7 Most Delicious Rice Cakes Incarnation in West Java, Nr.7 is adopted from Japan style

What comes on your mind when you heard about "Rice Cake"?

Rice is a staple food in several countries especially in Asia Continent such as Korea, Japan, China, Singapore, Malaysia, and Indonesia. Not only that, but also Asian makes Rice as a main ingredients for cakes for both of tastes are sweet and salty. If you are travelling to Indonesia especially West Java Region and very curious about rice cakes from Indonesia. Here are the list could be your references.

1. Ketupat (The Diamond of Rice Cake)

Source : sciencedirect.com

The diamond of Rice Cake is made by means of rice wrapped in woven from young coconut leaves/palm leaves which are shaped in such a way. There are seven angles (head), some are angular six (parallelogram). It is usually served at major Muslim events ex: Eid Day to accompany a variety of foods such as Lotek, Gado-Gado (Indonesian Salad with peanut sauce), Satay, and so on.

In Javanese philosophy, the word of ketupat stands for "ngaku lepat" and "laku papat". Ketupat in the symbolization of expression from Javanese comes from "ku" = ngaku (admit) and "pat"= lepat (mistake). So that, Ketupat means admitting mistakes. That is the reason the diamond of rice cake is always present in Eid day. It is a time to acknowledge each other's mistakes and forgive each other.

According to experts, diamond has several meanings such as reflecting various kinds of human error, seen from the complexity of woven diamon beads. Reflects the cleanliness and purity of the heart after asking forgiveness from all mistakes, seen from the white color of diamond when split in half. Last, it is perfection, based on the from of diamond. All that is connected with the victory of Moslems after a month of fasting and finally step on a fitful day.

2. Nagasari Sweet Rice Cake

Source : Asian Inspiration

Nagasari is from Indramayu City, West Java. Nagasari is made from rice flour, sago flour, milk, coconut milk, sugar filled with bananas. This sweet rice cake is usually wrapped with banana leaves and then steamed. In addition, Nagasari is also often steamed with pandanus leaf wraps, giving rise to a fragrant scent. The combination of small pieces of plantain wrapped with flour creates a distinctive taste in the mouth and a soft texture of cake.

In terms of its name, there are two syllables namely "naga (dragon)" and "sari (essence)". The dragon (naga) is a legendary animal from Mainland China whose life is strong and one of them symbolizes a respectable soul while essence (sari) is defined as main contect of an object. So that, nagasari means the main content of a respectable or legendary object.

Nagasari is always present at major events in Javanese Calender. It has meaning ask for blessing. The aim of asking for smoothness on everything that is desired by the organizer who invites the surrounding community to come and be led by an elder or person who has expertise in the field; like the chaplain.

3. Leupeut Rice Cake

Source : Pinterest

The Leupeut Rice Cake is made by steaming glutinous rice until half cooked, then mixed with coconut milk, pandanus leaves, and salt. This mixture is stirred until the coconut milk content is absorbed by the sticky rice. Furthermore, the mixture of sticky-coconut milk is mixed with peanuts and grated coconut, then wrapped in leaf by wrapping it in a cylindrical shape lengthwise, then tied with rope. The rope is usually a coconut fiber or coconut leaf fiber, or any rope. These loose packs are then further steamed until they are fully cooked. The most common filling is peanuts, although other types of beans such as kidney beans, tolo beans, or shelled corn can also be used. One of the variants is corn paste. This is a type of salty rice cake.

In the Sundanese cultural region of West Java, this snack, known as leupeut, is usually made in smaller sizes with the filling of peanuts, usually eaten with sumedang tofu. Similar with "the diamond rice cake" has the meaning let's bury/close the meeting. So after saying quickly, apologizing, closing the forgiven mistakes, don't repeat it again, so that the brotherhood becomes closer like very sticky rice in a Leupeut. Leupeut is a popular snack or souvenir in Kuningan Regency and Sumedang Regency.

4. Awug Awug Rice Cake

Source : Resep Dapur Praktis

This cake is basically made with rice flour. The using of sticky rice flour actually makes a fluffier sensation that must a try. Awug-awug cake was made in Cibeunying, West Java since 40 years ago for the first time. The taste is sticky and savory in banana leaves wrapped, makes you drolling to eat it.

Awug-awug cake is made from rice flour with a mixture of coconut, pandanus leaf aroma, and brown sugar. Awug-awug cake is steamed in a sharp container, so that later it will produce a shape like rice cone. The process of making awung turned out to be quite long. The rice is soaked for a few hours, then ground until smooth into flour. Then, steamed half cooked and allowed to stand for a few minutes.

After that, it is steammed again with brown sugar using steamer with a banana leaf base. Pieces of brown sugar are mixed in such a way as to form a mosaic. Once cooked, awug-awug cake is served with grated coconut. This cake is usually made by the local community when the harvesting time is over

5. Lupis Cake

Source : Craftlog

Lupis Cake or sometimes called Lopis is an traditional sweet cake made of glutinous rice. Lupis can be sweetened more with shredded coconut topped with a thick palm sugar syrup. This cake should be eaten immediately when its served. It is eaten as a breakfast or side dish in the evening tea time.

There is a meaning behind this cake. Sticky rice is the basic ingredient of making lupis. The meaning of sticky rice is unity (cracket=tight), where the sticky rice that has been boiled has a strong adhesive power than rice. As God's creatures, everyone should be able to care for one another.

6. Candil Sweet Porridge

Source : IDN Times

Candil porridge is a sweet porridge made from glutinous rice flour. The appearance is round like a ball and made by boiling it in sugar water until cooked.

One of the culinary delights of Bandung City has a sticky and savory taste. The sticky taste comes from brown sugar and savory comes from coconut milk which is a complement. Both flavors cover the almost tasteless candlestick.

This porridge is unique, which is a candlestick shape that resembles small meatballs. The candlestick texture is chewy because it is made from tapioca flour. Some people call this porridge as salak - Snack Fruit (Indonesian tropical fruit) seeds.

The ingredients of this porridge are made of sweet potatoes, tapioca flour, brown sugar, pandanus leaves, and water. As for the sauce are made of coconut milk, pandanus leaves, and salt. If you want taste it more delicious, just add the ice cubes.

7. Sukabumi Mochi Cake

Source : Tokopedia

Most people know that Mochi Cake is origin from Japan. Because Indonesia was once colonized by Japan. So, at that time mochi cake was brought by the Japanese army to the natives who became cooks in the Japanese military barracks. There are the difference about Japanese Mochi and Indonesian Mochi.

Especially in Sukabumi city, West Java Province,Indonesian Mochi is made from glutinous rice flour mixed with other ingredients and then kneaded and shaped into small rounds. Inside of the cake is mashed peanuts and a sprinkling of tapioca flour. This mochi is packaged using a box of woven bamboo containers. You will not find this kind of mochi in Japan.

Initially there was only original taste called Pandan flavor. To spoil the tongue of consumers, since the mid-1990s there have been many aromas of flavors such as vanilla, cheese, durian, ambon banana, melon, and mocca.

So, what do you think the list above?
Which rice cakes make you curious to try?
Do you want to find out more about the uniqueness of Indonesian culinary?

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Read also: 7 Sweet Local Snacks You must Try when Travel in Central Java, Nr.6 has Exotic Luxury Taste and Name