sukerkanon

Sukerkanon is a traditional Indonesian dish originating from Java. It is a type of rice cake, typically made from glutinous rice flour, which gives it a chewy and slightly sticky texture. The preparation involves steaming the rice flour mixture, often with coconut milk and a touch of salt, to create a solid block.

Once steamed, the sukerkanon is usually cut into small, bite-sized pieces. It is commonly served with a sweet topping, most frequently grated coconut that has been lightly toasted or mixed with palm sugar. Sometimes, a simple syrup made from palm sugar (gula merah) is drizzled over the pieces as well, adding a rich, caramelized sweetness. The flavor profile is generally mild, with the sweetness of the topping providing the main taste experience, complemented by the subtle richness of coconut.

Sukerkanon is often enjoyed as a snack or a light dessert. It is a popular item in traditional markets and at community gatherings across Java. The simplicity of its ingredients and preparation makes it an accessible and well-loved part of Indonesian culinary heritage. Variations may exist in different regions of Java, with slight adjustments to the sweetness or the type of topping used.