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Tumpeng is an Indonesian ceremonial dish that features a large cone of rice surrounded by assorted vegetables and meat. These side dishes can vary depending on the occasion and region, and each represents a different value. Tumpeng is often served on a round bamboo platter called a tampah that is covered with banana leaf. The cone-shaped mountain of rice is usually made with a bamboo shaper but can also be done by hand. The rice can be plain, cooked with coconut milk, or colored with turmeric.
This dish is common in Madura, Bali, and Java. Tumpeng is typically made to celebrate a notable event, happy or otherwise. As a result, the side dishes served around the base of the cone-shaped rice are symbolic, adding meaning to the meal. The combination of side dishes is at the host’s discretion, but there is usually a balance of vegetables and meat. The side dishes are usually cut and arranged in a way that mimics flora and fauna.
The rice is traditionally plain, but contemporary variations will use uduk rice, or rice cooked with coconut milk. It is also increasingly common to use uduk rice colored yellow with kunyit, or turmeric. The cone form is made with the help of a cone-shaped woven bamboo shaper. Although the rice is sometimes formed into other shapes, the mountain cone is traditional and is said to represent the importance of climbing toward life goals.
The cone of rice also represents the physical geography of the region. For example, Java is an island with many mountains and volcanoes. In many ceremonies where tumpeng is served, the top of the rice cone is cut first and given to the guest of honor.
Common tumpeng side dishes include chicken, fish, and egg. Anchovies and mixed vegetables like breadfruit, beans, and greens are also traditional. These side dishes surround the cone-shaped rice at the center of the round serving platter, or tampah.
The chicken is either roasted, fried, or curried and often represents an animal offering. Catfish and milkfish are the two types of fish normally served with this dish, and both represent a water animal offering. As catfish swim along the bottom of rivers, they are symbols of humility. Milkfish are bonier than other fish and are therefore believed to bring good luck. If fried and battered anchovies are served, they are often grouped together as a symbol of harmony.
If egg is included as part of the tumpeng, it is usually made into a shredded omelet. A more traditional presentation is an unpeeled hard boiled egg because the yolk, shell, and whites represent the need to plan ahead in life. The vegetables also have meanings, like bean sprouts for creativity, breadfruit for self-improvement, and greens for flexibility.
There are many versions of tumpeng that vary between regions and depending on the ceremony. For example, tumpeng robyong is often the centerpiece of a Javanese bridal shower and is topped with egg, shrimp paste, and shallots. A sacred ceremony might require tumpeng putih with white rice because white is the color of holiness in Javanese culture. This dish may also be served in lieu of a birthday cake.
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