Yellooo... The people in the world. Welcome to my channel!!! Now i will share my opinion about Legendary Indonesian Market Snack. You have to read this until end!!!
Indonesia is already known as a country that has a lot of culinary heritage. In each region, you can find typical culinary delights with delicious flavors. One of Indonesia's legendary culinary delights that you can easily find in various places, for example, is a variety of market snacks.
These culinary varieties are called market snacks because they are generally sold by traders in traditional markets in the morning. This market hawker culinary is usually a kind of cake or snacks with small portions with an attractive appearance and distinctive taste. Here are 7 typical Indonesian market snacks that you must try while on a culinary tour.
1. Nagasari
Nagasari made from a mixture of rice flour, sago flour, coconut milk and sugar. The mixture is made into a thick, sticky dough and filled with bananas. Nagasari is then steamed in a banana leaf package, sometimes using pandan leaves for a more fragrant result. Nagasari is sold at a price of 2,000 rupiah per unit. The shop where I bought Nagasari is open from 5 am to 10 pm. And the shop does not provide gojek service.
How to make Nagasari:
1. Steam the banana kepok or banana horn until cooked. Remove and cool. Cut diagonally 1 cm. Set aside.
2. Take half the coconut milk, stir with rice flour until dissolved.
3. Heat the remaining coconut milk in a saucepan with sugar, pandan leaves and salt until hot.
4. Pour in the rice flour solution and stir until it becomes a thick and boiling mixture. Turn off the fire.
5. Take a piece of banana leaf, spread a little oil in the middle. put 1 tablespoon full of rice flour mixture in the center, flatten.
6. Put a piece of steamed banana in the middle, put a little dough on it.
7. Roll and fold both ends until neat.
8. Arrange in the preheated steamer and steam for 30 minutes.
9. Remove and cool.
2. Take half the coconut milk, stir with rice flour until dissolved.
3. Heat the remaining coconut milk in a saucepan with sugar, pandan leaves and salt until hot.
4. Pour in the rice flour solution and stir until it becomes a thick and boiling mixture. Turn off the fire.
5. Take a piece of banana leaf, spread a little oil in the middle. put 1 tablespoon full of rice flour mixture in the center, flatten.
6. Put a piece of steamed banana in the middle, put a little dough on it.
7. Roll and fold both ends until neat.
8. Arrange in the preheated steamer and steam for 30 minutes.
9. Remove and cool.
2. Lemper
Lemper is a traditional snack made from glutinous rice. Glutinous rice cooked with coconut milk. After it is cooked, it is filled with stir-fried chicken or shredded. The stuffed sticky rice is then wrapped in banana leaves. This one snack is a very filling choice of snacks because it is made from glutinous rice. The price per unit of the lemper is 2000 rupiah. From 5 a.m. to 10 p.m., the shop where I bought lemper is open. In addition, the shop does not offer gojek service.
How to make lemper:
1. Wash the glutinous rice and soak it in cold water for 10 minutes. Cook until done.
2. Mince the chicken that has been developed.
3. Put the coconut milk, salt, and pandan leaves into a saucepan, cook until it boils.
4. Mix the glutinous rice into the coconut milk solution, stir until the glutinous rice absorbs all the coconut milk.
5. Steam the sticky rice for 20 minutes.
6. Saute onion, white, candlenut, and mashed coriander. Add lemongrass, galangal, and bay leaf, stir until evenly distributed.
7. Add chicken, salt, pepper, and sugar to the pan, stir until evenly distributed.
8. Take enough sticky rice to make lemper bodies, fill with seasoned chicken, cover and form a square.
9. Wrap the lemper with banana leaves.
10. Chicken lemper is ready to be enjoyed!
Bongkol cake wrapped in banana leaves has a savory and sweet taste, this is suitable to be eaten cold so it's fresher Viewers, a cake with a soft, tender texture and eaten with coconut milk sauce mixed with palm sugar. Regarding the price, it is quite affordable with 1000 rupiah per unit. The bongkol cake seller is open from 6 to 9 in the morning. The seller has not provided Gojek service for ordering via online.
3. Bongkol Cake
Bongkol cake wrapped in banana leaves has a savory and sweet taste, this is suitable to be eaten cold so it's fresher Viewers, a cake with a soft, tender texture and eaten with coconut milk sauce mixed with palm sugar. Regarding the price, it is quite affordable with 1000 rupiah per unit. The bongkol cake seller is open from 6 to 9 in the morning. The seller has not provided Gojek service for ordering via online.
How to make bongkol cake:
1. Wash the glutinous Rice
2. Mix all ingredients such as Glutinous Rice, Grated Coconut, Salt to taste into one
3. Wrap it with pandan leaves that have been shaped
4. Prepare a pot that has been filled with water
5. Steam the prepared heads, wait until cooked and serve.
4. Wajik Cake
Wajik cake is a cake made from a mixture of glutinous rice, sugar mixed with grated coconut and then cut into squares. Wajik cake has a sweet taste. The sweet taste is often added with other aromas such as pandan and vanilla, while the taste of this food has an original taste, namely the taste of brown sugar and the taste of durian. Wajik cake has a texture like uncooked rice but when eaten it will feel soft and easy to bite. The shop's operating hours are 6 a.m. to 11 p.m .The price of this wajik cake is 2000 rupiah per unit. There is no online ordering service available at the shop where I bought that wajik cake.
How to make wajik cake :
1. Wash the glutinous rice until clean then drain.
2. Soak in cold water for 2 hours then drain until slightly dry.
3. Steam the glutinous rice in a hot steamer until half cooked (about 30 minutes). Lift the sticky rice.
4. Cook coconut milk with pandan leaves, brown sugar, sugar, and salt until it boils then remove from heat. Strain.
5. Stir in the hot coconut milk and half-cooked glutinous rice until the coconut milk is completely sucked in by the sticky rice. Allow a few moments.
6. Steam the glutinous rice again for 30 minutes until soft, remove.
7. Prepare a flat rectangular baking dish, grease with a little vegetable oil or line it with banana leaves or plastic.
8. Pour the hot sticky rice into the pan.
9. Press until solid and flat then let stand until cool.
10. Cut into wajik shapes. Serve.
5. Kojo Cake
This kojo cake is a typical cake from South Sumatra. Although the recipe in each region is different, you can be sure that the ingredients for making this cake are the same, namely eggs, sugar, coconut milk, flour, and water from pandan leaves and suji leaves. The price of this kojo cake is 2000 per unit. The shop's operating hours are 6 a.m. to 11 p.m .There is no online order service available at the shop where I bought the kojo cake.
How to make kojo cake :
1. Puree pandan leaves with coconut milk until well blended
2. Strain the coconut milk mixture with pandan leaves. Then cook with butter, wait until it boils and let stand until the hot steam disappears and cools down.
3. In a separate bowl, combine the eggs, sugar, salt, and flour and stir until everything is well combined.
4. Next add the coconut milk to the flour mixture and stir again until all the ingredients are well mixed.
5. Prepare a 22 cm tin (choose one that looks like a flower), then grease it with butter and sprinkle with flour so it doesn't stick.
6. Sieve the dough again so that there are no lumps. After that, pour the filtered dough into the pan.
7. Bake in the oven at 180 degrees for 55 minutes.
8. Kojo cake is ready to be served
6. Lupis Cake
Lupis is made from glutinous rice, the material is then cooked and wrapped in banana leaves. In serving, this cake is usually sprinkled with grated coconut and liquid brown sugar, so it has a distinctive taste. The price per unit itself is 1000 rupiah. I bought the lupis cake from a street vendor whose operating hours are from 7 to 9 in the morning
How to make Lupis cake:
1. First, soak the white sticky rice for about 20 to 30 minutes.
2. Then drain the sticky rice and steam for 30 minutes.
3. While waiting for the sticky rice to be steamed, prepare the banana leaves to wrap the sticky rice later. The trick is to shape the banana leaf into a long circle. You can also form a triangle if you want the lupis cake to be triangular, but here I made a round cake lupis because I'm used to making things like that.
4. Make a banana leaf roll of about four to five rolls. One liter of sticky rice can make four rolls of lupis, if one roll weighs 400 grams.
5. After steaming, put the sticky rice in a bowl and sprinkle with salt to taste, about two pinches.
6. Then stir the glutinous rice evenly using a wooden spoon.
7. After that, slowly insert the sticky rice into the banana leaf roll. Tidy by pressing, but not too dense.
8. Do this until the sticky rice runs out.
9. After that boil for four hours. During boiling, make sure the water is still full, don't let the water run out.
10. While boiling, you can prepare a splash of brown sugar which is very easy to make.
11. First prepare brown sugar or palm sugar according to taste. Then add water and boil until all the sugar is dissolved. If you want a thicker sprinkle of sugar, you can continue to boil it until it reaches the desired consistency.
12. After that also prepare grated coconut and steam it for 30 minutes to coat the lupis later.
13. After the coconut is steamed, don't forget to sprinkle salt to add to the taste of the lupis cake later.
14. After the lupis has been boiled for four hours, remove it and wait until it cools down before slicing it.
15. Once cool, unroll the banana leaves and cut the lupis according to taste.
16. Serve the lupis with coconut and brown sugar topping.
17. Lupis is ready to eat
2. Then drain the sticky rice and steam for 30 minutes.
3. While waiting for the sticky rice to be steamed, prepare the banana leaves to wrap the sticky rice later. The trick is to shape the banana leaf into a long circle. You can also form a triangle if you want the lupis cake to be triangular, but here I made a round cake lupis because I'm used to making things like that.
4. Make a banana leaf roll of about four to five rolls. One liter of sticky rice can make four rolls of lupis, if one roll weighs 400 grams.
5. After steaming, put the sticky rice in a bowl and sprinkle with salt to taste, about two pinches.
6. Then stir the glutinous rice evenly using a wooden spoon.
7. After that, slowly insert the sticky rice into the banana leaf roll. Tidy by pressing, but not too dense.
8. Do this until the sticky rice runs out.
9. After that boil for four hours. During boiling, make sure the water is still full, don't let the water run out.
10. While boiling, you can prepare a splash of brown sugar which is very easy to make.
11. First prepare brown sugar or palm sugar according to taste. Then add water and boil until all the sugar is dissolved. If you want a thicker sprinkle of sugar, you can continue to boil it until it reaches the desired consistency.
12. After that also prepare grated coconut and steam it for 30 minutes to coat the lupis later.
13. After the coconut is steamed, don't forget to sprinkle salt to add to the taste of the lupis cake later.
14. After the lupis has been boiled for four hours, remove it and wait until it cools down before slicing it.
15. Once cool, unroll the banana leaves and cut the lupis according to taste.
16. Serve the lupis with coconut and brown sugar topping.
17. Lupis is ready to eat
7. Srikaya cake
Srikaya cake is a green cake with a pandan leaf scent with a very soft texture. This striking green cake is made using only sugar, eggs and thick coconut milk. This cake is easy to find in the markets in the Palembang area. I bought this in the 16 ulu market area which is sold at a price of 2000 per unit. For the operational hours of the Warung where I bought the sugar apple cake, it is from 6 am to 11 pm.
How to make Srikaya cake :
1. Soak the glutinous rice for 1 hour, then put Aron in a skillet with coconut milk, then steam it until it forms a soft 1/2 dr mold. Clean the steamer, prepare to steam the srikaya.
2. Make Pandan Coconut Milk by blending 6 chopped pandan leaves with 100 ml of water, strain, squeeze out the water, put it in the same measuring cup used for measuring eggs and sugar then add coconut milk and stir, if the water is still not the same as Egg dose can be added.
3. Mix eggs + coconut milk + sugar (if you don't want it to be too sweet, reduce sugar to taste) + milk, mix well, add a little salt, mix well.
4. Put the sticky rice into the steamer, adjust the distance, then pour the sugar apple mixture into the mold using a spoon, steam for 45 minutes, remove from heat.
Those are traditional or market snacks from various Indonesian countries. If you are visiting these cities, try the culinary and traditional snacks that will make you addicted. In addition to some of the traditional market snacks above, there are many more traditional culinary delights that have begun to be shifted to contemporary cuisine. If you have some input, comments, criticisms and suggestions, you can contact me at the email that has been listed or you can directly comment in the comments column below. 👇👇👇
Thank you.☺️☺️☺️
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