KBRN, Bandung: Cianjur, West Java, offers a rich historical tapestry and a delightful array of traditional culinary treats, especially during Ramadan.

Among these, rogan stands out with its sweet taste and enticing aroma, making it a perfect choice for takjil (a light snack to break the fast).

As reported by rri.co.id, rogan, a name derived from its primary ingredients—roti (bread) and dawegan (young coconut)—is a culinary specialty that has gained significant popularity in recent years, attracting both locals and visitors alike.

The story behind rogan's creation adds to its appeal.

According to data from the Cianjur Tourism and Culture Agency's Instagram account, in 2010, Empat Kurniawati was inspired by her parents' snack jojongkong, a traditional rice flour cake with liquid palm sugar crafted rogan.

Unlike jojongkong, rogan combines bread, young coconut meat, mung beans, sugar palm fruit (kolang kaling), pandan leaves, and a creamy blend of coconut milk and sweetened condensed milk.

Initially, Empat Kurniawati made rogan solely for her children and family. However, she gradually began selling it to relatives, neighbors, and friends, leading to its widespread popularity today.

The preparation of rogan is simple. The bread, young coconut meat, mung beans, and sugar palm fruit are placed into banana leaves.

Then, a mixture of coconut milk and sweetened condensed milk is poured over them. The leaves are then tightly wrapped and steamed for approximately 10 minutes.

Once the aroma becomes noticeable and the leaves change color, the rogan is removed from the steamer.

The creamy coconut milk and sweetened condensed milk sauce give rogan its uniquely sweet flavor. Furthermore, the addition of pandan and banana leaves imparts a tempting aroma. ***