Bekasang

Bekasang

Bekasang is a traditional Indonesian fermented food made from rice. It is commonly consumed in the Central Java region of Indonesia. In this article, we will explore the process of making bekasang, its cultural significance, and its nutritional value.

Preparation

To make bekasang, the first step is to soak the rice in water for several hours. After soaking, the rice is drained and spread out on a flat surface to dry. Once the rice is dry, it is ground into a coarse powder using a traditional stone grinder.

Fermentation

The ground rice is then mixed with water and left to ferment for a period of time, usually around 2-3 days. During the fermentation process, the rice mixture develops a sour taste and a distinct aroma. This is due to the activity of lactic acid bacteria, which convert the carbohydrates in the rice into lactic acid.

Cultural Significance

Bekasang holds a significant place in Javanese culture. It is often served during special occasions and traditional ceremonies, such as weddings and religious festivals. The fermentation process is believed to enhance the flavor and nutritional value of the rice, making it a cherished food in the region.

Nutritional Value

Bekasang is a rich source of probiotics, which are beneficial bacteria that promote a healthy digestive system. It is also high in fiber and contains essential vitamins and minerals. The fermentation process increases the bioavailability of nutrients in the rice, making it easier for the body to absorb and utilize them.

See Also

• Fermented Foods
• Indonesian Cuisine

References

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