Panyalam

Panyalam is a traditional Indonesian sweet snack, often categorized as a type of kue or Indonesian cake. It is particularly popular in the North Sulawesi region, where it is commonly served during special occasions and celebrations.

Overview

Panyalam is made from a batter of rice flour, palm sugar, and coconut milk, which is then deep-fried until it forms a round, brownish ball. The result is a sweet, crispy snack with a soft, chewy interior. The use of palm sugar gives Panyalam its distinctive caramel-like flavor and brown color, while the coconut milk adds a rich, creamy taste.

Cultural Significance

In North Sulawesi, Panyalam is often served during traditional ceremonies and celebrations, such as weddings and religious festivals. It is also a popular everyday snack, often enjoyed with a cup of coffee or tea. Despite its regional origins, Panyalam has gained popularity across Indonesia and can be found in various Indonesian bakeries and snack shops.

Variations

There are several variations of Panyalam, each with its unique twist. Some versions use different types of sugar, such as brown sugar or granulated sugar, while others add additional ingredients like banana or jackfruit to the batter. There are also savory versions of Panyalam, which substitute the sugar with ingredients like onion, garlic, and chili pepper.

See Also

• List of Indonesian snacks
• List of deep fried foods
• Indonesian cuisine