Arpaliput

Arpaliput is a traditional Indonesian dessert originating from the Javanese region, particularly associated with the city of Yogyakarta. The dish is a type of sweet rice cake that is often prepared for special occasions, celebrations, and religious events such as Eid al-Fitr and Christmas. Its name is derived from the Javanese words *arpal* (meaning "to mix") and *liput* (meaning "to wrap"), reflecting its preparation method.

The dessert is made primarily from glutinous rice flour, coconut milk, palm sugar, and pandan leaves, which give it a distinct green hue and a fragrant aroma. The mixture is steamed in banana leaves or wrapped in a banana leaf before being cooked, resulting in a soft, moist, and slightly chewy texture. Variations may include the addition of ingredients like grated coconut, sesame seeds, or even small pieces of fruit such as mango or jackfruit.

Arpaliput is typically served chilled and is often enjoyed as a snack or dessert alongside other traditional treats like *klepon* or *serabi*. It is also commonly found in Indonesian street food markets and local eateries, where vendors prepare it fresh daily. The dish is not only popular in Indonesia but is also enjoyed by Indonesian communities abroad, particularly in Malaysia, Singapore, and the Netherlands.

Beyond its culinary appeal, arpaliput holds cultural significance as a symbol of hospitality and festivity in Javanese cuisine. Its preparation often involves communal efforts, reinforcing social bonds and traditions. While modern adaptations may include variations in flavor or presentation, the core ingredients and steaming technique remain central to its identity.