Palm sugar and cinnamon lend a light, aromatic sweetness to roti gambang, a tender wheat bread that’s an old-fashioned favorite at Jakarta bakeries. The name evokes the gambang, a traditional Indonesian instrument with a resemblance to the slender, brown loaves. For the recipe, though, cooks look back to the colonial era: From spiced holiday cookies to cheese sticks topped with Gouda or Edam, Indonesian baking has adapted Dutch ingredients and techniques to local tastes. The bread is often made with spices from Indonesia, such as cardamom, cinnamon, mixed with flour, palm sugar, and eggs. Besides daily consumption, Betawinese people in Jakarta usually bring Roti Gambang when visiting sick people. It is usually sold in the morning and evening, best enjoyed with a cup of tea or coffee.
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