KBRN, Kebumen: Traditional cuisine continues to hold its charm despite the rise of modern culinary trends. One enduring favorite is grilled sticky rice, locally known as jadah bakar, which remains a best-seller at Kebumen Market.

Since early morning, Saridi’s modest cart has been crowded with customers. A native of Sundanese who has long settled in Kebumen, Central Java, Saridi has been selling jadah bakar for years using his distinctive recipe.

Jadah bakar is a traditional Javanese dish made from glutinous rice mixed with grated coconut, then grilled to produce a smoky aroma and crispy texture.

Its flavor is unique, combining the chewy consistency of sticky rice with a rich, savory taste. The secret lies in the use of grated old coconut, which is believed to yield a stronger fragrance and a deeper, more natural flavor.

“When it’s still warm, the savory taste really hits the palate, especially when dipped in chili sauce or brown sugar. It’s truly delicious,” Saridi told RRI at his stall last weekend.

Public enthusiasm for this classic snack is evident in the daily sales. Saridi prepares around 400 pieces each morning, and they are typically sold out by 11 a.m.

“I usually start selling at 8 a.m., and by late morning everything is gone,” he said.

Each piece is sold at just IDR 2,000, making it an affordable choice for breakfast or a light snack. The combination of taste and price has made Saridi’s jadah bakar a favorite among Kebumen residents.

The popularity of grilled sticky rice demonstrates that traditional foods remain competitive and continue to attract local consumers. Despite the influx of contemporary culinary trends, dishes like jadah bakar highlight the enduring appeal of Javanese heritage cuisine. (Misni Parjiati/Lasti Martina)