Geplak is a bright colored Indonesian sweet, which is prepared by combining equal parts of sugar and coarsely grated coconut, with the coco-piquant sweet taste of the dish being the major attractive feature. Normally citrus leaves, waluh fruit, and rice flour are also added to the sweet. This sweet has helped the region of Yogyakartha (Bantul Regency) to rise into the leagues of one of the popular sweet cities around the world. Bantul Regency is known as the City of Geplak. This sweet is normally eaten warm and was considered as one of the staple foods of Bantul.
Geplak Recipe- Ingredients Prescribed and Preparation Process
According to regular recipe, coconut, flour, cane sugar, water, salt, pandanus, and vanilla are combined in unique proportions, and fried without oil and cooked to prepare reliable dough. This dough is rolled between the palms of hands to prepare the reliable geplak.
Geplak Recipe- Variations
Earlier, white and brown colored sweets were prepared by processing brown sugar and cane sugar. Nowadays, various geplak recipes suggest using natural color concentrates for preparing the sweet. The most popular flavors of the sweet are orange, strawberry, durian; sometimes fruit juices are also used in the preparation of the geplak. Other than that, nut and ginger flavored sweets are also prepared.
Health and Nutritional Information of Geplak
Every 100 grams of the sweet serves 74 grams of carbohydrates, 14 grams of fat, 10 grams of protein, 10 grams of water and 2 grams of calories.
In 2002, the award for the largest geplak was given by MURI at Bantul Expo 2002. This sweet measured 2 meters in height and 2.5 meters in width. It was prepared using 1.6 tons of sugar, 360 coconuts, 1 ounce of coloring and aromatic, 4 quintals of flour; it almost took 7 days to prepare the dish.