Siwalan

FruitPalmyra PalmLontarJelly-like

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Siwalan

FruitPalmyra PalmLontarJelly-like

The fruit of the palmyra palm. Its leaves are called 'lontar' and were used for ancient Balinese sacred manuscripts. The translucent flesh is used in traditional shaved ice desserts, and its sap is used to make an alcoholic beverage called 'tuak'.

This is the fruit of the palmyra palm, also known in Indonesian as 'Lontar.' Inside its hard shell are several pieces of translucent, jelly-like flesh, similar to nata de coco. Coastal cities in East Java, such as Tuban and Gresik, are famous production areas. Besides being eaten as is, it's an essential ingredient in iced desserts like 'Es Dawet' and 'Es Oyen.' This tree is extremely important in Indonesia, especially in Balinese Hindu culture. Its leaves were used for 'lontar manuscripts' to record information before paper became common, making lontar a symbol of knowledge and sanctity.

Lontar Manuscripts and Cultural Background

The siwalan tree is also called 'lontar,' and its dried leaves were used in ancient Bali and Java as a substitute for paper. Sacred teachings, epics, calendars, and medical texts were preserved as these 'lontar manuscripts' and are still treasured today. In Bali, reading lontar manuscripts is considered a sacred act, and there is even a special small knife, called a 'pangrupak,' used for inscribing the characters. Thus, lontar was not just a plant but a medium for recording and transmitting culture itself.

Characteristics and How to Eat Siwalan

The siwalan fruit is covered in a hard shell and is usually sold by vendors who crack it open with a machete to extract the flesh inside. The flesh is white and translucent, with a unique, springy, jelly-like texture. Its flavor is very light, with a faint sweetness and a distinctive aroma. This texture and gentle sweetness add a refreshing accent to traditional Indonesian desserts and drinks.

Use of the Sap, 'Nira'

The siwalan tree is important not only for its fruit but also for its sap (nira). When fresh, this sap is enjoyed as a sweet drink. It also serves as the raw material for 'tuak,' a traditional alcoholic beverage made through fermentation. Furthermore, it is boiled down to make palm sugar, making the entire tree deeply intertwined with Indonesian food culture.

Sap Alcohol 'Tuak'

Even more important than the fruit is the sap, 'nira,' collected from the flower stalks of the siwalan tree. When this nira is naturally fermented, it becomes 'tuak,' a traditional, cloudy white palm wine. Tuak has two forms: 'Tuak Manis,' which is lightly fermented and still sweet, and 'Tuak Keras,' which is further fermented, resulting in a higher alcohol content and a sour taste. In Bali, tuak is used as an offering to the gods during ceremonies and is also an important social drink for men gathering at the village meeting hall (Bale Banjar).