List of Indonesian Traditional Foods Made from Corn

Indonesian traditional food can be made from anything, including corn. There are quite a few traditional Indonesian dishes made from corn. Some of them are used as staple foods. Others are becoming rare. So, what are the traditional Indonesian foods made from corn?

Corn Rice

This dish can be said to be a popular corn-based food. Some regions commonly make it a daily staple food. Each region has its own name for this traditional Indonesian dish. For example, in Madura, corn rice is commonly known as Nasek Ampog.

Corn rice is usually made from boiled old corn that is shelled and crushed. After that, it is served with side dishes and vegetables.

Corn Fritters

This dish is also as popular as the first one. Also known as bakwan jagung, it is commonly served as a complementary side dish. Whether in tumpeng rice or warteg rice.

Corn fritters are made from grated corn mixed with fritter batter. The batter is usually made from flour mixed with eggs and other spices. After that, it is fried until cooked and slightly brown.

Sweet Corn with Cheese (Jasuke)

This one is commonly known as a popular snack today. As the name suggests, this dish is made from boiled corn kernels sprinkled with cheese and drizzled with sweetened condensed milk. This traditional Indonesian food can be found anywhere, whether on the roadside or in front of schools.

Tinutuan

People know this dish as Bubur Manado. As the name suggests, the appearance of this food is indeed like regular porridge. What sets it apart is its slightly yellow color.

Tinutuan is made from sweet corn mixed with rice, pumpkin, and various vegetables, such as water spinach and spinach. 

Some pieces of fish are also commonly added to this traditional Indonesian dish to enhance its flavor. Tinutuan is very suitable to be enjoyed as a breakfast menu.

Corn Talam

Talam is usually made from rice flour. However, this particular talam dish is made from a base of corn mixed with several ingredients, such as coconut milk, sugar, salt, and hun kwe flour.

This food has a sweet and slightly savory taste. Unfortunately, this dish is becoming rare, making it a bit difficult for you to find.

Grontol

This dish, also known as bledus, is also difficult to find. However, you can still make it yourself at home due to its easy preparation.

You just need to sprinkle corn kernels with grated coconut, sugar, and salt. In the past, this food was commonly sold in traditional markets and small shops near homes.

Corn Bose

If you go to NTT, don't forget to try this traditional Indonesian dish. This dish is commonly served for major events in NTT. However, it can also be enjoyed by tourists and is often eaten as a daily food.

To make corn bose, corn must be mixed with several ingredients, including red beans, peanuts, and coconut milk.

Corn bose can be enjoyed directly or with various side dishes. Common side dishes include beef sei and fish lawar.

Corn Lepet

There are still some corn-based foods that are becoming rare. Corn lepet is one of them. This food found in Central and East Java is usually enjoyed with a cup of tea or coffee.

Although it is rarely found, you can still make it yourself at home. This is due to its relatively easy preparation.

You just need to grate the corn, then press it with a mortar until the juice comes out. After that, mix the corn with sugar, coconut, salt, cornstarch, vanilla, and flour. Mix the corn and all the ingredients until well combined.

Binte Biluhuta

If tinutuan is a porridge made from corn, then binte biluhuta is a soup with corn as the main ingredient. The corn in binte biluhuta will later be mixed with shrimp and other ingredients.

There are three flavor variants available in binte biluhuta: sour, sweet, and salty. This corn-based food is said to lower bad cholesterol in the body. If you're interested in tasting the delicious binte biluhuta, you can go directly to Gorontalo.

Katumbu Gola

In addition to tinutuan and binte biluhuta, there are still other corn-based foods that can be found in Sulawesi. Katumbu gola is the dish we mean. This food can be found in North Sulawesi, especially on Muna Island.

The way to make katumbu gola is quite similar to corn lepet. The difference is that katumbu gola uses brown sugar and does not use a mixture of vanilla and flour.

On Muna Island, Katumbu Gola is commonly enjoyed as a staple food. Besides being delicious, this corn-based food is also rich in nutrients, including vitamin B1, fiber, and vitamin B5.

Corn Jenang

This is a variant of jenang that is usually made from glutinous rice flour. This food is commonly an alternative menu for breaking the fast, alongside kolak, fruit ice, and fried snacks. Corn jenang is made from sweet corn and a mixture of various ingredients, including vanilla and cornstarch.

Corn Nagasari

If you're bored with nagasari filled with bananas, this corn-based food seems worth a try. The ingredients are roughly the same as those used to make nagasari, only the filling is different, where corn nagasari is filled with corn.

Corn Titie

Unlike the previous foods, this one has a texture that is quite crunchy. The texture of this food is similar to emping, so many people refer to it as corn emping.

Corn titie is made from glutinous corn that has been shelled, then roasted and pounded. Corn titie is available in various flavors, from salty to caramel. If you're interested in enjoying this food, you can visit Flores Island. Not only is it suitable to be enjoyed directly, but it also makes a great souvenir.

Kena Kita

Flores does not only have corn titie. There is another corn-based food that should not be missed. Kena kita is the dish we mean.

Kena kita is commonly used as a breakfast menu by the people of Flores. This food is made from corn mixed with red beans, tubers, and grated coconut. Often, chili peppers are also added to kena kita.

Kena kita has a savory, sweet, and slightly spicy taste. If you want to enjoy this food, you can visit the homes of local residents. Because this dish cannot be found in restaurants and is only commonly served in homes.

Indonesia indeed has many traditional foods made from corn. Some of them have been mentioned above. Among these dishes, which ones have you tried or would like to try?

Author: Anggie Warsito