Brem is a typical food Madiun East Java, Indonesia. Brem is still traditional processing, using manpower and simple machines.
Brem-making process is starting with the production of glutinous rice white tape. 20 kg super quality white glutinous rice washed and soaked in approximately 4-6 hours. After that, it washed and drained. And glutinous rice cooked with steam for 1 hour machine. Once cooked, glutinous rice is soaked with hot water and cooked for a further 1 hour. Glutinous rice that has been cooked cooled with aerated (java: dealership) above winnowing. Once cool, sprinkle yeast in glutinous rice is until evenly distributed. Every 1 kg of glutinous rice is yeast need 1 seed. Glutinous rice then put into a tub / pot for brooded for 8 days. After 8 days of glutinous rice has a tape. Next is blackmail tape, to get the juice water. Tape juice and boil over a large fire, until thick. Tape residue given sufficient water and juice squeezed again to remove the remaining tape. This second juice, boiled separately, until the same consistency as the first, both in the new mix. Water is boiled until the mixture is thicker again, put in a new mixing machine (mixer). Add the baking soda in the batter by 2 tablespoons and dimixer until white and thick, + - 30 minutes. Once the dough becomes white and thick, pour on a baking sheet in the length + - 4 meters and a width of 60 cm. Uniformly mixed throughout the dough pan and done repeatedly until the dough feels a bit dry. Stirring is intended to condense brem. Then brem surface smoothed by using a plank, is shifted from one end to the other several times until smooth. After that it was allowed to stand overnight mongering brem then later cut into pieces according to the desired size and dried in the hot sun, to remove the remaining moisture. Once dry, brem removed and packaged. Brem is ready to be marketed.
Brem-making process is starting with the production of glutinous rice white tape. 20 kg super quality white glutinous rice washed and soaked in approximately 4-6 hours. After that, it washed and drained. And glutinous rice cooked with steam for 1 hour machine. Once cooked, glutinous rice is soaked with hot water and cooked for a further 1 hour. Glutinous rice that has been cooked cooled with aerated (java: dealership) above winnowing. Once cool, sprinkle yeast in glutinous rice is until evenly distributed. Every 1 kg of glutinous rice is yeast need 1 seed. Glutinous rice then put into a tub / pot for brooded for 8 days. After 8 days of glutinous rice has a tape. Next is blackmail tape, to get the juice water. Tape juice and boil over a large fire, until thick. Tape residue given sufficient water and juice squeezed again to remove the remaining tape. This second juice, boiled separately, until the same consistency as the first, both in the new mix. Water is boiled until the mixture is thicker again, put in a new mixing machine (mixer). Add the baking soda in the batter by 2 tablespoons and dimixer until white and thick, + - 30 minutes. Once the dough becomes white and thick, pour on a baking sheet in the length + - 4 meters and a width of 60 cm. Uniformly mixed throughout the dough pan and done repeatedly until the dough feels a bit dry. Stirring is intended to condense brem. Then brem surface smoothed by using a plank, is shifted from one end to the other several times until smooth. After that it was allowed to stand overnight mongering brem then later cut into pieces according to the desired size and dried in the hot sun, to remove the remaining moisture. Once dry, brem removed and packaged. Brem is ready to be marketed.
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