Rice had been incorporated in whole life of Indonesian since hundred years ago. Our ancestor is part of the Austronesian culture, include all other South East Asian countries, positioned rice as integral part of their culture.
We can found different names for different part of rice crops all over Indonesia. Our culture differentiate between rice crops (bahasa: Padi), unpeeled rice grain (bahasa: Gabah), rice grain (bahasa: Beras) and steamed rice (bahasa: Nasi). Historian said those nick names reaffirmed the rice culture within society. The signs and reliefs at prehistoric temples tell the same stories too.
In terms of sticky rice, which is made from regular rice crops with different process, Indonesian add the word ‘Ketan’ to each nick name. Sticky rice grain is Beras Ketan and steamed sticky rice is Nasi Ketan. Allong the way, to shorten the conversation, we just called it Ketan.
The rice culture phrase is more than just a phrase. Indonesian loves their rice. And for hundreds of years each families, villages, provinces and islands created enormous array of food made from rice. Rice grain or the rice flour, they pound it on giant version of pestle and mortar, are very versatile. We can make them into cakes, chips, crackers, drinks, desserts and the main course.
I’m sharing some of the cakes and desserts, made from sticky rice and sticky rice flour.