|
Zea mays
|
jagung
|
Jagung ‘corn’ for making corn rice and cakes. The process is as follows: the cornstarch is mixed with shredded coconut and a little bit of salt, then kneaded, before steaming for 30 min. The dough is then split into 2 parts. One part is steamed for another 30 min to make corn rice. To make the tumpeng ‘the cone-shaped yellow rice’, the corn rice can be moulded into a cone shape. To make the cakes, the dough can be molded into multiple shapes (gandik, lingga, human statues, etc.), to be steamed again for another 30–45 min
|
|
Midrib
|
pelepah
|
The pelepah ‘banana midrib’ for making the encek ‘tray’. The making process is as follows: The midrib is shaped into rectangles which are connected by sticks made from bamboo (Bambuseae). The top part is then covered with banana leaf (Leaf blade) as a lining
|
|
Glycine max
|
kedelai
|
Soy is used to make tempeh and bongko. The process of making tempeh is as follows: soy is washed and soaked for one night, peeled, steamed for 45 min, and then fermented for 2 to 3 days. As for bongko, black soy is used. The black soy is soaked for 1 night, mashed, seasoned, wrapped with banana leaf, and then steamed for 30 min
|
|
Musa
|
ares
|
The part of the banana plant used is ares ‘the innermost part of the banana trunk’. The making process is as follows: ares is cut into cubes, boiled for 30 min, seasoned, wrapped with banana leaf, and steamed for 30 min
|
|
Artocarpus camansi
|
kluwih
|
The kluwih fruit is used to make lodeh dish 'coconut milk vegetable dish'. The following is the process making: peel the fruit, cut it into cubes, boil, give seasoning, and mix with coconut milk
|
|
Lpomoea batatas
|
ubi
|
Ubi ‘sweet potatoes’ are used to make kolak ubi (sweet potatoes with coconut milk) and boiled sweet potatoes. The process of making kolak ubi is as follows: cut sweet potatoes into cubes, boil, and then mixwith coconut milk. The process of making boiled sweet potatoes is as follows: the clean sweet potatoes and then steam them
|
