PELESTARIAN UKEL DAN BANJAR SEBAGAI KULINER KHAS KOTAGEDE YOGYAKARTA PADA MASA COVID-19

Russel, Christophorus Gian (2022) PELESTARIAN UKEL DAN BANJAR SEBAGAI KULINER KHAS KOTAGEDE YOGYAKARTA PADA MASA COVID-19. Bachelor thesis, Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta.

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Abstract

Ukel and Banjar are traditional foods typical of Kotagede Yogyakarta with a sweet sugar taste and no preservatives. In contrast to traditional foods such as: kipo, yangko and legomoro which are made from sticky rice. Made of flour, eggs, sugar, coconut milk and salt. Ukel and banjar are two different foods when finished, ukel is a cake with powdered sugar, while banjar is just plain. Ukel and banjar snacks have been around since 1960.

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