Limewater

Air kapur. This is used in Java in the making of sweetmeats from sticky rice flour; it gives them a slightly chewy, elastic texture and prevents them from being too soft. But it is also used all over Indonesia by people who chew betel leaves, because it is an essential ingredient of the betel leaf parcel; for this purpose, it is called kapur sirih. Air kapur is used in making MANISAN, the best known of which is MANISAN PALA. The effect of air kapur is to make the fruit crisp during its lengthy boiling in sugar syrup.