RRI.CO.ID, Samarinda - Peca porridge and amparan tatak, two typical takjil (appetizers eaten when breaking the fast) dishes of Samarinda City, East Kalimantan Province, have now been designated as national Intangible Cultural Heritage thanks to the culinary preservation efforts of the East Kalimantan Provincial Administration.

"The uniqueness of these two takjil dishes rich in cultural values reaches its peak during the holy month of Ramadan. Peca porridge is only served to break the fast at the oldest mosque, Shirathal Mustaqiem, while amparan tatak is the favorite snack among Samarinda residents," said Sih Sudiyono, Head of the Cultural Division of the East Kalimantan Provincial Education and Culture Agency, in Samarinda on Thursday, February 19, 2026, as quoted by Antara.

On the first day of Ramadan, Biawan St, Samarinda, immediately transforms into a bustling hub filled with residents seeking traditional snacks for breaking the fast.

Haji Ichal, a local vendor, said that Amparan Tatak always sells out quickly because it's a popular local favorite. "Amparan tatak sells out every day. Other best-selling cakes include sari pengantin and lapis india," said Ichal, who has been selling Talam cakes for over twenty years.

Amparan tatak is a traditional cake made from rice flour, coconut milk, granulated sugar, and banana slices. It's very popular as a snack to break the fast during Ramadan. This cake is known for its incredibly soft, chewy texture and melt-in-your-mouth texture, with a blend of sweet and savory flavors.

Sari pengantin is a traditional Kalimantan cake made from rice flour cooked with pandan water and lime juice, and coated in sweet coconut milk. This cake has a soft texture, a distinctive pandan aroma, and a sweet and savory flavor.

Lapis india is a traditional Kalimantan snack known for its dense, soft, chewy texture and sweet and savory flavor. This cake is popular for its unique wavy layers and distinctive aroma of brown sugar and coconut milk.

Awaliyah, a vendor who has maintained the authentic taste of her cakes for sixteen years, has experienced a similar blessing. Her persistence in producing forty trays of talam cakes, including amparan tatak, every day demonstrates her commitment to preserving the richness of authentic recipes inherited from the archipelago. ***