Tumpeng means cone shaped, jajan pasar means traditional cakes/sweets.
I know I could have presented them better, but hey, am an only woman show. The kids and husband are grateful enough there is meal at least 😂😂 (silly mom, I know!)
Here are the recipes if you’d like to try 😉
Getuk (cone-shaped cassava)
1 long cassava, skinned, cut, washed, then steam for at least 30 mins (until tender). Mash right away while adding 7 tbsp brown sugar and a pinch or two salt. Mold as cone-shaped (if you don’t have the mold, use a birthday hat that is cone-shaped, line the inside with clean banana leaf. If not, leave it as is or mold in a bowl/square container).
Cenil (gummy worms out of tapioca, my 3 yo named it gummy worms 😀)
1/2 c ap flour
1/2 c + 2 tbsp tapioca flour
A pinch of salt
1 tsp sugar
3/4 c water (more or less, until batter is good enough to shape)
Food color (optional – I use Wilton gel, supposedly vegan)
Mix dry then pour in enough water. Divide into two and mix with food color (if using)
Bring enough water to boil in a pot with a drop or two of cooking oil
In between palms, shape batter into gummy worms and drop them into boiling water (if batter is a bit sticky, flour your hands)
Boil cenil until they float, for 5 mins
Take out with slotted spoon and place on banana leaf (or a plate)
Black Glutinous Rice
250 g BGR, soak in water for an H, rinse
Steam BGR for 15 mins. While steaming, bring 2-3 c of water to boil with 1 Pandan leaf (screwpine) and a pinch or two salt
After steaming for 15 mins, stir BGR into the boiling water, boil until all water is absorbed, stir occasionally.
Once all water is absorbed, place BGR back into the steamer (along with the Pandan leaf) and steam for 45 mins
Lupis (glutinous rice cake) – I have been scrolling up and down my photo albums, thought I took pics while making this, apparently I didn’t, so can’t show how I roll the banana leaf, sorry!
250 g white glutinous rice
A pinch of salt
1 Pandan leaf
Soak for 30 minutes, rinse
Prepare banana leaves and shape them into a tube, securing one side with tooth pick.
Spoon rice into tubes (only half way full) and secure the other end with toothpick (makes 2-3 tubes)
Boil these tubes with enough water covering them, with a pinch of salt and a Pandan leaf
Takes about 45 mins
Let cool completely then store in fridge for ah H before slicing
(Some people use foodsafe plastic bags/ziplock bags rather than banana leaf, it’s up to you)
Corn
I cheated this one, using canned corn. Best is to use fresh corn kernel but I was lazy 😂
Grated Coconut
Steam a bag of dessicated grated coconut that is mixed with enough salt to taste
Brown Sugar Syrup
Originally, Indonesians boil compressed coconut palm sugar with a pinch of salt and Pandan leaf, but I couldn’t find the compressed one here where I live, so I took a short cut, dissolving brown sugar mixed with coconut palm sugar and water. Voila! 😂
Serving
Take a bit of this and that, place into serving bowl/plate. Sprinkle with coconut and a tbsp or two of the syrup.
Enjoy!
Tumpeng Jajan Pasar
Ingredients
Getuk Singkong (cassava cake)
- 1 long cassava
- 7 tbsp brown sugar
- a pinch or two salt
Cenil (worm)
- 1/2 c ap flour
- 1/2 c + 2 tbsp tapioca flour
- A pinch of salt
- 1 tsp sugar
- 3/4 c water more or less, until batter is good enough to shape
- Food color optional – I use Wilton gel, supposedly vegan
Ketan Hitam (black glutinous rice)
- 250 g BGR
- 2-3 c of water
- 1 pandan
- a pinch or two salt
Lupis (compressed glutinous rice cake)
- 250 g white glutinous rice
- A pinch of salt
- 1 Pandan leaf
Corn
- 1 can peaches and cream corn
Grated Coconut
- 1 bag unsweetened desiccated coconut
- salt to taste
Syrup
- enough brown sugar mixed with coconut palm sugar
- water
Instructions
Getuk
- 1 long cassava, skinned, cut, washed, then steam for at least 30 mins (until tender). Mash right away while adding 7 tbsp brown sugar and a pinch or two salt. Mold as cone-shaped (if you don’t have the mold, use a birthday hat that is cone-shaped, line the inside with clean banana leaf. If not, leave it as is or mold in a bowl/square container).
Cenil
- Mix dry then pour in enough water. Divide into two and mix with food color (if using)
- Bring enough water to boil in a pot with a drop or two of cooking oil
- In between palms, shape batter into gummy worms and drop them into boiling water (if batter is a bit sticky, flour your hands)
- Boil cenil until they float, for 5 mins
- Take out with slotted spoon and place on banana leaf (or a plate)
Ketan Hitam
- Steam BGR for 15 mins. While steaming, bring 2-3 c of water to boil with 1 Pandan leaf (screwpine) and a pinch or two salt
- After steaming for 15 mins, stir BGR into the boiling water, boil until all water is absorbed, stir occasionally.
- Once all water is absorbed, place BGR back into the steamer (along with the Pandan leaf) and steam for 45 mins
Lupis
- Soak for 30 minutes, rinse
- Prepare banana leaves and shape them into a tube, securing one side with tooth pick.
- Spoon rice into tubes (only half way full) and secure the other end with toothpick (makes 2-3 tubes)
- Boil these tubes with enough water covering them, with a pinch of salt and a Pandan leaf
- Takes about 45 mins
- Let cool completely then store in fridge for ah H before slicing
- (Some people use foodsafe plastic bags/ziplock bags rather than banana leaf, it’s up to you)
Corn
- I cheated this one, using canned corn. Best is to use fresh corn kernel but I was lazy 😂
Coconut Topping
- Steam a bag of dessicated grated coconut that is mixed with enough salt to taste
Syrup
- Originally, Indonesians boil compressed coconut palm sugar with a pinch of salt and Pandan leaf, but I couldn’t find the compressed one here where I live, so I took a short cut, dissolving brown sugar mixed with coconut palm sugar and water. Voila! 😂
Serving
- Take a bit of this and that, place into serving bowl/plate. Sprinkle with coconut and a tbsp or two of the syrup.
