In the everyday life of the Bantenese community, jojorong is commonly served during religious gatherings, Islamic celebrations, family ceremonies, and communal thanksgiving events. Its presence in such sacred and social occasions indicates that jojorong holds symbolic meanings that go beyond daily consumption. The dish represents respect, togetherness, and gratitude—values that are deeply embedded in Bantenese culture. Lubis (2014) emphasizes that traditional cuisine in Banten cannot be separated from the historical influence of the Banten Sultanate and the development of Islamic coastal societies, where food plays a significant role in reinforcing social cohesion and hospitality.
Therefore, the study of jojorong must be situated within an interdisciplinary framework encompassing history, anthropology, and culinary studies. Such an approach enables a comprehensive understanding of its origins, ingredients, traditional utensils, and preparation processes as an integral part of Banten’s intangible cultural heritage.
The Historical Origins of Jojorong
Historically, jojorong is believed to have originated from the culinary traditions of Banten society that developed during the pre-colonial period and continued through the era of the Banten Sultanate. As a region dominated by agrarian and coastal livelihoods, Banten communities relied heavily on local food resources such as rice, coconuts, and palm sugar. Reid (2011) notes that societies in Southeast Asia have long developed rice-based food systems, which later gave rise to various forms of traditional steamed cakes.
Jojorong represents this food system. The use of rice flour reflects the central role of rice as a staple food, while coconut milk and palm sugar illustrate the utilization of abundant natural resources. In local oral traditions, jojorong is often associated with communal labor and social cooperation, particularly during preparations for religious and customary events. Its relatively simple preparation process, which nonetheless requires patience and attentiveness, makes jojorong a dish commonly prepared collectively, especially by women within the community.
From a cultural perspective, the use of banana leaves as containers for jojorong holds symbolic meaning. Banana leaves function not only as natural packaging but also as representations of harmony between humans and nature. Wessing (1997) explains that in Javanese and Sundanese cultures, the use of natural materials in food preparation reflects a cosmological worldview that emphasizes balance between human life and the environment. Consequently, jojorong can be understood as a cultural product shaped by the interaction between humans, nature, and local belief systems.
Ingredients Used in Jojorong Preparation
The primary ingredients used in jojorong preparation include rice flour, coconut milk, palm sugar, and salt. Rice flour serves as the base ingredient that provides the cake’s soft and slightly elastic texture. Coconut milk contributes a rich savory flavor and enhances the dish’s distinctive aroma, while palm sugar functions as a natural sweetener that produces a caramel-like taste. Salt is added in small quantities to balance the overall flavor profile.
The selection of these ingredients reflects local knowledge regarding the utilization of surrounding natural resources. According to Winarno (2014), traditional Indonesian cuisine typically employs locally available ingredients that can be processed using simple techniques yet yield complex flavors. In the case of jojorong, the use of palm sugar also indicates a preference for natural sweeteners over refined sugar, which only became widely available during the colonial period.
In addition to the main ingredients, some contemporary variations of jojorong include pandan leaves to enhance aroma or small amounts of sago flour to modify texture. However, in traditional practice, jojorong recipes tend to remain simple and maintain the original composition passed down through generations. This consistency demonstrates a conscious effort to preserve culinary traditions as an integral part of local cultural identity.
Traditional Utensils Used in Making Jojorong
The utensils used in jojorong preparation are relatively simple and reflect the traditional technology of Banten society. Essential tools include mixing bowls, wooden spoons or stirrers, pots for boiling coconut milk and palm sugar, and steamers for the cooking process. Banana leaves are also indispensable, serving as both containers and wrappers for the batter.
The use of traditional utensils demonstrates that jojorong production does not require complex modern technology. Koentjaraningrat (2009) explains that traditional technologies in Indonesian societies develop based on principles of efficiency and environmental compatibility. In this context, steaming allows even cooking without damaging the batter’s texture, while banana leaves function as environmentally friendly containers that impart a distinctive aroma to the food.
These utensils also possess social and cultural dimensions. The simple tools used in jojorong preparation facilitate collective participation, particularly in communal cooking settings. Such activities provide opportunities for social interaction and intergenerational knowledge transmission, where culinary skills are passed down through direct practice rather than written documentation.
The Process of Making Jojorong
The preparation of jojorong begins with the preparation of the main ingredients. Palm sugar is shaved or chopped into small pieces and then boiled together with coconut milk until fully dissolved, producing a homogeneous sweet liquid. Continuous stirring is required to prevent the coconut milk from separating. The mixture is then strained to remove impurities and coarse fibers.
The next step involves mixing the strained coconut milk mixture with rice flour and a small amount of salt. The batter is stirred until smooth and reaches a semi-liquid consistency. This consistency is crucial, as it directly affects the final texture of the jojorong. Winarno (2014) emphasizes that achieving the proper balance between liquid and flour is a key factor in producing high-quality traditional steamed cakes.
Once the batter is ready, banana leaves are shaped into cylindrical or cup-like containers and secured with bamboo pins or toothpicks. The batter is poured into these containers, which are then steamed for approximately 20–30 minutes until fully cooked. The steaming process allows the batter to solidify gradually, resulting in a smooth texture and well-integrated flavors.
After cooking, the jojorong is allowed to cool before serving. In traditional Bantenese practice, jojorong is typically served at room temperature and shared among family members or guests. The relatively simple yet meticulous preparation process reflects values of patience and diligence that are central to local culinary traditions.
Jojorong as Intangible Cultural Heritage
In contemporary society, jojorong faces challenges stemming from changing consumption patterns and the dominance of modern food products. Nevertheless, jojorong continues to be found in traditional markets, religious gatherings, and cultural events. Lubis (2014) asserts that preserving traditional cuisine is an essential component of maintaining local cultural identity amid rapid globalization.
As an element of intangible cultural heritage, jojorong must be preserved not only as a food item but also as a cultural practice encompassing knowledge, skills, and social values. Documentation, education, and promotion of traditional culinary practices represent strategic efforts to ensure the sustainability of jojorong as a living cultural heritage of the Bantenese people.
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References:
Koentjaraningrat. 2009. Pengantar ilmu antropologi. Jakarta: Rineka Cipta.
Lubis, N. H. 2014. Banten dalam pergumulan sejarah. Serang: Dinas Kebudayaan Provinsi Banten.
Reid, A. 2011. Asia Tenggara dalam kurun niaga 1450–1680. Jakarta: Yayasan Obor Indonesia.
Wessing, R. 1997. Cosmology and social behavior in Sundanese culture. Journal of Southeast Asian Studies, 28(2), 234–256.
Winarno, F. G. 2014. Kuliner tradisional Indonesia. Jakarta: Gramedia Pustaka Utama.