Savor the unique flavors of Indonesia by indulging in traditional Banjar cakes, delightful treats rich in cultural heritage.
South Kalimantan, particularly Banjarmasin, is known not only as the “City of a Thousand Rivers” but also as a haven for traditional culinary delights.
Among its culinary treasures, Banjar’s traditional cakes are a favorite among both locals and visitors. These cakes are often available only during special occasions, such as the holy month of Ramadan, adding to their exclusivity.
Beyond their delicious taste, these cakes carry deep cultural meanings. For those curious about their unique flavors and heritage, here’s a list of 10 traditional Banjar cakes you must try. They also make perfect souvenirs when visiting Banjarmasin!
1. Apam Barabai: A Rice Flour Cake with Unique Flavor
Apam Barabai is one of Banjar’s most iconic cakes. Round, thin, and brown in color, this cake is made from a mix of rice flour, cassava tapai, palm sugar, and white sugar.
Originating from Barabai in South Kalimantan, its distinctive sweetness and soft texture make it a favorite snack. Apam Barabai is often enjoyed as a companion to tea or as a light snack.
2. Wadai Rangai: A Blend of Sweet and Savory Flavors
Wadai Rangai is a traditional crispy cake made from sago, combining sweet and savory flavors. Its crunchy texture and delightful taste make it a popular treat during traditional ceremonies or grand celebrations in Banjarmasin.
As part of Typical Banjar Food, Wadai Rangai holds cultural significance as a symbol in local traditions.
3. Kue Lam: A Coconut-Infused Layer Cake Alternative
Kue Lam is often compared to lapis legit due to its layered appearance. However, it has a unique characteristic with a dominant coconut aroma and a simple sweetness.
Its denser and chewier texture sets it apart. Kue Lam is a popular choice as a souvenir for visitors to Banjarmasin.
4. Bingka: Unmatched Sweetness and Softness
Bingka is a highly popular traditional Banjar cake. Its sweet taste and soft texture make it suitable for various occasions.
While Bingka can be found in many cities, the authentic version from Banjarmasin offers a richer and more distinctive flavor. It’s no wonder this cake is a must-try souvenir for tourists.
5. Sesumapan: A Treat with Deep Philosophy
Sesumapan is more than just a cake; it carries philosophical meaning. The word “se-” means equal, and “sumapan” means closing, symbolizing unity and harmony in Banjar culture.
Besides its unique shape, its sweet taste and soft texture make it special. Sesumapan is also commonly given as a gift to loved ones.
6. Sesunduk Lawang: Chewy Cake Wrapped in Banana Leaves
Sesunduk Lawang is a simple cake with a chewy texture and sweet-savory taste. Often compared to lupis, it differs as it is not made from glutinous rice.
Wrapped in banana leaves, it has a distinct aroma that tantalizes the senses. Made with palm sugar and coconut milk, this cake is perfect for any occasion.
7. Kue Patah: Crunchy Snacks with a Traditional Touch
As the name suggests, Kue Patah has a hard texture that can be broken into pieces. With its signature green and white colors, the cake is served with tahilala, a thick coconut milk sauce cooked to produce oil.
The savory coconut milk, combined with fried shallots sprinkled on top, creates a unique and enticing flavor.
8. Babongko: Soft Delights in Banana Leaves
Babongko, meaning “wrapped,” is a traditional Banjar cake made from rice flour filled with palm sugar syrup and coconut milk.
Its soft and chewy texture, paired with a sweet and savory taste, is wrapped in banana leaves, offering not just a delicious treat but also nostalgia for Banjar’s culinary traditions.
9. Puracit: The Sweet Treat Similar to Putu Mayang
Puracit resembles putu mayang but with some distinct differences. It comes in small clumps, either white or palm sugar-flavored.
White Puracit is served with kinca sauce, while the palm sugar version is topped with grated coconut. This cake is perfect as a tea-time companion with its blend of sweetness and savory flavors.
10. Apam Balikuhai: Traditional Cake with a Unique Grilling Technique
Apam Balikuhai resembles a waffle in shape but differs in taste and preparation. Made from wheat flour, palm sugar, and coconut milk, this cake is cooked by flipping it over a grill until done.
Its name, “Balikuhai,” means “flipped repeatedly.” The fragrant aroma of palm sugar and its distinct taste make this cake truly special.
Banjar’s traditional cakes offer not only delightful flavors but also stories of culture and tradition.
Each cake, including those inspired by Typical Dayak Food, has its philosophy, unique preparation methods, and special ingredients that reflect the richness of South Kalimantan’s culinary heritage.
When visiting Banjarmasin, don’t forget to taste and bring home these cakes as souvenirs. Not only will you indulge in their flavors, but you’ll also help preserve Indonesia’s culinary treasures.