TIMES SINGAPORE, BANYUWANGI – Kue Klemben, a traditional delicacy from Banyuwangi, is not just a sweet treat but a piece of cultural heritage passed down through generations of the Osing tribe in Kemiren Village. This simple yet flavorful cake carries with it a rich history, dating back to the Dutch colonial era, and remains a staple in Banyuwangi’s culinary landscape.

The Origin and Legacy of Kue Klemben

Known by the locals as "kue bolu kuwuk," kue klemben is a dry cake that has been enjoyed for centuries, deeply rooted in Banyuwangi’s traditions. Traditionally served with coffee or tea, it is a common offering when welcoming guests, and for the people of Banyuwangi, no coffee experience is complete without a slice of klemben.

The making of kue klemben is a time-honored craft that continues to thrive in Kemiren Village. Many households still produce the cake using traditional methods, which involve clay ovens or "bengahan," preserving the authentic taste that modern methods might not replicate. One of the few remaining traditional makers is Rebaiyah, a 60-year-old resident of Dusun Krajan, who has been making kue klemben since the early 2000s.

The Traditional Process: Handcrafted with Passion

Rebaiyah’s dedication to preserving the traditional method of making kue klemben is evident in her craft. She bakes the cakes in a clay oven, a practice that sets her cakes apart from those made with modern ovens. The cakes are slowly baked, with their texture becoming crunchy on the outside but soft and perfectly sweet on the inside. Rebaiyah’s customers, both locals and visitors, appreciate this distinctive taste that carries the essence of Banyuwangi’s heritage.

As Banyuwangi Regent Ipuk Fiestiandani Azwar Anas noted during her visit to Rebaiyah’s home production site, the traditional method enhances the cake's unique flavor. "The taste is as good, if not better, than cakes made with modern equipment. The outside is crunchy, while the inside is tender, and the sweetness is just right, not overwhelming," she said.

A Staple of Local Culinary Culture

Kue klemben is a regular feature at the Kemiren Village Culinary Market, where visitors can purchase freshly baked cakes. During special occasions and religious celebrations, the demand for kue klemben spikes. For instance, during Ramadan, orders can reach up to 10 kilograms per day, as the cake is a popular treat for breaking the fast and for festivities.

The cake has also evolved over time, with different flavor variations emerging. In addition to the classic palm sugar flavor, Rebaiyah has introduced variations infused with vanilla, ginger, and "keningar" (a traditional Javanese spice). Despite these innovations, the cake retains its traditional identity, and Rebaiyah insists on using the clay oven, stating, "We don’t use modern ovens. We cover the clay oven with a metal lid and place burning coconut husks on top to bake the cake, keeping the taste original."

A Symbol of Banyuwangi's Cultural Pride

Kue klemben is more than just a snack; it represents the resilience of Banyuwangi's culinary traditions. In a world where modern techniques often replace traditional practices, artisans like Rebaiyah keep this cultural legacy alive. With the support of the local government and initiatives like the Bunga Desa (Regent Works from the Village) program, efforts are being made to preserve and promote these culinary treasures, ensuring that kue klemben continues to be enjoyed by future generations.

As visitors and locals alike indulge in the delightful flavors of kue klemben, they are not just tasting a cake, but experiencing a piece of Banyuwangi’s rich history and the spirit of the Osing people. In every bite, the heritage and love that go into making this traditional delicacy can be felt, making it a true culinary gem of Indonesia. (*)