One  of  the  important  foods  at  a  traditional  Javanese event is wajik. Made from sticky rice, this special food is a mandatory menu item, particularly at Javanese weddings.

Wajik  was first discovered during the Majapahit Era, but During  the  Majapahit  era,  wajik  was  considered  as  a type of food or snack.

During  such  occasions,  the  preparation  of  wajik  involves  a large-scale  process,  utilizing  an  oversized  wok  heated over a traditional stove, requiring the collaborative efforts of several individuals to ensure its successful production. Wajik  serves  as  a  mandatory  complement  to  the gunungan  (mountain  miniature)  in  the  tumplak  wajik event, a routine ceremonial and ritual performance in Yogyakarta  Province.

Wajik making process :

Wajik example

Source : Unveiling the Cultural Significance and Development of “Wajik”, a Traditional Javanese Food

Ata Aditya Wardana1 and R. Haryo Bimo Setiarto2

1Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia

2Research Center for Applied Microbiology, National Research and Innovation Agency (BRIN), KST Soekarno, Jalan Raya Jakarta-Bogor Km 46, Cibinong, Bogor 16911, West Java, Indonesia

DOI : https://doi.org/10.1186/s42779-024-00237-3