Ramadan is a glorious month. Muslims welcome him with gratitude. During the month of Ramadan, there is usually a distinctive tradition that makes this glorious month more special, one of which is culinary Ramadan.

As a country with a majority of its population embraced Islam, Indonesia has a variety of typical Indonesian culinary Ramadan from various regions. This culinary can only be found during Ramadan. Therefore, do not get to taste it, because there is only once a year. Here are 9 typical culinary Ramadan Indonesia.

9 Culinary Ramadan Typical Indonesia

1. Kolak

Kolak is a typical Indonesian Ramadan cuisine that can be found almost in all regions in Indonesia. This appetizer is made from banana or sweet potatoes boiled with a mixture of brown sugar and coconut milk. Currently, many collections are created with various stuffing, such as cassava, kelp kolang-kaling, cincau, pearl, and others according to the taste of the maker.

2. Gulai Siput / Tutut

Snail or tutut goulash is a snail-based food cooked with yellow spice and a bit of chili. This food comes from Tanjungpinang, Kepuluan Riau. Even so, there is also a typical Tutur curry of West Java. Both can only be found when the month of Ramadan comes.

The delicious flavor from ginger slug / tutut makes this food suitable as a main meal when breaking the fast. In addition to delicious, it turns snail / tutut rich in vitamins A, E, niacin and or vitamin B.

3. Kerupuk Ojay (Kerupuk Mie Oncom)

Kurupuk Ojay is a typical food of West Java. If translated into Indonesian, Ojay crackers mean crackers swim. It was named Ojay cracker because in its presentation it was equipped with oncom chili sauce.

Yellow crackers with a diameter of 10 to 15 cm were dipped in a spicy sambal oncom sauce. After the sauce soaked and crackers become mushy, ojay crackers ready to eat as an iftar meal suitable for the spicy enthusiast.

4. Mie Glosor

Ramadhan culinary name typical of Bogor is indeed curious. Not only curious as to what his form, but also the taste. At first glance, gloss noodles look like yellow noodles in general, but it turns out this one noodle is not made from wheat flour, but sago or aci flour mixed with a bit of turmeric to give a natural yellow color and seductive. In the presentation, glosor noodles sprinkled with peanut sauce and fried food as a compliment.

5. Kicak

Kicak is a typical culinary Ramadan that comes from Yogyakarta, precisely from the Kauman area. This food is made from a mixture of glutinous rice that has been overheated, grated coconut and jackfruit pieces, then wrapped in banana leaves and steamed. Sweet and slightly tasty kicak taste suitable as a breaking fasting snack.

6. Ketan Bintul

Ketan bintul is a typical culinary Ramadan from rice, Serang, Banten. As the name implies, this food is made from glutinous rice that has been cooked. In the presentation is doused with a savory beef curry.

7. Bangka Kopyor

Bangka kopyor is a culinary Ramadan from Gresik. The name of this food is short for Bubur Jackfruit and Coconut Kopyor. However, in the presentation is usually added bananas and pieces of bread.

8. Sate Milk

Sate Milk is a culinary Ramadan that comes from the area of Bali. As the name implies, this sate is milk-based. In the presentation, this unique satay smeared with a typical Balinese plecing sauce. In addition to the delicious taste, milk satay is also efficacious to increase stamina. So, it is suitable to be a meal iftar.

9. Pakat

Pakat is a typical Ramadan culinary of Medan. This food is unique because it is made from rattan. But not the usual rattan made wicker, but the rattan is still young. The rattan was burned on the stove for approximately 1 hour.

After that, peeled and taken the white inside. Rattled meats are then cooked with coconut milk and spices.

Thus the typical culinary Ramadhan Indonesia originating from various regions. If you are in one of the areas where the food comes from, it never hurts to taste.