5 Sticky Rice Based Indonesian Traditional Snacks

Talking about texture, some of the foods mentioned earlier have one basic ingredient in common, you know; namely glutinous rice which makes the dish chewy texture.

Not only in Indonesia, Thailand, for example, also uses sticky rice as a special food ingredient, such as mango sticky rice. But, no less delicious than mango sticky rice, traditional sticky rice snacks in Indonesia also has a more unique taste and even has various types, and often used in snack box jakarta.

Quoting various sources, here are 5 types of traditional Indonesian food made from sticky rice, it's chewy and fluffier!

 

  1. Gemblong

The first traditional Indonesian food made from sticky rice is gemblong. This food comes from Banten which is quite famous throughout the archipelago. This sweet-savory food is also popular in cold regions, such as Puncak or Bandung - served warm.

Gemblong is made from glutinous rice flour and covered in a slightly crunchy brown sugar layer. These snacks are the size of an adult's fist, and are brown in color. You can easily find this sweet snack in Jakarta, West Java and East Java. In East Java, this snack is also commonly referred to as cake getas.

 

  1. Lemper

Besides gemblong, lemper is also made from sticky rice. Usually contains shredded chicken meat, but in the past lemper was also made with the filling of seasoned grated young coconut.

It's quite easy to make - you need to cook the sticky rice first like rice. Then, add the lemper filling to the sticky rice. Before steaming, the sticky rice will be wrapped in banana leaves until it looks like rice cake. Furthermore, the lemper is cooked until cooked. Most delicious, the lemper is eaten while it is still warm. Chewy and tasty!

also read : The Difference Between Lontong and Ketupat

  1. Lalampa

This typical Gorontalo culinary looks almost like a lemper, it's just that it's bigger; as big as lontong. Lalampa is also a food wrapped in banana leaves, then grilled until fragrant.

The basic ingredients for making lalampa are similar to lemper, among others; glutinous rice, pandan leaves, coconut milk, tuna fish, and ground spices. Lalampa is also smeared with vegetable oil - to make the aroma stronger and the texture smoother.

also read about : The Differences Between Lontong and Arem-arem

  1. Uli

Another snack made from sticky rice is uli. The glutinous rice is cooked first, then pounded until the texture is chewy. This market snack can be enjoyed with sticky tape. So that the Betawi people know him with tape uli.

In contrast, in Central Java, this sticky rice is known as jadah. Jadah is eaten with tempeh or bacem tofu and bird's eye chilies. Uniquely, it is not just an ordinary snack, sticky rice is also a typical dish of Eid al-Fitr and Eid al-Adha in Jakarta.

also read : Onde-onde, Mochi in Indonesia Style

  1. Wajik

Wajik is made of steamed glutinous rice then cooked with a mixture of coconut milk and brown sugar. The diamonds are cooked using brown sugar, giving off a brown color that makes the food look so recognizable. This legit traditional food is usually given a light spread of oil so it won't stick. After that, the diamonds will be shaped or cut to make eating them easier.

Usually, people in Java cut diamonds in a square or parallelogram shape. The shape of the cut is what makes this legit food called the wajik.

also read : Awal Mula Masyarakat Indonesia Mengenal Gorengan