Tempeh Mendoan & 7 Traditional Snacks of Kedai Bukit Rhema: Honest Review + How to Make It Yourself

“Are the mendoan still available?” — that is the question most often heard at the Kedai Bukit Rhema cashier around 4 PM. Sometimes it is already sold out.

Mendoan here is not an ordinary mendoan. The tempeh is thin, from local Banyumas-Magelang producers. The batter is light, fried half-cooked so the inside is still soft. This is an honest review plus a recipe if you want to try making it yourself at home.

Mendoan: Best-Selling Snack That Often Runs Out in the Afternoon

Mendoan is a culinary legend from Banyumas, Central Java. Its name itself comes from the word “mendo” which in Javanese means soft or half-cooked. So, when you enjoy mendoan, you are actually tasting tempeh that is intentionally fried not until crispy. Its distinctive texture, which is soft and wet on the inside, is what distinguishes it from regular fried tempeh. If regular fried tempeh is generally made crispy and dry, mendoan instead celebrates softness and moistness.

At Kedai Bukit Rhema, mendoan is always sought after, especially in the afternoon. Often, if you come too late, the mendoan stock is already sold out. This is not without reason. The warmth of mendoan just taken out of the frying pan, combined with the afternoon atmosphere amidst the beautiful nature of Borobudur, truly creates an unforgettable experience. Imagine, after being tired of exploring the beauty of Borobudur Temple, Punthuk Setumbu, or Svargabumi, you can relax while enjoying warm mendoan here. This experience is made even more complete with Kedai Bukit Rhema’s group-friendly facilities, such as a large bus parking area capable of accommodating 200+ people, 10+ clean toilets, a prayer room that is elderly-friendly, and a playground area for children.

The Origins of Mendoan and Why It’s Different from Regular Fried Tempeh

Mendoan is not just “unfinished” fried tempeh. The concept is precisely tempeh fried with a special technique, where the batter or flour dough is thinner and the frying process is not until dry. The result is tempeh whose outside is slightly crispy but inside remains soft and chewy. This fundamental difference is what makes mendoan its own culinary icon, vastly different from regular battered fried tempeh that focuses on total crispiness. This process also ensures the tempeh remains rich in soy flavor and seasonings that seep in perfectly, without losing its moisture.

Anatomy of Kedai Bukit Rhema’s Mendoan

Tasting mendoan at Kedai Bukit Rhema is like diving into every flavor-packed layer. Each component is carefully crafted to produce an authentic and nostalgic mendoan. We will dissect it one by one, from the tempeh to the sweet soy sauce sambal.

Tempeh: Thin, from Local Banyumas-Magelang Producers

The main secret of a delicious mendoan lies in its tempeh. Kedai Bukit Rhema uses specially sliced thin tempeh, different from the usual block tempeh you often encounter. This tempeh is brought directly from local producers in the Banyumas and Magelang areas, regions already famous for their tempeh quality. This thin slice allows the spices to seep in more perfectly and produces the right texture when half-fried, not too thick and not easily crumbled.

Batter: Rice Flour + Turmeric Spice + Salt + a Little Kaempferia Galanga

The flour dough or batter is the second key. At Kedai Bukit Rhema, the mendoan batter is made from a mixture of rice flour that provides a light and slightly crispy texture on the outside. The spices used are also selected, there is turmeric powder for its distinctive color and aroma, salt to taste, and a touch of fresh kaempferia galanga (kencur). The addition of this kencur is often the differentiator, providing a unique aroma and taste, slightly spicy and warm, which you will not find in just any fried tempeh. All these spices are mixed with water to form the right dough, not too thick or too watery, and most importantly, all snacks here are made without MSG.

Frying Method: Half-Cooked (Mushy Texture Inside)

This is the most important part of the mendoan philosophy: how to fry it. The mendoan at Kedai Bukit Rhema is not fried until dry or crispy. The process is fast, just until the flour dough slightly hardens and turns pale golden, while the inside of the tempeh remains mushy and wet. This is what creates the distinctive texture of mendoan, which is soft on the inside but still warm and savory. You can enjoy this mendoan at a pocket-friendly price, which is around Rp 8,000-12,000 per portion, containing 3-4 pieces.

Sambal Kecap: Sweet Soy Sauce + Sliced Chili + Shallot

Mendoan without sweet soy sauce sambal is like vegetables without salt. The perfect complement for mendoan at Kedai Bukit Rhema is their homemade sweet soy sauce sambal. This sambal is made from quality sweet soy sauce mixed with fresh sliced red chilies and sliced shallots. The combination of sweet, spicy, and savory flavors from the shallots is very fitting to balance the savory taste of the mendoan. Every bite of mendoan dipped in the sweet soy sauce sambal will provide a complex taste sensation that pampers your taste buds.

7 Traditional Snacks Available

Besides the legendary mendoan, Kedai Bukit Rhema also offers various other traditional snack options that are no less tempting. All these snacks are processed with fresh ingredients and without MSG, making them healthy options for you to enjoy. Let’s see the full list!

1. Mendoan Tempeh (★★★★★)

mendoan takes the top spot! With all the uniqueness of the thin tempeh, kencur batter, and the half-cooked frying method that we have explained above, the mendoan here indeed deserves five stars. The taste is savory, the texture is soft, and it gets even more delicious when dipped in the sweet and spicy soy sauce sambal. This is a must-try snack when you visit Kedai Bukit Rhema, especially if you are looking for an authentic and honest Kedai Bukit Rhema Culinary Guide.

2. Crispy Fried Tofu (★★★★☆)

The fried tofu at Kedai Bukit Rhema is not an ordinary fried tofu. This tofu is processed into crispy fried tofu that is crunchy on the outside and soft on the inside. The savory flavor is just right, and its crispy texture is addictive. Very suitable for those of you who like savory snacks with a satisfying crunch sensation. This tofu is also perfectly eaten with the same sweet soy sauce sambal as the mendoan, or simply dipped in chili sauce.

3. Flour-Battered Fried Banana (★★★★☆)

For fans of sweet snacks, the flour-battered fried banana here is worth trying. The bananas selected are perfectly ripe, producing a naturally sweet and rich taste. Wrapped in a crispy flour batter, this fried banana becomes the perfect companion for drinking tea or coffee. We have a special article that discusses deeper about this fried banana (ID:3505), so you can find out more details if you are interested.

4. Vegetable Bakwan (★★★☆☆)

Vegetable bakwan is the right choice for those of you who want a savory snack with a touch of fresh vegetables. The bakwan here contains various finely chopped vegetables, wrapped in a savory flour batter, and fried until fully cooked. The taste is familiar, reminiscent of home cooking. Suitable for all circles, from children to adults.

5. Mayonnaise Rissole (★★★☆☆)

Mayonnaise rissole might sound modern, but at Kedai Bukit Rhema, this rissole is made with a flavor that remains down-to-earth. Its filling is creamy with a touch of savory mayonnaise, wrapped in a rissole skin that is crispy after being fried. This snack provides a different sensation from other fritters, suitable for those of you who like flavor variations.

6. Oncom Combro (★★★★☆)

Combro, an abbreviation for “oncom di jero” (oncom inside), is a traditional snack native to West Java that you rarely find in big cities. At Kedai Bukit Rhema, the combro is made from grated cassava shaped into a ball, then filled with a spicy and savory sauté of local oncom. After that, it is fried until cooked and crispy on the outside. The sensation of the dense cassava taste combined with the spice-rich oncom filling is truly unique and you must try it. This snack is one of the proofs of the richness of Indonesian culinary heritage preserved at Kedai Bukit Rhema.

7. Klepon (Available During Certain Events/Weekends)

For those of you looking for a sweet and rich snack, klepon can be a choice. Klepon is a traditional market snack made from glutinous rice flour, shaped into small balls, filled with melted palm sugar, and sprinkled with grated coconut. When bitten, the palm sugar inside will melt in the mouth, providing a very satisfying sweet sensation. The klepon at Kedai Bukit Rhema is usually available during special events or on certain weekends, so you need to be lucky if you want to taste it.

Tips: When Are the Snacks Freshest?

If you want to enjoy snacks in their freshest and warmest condition, we have some tips. The best time to order snacks at Kedai Bukit Rhema is around 2:00 PM to 4:00 PM. During these hours, our kitchen usually starts frying a new batch to welcome afternoon visitors and those who want to enjoy the sunset in the Borobudur area. So, you can be sure to get mendoan or other snacks freshly taken from the pan, warm, and crispy.

Kedai Bukit Rhema itself is open from 06:00 WIB to 19:00 WIB. This makes us the perfect destination for breakfast after enjoying the beautiful sunrise at Gereja Ayam or Punthuk Setumbu, or even as a relaxing dinner spot. You can also enjoy our charming Breakfast on the Rice Terrace. Besides snacks, we also have equally special main courses, like Nusantara Grilled Chicken with 6-hour spice marination and fresh hydroponic vegetables harvested right from our own garden. All dishes at Kedai Bukit Rhema are guaranteed halal and made without MSG.

How to Make Kedai Bukit Rhema Style Mendoan at Home

You might be curious, how do you make authentic mendoan like the one at Kedai Bukit Rhema? We will share a simple recipe you can try at home. Remember, the key is in the choice of tempeh and the half-cooked frying process.

Ingredients:

• 1 block of tempeh, sliced thinly (try to make it as thin as possible, about 0.5 cm)
• 100 grams of rice flour
• 1/2 teaspoon of turmeric powder
• 1 knuckle of fresh kencur, mashed
• 1/2 teaspoon of salt (to taste)
• Water as needed (around 150-200 ml, adjust for consistency)
• Cooking oil as needed

For the Sweet Soy Sauce Sambal:

• 5 tablespoons of sweet soy sauce
• 2-3 red chilies, sliced thinly
• 3 shallots, sliced thinly

Steps to Make Mendoan:

1. Prepare the Tempeh: Ensure the tempeh is thinly sliced. If the tempeh you have is still a block, slice it yourself as thinly as possible. This thin tempeh will make it easier for the spices to seep in and produce the perfect mendoan texture.
2. Make the Batter: In a container, mix rice flour, turmeric powder, mashed kencur, and salt. Stir well. Pour water little by little while continuing to stir until it becomes a batter that is not too thick and not too watery. The consistency should be enough to coat the tempeh thinly.
3. Heat the Oil: Heat cooking oil in a pan over medium heat. Make sure there is enough oil so the tempeh can be fully submerged when fried.
4. Fry the Mendoan: Dip the tempeh slices one by one into the batter until evenly coated. Put the batter-coated tempeh into the hot oil. Fry briefly, about 1-2 minutes per side, or until the flour batter slightly hardens and turns pale yellow. Remember, do not let it get dry or crispy! The original texture of mendoan is soft on the inside.
5. Remove and Drain: Once half-cooked, remove the mendoan and drain from the oil. Serve while warm.

Steps to Make Sweet Soy Sauce Sambal:

1. Mix sweet soy sauce, sliced red chilies, and sliced shallots in a small bowl. Stir well.
2. The sweet soy sauce sambal is ready to be served as a dip for warm mendoan.

With this recipe, you can bring the flavor of Kedai Bukit Rhema style mendoan to your home. However, the experience of enjoying mendoan right in the middle of the lush atmosphere of Perbukitan Menoreh, with a view of Borobudur from a distance, is irreplaceable. Kedai Bukit Rhema is the right choice for those of you looking for authentic culinary in Magelang Regency, Jawa Tengah.

We also want to answer some common questions you might have:

Q: Is the mendoan at Kedai Bukit Rhema different from what is sold elsewhere?

A: Yes, very different. We use thinner tempeh, typical of producers from Banyumas and Magelang. Our batter is also lighter with a touch of kencur, and most importantly, our mendoan is not fried until dry. This ‘half-cooked’ texture is the hallmark of the original mendoan that we maintain.

Q: When is the best time to buy snacks so they are still hot?

A: For the freshest and hottest snacks, we recommend you come between 2:00 PM and 4:00 PM. During these hours, our kitchen is busy frying a new batch for afternoon visitors and sunset lovers.

Q: Are there sweet snacks?

A: Yes! You can try our fried banana which is naturally sweet from ripe bananas. Sometimes, especially on weekends or during special events, we also provide klepon with a brown sugar filling that melts in your mouth.

Q: Can I buy snacks to take home?

A: You certainly can! Mendoan and fried bananas last long enough to be taken home for a few hours. But for snacks like klepon and combro, we highly recommend enjoying them right on the spot so the taste remains maximal and you can feel their warmth and softness.

Q: Are there halal snacks?

A: Don’t worry, all snacks served at Kedai Bukit Rhema are guaranteed halal. We do not use ingredients containing pork or alcohol in our processing.

Q: What is the exact distance of Kedai Bukit Rhema from Candi Borobudur?

A: Our shop is very close, only about 2.5 kilometers from Candi Borobudur. You can reach it in just 5-7 minutes by car, motorcycle, or even using a fun VW Safari.

Q: Is Kedai Bukit Rhema friendly for family groups and children?

A: Definitely! We are very family and group friendly. There is a safe playground area for children, a special children’s menu (Kids Menu), as well as accessible clean prayer room and toilet facilities, even for the elderly. We also have a spacious bus parking area that can accommodate over 200 people.

Q: What time does Kedai Bukit Rhema open for breakfast?

A: We open very early, starting at 06:00 WIB. This m

Besides snacks, also check out the full menu of Kedai Bukit Rhema for main dishes.

Perfect as a family dining place in Borobudur while snacking on mendoan.

If you are in Borobudur for more than a day, check out the Borobudur 2 days 1 night itinerary.

akes Kedai Bukit Rhema a favorite destination for tourists who have just finished enjoying the beautiful sunrise at Gereja Ayam or Punthuk Setumbu and want to have breakfast with a beautiful view.

Want to try making KBR-style mendoan at home? The key is in the thinness of the tempeh and a light batter — not too thick. Fry for only 2 minutes per side, remove while it is still somewhat soft in the middle. Or if you’re too lazy to bother, just come here before 4 PM to get a share.