KBRN, Palembang: Amid the rise of modern culinary trends, Gulo Puan, a traditional delicacy from Palembang, South Sumatra, continues to maintain its popularity.

Made from buffalo milk and sugar, this sweet treat's dense yet soft texture and rich, sweet flavor have secured its place as a beloved snack and a popular souvenir for tourists.

Locals enjoy Gulo Puan in a variety of ways. Used as a sweetener for bread, fried bananas, or other snacks, paired with tea or coffee, or simply eaten on its own as a nostalgic indulgence. Its versatility and deep flavor make it a cherished part of Palembang’s culinary heritage.

Based on stories from historians in Kuro and Bangsal villages, Gulo Puan was created by the local communities as a tribute to the Palembang Sultanate.

The people of Kuro and Bangsal were said to be descendants of the sultanate who later settled in the Pampangan area.

This traditional sweet treat with dense, grainy, caramel-like sweetness that resembles palm sugar in texture but is lighter in color and richer in flavor is a common sight on weekends, particularly in the Kambang Iwak area.

Rara, a Gulo Puan vendor, noted that her stall sees a steady flow of customers every Saturday and Sunday. "Business is always good, especially on weekends," she said on Sunday, August 10, 2025.

Gulo Puan is sold at various price points, from IDR 10,000 (USD 0.65) for 50 grams to IDR 20,000 per 100 grams, and up to IDR 200,000 per kilogram. Rara believes the stable pricing helps retain her customer base. "The price has stayed the same. It hasn't gone up," she explained.

The Gulo Puan Rara sold is sourced from the Pampangan subdistrict in Ogan Komering Ilir Regency, a region known for its high-quality buffalo milk.

She hopes that this traditional dish will remain widely known and continue to thrive. "I hope many people keep buying it so Gulo Puan can survive and remain popular," she said.

Despite the abundance of contemporary food options, Gulo Puan's enduring presence proves that traditional cuisine still holds a unique appeal. Its flavor, affordability, and cultural significance ensure its survival as a cherished culinary heritage of Palembang. ***

Translator: Naura Sofia

Editor: Lasti Martina