image by : pulaubanuabanjar.com
Each region in Indonesia has its own typical snacks and South Kalimantan is one of a region which has diverse kinds of sweet snacks. Most of the snacks are made using rice flour/glutinous rice flour, palm sugar, and coconut milk. There are around 41 kinds of wadai banjar but i only cover some of them in this post, especially the familiar ones. So, here they are.
Image credit to : @ditasfooddiary
I put it on the first list because it’s widely known not only by Banjarese but also Indonesian in general. Its popularity is increased during Ramadhan (Islamic fasting month)
Main ingredients of Bingka are wheat flour, eggs, coconut milk, sugar, and salt. It comes in different varieties such as bingka kentang ( made out of potato), bingka tape (tape is fermented food made of glutinous rice), bingka nangka ( nangka=jackfruit), others are cheese, coconut, pandan leaves, and pumpkin. It has sweet taste with a delicate texture.
Image credit to : Justtryandtaste.com
Klepon is small round shape sweet snack rolled in shredded coconut. It made out of glutinous rice flour stuffed with palm sugar. The green color is from pandan leaves (now mostly opt to artificial food coloring). Be careful when you eat this, some people stain their shirt as they bite it and the filling splatter. Better to put the whole klepon inside your mouth and chew it. The burst of palm sugar liquid in your mouth as you chew it is a fun experience on eating this.
credit to : travel.detik.com
The most famous one for Banjarese is apam barabai. Barabai is the capital city of Hulu Sungai Tengah, one of the regencies in South Kalimantan. The shape is pancake-like with slightly drier texture. It colored in white and light brown. Ones in white are made without palm sugar. Beside palm sugar, other ingredients are rice flour and coconut milk. It’s usually sold in banana leaf wrapper cost Rp.5000 for 10 pcs (price might vary in different area)
credit to : sukazukaanggips.blospot.co.id
Toast the glutinous rice in the frying pan over a medium heat, add shredded coconut and thinly sliced palm sugar then mash together until the consistency is smooth but still slightly chunky. The texture is sticky and gritty.
image credit to : kulinersehat.com
This dessert can also found in Java. Lupis is made from sticky rice wrapped in banana leaf then steamed. Served with palm sugar-sweet sauce and sprinkle with shredded coconut.
6. Amparan tatak
“Amparan” means spread over the flat surface and “tatak” means chop. The name might refer to the way the vendor sells it. The wadai is on a large circular tray, when you buy it, they will cut it into a smaller rectangle or triangle shape. It costs around Rp.10.000 -Rp 15.000 per piece.
This is the tray i refer to Image credit to ; Cendananews.com
Large piece of amparan tatak. You can buy it by piece or the by the tray which cost around Rp. 100.000-150.000 (about $7 – $11) Image credit to : Borneochannel.com
Main ingredients are flours, coconut milk ,and bite sized cuts of banana. Sometimes banana can substitute with local fruit like cempedak or nangka ( jackfruit). Creamy texture of banana, richness of coconut milk combine with silky-smooth consistency of the batter is a paradise in your mouth as you eat it.
Cincin is ring in English. It has metaphorical names due to the shape that resembles a ring, more exactly, 4 rings merge into one.
Image credit to : Menuresepkue.com
It has slightly grainy texture from rice flours and natural sweetness of palm sugar.
8. Pais pisang
Image credit to : Dapur ummu asyi blog
Banana is widely used in Indonesian snacks as it’s cheap and grow easily in the tropical country. One of the snacks that involves banana is pais pisang. Rice flour, coconut milk, salt, sugar, and vanilla powder mix into one, stir until completely blended then bring it to boil over medium heat. Stir constantly until thickened. The next step is to scoop two tablespoons of the batter and transfer it to banana leaves, fill with bite-sized pieces of banana, wrap the leaves up then steamed until cooked which usually takes 20-30 minutes.
9.Bubur hintalu karuang
image credit to ; @makananbanjar
This snack can usually found in Banjarese traditional ceremony like a wedding or anything related to traditional events. Bubur hintalu karuang is mini ball snack made from rice flour with soft sweet sauce from palm sugar and coconut milk. It’s kinda similar to bubur candil from East Java. The difference is coconut milk sauce in bubur candil act as dressing while in bubur hintalu karuang, coconut milk is cooked together with palm sugar. sometimes beaten eggs are tossed in the final cooking process to make the sauce consistency more creamy and silky.
Image credit to : cookpad.com
Gegatas is fried dough made from glutinous rice, flour rice, shredded coconut, and salt mixed with coconut milk(bring to a gentle simmer), stir well, then bring it together into a soft & pliable dough. The next step, take some dough, shape into small round then gently flatten it using fingertip to shape into an oblong. Fry and sprinkle powdered sugar over the top of gegatas.
Image credit to: Lihatresep.com
This is one of my favorite wadai banjar because of the smooth and silky texture of the porridge combine with the sweetness of palm sugar sauce is just …wonderful. The porridge made from rice flour and coconut milk and pandan leaf for coloring.
So, those are 11 out of 41 kinds of wadai banjar i can come up with. Many Banjarese nowadays are not really familiar with them or they know the name but hardly know what it looks like. Some of these wadai are rare to find these days,unfortunately. However, i highly hope this article would put wadai banjar on spotlight. And would widely known by Indonesians as well as non Indonesians