Takjil, A Tradition That’s More Than Sweet
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In the month of Ramadhan, fasting is one of the most iconic religious traditions done. While breaking the fast, people in Indonesia often consume takjil. Various sources say that the word takjil comes from the word ‘ajjalu’, which means to hasten, while other sources say it comes from the Arab word ‘ta’jiilul fithr’. From both words, takjil is interpreted as food to break the fast that is often quick or hastened. With this, takjil carries the meaning and order to not delay the breaking of the fast, which is what Islam recommends when it comes to breaking the fast.
Takjil itself was first mentioned in historical records in Snouck Hurgonje’s writings during his visit to Aceh. He wrote that the locals would break their fast while eating ie bu peudah, or spicy porridge, together in front of the mosque.
Takjil itself isn’t popular without a reason. Not only does it bring seldom sold snacks, desserts, and little bites to the street, but it also gathers people like the tradition of Ramadhan. The activity of hunting down, buying, and eating takjil is seen as a tradition that is done with many friends or family members, making it also a time for bonding with the friends and family members that are involved. This shared experience creates cherished memories and strengthens communal ties during the holy month.
We now know what makes takjil such a special tradition in Indonesia, yet the understanding of what takjil looks like and the examples of them remain unknown. Here are a few examples of takjil that are famous in Indonesia. From sweet treats like kolak to savory bites like gorengan, takjil offers a wide variety of delicious options to break the fast.
- Kolak
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One of the most famous takjil in Indonesia, kolak is a slightly savory sweet soup with steamed banana, sweet potato, cassava, and pumpkin. Its complex taste and soft texture makes it the perfect sensation for breaking the fast.
2. Mung Bean Soup
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Another famous takjil is mung bean soup, which is a classic sweet soup made by cooking mung beans with water, brown sugar, and occasionally coconut milk.
3. Fritters
Fried fritters can be filled with almost anything, from savory vegetables to sweet bananas. They are occasionally accompanied by green chili peppers.
4. Fruit Soup
Last but not least on this list is fruit soup, a mix of various fruits with soup made with condensed milk and syrup, giving it a sweet and refreshing taste.
Takjil is not only sweet and savory desserts, but it’s also a tradition with a strong history. It is a tradition that creates sweet memories and brings people together, as well as serves a meaningful purpose. Hopefully, the tradition can continue on and continue serving its purpose to the fullest.
References
Al Rafman, Naufal. (2021, April 19). 10 Menu Takjil Paling Enak dan Populer di Indonesia, ada Favoritmu? IDN TIMES. https://www.idntimes.com/food/dining-guide/naufal-al-rahman-1/menu-takjil-terpopuler-di-indonesia
Afanfi. (2021). Profesor Munir Mulkhan: Tradisi Takjil Dipopulerkan Muhammadiyah! Muhammadiyah. https://muhammadiyah.or.id/2021/04/profesor-munir-mulkhan-tradisi-takjil-dipopulerkan-muhammadiyah/
Afrilian, Diah. (2023, Maret 23). 7 Menu Takjil Paling Populer di Indonesia, Ada Favoritmu? detikfood. https://food.detik.com/info-kuliner/d-6634000/7-menu-takjil-paling-populer-di-indonesia-ada-favoritmu
Miswar, Syarifah Huswatun. (2024, Maret 25). Takjil War Phenomena in Indonesia: Democracy in Diversity. MODERNDIPLOMACY. https://moderndiplomacy.eu/2024/03/25/takjil-war-phenomena-in-indonesia-democracy-in-diversity/
Rahmi, Regina. (2023, April 16). The Excitement of Hunting Takjil Ramadhan. UBBG. https://bbg.ac.id/the-excitement-of-hunting-takjil-ramadhan/
Sanaky, Fitriah. (2024, Maret 22). Tradisi Berbagi Takjil Di Bulan Ramadhan. Radio Republik Indonesia. https://www.rri.co.id/lain-lain/601996/tradisi-berbagi-takjil-di-bulan-ramadhan