Indonesia is known to have a lot of street foods. Have you tried these 5 most popular of it?
1. Klepon
Klepon is a sweet cake made from glutinous rice flour dough. Its unique green appearance covered with grated coconut creates its own attractions. Moreover, the chewy texture of this cake is so satisfying when you eat it. Klepon has melted brown sugar filling. You have to be careful when you eat it or the filling will spread all over your clothes. All the mixture of its ingredients makes Klepon taste savory, sweet, and chewy.
2. Risol
Risol is made from wheat flour with various fillings. It can be carrots, potatoes, eggs, or meat, which are then rolled and coated in breadcrumbs. After that, they are fried.
The outside texture is dry, while the inside is soft. The taste itself tends to be savory, except for the mayonnaise variant which will give a little sourness.
If you want a spicy sensation, you can eat it with chili. Don’t forget to serve the risol while it’s still warm to make it even more delicious.
3. Dadar Gulung
Dadar gulung is a sweet cake roll made from flour. The flour is made into a thin green omelet-like base. The omelette coated the grated coconut mixed with brown sugar.
4. Lumpia
Lumpia in each region may be different. For example, in Semarang, is popular with bamboo shoots. However, the pungent smell is not liked by people who are not used to it.
There are also Bandung spring rolls filled with various vegetables and vermicelli. Then, served with peanut sauce or known as “sambal kacang”.
5. Nagasari
Nagasari or nogosari in Javanese is made from a mixture of rice flour, sago flour, coconut milk, and sugar. The mixture is made into a thick, sticky dough and filled with bananas.
Nagasari is then steamed in a banana leaf package, sometimes using pandan leaves for a more fragrant result. Besides being sold in the market, nagasari is often served in traditional ceremonies.
Whether it’s sweet or savory, there are a lot of Indonesian street foods From Sabang-Merauke. As an archipelago country, Indonesia has abundant natural resources which leads to varieties on the food menus.
