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kind of dry, colored circular rice cake (jaja) about 10 cm. in diameter in the form of a filigreed flower
usually bright red or orange
rice flour and water are made into a thin dough
a special tool called penyankan jaja, shaped like the final cake, is dipped into the thin dough and then plunged into hot oil
the dough separated from the tool, and the cake is fried
usually prepared only for offerings, not to be eaten, but the cake is edible
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