8 snacks available only during Ramadan, have you ever tried them?

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Typical snacks of the month of Ramadan One of the favorite activities during the month of Ramadan is foraging for food to break the fast. But if the choice of snacks is the same, it can bore you. So, if you’re looking for something special, here are 6 authentic Indonesian snacks that are only available during Ramadan. Come on come on!

1. Butt

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This snack can only be found during the month of Ramadan at Kauman Sore Market, Yogyakarta. Kicak is made with steamed cassava and sprinkled with shredded coconut on top.

2. Satay milk

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Oh? Can milk be made satay? Ninth. This satay is made from cow teats which are diced and then boiled and seasoned. This snack comes from the Muslim community living in Wanasari Hamlet, West Denpasar, Bali. Very unique, huh!

3. Ketan Bintul

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Ketan Bintul is a Banten snack made with sticky rice and sprinkled with serundeng. Bintul sticky rice is usually served in a square or round shape, sprinkled with serundeng and wrapped in banana leaves. According to history, this snack has been around since the 16th century and became Sultan Maulana Hasanudin’s favorite iftar menu.

4. Bongko Kopyor

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Bongko means jackfruit pulp and kopyor means kopyor coconut. This snack, originally from Gresik, East Java, consists of slices of white bread, young coconut flakes, bananas, jackfruit, pearl pulp, and steamed coconut milk.

Read too: Is Maghreb time near? Come check out these 9 places that sell takjil in Jakarta

5. Snail curry

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Snail curry is a typical Riau snack. The basic ingredients (snails) are very easy to find in the traditional markets of Riau. What needs to be prepared is the curry seasoning which is made from a mixture of sweet potato leaves, fern, taro leaves and sour eggplant. You don’t need to use a spoon and fork to eat it, but the snails, which have been mixed with spices, are sucked out of their shells.

6. Crushed Cucumber Ice

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This drink comes from Aceh, and the locals call it ‘ie boh timon’. It tastes very fresh, especially when added with a blend of basil or lime juice. Mmm, great!

7. Bullion

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This snack is highly sought after during Ramadan in Medan, North Sumatra. Made from rice flour and tapioca flour mixed with water, then cooked to a thick consistency. Once thickened, it is then added with pandanus leaves to give flavor and colour. The ingots also have a combination of flavors of various ingredients such as young coconut, salt and brown sugar. Ingots also have many variations such as marrow porridge, lapis lazuli ingots and black glutinous ingots.

6. Frame

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This snack, originally from Banjarmasin, South Kalimantan, has a legit sweet and mellow taste. The ingredients for making Bingka are flour, eggs, coconut milk, sugar and salt. To make it more attractive, Bingka is usually baked in a flower-shaped mold. Oh yes, in the tradition of the Banjar tribe to commemorate special occasions such as weddings or congratulations, Bingka is one of the 41 types of sweets served.

Read too: Not just Ketupat! Also try these 7 unique Indonesian dishes during Eid

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