Crafting Mendut: A Traditional Indonesian Delight

Indonesia is a land of culinary diversity, with each region offering its unique flavors and dishes. One such traditional delight is "Mendut," a beloved Javanese snack that holds a special place in the hearts and taste buds of many. In this article, we will embark on a flavorful journey to explore the art of crafting authentic Mendut. From its humble origins to the step-by-step process of making this delectable treat, let's dive into the world of Mendut.

Mendut is a traditional cake, a traditional snack typical of Yogyakarta, Central Java and East Java. We often encounter this food in traditional markets, especially traditional markets. Mendut comes from Javanese which means "springy" or swaying".

The main ingredient for making this traditional snack is made from sticky rice flour mixed with coconut milk to make the skin and cooked by steaming. The cake is round, green in color, pandan scented, and its soft and chewy texture is its characteristic. For the filling, this cake is usually filled with brown sugar and grated coconut. At first glance it is similar to a klepon. In terms of taste, one of these traditional snacks has a sweet taste.

Mendut cake is rarely found, perhaps because it is usually served only at certain events, such as celebrations, traditional Javanese weddings, and so on.

Making it yourself is not too difficult, just prepare the materials as below:


Difficulty level: easy
Cooking time: 60 minutes
Yield: 20 pieces
 
Material
250 g sticky rice flour
50 g starch
½ tsp salt
225 ml water
red and green food coloring
3 pandan leaves, cut into pieces
banana leaves for wrapping

Contents
200 g half-old coconut, peel the epidermis, grate it lengthwise
150 g brown sugar, finely combed
½ tsp salt
1 pandan leaf, cut into pieces

Broth
450 ml coconut milk, from ½ coconut
1 tbsp rice flour
½ tsp salt

How to cook:
Contents:
Mix the filling ingredients together in a frying pan or saucepan, simmer over the fire. Cook while stirring until the water dries up, remove from heat, set aside.

Broth:
Mix coconut milk, rice flour and salt in a saucepan, simmer over the fire, cook until it boils and thickens while stirring, remove from heat, set aside.

1. Mix sticky rice flour, starch and salt in a bowl. Pour in water little by little while kneading until a dough can be formed. Divide into 3 parts, give each part pink and light green coloring. Knead until the color is even.

2. Boil water in a steamer. Take 1 tablespoon of dough, shape it into a round shape, then flatten it. Put 1 tsp of filling mixture in the middle, cover and shape again into a circle. Do the same steps with the remaining ingredients until you run out.

3. Take a banana leaf, place it on the palm of your hand, put 1 red circle and 1 green circle in the middle. Add a piece of pandan leaf, sprinkle the top with ± 4 tablespoons of the sauce mixture. Wrap it in a tum shape, pin it with a stick.

4. Put the package into the steamer, steam for ± 30 minutes until cooked, remove from heat.

Conclusion

Mendut is more than just a snack; it's a piece of Javanese culinary heritage that has stood the test of time. Crafting Mendut allows us to connect with Indonesia's rich cultural tapestry and savor the flavors that have been cherished for generations.

So, whether you're preparing Mendut as an offering for a special occasion or simply enjoying it as a delectable treat, may the flavors and traditions of this beloved Javanese snack warm your heart and palate.

Thank you for joining us on this culinary journey through the world of Mendut. Selamat menikmati (enjoy your meal)!

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