TEMPO.CO, Jakarta - “Roti Kolmbeng” or Kolmbeng Bread is a well-known local pastry that has existed since the Dutch colonial age, which is still regularly made today by local people that live in Beluran Village, Yogyakarta.
“I’m the second generation kolmbeng bread baker. I’m actually just continuing my parents’ business, which actually still has a number of loyal followers today,” Yuliawati said on Monday, January 2, 2017.
The pastry, according to Yuliawati, was originally one of many foods used for offerings. “This traditional pastry made from tapioca flour and a few spices was used in offerings, now it’s quite rare to see [the pastry used in an offering],” Yuliawati said.
“Many people still adore this pastry, it has many customers, which is why my sibling and I keep on producing this pastry, to meet the demands and to continue family business,” she said.
Attempting to pronounce “kolmbeng” the first time can really be a mouthful, but unlike its name, the pastry features a simple rectangular shape. It has a plain brownish exterior filled with peanut shreds in its center.
The pastry is made from tapioca flour, sugar, duck eggs, with a notch of spices. “It’s quite crispy when you take a bite out of it. It’s because of this people love it,” she said.
Yuliawati continued her parents’ business since 1994. “My younger sibling and I produce an average of 1,000 ‘roti kolmbeng’ a day,” she said. A single piece of this tasty pastry is priced at Rp 1,200, but it’s cheaper to buy in tens, where you only need to pay Rp 10,000 for ten pieces.
“We’re able to produce 16,000 breads in a month. Worth millions of rupiah,”Yuliawati added.
At the city of Yogyakarta, according to Yuliawati, roti kolmbeng used to only be sold by street vendors locally known as “tenongan” vendors right outside of Bringharjo Market. It’s currently quite common to see kolmbeng being sold at kiosks. “Customers that come here to buy it usually sell it again,” Yuliawati said.
This traditional pastry can be considered as a rare type of pastry, since it doesn’t use any form of preservative. “As for its name [kolmbeng] I personally don’t know its origins neither its meaning,” she said.
ANTARA
