Membuat Aneka Olahan Non Beras | RAGAM INDONESIA (11/0/20)

Summary

The video highlights the creativity of Muna, Sulawesi Tenggara's culinary scene, showcasing unique local dishes made from non-rice ingredients. Featured foods include Jasuke pudding (sweet corn, milk, and cheese), cassava-based onde-onde with banana filling, and a layered cassava cake with palm sugar. Each dish reflects regional adaptations of popular Indonesian treats, offering a delightful fusion of flavors and ingredients. The video celebrates the richness of Indonesian cuisine through innovative recipes that capture the essence of local traditions.

Takeaways

• 😀 Traditional Indonesian dishes from the Muna district in Southeast Sulawesi feature innovative uses of non-rice ingredients.
• 😀 Puding Jasuke, a pudding made from sweet corn, milk, and cheese, has gained popularity across Indonesia, including Muna.
• 😀 For the best Jasuke, sweet, mature corn with white skin is preferred for a fresher taste.
• 😀 Jasuke is originally from West Java but has been creatively adapted in Muna with local ingredients.
• 😀 Onde-onde, typically made from glutinous rice, has a unique variant in Muna made from cassava, and is filled with banana.
• 😀 The Muna version of onde-onde is often served with coffee or tea and has become a favorite local snack.
• 😀 Singkong Gula Merah (Cassava Cake with Palm Sugar) is a two-layered dessert commonly served during Ramadan to break the fast.
• 😀 Singkong Gula Merah is now widely available in traditional markets across Indonesia.
• 😀 The Muna community creatively transforms locally sourced ingredients like cassava and corn into innovative dishes.
• 😀 Indonesian cuisine, especially in Muna, showcases the country's diverse and rich culinary heritage, blending tradition with creativity.

Q & A

What is the origin of Jasuke (Jagung Susu Keju)?

Jasuke is a modern dish that originates from West Java, Indonesia. It has since gained popularity and spread throughout the country, including to Kabupaten Muna in Southeast Sulawesi.

Why is sweet corn used for making Jasuke?

Sweet corn is preferred for making Jasuke because it has a sweeter and fresher taste. The corn should be ripe with white skin to enhance the dish's flavor.

What other types of food are mentioned in the script that are made from non-rice ingredients?

The script mentions various dishes made from non-rice ingredients, such as pudding made from corn, layered cassava cake (lapis singkong), and onde-onde made from cassava.

How is the Onde-Onde made from cassava different from traditional Onde-Onde?

Unlike the traditional Onde-Onde, which is typically made from glutinous rice flour, this version is made from cassava and is elongated in shape with a banana filling called 'Sanggara Balanda'.

What is the traditional drink or dish that Onde-Onde is commonly paired with?

Onde-Onde made from cassava is commonly served alongside coffee or tea as a snack.

What is the significance of the Layered Cassava Cake (Kue Lapis Singkong Gula Merah)?

The Layered Cassava Cake (Kue Lapis Singkong Gula Merah) is a traditional Indonesian snack known for its two distinct layers with different colors. It is often served during Ramadan for breaking the fast but can now be found in traditional markets.

What is the flavor profile of the Layered Cassava Cake?

The Layered Cassava Cake has a sweet flavor, especially when eaten with grated coconut, which adds to its richness and texture.

What other names are used for the Onde-Onde made from cassava?

The Onde-Onde made from cassava is also known by various names, such as 'Kue Mata Roda', 'Kue Mata Sapi', 'Kue Bola', and 'Kue Kacamata'.

What makes the Onde-Onde from Muna unique?

The Onde-Onde from Muna is unique because it is made from cassava, a staple in the region, and features a banana filling known as 'Sanggara Balanda', a sweet delicacy from Wakatobi.

What role does traditional Indonesian cuisine play in showcasing the country's diversity?

Traditional Indonesian cuisine highlights the immense diversity and cultural richness of the country, as seen in the variety of regional dishes and the creative use of local ingredients like corn, cassava, and bananas.