Indonesian Wonder for today’s edition would like to introduce you to one of the typical traditional snacks of Betawi people, namely Dongkal cake. The cake is made from rice flour and palm sugar. At first, Dongkal is made from cassava flour stemming from the cassava tuber. The snack has been introduced since 1940 and it is famous as a breakfast menu. Then, cassava flour began to be difficult to find in the 1970s. So, many people preferred to use rice flour as the main ingredient of making Dongkal cake. In the past, the dish was usually used as a reception when making Gedeng or ties of harvested dry rice. Dongkal is also often served at traditional events or community mutual assistance. But now, this sweet-savory snack can be enjoyed every day.
Dongkal is made from rice that is pounded until it becomes flour. Then, the flour is filled with palm sugar and steamed. The container for steaming Dongkal is a steamer made of woven bamboo like a cone. In Sundanese language, the steamer is called ‘Aseupan’. Then, the steamer is inserted into a steamer called a ‘Seeng’. Its shape is like a cormorant, but its center part is slender. While the neck and base are wider.
After it is well-cooked, the surface forms a mottled pattern of white and brown and it is formed from the rice flour and palm sugar. Before it is eaten, the Dongkal is cut into small pieces in order to enjoy it more easily.
Then, the Dongkal will be given a sprinkling of grated coconut, so that it tastes more delicious with a combination of sweet and savory. Usually, Dongkal is eaten as a breakfast menu or an afternoon snack with a cup of warm tea. This dish is relatively cheap. One portion is usually packaged in a box container and it is sold for Rp 10-15 thousand.