Bandung, Indonesia Sentinel — One of Indonesia’s traditional and most distinctive snacks is brem. Known for its unique shape, taste, and sensation, this traditional treat hails primarily from the regions of Madiun and Wonogiri.
Brem typically comes in rectangular slabs or round shapes, with a pale white or slightly yellowish hue. Made from fermented glutinous rice that is dried, brem offers a one-of-a-kind sensory experience.
It melts in the mouth, leaving a soft, cooling sensation. The predominant sweet flavor, combined with a tangy kick from the fermentation process, creates a taste that is as unique as it is unforgettable.
Origins Rooted in Necessity
The origins of brem trace back to the ancestors of Wonogiri Regency, who created it during the dry season when farming activities were limited. With little else to do during this downtime, they began experimenting with food preservation and fermentation, giving rise to brem. Initially, the snack was only enjoyed during the dry season.
The name brem itself is believed to stem from the Javanese word peram (to ferment) which is one of main process in making the snacks. Over time, the pronunciation evolved into prem and eventually became brem.
Crafting Brem: A Seven-Day Process
The production of brem is a meticulous process that takes up to seven days. It begins with cooking glutinous rice to make fermented rice, or tapai. This fermented rice is placed in a woven sack, locally called bagor, and pressed to extract its liquid essence.
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The extracted liquid is then boiled until it thickens, continuously stirred with a wooden paddle as it begins to solidify. Once the mixture reaches the desired consistency, it is poured into molds placed atop banana leaves to shape the final product. These molds are then left to dry under the sun before the brem is packaged and ready to eat.
Regional Variations
While Madiun and Wonogiri are the heartlands of brem, the snack has spread to other cities and towns in Central and East Java, each adding its own twist. For instance, in Solo, brem is often crafted into circular shapes, offering a variation that showcases the region’s creativity and local flavor.
Today, brem is more than just a snack, it’s a culinary icon of Indonesia’s rich heritage with timeless flavors. Whether enjoyed as a nostalgic treat or a first-time discovery, brem continues to captivate taste buds with its melt-in-your-mouth magic and cultural significance.
(Raidi/Agung)
