Friend of culture, special menu in the month of Ramadan, Betawi people have a variety of snacks as an appetizer for breaking the fast the month of Ramadan. The following are special Betawi culinary menus that are certainly delicious to eat when the Magrib Beduk arrives.

1. Pacar Cina Sweet Porridge
Pacar Cina sweet porridge is made from tapioca sago flour dough which is cut into small pieces and then mixed with coconut milk. The flour dough was previously placed in a winnowing tray and then dried under the sun. If it is dry, then cut it into small pieces. Usually measuring about 1 cm in the shape of a rectangle. In addition to being rectangular, many Pacar Cina are round and color. The manufacturing process can be varied with other ingredients according to taste. Such as taro, sweet potato, cassava, candil, bubur sumsum (sweet rice flour porridge), nata de coco, or others.
Historically, the naming of ‘Pacar Cina’ sweet porridge is believed to be closely related to the process of acculturating Betawi culture with Chinese - Arabian immigrants who lived in Batavia from the 15th to the 16th century.

2. Stup Tape
The name Stup comes from the Dutch word ‘stoof’ which means ‘boiled’. Stup tape is a typical Betawi snack whose basic ingredients are tape (fermented cassava), coconut milk, and sugar. To add a savory taste, spices are usually added such as cloves, cinnamon, kaffir lime leaves, and pandan leaves. According to taste, this Betawi signature Stup Tape can also be made from bananas, sweet potato taro, and cassava.
The process of making stup tape is quite simple. First, all the spices must be brought to a boil with thin coconut milk or plain water. If it is fragrant, the tape can be added and continued with coconut milk and must be continuously stirred on a low heat so that the coconut milk does not break and separate from the water. After boiling, the stup must be immediately removed and served. Stup Tape can be used that is still half hard or soft. Stup tape is usually served as takjil before eating rice during iftar. This takjil can be consumed after the tarawih prayer.

3. Putu Mayang
This Betawi cake is made from rice flour rolled in such a way that it resembles a noodle roll that is given food coloring. This traditional food is even more delicious with a splash of a mixture of brown sugar and coconut milk. In addition to rice flour, other ingredients needed to make it are tapioca flour, vanilla, coconut milk, brown sugar, granulated sugar, and salt. To add to the delicacy and aroma, you can add a few pandan leaves.

4. Es Selendang Mayang
After fasting and then drinking mineral water, the Betawi specialty drink Es Selendang Mayang is a complement to quench thirst. The specialty of this cold drink is always a chewy snack made from a mixture of sago palm flour and rice flour which is cut into squares and mixed with liquid coconut milk and red syrup or liquid brown sugar. Serving the square chewy cake was given food coloring such as red, white, and green. This drink is believed to have been popular since the 1940s and is usually served at various Betawi community celebrations, such as weddings or archipelago snack festivals. The taste of this Mayang shawl is sweet and refreshing.

5. Dongkal
This Betawi cuisine is made from rice flour and palm sugar. This snack is served in a white and brown conical shape whose mold is similar to the shape of a rice cone. Dongkal is made from steamed rice flour and palm sugar. The serving is sprinkled with grated coconut to add a savory and delicious taste. This Dongkal snack dough looks like putu cake at a glance, the difference is that it has a more chewy texture and is not green-colored. In Jakarta, this snack can still be found in several traditional markets or the Rawa Belong area, West Jakarta.

6. Betawi pickles
If the takjil snack is not enough to provide a feeling of fullness, there is still a reference for the next snack, namely Asinan Betawi. This Betawi cuisine, which has a sour, sweet, and spicy taste, is considered healthy because it contains a lot of fiber sourced from vegetables and is easily available in the market. The types of vegetables served at Asinan Betawi include bean sprouts, cabbage, mustard greens, cucumber, and watercress. Meanwhile, the ingredients for the sauce are fried peanuts, curly red chilies, tamarind, and brown sugar. In the process of serving it is usually added fried beans, yellow noodle crackers, and red crackers and can also be accompanied by fried tofu.