Nasi Tiwul is a traditional Javanese food made from cassava. Although it is now more popular as a market snack, many years ago, nasi tiwul had become a staple food for the Javanese as a substitute for rice.
Quote from Compass, tiwul actually has a fairly complex nutritional content. Starting from carbohydrates, proteins, fats, to vitamins and minerals such as vitamin B1. Therefore, its nutrition is not inferior to rice and is suitable to be a staple food for side dishes.
Unfortunately, tiwul and other foods made from sago or corn are often regarded as ‘wong cilik’ or underprivileged foods of the lower class. Even though there is nothing wrong with eating tiwul as a daily staple food because of its complete nutritional content.
What is the history of this uniquely flavored food? Here’s the review.
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The History of Nasi Tiwul is Interesting to Know
1. Typical Food in Barren Area
We know tiwul as a traditional food from the Gunung Kidul area, Yogyakarta. It is said that this food has existed since ancient times among the residents of Wonosobo, Gunungkidul, Wonogiri, Pacitan, and Blitar.
Tiwul is the mainstay of the community’s food when a prolonged dry season arrives. In drought-prone and barren areas such as Sukoharjo and Wonogiri regencies, tiwul is used as a substitute for rice because it is considered more economical and easier to grow.
2. Staple Food in Colonial Age
Launching from my country IndonesiaTiwul was used as a staple food during the Japanese colonial period, around the 1960s.
At that time, people changed their staple food from rice to tiwul because rice or rice was very difficult to obtain. The war made the price of rice soar so that it was difficult for people to buy it.
Therefore, the Javanese people also choose to consume tiwul as their daily staple food. However, after the colonial period passed, tiwul remained a staple food if the rice stock ran out before harvest.
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3. Now Known as Snacks
Currently, it is rare for people to consume tiwul as a staple food. Most eat tiwul as a snack or market snacks. Tiwul snacks are served with a complement in the form of grated coconut and brown sugar which have a savory and sweet taste.
Other ingredients that are also popular as friends for eating tiwul are black sticky rice, boiled corn, and boiled cassava.
Yogyakarta Special Tiwul Rice Recipe
Want to feel the delicious taste of Tiwul? Here is a recipe along with how to make tiwul rice that is easy to cook at home.
- 200gr cassava flour or tiwul flour
- 50ml water
- 300 grams of rice, aron
- 500ml water
How to make:
- Prepare winnowing. Mix the cassava flour with 50 ml of water little by little while kneading.
- Shake the winnowing until the tiwul flour forms granules.
- In a steaming pot, steam the tiwul that has been granulated until half cooked.
- Aron rice by soaking water first and then steaming half-cooked in a different container.
- Mix the cooked rice with half cooked tiwul, stir until well blended.
- Steam again until the rice tiwul cooked and ready to serve.
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Sweet Tiwul Recipe for Snack
Besides being eaten with rice and side dishes, Parents you can also eat sweet tiwul for a snack in the afternoon, while accompanied by bitter tea or black coffee. Here’s how to make it.
- 150gr cassava flour
- 150gr brown sugar
- 100gr grated coconut
- 100ml coconut milk
- teaspoon salt
- Mix grated coconut with salt, then steam for 15 minutes and remove from heat. Let it cool.
- Prepare the winnowing, pour the cassava flour and mix with the liquid coconut milk little by little. Stir until it forms small granules.
- Slice the brown sugar finely, sprinkle it on top of the tiwul dough.
- Steam the tiwul dough that has been given sugar for 25 minutes. Taste, if you don’t feel the taste of flour, take it out.
- Sprinkle with grated coconut that has been steamed beforehand and the tiwul is ready to be enjoyed.
Tiwul rice can be enjoyed Parents who are on a diet because the calorie content is lower than rice and can prevent digestive diseases such as ulcers. is Parents love this unique Javanese dish?
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