Traveling in Yogyakarta is always fun. Home to about half a million people, Yogyakarta, or “Yogya” for short, serves as the jumping off point for excursions to Java’s most important archeological sites, Prambanan and Borobudur.
But, Yogyakarta is not only famous for its cultural heritage, crafts and beautiful nature, but also for its culinary. There are many kinds of typical Yogya food and snack that you may consider trying and/or taking home.
Here is the list:
Gudeg Yogya is a typical food that is usually used as a side dish of rice. Gudeg made from young jackfruit cooked with coconut milk. It takes hours to make this dish. Brown color is usually produced by teak leaves cooked simultaneously. Gudeg eaten with rice and served with a thick coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek (krecek fried chilli).
There are at least two types of Gudeg Yogya: dry and wet gudeg. Dry Gudeg is gudeg which is served with thick areh (coconut milk), more viscous than coconut milk in Padang dish. While Wet Gudeg is gudeg which is served with dilute areh.
One of the famous restaurant that sell dry gudeg is Gudeg Yu Djum which has several branches in Yogyakarta. Here, you can choose to dine in or order packages to take away. Gudeg package is usually packed in besek (small box made of woven bamboo) or kendil (food container made of pottery), according to your choice.
2. Bakpia Pathuk
This kind of snack comes from Pathuk, Yogyakarta. The shape is small round with a variety of flavors. Originally, bakpia pathok contains only green beans. Today you can find these snacks in a variety of delicious flavors, such as cheese, chocolate, durian, abon and others.
There are many Bakpia Pathuk brands, some use numbers such as Bakpia Pathok 25, Bakpia Patuk 75, Bakpia Pathok 145, etc .. The others are Bakpia Merlino, Bakpia Kencana, and so on.
Yangko has a simple yet attractive appearance, with a small box shape, bright colors and a sprinkling of flour. This snack is made from glutinous rice flour, sweet taste, and chewy. Originally, Yangko only contains a mixture of nuts and sugar crumbs, but now many new flavors introduced make Yangko tastes more delicious, such as jackfruit, chocolate, strawberry, melon and others.
The next snack is Geplak. This food is sweeter than Yangko. Originating from Bantul, is is made from thin slices of coconut meat and cooked with a mixture of sugar.
Initially Geplak only has a sweet taste of Java sugar, now there are several variants of taste: durian, chocolate, jackfruit, and others. The color also varies with the tempting bright colors, like pink, yellow, brown, and green depending on its taste.
5. Salak Pondoh
Salak (Salacca zalacca) Pondoh is a fruit that has a white crisp crumbly meat with a sweet taste. This fruit is also known as a snake fruit due to the reddish-brown scaly skin.
This fruit became one of the important symbols for the tourism of Yogyakarta. In this province, salak pondoh center is located on the slopes of Mount Merapi, Turi District, Sleman Regency.
Tiwul, or thiwul is the staple food of rice made from cassava. In the past, the people of Gunungkidul used to consume this type of food as staple food. But in fact, this is not only typical Yogya food, because many residents in other region of Central and East Java such as Wonosobo, Wonogiri, Pacitan, Tulungagung and Blitar are also known to consume this type of food everyday.
Tiwul has lower calories than rice, brownish, and has a sweet taste. Currently Tiwul began to shift from the staple food to a snack and become a typical souvenir of Yogya, especially for tourists visiting Gunungkidul.
7. Peyek Mbok Tumpuk
There is one more typical Jogja food that is now in great demand by tourists, namely Peyek Tumpuk. The manufacturing center is located in Palbapang Village, Bantul District.
Peyek or Rempeyek is a deep-fried savoury Javanese thin cracker made from flour (usually rice flour) with other ingredients bound or coated by crispy flour batter. The most common types of rempeyek are peyek kacang (“peanut peyek”); however, other ingredients might be used also, such as teri (dried anchovies), rebon (small shrimp) or ebi (dried shrimp).
Peyek Mbok Tumpuk is different from other peyek. If other peyek is usually shaped thin, Peyek Mbok Tumpuk is thicker, has fist size, and piled-pile irregular. As the name implies, Peyek Tumpuk was initiated by Mbok Tumpuk since around 1975 ago.
Besides that, there are some other typical Javanese foods that you can try and consider to take home, such as:
- Kripik Belut, made from battered and deep-fried eel
- Kripik Ceker, made from deep-fried boneless chicken feet
- Kripik Walang or Kripik Belalang, made from fried grasshopper
In addition to those traditional foods and snacks above, there are also some modern cakes that you may try, such as Jogja Scrummy cake and Mamahke Jogja cake.
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Recommended related article: Typical Jogja Souvenirs That You Can Bring Home
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