Dange

 DANGE

Praise and our thanks fo presence of Allah SWT because for His mercy and blessing we can able to finish the this local payload duty studying about How to make one of tipycal food from Segeri. This food called DANGE.

           But, us realizing still a lot of insuffiency in our duty. For that we expect the criticism and suggestion from readers.

            Finally, we hope this handing out can good for and better to the future

South SULAWESI as the gateway of East Indonesia has  a wide variety of traditional dishes that can not be found in other areas. One of them is Dange, Dange is one of tipycal food from Pangkep Regency. Actually, Dange is from Segeri Subdistrict in Pangkep Regency...And the ingredients are made of natural materials. Most Bugis people already know about Dange,because besides delicious , this food are also durable and can be an alternative for diabetics. And some people with diabetes eventually make Dange as a therapy to reduce the consumption of rice is high enough sugar content. Dange is very affordable price. And can be an alternative food for your stomach booster who was to travel far. According to History that when there is upheaval rebellion Kahar Muzakkar, Dange is a staple food that is stored in the soil to survive for months in the jungle.

One of Segeri’s people who the first time sell dange is “Puang H. Bora with the name of his small shop for sell dange is “Sabah”. He sell White dange White dange made of H. Bora can make people interest for try the taste of dange. Beside taste of dange is delicious or very nice, the process to make it specially, because we must use charcoal (arang ) or firewood. The succes of Puang H. Bora sell dange, give motivation to the other segeri’s community for join sell dange. Beside white dange, there is black dange too. Including one of dange seller, black dange more delicious and more lasting than white dange so that she choose for sell black dange with add cheese taste. Dange can last three until four days

Ingredients :

Ø Palm sugar

Ø Scrape of Coconut

Ø Black sticky rice flour or glutinous

Ø White  sticky rice flour

Tools :

Ø Banana leaves

Ø Charcoal or  firewood

Ø Washbasin

Ø Spoon

Ø Knife

Ø Hand base

Ø Lever

Ø Dapo’

                                   

How To make it.....

·       Refine of palm sugar using knife

·       And then mix it with  black and white sticky rice flour in the washbasin

·        Pour the scraped coconut in to the dough

·       Mix dough until flat

·       Next heat the printing of dange (a’dangeng)

·       Then put the dange’s dough to the a’dangeng or printing of dange. And don’t forget to carefull because printing of dange is hot so you have to use hand base.

·       After that close it top with banana’s leaves, then flip over it position.

·       Wait until dough of dange is browned (ripe).

Conclusion :

Dange is made from black glutinous rice, grated by premature coconut , and brown sugar. The manufacturing process is very simple by using a stove made of clay. Previously, the furnace was burned on the coals of fire until quite hot, then the dough is ready put into molds that have been coated with banana leaves.

The first people in Segeri who sell dange is Puang H. Bora with his small shop name is “Sabah”. And because him, the next other people in Segeri join to sell dange too with add various taste.

    There are two kind of dange, the first white dange and the second black dange. Dange can last three until four days

because besides delicious , this food are also durable and can be an alternative for diabetics can be an alternative food for your stomach booster who was to travel far.