Mangrove, Sonneratia Dodol,Sonneratia Tafy, Sonneratia caseolaris

Written by on June 17, 2012 in Bali Food with 0 Comments

Sonneratia Dodol,Sonneratia Tafy, Sonneratia caseolaris

http://mangroveactionproject.org/

Sonneratia-caseolaris-400

Sonneratia Dodol

Dodol is a type of taffy made of sticky rice, coconut milk, and palm sugar

Ingredients

- 250 grams rice flour

- 1/4 kg sticky/glutinous rice flour (beras ketan)

- 1 1/2 kg palm sugar

- 2 coconuts

- 8 ripe Sonneratia caseolaris fruits (mangrove apples)

Preparation

Mix rice flour and sticky rice flour in a bowl and blend in coconut milk from 2 coconuts. Pulverize or

blend the Sonneratia fruits. But flour mixture and fruit in a wok and cook on low heat. Grate palm

sugar and thicken in water over low heat. Add thickened palm sugar to the rice, coconut and fruit

mixture and stir until even and fully cooked. Remove from heat and partially cool. Form into eggroll

sized tubes wrapped in banana leaves or waxed paper and cool fully.


Sonneratia-caseolaris

The tree is usually found in tidal river-banks and creeks with mud banks and is considered the most inland of the Sonneratia species.

Features: Tall tree 5-15m tall. The young branches hang down like those of the weeping willow (Salix babylonica) or angsana (Pterocarpus indicus). Leaves nearly circular or oval (6-8cm), narrow at the base, arranged opposite one another. The leaves have a ‘tidy’ appearance compared to those of Perepat (Sonneratia alba). Flowers with petals narrow and dark red, and many long white stamens that are pink at the base, forming a powder-puff shape. Sepals broadly triangular and yellowish greenish on the inside. The flowers open late in the evening and lasts for one night only. According to Giesen, the night-blooming flowers contain abundant nectar and are pollinated by bats and moths.

Fruit with calyx lobes flat, spreading out horizontally. Conical pneumatophores at first greenish grey with flaky bark that may grow to 2m tall at maturity. Many narrow roots may grow horizontally into the substrate at the base of the pneumatophore.

Human uses: According to Burkill, the young fruit is sour and used to flavour curries and chutnies. When ripe, the fruit have a “cheese-like taste” and is eaten raw or cooked. The pneumatophores are converted into corks for fishing net floats by shaping them and boiling them in water. The timber is not much used as the salt in it rusts iron nails and screws. Medicinal uses include various parts of the fruit for haemorrhage and coughs. According to Giesen, it makes poor timber but is occasionally used in salt-water piling. The pnematophores are used for making wooden soles of shoes.

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