Jadah Tempe, Sleman’s Merapi Culinary Heritage and Royal Ties
- 24 Jul 2026 09:34 WIB
- Voice of Indonesia
Poin Utama
- Jadah tempe, a traditional specialty from Sleman, Yogyakarta, has deep historical roots dating back to 10th-century chronicles and the Serat Centhini manuscript.
- The name Jadah Tempe Mbah Carik was officially bestowed by Kanjeng Ratu Ayu Hastungkoro, wife of Sri Sultan Hamengku Buwono IX, strengthening the dish’s cultural connection to the Yogyakarta Palace.
RRI.CO.ID, Sleman - With a long historical trail recorded in 10th‑century chronicles and the Serat Centhini manuscript, jadah tempe is more than an ordinary local food. This Sleman, Yogyakarta specialty has become more deeply rooted in Yogyakarta’s history after the name Jadah Tempe Mbah Carik was specially bestowed by Kanjeng Ratu Ayu Hastungkoro, wife of Yogyakarta King, Sri Sultan Hamengku Buwono IX.
Jadah Tempe is a traditional snack from Yogyakarta that uniquely pairs jadah, a chewy, savory cake made from sticky rice and coconut, with tempe bacem, a sweet and aromatic braised soybean cake.
As reported by infopublik.id, the fourth‑generation manager of Jadah Tempe Mbah Carik, Angga Kusuma Arybowo, explained that the dish originated from the food traditions of the slopes of Mount Merapi. The combination of glutinous rice, grated coconut, and sweet‑braised tempe is considered adaptive, practical, and has a long shelf life, qualities that are suited to disaster‑prone areas.
“This Merapi‑slope specialty is known not only for its flavor but also for the historical, cultural, and local wisdom values of the Sleman community, Yogyakarta. Jadah tempe reflects the community’s ability to adapt to the environment while preserving cultural heritage,” said Angga at Sekolah Rabu (Wednesday School) in the Family Welfare Empowerment (PKK) Hall, Depok Subdistrict, Sleman Regency, Yogyakarta Province on Wednesday, 22 July 2026.
Sekolah Rabu serves as a space for young people to understand the philosophy behind traditional cuisine and strengthen Yogyakarta’s cultural identity.
As Kaliurang developed into a tourist area, the dish’s ties to the kraton (palace) grew stronger when Kanjeng Ratu Ayu Hastungkoro, wife of Sri Sultan Hamengku Buwono IX, formally conferred the name Jadah Tempe Mbah Carik.
Beyond preserving its historical value, Angga emphasized a commitment to using local ingredients, such as glutinous rice, coconut, and non-genetically modified organism (GMO) soybeans, to maintain authentic flavor. This approach also helps absorb the harvests of regional farmers. ***
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