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Indonesia is home to thousands of traditional sweets and cakes, each region offering its own unique variety. These treats can be enjoyed on their own or paired with a favorite beverage. Easily found in traditional markets or sold by street vendors, they are commonly known as jajanan pasar.
Each sweet has its own distinct characteristics, with ingredients typically sourced from local resources, showcasing the natural abundance of the region. More than just simple treats, these traditional snacks are deeply woven into local culture and traditions, making them an essential part of a region’s gastronomy – an overlooked yet colorful aspect that complements people’s lives.
Some jajanan comes with a coat of shredded coconut, adding a subtle texture that complements their sweetness. Among the most well-known are Klepon, Getuk, and Ongol-ongol, which will be explored further in this article.
Klepon
Believed to have originated from Pasuruan, East Java, klepon is a reflection of Javanese heritage – beyond its identity as a traditional sweet. Its presence in historical records dates back to the 19th century, showing how it has long been intertwined with cultural rituals and daily life.
This famous round, typically green colored-dessert is filled with palm sugar that melts into the mouth on the first bite. Behind every chewy and sweet bite of klepon lies a deeper philosophical meaning. Its simple ingredients — glutinous rice flour, palm sugar, and grated coconut — symbolize the essence of a humble life. The round shape of klepon represents the cycle of life, suggesting that existence has no definite beginning or end.
The green color, derived from pandan or suji leaves, reflects the importance of nurturing and preserving life. Meanwhile, the hidden sweetness of palm sugar serves as a reminder that kindness is often unseen at first but always present beneath the surface.
In the historical pages, klepon is mentioned in the Serat Centhini, a Javanese literary work written between 1814 and 1823, saying klepon is a part of communal feasts and traditional ceremonies. This suggests that klepon was not just an everyday treat but also held significance in social and cultural gatherings, cementing its place in Javanese culinary history.
Getuk
“Getuk, asale soko telo..~” (translated: Getuk, made from cassava) — a familiar line from the song Getuk by Mantu Suwandi, which celebrates this traditional sweet. Originating from Magelang, Central Java, getuk is made from cassava, a staple that became an alternative to rice during the Japanese occupation. It is known that Mbah Ali Mohtar was the first to innovate and create getuk. He named his creation getuk because the process of mashing cassava produced a rhythmic "tuk-tuk" sound.
Getuk carries a deeper meaning beyond its sweet and chewy texture. Cassava, its main ingredient, symbolizes simplicity, while the grated coconut that completes it represents generosity and usefulness. More than just a traditional treat, getuk is also seen as a symbol of gratitude for nature’s blessings. It serves as a reminder that even the simplest things, when cared for and appreciated, can hold great value.
While getuk is widely known as a cassava-based treat, its variations across different regions showcase the diversity of Indonesian cuisine. Kediri is home to getuk pisang, while Banyumas and Purwokerto are known for their crispy getuk goreng. Other unique versions include getuk lindri, getuk trio, getuk sukun, and getuk kurung from Klaten, each offering distinct textures and flavors.
Beyond its role as a traditional snack, getuk also holds cultural significance, particularly in Magelang, where the Grebeg Getuk festival is an annual tradition. During this event, getuk is shaped into towering gunungan and carried in a grand procession through the city. At the end of the parade, locals eagerly gather to claim pieces of the getuk, turning the celebration into a lively communal experience that reflects the deep connection between food and tradition.
Ongol-ongol
Ongol-ongol is a beloved traditional sweet enjoyed by people from Jakarta (Betawi), West Java, and other regions of Indonesia. The name "ongol" refers to its chewy, flexible, and soft texture, which makes it a unique and comforting treat. Made from simple ingredients like dried sago flour, water, Java sugar, pandan leaves, coconut, and salt, this delicacy also has variations that incorporate tapioca flour or a mix of rice flour and sago flour.
In Jakarta, ongol-ongol is believed to have emerged from cultural exchanges, particularly with Chinese influences. During the colonial era, Batavia (now Jakarta) served as a major trading hub where various ingredients were introduced and adapted into local cuisine. The use of sago or hunkwe flour, a key component of ongol-ongol, is thought to have been influenced by Chinese culinary techniques, resulting in a fusion of flavors and textures.
Beyond its historical roots, ongol-ongol remains an essential part of Betawi culinary traditions. It was once a staple breakfast dish, often paired with warm tea, and continues to be a popular treat at gatherings and traditional markets.
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