Culinary Yogyakarta

The creation of Culinary Yogyakarta, which the company in this form of snacks in the steam can be cooked in many traditional markets throughout the city. Some snacks will be dampened to the sacred rituals, from the spiritual communities and Yogyakarta Kingdom. The others are purely for the sale.
In view of the plethora of Yogyakarta, natural resources, most snacks are cooked in steam from sticky rice, rice and cassava or manioc flour. The taste is the enrichment of natural resources, such as sugar and palm oil as a sweetener, Pandanus leaf than in the coloring and Kokosraspel burnout or soy than the costs. The rich combination of sweet and reflects the taste of the Society of Yogyakarta.
A steamed snacks, which is popular wajik which is made from sticky rice steamed with sugar and palm oil. The origin of sugar was used, sugar and palm oil to the color brown. Later, there are other variants of the help of sugar from sugar cane and leaves of Pandanus wajik to green. So far wajik is always under the solemn Tumplak Wajik, a few days after the celebrations marking the anniversary of the birth of the Prophet Muhammad.
Others that some ceremonies snack decorated Parliamentary Assembly, which in general Ruwah months in the Javanese calendar. APEM combined with sticky rice is steamed and Kolak in the family, as victims and pray to the ancestors. This snack is rice flour, palm oil and sugar, add the eggs with the yeast or the cassette is fermented cassava couscous.
If you are not satisfied with steam snacks various rites can also be other snacks. Mata KEBÖ, for example, is a cake, such as eyes turn the bison in green or red. It consists of rice and sticky rice with the outside is covered with white rice flour pasta in coconut milk on whose rich flavor, while the internal is filled with crushed coconut cooked with sugar.
KUE Ku is also helpful to try. The same materials that KEBÖ mata, snack-ku is full of sweetness without mesh of soy. Originally, snack-ku was flat and round red with banana leaf as a basis, but it is in the form of fruits in different colors and are located in the packaging interesting. Because more than the composition of sticky rice, taste is a bit difficult.
If you take a walk around the market, there is also a funny cake steamed, namely diamonds Jadah ie the sticky-rice cakes for the spouse. The cake is made from sticky rice that the bag is a circular shape filled with minced chicken or beef. The exterior is a mixture of flour and eggs, then it is with just two pieces of thin bamboo stick to it’s nice to form. Unlike other snacks, that the sweetness, Jadah diamonds position is rich in flavor.
Other types of Jadah or sticky rice cakes in the markets in the form of meals and round or square. Normally mellitus with soy-Tempe. The temperature is Laurell cooked with the leaves of palm oil, sugar, onion and garlic and then fried it in oil to get the color brown.
If the market near clock 06:00 - 08:00 clock, you can find other special Zwischenverpflegungen Yogyakarta, as thiwul, Gatot and snacks as the original of Gunung Kidul Regency, cenil, gethuk and lopis. Thiwul to serve, is usually mixed with sugar and palm oil with a sweet taste. Gatot is that of cassava, the colors cenil the strength and gethuk mesh of cassava are generally believed to Kokosraspel. During this time, lopis is on the leaves of banana plate (pincuk) and added with Kokosraspel sauce with sugar and palm oil.

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