When it comes to culinary diversity, you cannot skip Indonesia. The archipelagic country is rich in cuisine variety, thanks to influences from China, the Middle East, and Europe.
Indonesia is also a heaven for those with a sweet tooth. Old-fashioned snacks sold in traditional and modern markets are captivating, with striking colors and unique flavours.
However, several traditional snacks or cakes are rarely found nowadays due to some factors.
The complicated process, the rarity of ingredients, and the presence of modern snacks have made numerous snacks less familiar to many Indonesians, especially young people.
Here are five Indonesia traditional snacks or cakes that are rarely found:
Kue Putu
This cake—commonly sold in Java Island and known as putu bamboo—is made from coarse rice flour steamed in a bamboo mold and filled with palm sugar. After it is cooked, we serve it with grated coconut as a topping.
Kue Putu’s sellers usually go around the housing complex. The shrill noise from a small crack of the cake’s steamer invites people outside to buy the snack.
Despite being included as one of the world’s best cakes by Taste Atlas, kue putu is not easily found now due to some factors, such as the presence of modern and eye-catching snacks.
Historically speaking, kue putu has existed in China since the Ming Dynasty. The cake was also found in Indonesia’s old manuscripts, such as Serat Centhini, during the rule of the Mataram Kingdom.
The term putu has several meanings. In Javanese, the word means ”round,” referring to the open hole of the cake’s mold.
Putu can stand for pencari uang tenaga uap (steam-powered money maker), referring to the noise and steam from the cake’s steamer vendors carry.
Grontol
Grontol is a snack commonly found in Central Java. It consists of boiled sweet corn sprinkled with sugar, salt, and steamed grated coconut served in banana leaves.
Grontol also has a unique history. During the Japanese occupation, residents found it difficult to get rice.
Therefore, they turned to corn as an alternative to staple food. Even though we rarely find this delicious dish, grontol is unique in its history and taste.
Gelenak
Gelenak—originated from Palembang—is made from sticky rice flour and rich in spices.
The taste is chewy and sweet, with a spice flavor like cinnamon and cloves. The cake is a bit dark and has a round and flat shape.
Gelenak is less familiar to young people nowadays as most sellers are senior people committed to preserving the traditional snack.
Gelenak is commonly served during the Ramadhan fasting month and other celebrations.
Lapek Sagan
Lapek sagan is a snack from West Sumatera. In the Minangkabau language, Sagan means lazy, referring to the simple procedure of making it.
The basic ingredients are sticky rice, banana, and grated coconut. All are mixed and wrapped in banana leaves, and we steam.
Lapek sagan is served in cultural celebrations, making it rarely found.
As the cake spoils easily, it is important to pay attention to the measurement of each ingredient.
Geplak
Geplak is a snack from Jakarta that is not easily found in the modern era.
The cake is made from mild rice. We ground the rice into flour. After that, the rice flour is mixed with roasted grated coconut and hot liquid sugar.
Jakarta cultural expert, the late Ridwan Saidi, said in his book Profil Orang Betawi, Asal Muasal, Kebudayaan dan Adat Istiadatnya (Betawi People Profile, Origin, Culture, and Customs) in 1997 that the cake's sweet taste can balance and match less-sugar coffee or tea during tea time.
Making geplak is tricky, as cake makers must use their hands while mixing the hot dough.
Then, cake makers flatten the dough by beating it. Geplak in Betawi or indigenous Jakarta language means hard
Geplak lasts between three to seven days. The snack is usually served on Eid day and in traditional wedding ceremonies.
