Burayot: The Unique Sweet Snack from Garut You Must Try!

The Meaning Behind Burayot

The name burayot comes from the Sundanese word “ngaburayot,” which means hanging or dangling. This name perfectly describes how the snack is drained after frying—it is hung on bamboo sticks to remove excess oil.

When people think of Garut, they often associate it with dodol, a famous chewy sweet. However, Garut has another traditional treat that deserves attention—burayot. This unique snack not only has a distinctive taste but also an interesting backstory.

An Accidental Discovery

Burayot was not intentionally invented. In the past, Garut locals loved making snacks from cassava (sampeu). They experimented by adding melted palm sugar (gula aren) to enhance the sweetness, creating a treat called cemprus.

However, cemprus was difficult to serve, which led to a creative breakthrough. A local farmer from Kampung Dangdeur, Abah Onoh and his wife, Bi Acih, decided to modify the snack into something more practical and enjoyable.

One day, while preparing a snack to enjoy with coffee, Bi Acih had an idea. Instead of cassava, she used rice flour and palm sugar to create a new type of dough. Her son, Jaja, and a neighbor, Odo, helped shape the dough into small balls.

The Birth of Burayot

As they fried the dough, something unexpected happened—the dough puffed up into oval shapes with a wrinkled texture. Since the snacks absorbed a lot of oil, they needed an effective way to drain them. That’s when they decided to hang them on bamboo sticks, a technique that proved to be highly efficient.

This simple yet genius method not only helped remove excess oil but also gave the snack its signature look. Over time, this newly discovered treat became known as burayot.

A Timeless Garut Delicacy

Today, burayot remains a beloved traditional sweet in Garut, enjoyed by both locals and visitors. You can find this snack in several areas, including Leles, Kadungora, and Wanaraja.

In addition to its original flavor, modern variations have emerged, offering choices like chocolate, strawberry, sesame, cheese, ginger, honey, and peanuts. Many vendors sell burayot at tourist attractions, such as Cangkuang Temple, and it has become a favorite treat during Eid celebrations.

How to Make Burayot at Home

Ingredients:

• 250g rice flour
• 150g palm sugar (gula aren), melted
• 100ml water
• A pinch of salt
• Oil for frying

Step-by-Step Instructions:

1. Prepare the Palm Sugar Syrup

• In a small pot, melt the palm sugar with water over low heat until fully dissolved.
• Strain the mixture to remove impurities and let it cool.

2. Make the Dough

• In a mixing bowl, combine rice flour and salt.
• Slowly pour in the palm sugar syrup, stirring constantly until a smooth dough forms.

3. Shape the Burayot

• Take a small portion of the dough and roll it into an oval or round shape.

4. Fry the Dough

• Heat oil in a pan over medium heat.
• Carefully place the dough balls into the oil and fry until they puff up and turn golden brown.

5. Drain Using the Hanging Method

• After frying, pierce each burayot with a bamboo stick and hang them to drain excess oil.

Enjoying Burayot

Burayot is best served warm with a cup of coffee or tea. It has a crispy outer layer and a chewy, sweet interior, making it a perfect snack for any time of the day.

Conclusion

Burayot is more than just a snack—it’s a symbol of Garut’s rich culinary heritage. Its unique preparation method, combined with its delicious caramelized flavor, makes it a must-try treat.

If you ever visit Garut, don’t miss the chance to taste this legendary sweet! 🍡

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