Various Packaging Techniques With Banana Leaves

In the previous discussion we have known some of the benefits of wrapping food with banana leaves. Not only serves to maintain food hygiene, wrapping leaves can also provide a distinctive aroma and taste to food.

Do you know? Actually wrapping food with leaves has become a hereditary tradition from our ancestors. Here are various techniques commonly used when wrapping food in banana leaves.

Sumpil

This sumpil technique is usually applied when making traditional snacks such as lupis for example. The trick is to wrap the food in a banana leaf which is then shaped into a triangle, then the bottom leaf is inserted using a stick.

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The conical shape that extends downward is called pasung. First, the banana leaves are cut in circles, then rolled. This method is usually used to wrap cakes made from rice flour such as pasung cakes which are traditional snacks typical of Pandeglang, Banten for example.

Takir

Especially for wet food and gravy, the packaging technique used is usually takir. The trick is to pin sticks in the corners of the banana leaves that are already shaped like a box bowl.

Paste

Have you ever tried Nasi Liwet wrapped in banana leaves? Well, to wrap it up, the technique used is a patch. This method is the simplest, because you only need to fold the leaves, and you don't have to bother locking them with a stick.

Sudi

For those of you who have just made klepon and want to place it on a banana leaf, you can form a leaf that resembles a small bowl with a cone in the middle. Other traditional snacks, such as cenil, can also use sudi as a container.

Pinjung

Another wrapping technique is pinjung. The trick is to form a banana leaf to resemble a pyramid or pyramid. Generally used for traditional foods such as meniran, botok, potpourri.

Pincuk

Pincuk is often found as a container for food mats such as rice uduk, pecel, corn rice, and many more. How to form a pincuk, fold a little in the middle of a banana leaf or paper to form a pointed end.

Tum

Foods such as garang asem, botok, bongko kopyor, and garang asem, are usually wrapped in tum. Similar to rice wrap in general. You just fold the left and right sides of the leaf, then to the middle, and attach the stick to lock.