at home!

First I’d like to thank Pepy for the opportunity to write this guest post ! I am more than honored to have the chance to share this recipe with you all.  I consider what Pepy has been doing on Indonesia Eats is one of the way to preserve Indonesian culinary heritage.  So, if you enjoy cooking and interest to cook Indonesian food but you don’t have the recipe then you may come to Indonesia Eats.  Pepy Nasution as the owner of Indonesia Eats has been managing her blog nicely by cooking Indonesian delicacies with useful tips and beautiful photographs. That’s why I was so thrilled when Pepy asked me to guest post for her blog ! (Pepy, this is the only thing I can do in return for your kindness on DMBLGiT July 2011)

A little bit about my background. My father comes from Klaten while my mom is from Jogja. As a Javanese, of course I’m quite familiar with Javanese food. Though I grew up and live in Jakarta, but when I was young I spent my school holidays in Klaten and Jogja. I always really enjoyed my time there. The places, the atmospheres, the people and especially the foods ! So, I take this opportunity to promote one of famous Jogjanese food, Jadah Manten. The one I often found in wedding parties. My uncle’s wedding party, my auntie’s, my sister’s, my cousins’ and also my wedding party 🙂

Jadah means ketan in Bahasa Indonesia or glutinous / sticky rice in English while Manten comes from pengantin or bridegroom in English. Jadah Manten is a kind of snack made from sticky rice with minced beef filling wrapped in omelet. Tasty and delicious. The main ingredients and the processes of making Jadah Manten are almost similar with Semar Mendem. The only difference is on the final process, because Jadah Manten needs to be grilled before being served. Enough with the talking, it’s time to try this one out !

Jadah Manten 

Javanese Glutinous Rice Wrapped in Omelet
makes 10

Jadah / Glutinous Rice Roll : 
200 grams glutinous rice, soaked in water for 2 hours, drained and steamed for 15 minutes
100 milliliter coconut milk from 1/2 coconut
1/4 teaspoon salt
1 pandan/screwpine leaf
10 bamboo sticks, split
green beans, cut into 2 centimeters long piece

Omelet :
3 eggs
1 tablespoon all purpose flour
25 milliliter water
1/4 teaspoon salt

Filling :
150 grams ground beef
1 salam (Indonesian bay) leaf
1 lemongrass, take only the white part and bruised
1/2 teaspoon salt
3/4 teaspoon coconut sugar
1 tablespoon vegetable oil

Spice paste to be ground :
1/2 teaspoon coriander
2 cloves garlic
5 shallots

Sauce:
100 milliliter coconut milk from 1/2 coconut
1/8 teaspoon salt


How to:
OMELET:
Mix flour, egg, salt and water.  Use a 18-centimeter diameter pan and heat up then make thin roll sheets.

FILLING:
In a skillet, heat the oil.  Saute spice paste, salam leaf and lemongrass until fragrant.  Add ground beef, cook until change color. Add salt and coconut sugar. Mix well until cooked through. Remove and let it cool.

JADAH (GLUTINOUS RICE ROLL)
1.  In a pot, combine coconut milk, salt and pandan leaf and bring to a boil.

2.  Add glutinous rice and stir gently. Cook until almost dry.  Steam the glutinous rice again for the next 35 minutes.

SAUCE
In a sauce pot, bring all sauce ingredients to a boil.  Continue to stir until the sauce is thickened. Remove and set aside.

MAKE THE JADAH MANTEN
1.  Divide the glutinous rice into 10 equal pieces, form to oval shape and firmed.
2.  Flatten the glutinous rice and fill with minced beef filling.
3.  Form to square shape until the filling not seen from outside.

4.  Take 1 omelet sheet, put the filled glutinous rice on a sheet and fold like an envelope.

5.  Split the bamboo and squeeze in an omelette.  Use the green beans* to prevent the omelet from falling out.  Roast the omelets slowly above a charcoal fire. Sprinkle or brush the sauce regulary on top. Then serve.

Indonesia Eats Note:

* Some people will use banana leaves that cut into strips so they look like pieces of string instead of using green beans.

* Ground or minced chicken is an option for the ground beef.

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About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.