The process of making gudeg manggar is also unique. Manggar, or coconut flower buds, are soaked in coconut milk and spices such as brown sugar, shallots, garlic, chili, and bay leaves for hours. The result is a perfectly infused flavor and tempting texture. Usually, gudeg manggar is served with white rice, chicken opor, boiled eggs, sambal goreng krecek, and crackers. Curious about the detailed recipe? Let's take a peek.

How to Make: Prepare the manggar. Choose young manggar that is still fresh and bright green. Peel off the hard skin and discard the middle part. Cut the manggar into several pieces according to taste. Boil the manggar. Boil the manggar in boiling water for 30-45 minutes until soft in texture. Drain and set aside. Sauté the ground spices. Sauté the ground spices until fragrant. Add lemongrass, bay leaves, kaffir lime leaves, pandan leaves, galangal, and ginger. Sauté briefly until the aroma comes out.

Enter the chicken. Enter the chicken and sauté together with the spices until the chicken changes color. Add coconut milk. Pour in the coconut milk and cook until the chicken is cooked and the spices are absorbed. Add manggar. Add manggar and cook until the spices are absorbed and the manggar turns dark brown. Add brown sugar, granulated sugar, salt, powdered coriander, and powdered nutmeg. Stir well and cook until the gudeg thickens. Cook over low heat. Cook the gudeg over low heat for 1-2 hours to allow the spices to fully absorb and the gudeg to cook evenly.