Fig. 1

Name of food (pastries). a Kue Bangkit (“rising pastry”): this dry pastry is made from tapioca flour, eggs, sugar, and coconut milk. Authentically consumed by kings and nobility, it has become an integral part of traditional festivals and religious holidays. It is called kue bangkit (“rising pastry”) because it rises to twice its size during the baking process. It is now being mass-produced as an everyday food in a variety of flavors and shapes. b Bolu Kemojo (“Kemojo sponge cake”): the kemojo sponge cake is made of wheat flour, eggs, and sugar. The amount of sugar used serves as a natural preservative. It is named kemojo because its shape looks like the kemoja flower. This cake authentically had only one flavor, the essence of pandan. Now, it has undergone commodification and comes in many flavors. It is usually featured at traditional events such as weddings and religious holidays. c Lempuk Durian: This dish is made just of durian and sugar. The flesh of a ripe durian fruit is stirred with white sugar until it forms a thick, uniform mixture. The high sugar content serves as a natural preservative. It is wrapped with areca leaves