HomeBlogs Tumpeng Tumpeng is a cone-shaped rice dish like mountain with its side dishes
(vegetables and meat). Traditionally featured in the slamatan ceremony,
the cone shape of rice is made by using cone-shaped weaved bamboo
container. The rice itself could be plain steam rice, uduk rice (cooked
with coconut milk), or yellow rice (uduk rice colored with kunyit
The cone shaped rice erected on tampah (rounded
woven bamboo container) covered with banana leaf, and surrounded by
assorted of Indonesian dishes.
History and tradition People
in Java, Bali and Madura usually make Tumpeng to celebrate important
event. However, all Indonesians are familiar with Tumpeng. The
philosophy of Tumpeng is related to the geographical condition of
Indonesia, especially Java as fertile island with numerous mountains and
volcanos. Tumpeng dated back to ancient Indonesian tradition that
revered mountains as the abode of ancestors and gods. The cone-shaped
rice meant to mimics the holy mountain. The feast served as somekind of
thanks giving for the abundance of harvest or any other blessings.
gratitude ceremony (syukuran or slametan), after the people pray, the
top of tumpeng is cut and delivered to the most important person. He or
she may be the group leader, the oldest person, or the beloved one.
Then, all people in the ceremony enjoy the tumpeng together. With
tumpeng, people express the gratitude to God and appreciate togetherness
An annual ceremony involving tumpeng is commonly
called 'tumpengan'. In many Indonesian cities, such as Yogyakarta, a
tradition has been developed, the tumpengan ceremony a night before 17
August, the Indonesian independence day. The event is meant to pray for
safety and welfare of the nation.