ENGLISH TASK

“THE SPECIAL TRADITIONAL CAKE OF SOUTH KALIMANTAN”

WRITTEN BY:

A’TIANA NURUL HUDA

XII MIPA 4

PEMERINTAH PROVINSI KALIMANTAN TIMUR

DINAS PENDIDIKAN DAN KEBUDAYAAN

SMA NEGERI 1 TENGGARONG

Jl. Mulawarman No.31, RT 12, Kelurahan Sukarame Tenggarong

Telp. (0541) 661137

2022/2023
 CHAPTER 1

THE SPECIAL TRADITIONAL CAKE OF SOUTH KALIMANTAN

A. INTRODUCTION

1. BACKGROUND

Indonesia peoples likes traditional Indonesian food so much in modern era,

but maybe for the current generation only a few are interested, they tend to choose
contemporary food because the aesthetic elements are really felt. However, many
people are not aware that traditional Indonesian food has many interesting things,
we can also say that Indonesia was originally known as a country that produces
spices in abundance. From this spice-based seasoning, many authentic Indonesian
specialties are created. Not only that. Trade interactions with foreign countries of
Indonesia, creating cross types of cuisine which also enrich tastes.

Each region has its own special food characteristics. Because natural products
that are used as processed food are also different. However, in general these
foodstuffs come from animals such as eggs, chicken, meat, fish and milk and from
plants such as vegetables, fruits, tubers and cereals, it means traditional food is
food that has been passed down from generation to generation and each region has
different characteristics. There are many types of traditional Indonesian food,
based on the level of existence in society to date. There are various kinds of
traditional food influenced by the conditions of the area or place of residence and
the culture in it area. Kue Bingka is one of them that comes from South
Kalimantan.

The history of cakes in Indonesia began when this country became the main
traffic route for world trade centuries ago. The arrival of immigrants on
Indonesian soil has long ago not only brought beauty to this nation's traditions and
culture, but also in terms of its culinary delights. The sugar commodity, which
was the prima donna at that time, is thought to have been the beginning of how
cakes from various parts of the world then entered Indonesia.

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 Pastries that are present in Indonesia have actually received a lot of influence
from outside. Traditional cakes, for example, are said to have received a lot of
influence from Chinese culture. This can be seen from the ingredients used to
make it, which on average use rice flour. In fact, the word cake itself comes from
an absorption word from the Hokkien language 粿 (pronounced: koé).

Meanwhile, for cakes made from wheat flour, this custom was preceded by
European-style cooking methods. Wheat as the main ingredient for making wheat
flour is not a plant that can grow in Indonesia, nor is the habit of processing and
cooking it which is not native to Indonesia. It was the era of European trade and
colonialism that became the forerunner to the introduction of the habit of
processing wheat and its derivatives into Indonesia, including making cakes.

Traditional cakes used to be sold in the port area. At that time, the port
became the center of buying and selling activities for Indonesian people. The port
is also a meeting place for Indonesians and foreigners. It is in this port that
acculturation or mixing of cultures occurs, not only with fellow regions in
Indonesia, but also with foreign cultures.

The history of cakes in Indonesia, which began centuries ago, has left a big
influence on the variety of cakes that are present in Indonesia today. Cake in
Indonesia generally refers to a type of snack or snack which usually has a sweet or
sometimes savory taste. As for the types, they vary widely, ranging from the
traditional to the trendy ones.

Indonesian traditional cakes are generally made from ingredients such as rice
flour, glutinous rice flour, sago, or tubers. Indonesian traditional cakes have their
own characteristics in each region, and also often have a philosophical meaning.
Like the meaning in using sticky rice, for example, the sticky nature of sticky rice
symbolizes the culture of gathering and attachment between siblings. Starting
from heavy meals to traditional cakes or what we often call market snacks.
Examples of various types of traditional Indonesian cakes include Bingka Cakes,
Cupcakes, Gethuk, Klepon, Bugis Cakes, Talam Cakes, etc.

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B. HISTORY OF BINGKA
Kue Bingka is a specialty of the Banjar Tribe, South Kalimantan. This
cake is often used as one of the traditional cakes in the Banjar tradition,
especially in traditional celebrations, wedding ceremonies, parties and others.
Bingka is one of 41 types of traditional Banjarmasin cakes which are usually
served in special celebrations, such as the birth of a baby and Ramadan.
Bingka is a type of sweet cake with a soft texture that is printed in floral
motifs which the local people call as kembang goyang. There is a philosophy
behind the rocking flower motif. “That is describing human life that is not
always smooth. There are always ups and downs, good times and sad times."
The people of Banjarmasin believe that the original bingka recipe was
created by Putri Junjung Buih from the Negara Dipa Kingdom who was the
ancestor of Sultan Suriansyah from the Banjar Kingdom. Sultan Suriansyah is
the ancestor of the local people. According to legend, Putri Junjung Buih
made the cake only for palace guests. Bingka is a special cake for nobles at
that time. The sweet taste and soft texture of the cake was very liked by the
guests who tasted it.
Banjarmasin people has a tradition of preparing 41 types of traditional
cakes in cultural or religious occasions. This tradition was originally the
culture of the Hindu community in the past to respect the spirits so that they
would not interfere with human life.
Apart from that, there is another type of bingka which is a favorite of the
Banjarese during the fasting month, namely "bingka baranda" which is
actually made in a slightly different way. One bingka pan is usually filling
enough and can be enjoyed by up to six people.
Each cake appears in different colors and shapes, each of which has its
own meaning. The cakes displayed at these special occasions include bingka,
kararaban, kikicak, bulungan hayam, kelalapon, cingkarok batu, pais waluh,
wadai gayam, amparan tatak, pundut, and ipau.

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C. CHARATERISTIC OF BINGKA
Bingka cake is a wet cake that has a unique shape resembling a flower
with a golden yellow color that tantalizes the taste buds. This cake has a soft
texture with a sweet, legit taste, making it a favorite. This cake is often used as
one of the traditional cakes in the Banjar tradition, especially in traditional
celebrations, wedding ceremonies, parties and others.
Apart from being a typical Banjarese cake, bingka is also famous in
neighboring provinces such as East Kalimantan and Central Kalimantan, and
has a resemblance to the bingka cake originating from Pontianak, West
Kalimantan. Bingka Banjar is not only known domestically but also in foreign
countries such as Malaysia and Brunei Darussalam.

D. MARKETING
The marketing strategy in increasing sales volume is the marketing mix
strategy, namely by considering four aspects which include product aspects,
price aspects, place aspects, and promotion aspects. The product being sold is
in the form of processed food, namely Bingka wet cake. In deciding the
selling price of the product, we are based on the FOC price (Factory Operating
Costs). The forms of promotion carried out by the company are placing
advertisements in newspapers, distributing business cards, and distributing
flyers.
In addition, the efforts made to support the role of the marketing strategy
are; first, improving the quality of excellent service by providing delivery
services to consumers, maintaining product quality, maximizing the
appearance of product packaging, receiving and evaluating consumer
suggestions, and opening telephone services. Second, maintaining consumer
confidence in the sense of maintaining or even improving services that have
been implemented previously. Third, provide discounts if there are consumers
who buy in large quantities. The amount of discount given depends on the
type of frame purchased by the consumer.

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E. PROCESSING METHOD OF BINGKA
1. INGREDIENTS
Steamed potatoes 250 grams, puree. Granulated Sugar 250 grams. Salt ½
tsp. 3 chicken eggs.Wheat flour 75 grams. Pandan leaves 1 sheet. Coconut
milk boiled 1 liter. Vanilla powder ½ tsp. Margarine to taste.
2. WAYS OF MAKING
Add coconut milk, salt, pandan leaves and vanilla to the pan. Turn on the
fire then cook over low heat the mixture above until it boils. Cook until the
water is slightly reduced, then remove, strain and set aside. Then mix the
sugar and chicken eggs, beat with a whisk until the sugar dissolves. Add the
steamed potatoes and stir until smooth. Then add the flour little by little into
the mixture until well blended. Enter the coconut milk that has been set aside
earlier, then stir until mixed and smooth. Prepare a baking sheet that has been
smeared with margarine. Pour the batter into the pan. Bake in the oven at 180
degrees Celsius for 45 minutes. Once cooked remove, cut according to taste
and sprinkle with powdered sugar or cinnamon powder to make it look
beautiful.

F. TYPE OF BINGKA
Generally, this Kue Bingka is made from potatoes, but now there have
been many innovations so that various flavors such as tape, jackfruit, egg,
cheese and sweet potato have appeared. As a custom, Bingka is baked in a
flower-shaped mold. There are various bingka flavors such as bingka tapai,
bingka potato, bingka pumpkin, bingka pandan, bingka coconut, bingka
berandam, and so on. Bingka cakes have many variations and types with
unique tastes and various kinds. However, so far the most popular and sought
after are potato frames with a sweet and soft taste, a combination of the main
ingredients with potatoes which also have a savory taste. Generally, potato
frame is the most preferred because it tastes fairly safe and doesn't easily
cause bad taste.

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G. CLOSING
1. CONCLUSION
Bingka is a cake that is characteristic of the Banjar Tribe, South Kalimantan.
It's very sweet, fat, and creamy. Bingka is one of the cakes used in the Banjar
tradition to serve 41 types of cakes for special occasions such as weddings. There
are various bingka flavors such as bingka tapai, bingka potato, bingka pumpkin,
bingka pandan, and so on. Although it can be found throughout the year, bingka is
the prima donna in Ramadan because it is considered suitable for breaking the
fast, some of the basic ingredients of this cake are flour, eggs, coconut milk,
sugar, and salt, and in general it is shaped like a flower, round and some are cut
square. This one cake has a distinctive shape that resembles 6 flower petals.
However, there are also other forms of frames. Bingka has a sweet and legit taste
with a soft, semi-oily texture. Bingka's sweet taste turns out to have its own
philosophy. This is related to the Banjar people who need additional energy intake
because most of them work as farmers. This is what makes Banjar people really
like this sweet and legit cake.

2. SUGGESTION

The tradition of ancestral heritage, namely special foods or traditional foods

must be preserved and must be maintained so that, in particular, typical South
Kalimantan food, generally Indonesian specialties are maintained and not eroded
by the times. As a young generation, we must instill concern for the preservation
of traditional cakes in Indonesia, especially for this typical South Kalimantan
bingka cake. according to the author, we can start from the first step, namely
trying to understand the distinctive taste of each food and try to process it and
make several variations and then sell it to the surrounding environment.
Preserving Bingka cakes can also be done overseas, we can introduce them
through social media which is currently very popularly used by all human beings
across the face of this earth.