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Bubur Ketan Hitam or Black sticky rice porridge is a traditional Indonesian dish with deep historical roots, dating back to the Majapahit era (13th to 16th centuries). ). During the Majapahit era, dishes made from black sticky rice were commonly served in traditional ceremonies and religious rituals, as black sticky rice was considered a special ingredient and symbol of pros
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom. [5]
Each of the portion is made by order. The kerak telor vendor puts a small amount of ketan (English: sticky rice) on a small wok pan and heats it on the charcoal fire. Then, he adds an egg (chicken or duck, but duck eggs are considered more delicious [2]) and some spices and mixes them all. The dish is fried on a wok without any cooking oil, so ...
Bubur kacang hijau, abbreviated burjo, is a Southeast Asian sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm sugar or cane sugar. The beans are boiled till soft, and sugar and coconut milk are added. [1] [2] Slightly different names may be used in different regions of Indonesia, such as kacang ijo in Javanese ...
Lupis (sometimes lopis) is an Indonesian traditional sweet cake made of glutinous rice, banana leaves, coconut, and brown sugar sauce. [1] Lupis is one of many glutinous rice desserts from Indonesia. [2]
Tinutuan is a congee made from rice, pumpkin, and sweet potato or cassava cooked up into a pulp. [4] It is then mixed with corn kernels and various leafy vegetables such as gedi (Abelmoschus manihot), kangkung (water spinach), kemangi (lemon basil), melinjo (Gnetum gnemon), and bayam (). [5]
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Papeda, or bubur sagu, is a type of congee made from sago starch. It is a staple food of the people indigenous to Eastern Indonesia , namely parts of Sulawesi , [ 1 ] the Maluku Islands and coastal Papua . [ 2 ]