VOI - Voice of Indonesia | RRI - Radio Republik Indonesia

to break the fast, we need a sweet, delicious and refreshing food or drink after fasting for approximately 12 hours. Usually, the favourite of Mandailing tribes during the month of Ramadan is Toge Panyabungan, which is one of the iftar menus that tastes sweet and refreshing. If you hear the name, Toge Panyabungan, people will think that this is the name of a type of vegetable, but it turns out that this is the name of a typical snack from Panyabungan City, Mandailing Natal district, North Sumatra.

Toge Panyabungan has been famous in Mandailing Natal since the 1940s, and since 2017. It has been designated as an Intangible Cultural Heritage of North Sumatra. In its place of origin in Mandailing Natal, Toge Panyabungan is served with shaved ice cubes, while in Medan, one of the fast-breaking menus is served warm. To make it even more savoury, before serving, the Toge Penyabungan is first doused with coconut milk and palm sugar water.

In its presentation, Toge Panyabungan looks like iced cendol or es campur. What distinguishes it is the type of mixture contained in it. Because the Toge Panyabungan consists of coconut milk, liquid brown sugar, and cendol, red sticky rice, ordinary sticky rice, tape, candil, and lupis. Toge Panyabungan must use real palm sugar, and the coconut milk must also be thick, and the lupis pulut must also be of high quality so that the taste is perfect. Most Toge Panyabungan vendors still maintain the traditional processing of raw ingredients by cooking it using a wood-burning stove. Then, the combination of white pulut, black sticky rice, candil spheres and cendol is cooked with coconut milk and palm sugar. One bowl of Toge Panyabungan is usually sold from Rp5,000 to Rp10,000.