Brem

Brem is a traditional fermented food from Indonesia, made from glutinous rice. It comes in two forms: a solid rice cake eaten as a snack in Madiun and Wonogiri, and a rice-wine beverage associated mainly with Bali.

History

Investigations of old Javanese inscriptions and literature place the first appearance of brem in Java around the year 1000. It has since remained part of local rice-fermenting traditions, mainly in the areas where it is still made by hand.

Production begins with black or white glutinous rice, soaked, drained, steamed for about an hour and cooled. The rice is then inoculated with a dry starter called ragi tape. Over roughly three days the starch turns into sugar, forming a honey-like syrup at the bottom of the vessel. A yeast culture is then added and alcoholic fermentation runs for about two weeks.

Culture

In Bali, brem beverage has a ritual role in certain ceremonies of Balinese Hinduism known as tetabuhan, where it is offered to Buto Kala to evoke harmony. Outside those contexts, the rice cake is eaten as a snack rather than as part of the everyday family diet.

White and red brem differ in the proportion of white and black rice used, and the drink ranges from very sweet to semi-sweet yet acidic, with alcohol usually between 5% and 14%. The cakes are still sold in markets in Madiun and Wonogiri, and Balinese households continue to prepare the drink for their celebrations.

Trivia