Making the kaliadrem uses a kojong, a mold made of banana leaf. After the leaf has been cleaned, it is greased with cooking oil to make it easy to release the dough from the mold. A pinch of dough is inserted into the mold and pressed before the leaf is folded to create the triangular shape. After the cake has been shaped, the dough is released from the mold, a hole is punched in the middle, and then it is fried until it turns brown.
It only takes a minute to create a donut and fry it. The number of holes in each piece varies from one to three, depending on the size of the piece. The kaliadrem goes perfectly with coffee and tea.
The dough is made of very simple ingredients: rice flour, brown sugar, shredded coconut, salt and water. All the ingredients are mixed until a smooth texture that can be shaped easily is achieved. Only a few people make kaliadrem out of traditionally crushed rice flour, as most of them use manufactured flour these days. To create the perfect dough, let it stand for several hours before frying.
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