Friday, 14 October 2016

My Reflection Journal (Part 1)

I interviewed 3 people, and the first one was an all-kinds-of-traditional-cakes vendor (including Mochi) in Pasar Laris. Before I interviewed her, I felt a bit scared, but not nervous, because the seller’s face looked kinda fierce. She answered kindly though.

The second person I interviewed is the Mochi Mochi vendor in Daan Mogot Mall. Although she answered smoothly, I had the impression that she’s reluctant to answer because she had to keep the privacy of the company. I didn't feel anything at all.

The third person I interviewed was the Mochi Ice cream vendor in Daan Mogot mall. She answered everything innocently (no reluctance) and I didn't feel anything. I felt sad though at the end because she lost 2 customers due to my interview.

Tuesday, 4 October 2016

The 7th Challenge (Part 2) All About Mochi

Part 1 is here.
Beware: This writing is reallly looong, so if you're not in the mood of reading a long essay, don't read it :p.

1. Mochi in Pasar Laris

I did my interview in Pasar Laris, Taman Palem, West Jakarta on Sunday, because that's one of the only days (the other one is Saturday) I have time to go to my chosen market. At first I planned to do it on Saturday, but I wasn't ready yet.

I chose that market because I knew the right seller. She sells her sister-in-law's homemade cakes (not a reseller), and she knew the detail of the process. I knew they were homemade cakes because the cakes weren't packaged yet. My mom also ever asked her though.  Her name is Dewi, and she is 55 years old.

My favorite non-wheat cake are Mochi, Putu, Klepon, and Pudding just because they taste really delicious compared to other non-wheat cakes. But I picked Mochi because:

1.They were the first things that came to my mind, and I have searched much about them.
2. My mom is the person who makes pudding, and if I interview her, it would be too easy.

Although my mentor already gave me suggestions of how I could deepen and find out more about the main ingredients of pudding. I decided to just go on with Mochi.

Tante Dewi sells many types of traditional cakes together with her elder brother, both wheat and non-wheat. She has a large stock of them, prepared for the mass amount of customers she'll get, and starts selling from 6 am to 12 pm.

There are more of them at the left, right, and bottom of the ta-
ble. The ones at the bottom won't be sold until there's a vacant
spot on the table.
I interviewed her at around 6:15.

Interviewing her is a bit of a risk. If it's done too early, she would be busy arranging the cakes. Peak time is from 6:30-10 am, so if I do it around 6:20, it would be full with customers and she would be busy helping them out.

My mom introduced me first to her, because if it's only me who talk, I will mostly get ignored. She probably will think I'm a spy, someone who wants to copy her and sell mochis. And well, I just look like an unimportant person compared to her other customers.

There are 3 variations of Mochis that she sells, although the one that's different is only the colour of the outer skin :D. There's pandan, plain, and black glutinuous rice. The inside is the same: peanut. The main ingredient is the same too: glutinuous rice.

She didn't buy the glutinuous rice in a packet and in ready-to- use flour, though, instead, she bought big gonny sacks of the glutinuous rice. I'm not sure it's really a gonny sack, more like a plastic gonny sack, because as far as my mom and I know, no one sells flour in gonny bags anymore. Her sister in law made the dough by immersing the glutinuous rice in water for a few hours, then pound it, like how the factories do in Japan:
No wonder her mochis are different than the common ones, as she didn't like using those glutinous rice flour like "Rosebrand" or "Suji Wangi". "Mana enak" she said :p.

When trying to find out what kind of glutinuous rice flour she uses, it was kinda hard. Instead of saying "It's the privacy of the company/it's our private information" like how the other producers do, she kept on saying "Find it in Youtube." So I stopped.

Then my mom asked about how did she get the flour, where is the central market, but she didn't want to answer. To attract her attention, my mom asked "Do you use something like Rosebrand?", then she answered :p. And that's where I get the sentence "Mana enak pake Rosebrand, makanya punya kita beda." (Using Rosebrand won't be delicious, that's why our mochis are different.) Sorry Rosebrand companies.

Tante Dewi sold mochis as one of the many traditional cakes that she sells, because there are quite a lot of people who like mochis. Out of those three variants of mochis, the one that she likes best is the one made out of black glutinous rice. That's my favorite too :D.

The main ingredients used to make her mochis are: glutinous rice and a little bit of sugar. There are totally no mixture of wheat flour in it, and other than that, they just sprinkle some sesame seeds on top of the mochis.

Despite it's her sister-in-law who makes the mochis and other cakes, Tante Dewi was taught together with her older brother how to make it by their mom. Maybe that's where her sister-in-law learned her skills too. :p She started learning how to make it at 30+ though.

The process of making it is by making the skin first, mould it, then flatten it. The next step is to make the peanut filling, and put it onto the skin. Cover up the filling with the flattened skin, shape it, make it nice, add some sesame on it, then steam it. Finish. :D

Her sister in law starts making the cakes from 3 a.m. Together with 3o assisstants to help produce the cakes,  most of the time the cakes are sold, so I think the hard work really pays off. There is no most popular cake, all are well and sold! What happens to the unsold cakes then? (remember it happens rarely). They were either given to the mates, the security guards, or friends.

She said that these mochis doesn't contain any vitamins in them, but I think Carbohydrate is present in the mochis. Each cake/mochi costs Rp.5000.

Me interviewing Tante Dewi
The cakes I bought
The cakes I bought (1)
I have to make 2 trips there, because I forgot to ask about what type of glutinous rice flour. does she use. I missed one of the main question though, which is "How long does one of these take to make?" My mom did asked me if I have any more questions on the 1st visit there, but more customers kept on coming, and I have nothing more in my mind, so I said no. On the 2nd visit there, my mom asked the same question, and I said no, because I don't feel comfortable bombarding her with any more questions, seeing the fact that she already feels uncomfortable with my glutinous flour questions. :p. Even though she's free of customers :p.

They just put the cakes on trays, brought to the market by car, then if you bring your own box, you can just put the cakes there, but they have small plastic containers if you don't bring your own.

The average weigh of each mochi is 53 gr.

The inside of each mochi.
From my research, I found out that mochi came from either China or Japan, as no one was sure about it. Google doesn't even know who first invented it, not even Tante Dewi, as it's a heritated food, starting from our old ancestors until now. There were even endless variations (maybe even more are being made now). It was something no one could claim. But I did research about how mochi came into Indonesia, and hypothesis says that either the Japanese brought it here when they conquered us, or the Chinese had brought it hundreds of years ago. The most famous mochi in Indonesia is mochi Sukabumi. It's famous because making mochi is the oldest job in Sukabumi in the cake field.
2. Mochi mochi in Daan Mogot mall

The second person I interviewed is an employer from a small stall in Daan Mogot mall called "Mochi Mochi."

The brochure
The box
Side of the box 
The person I interviewed is called Erna, and she's 31. There are 14 variations of mochi flavors that she sell, which are: plain peanut, red bean, green bean, black sesame, white sesame, salty peanut, green tea, pandan, chocolate, durian, strawberry, and chicken floss (the stock is finished). Her favorite is salty peanut, chicken floss, and plain peanut.  

She's only an employer, so she doesn't really know how is the process of making the mochi. But she knows though that these mochis don't have any mixture of wheat flour in it, and the main ingridient is glutinous rice flour. The factory is in Pesing, West Jakarta, and the mochis came in whole, complete shapes, and all she has to do is arranging them so that it looks presentable. 

We tried calling the company to ask about what kind of glutinous flour they use, and, although they didn't want to reveal the name of it, but they mentioned that it's a local brand. Some of the filler that aren't produced in Indonesia are imported (like green tea and red bean paste). 

I think the mochis have preservatives in them, as they can hold up to 3 days out of the fridge, and a week in the fridge. You don't have to steam it if you want to eat them from the fridge, all you have to do is wait for 15 minutes for it to soften up.    

She starts selling from 10 a.m. until 9.30 p.m. Usually she has a friend who help her there, but she/he wasn't present.

The mochis don't always sold out, unlike the ones in the market, but it also depends if the mall is crowded or not. If it's crowded sometimes it sold out, but the ones that aren't sold out will be given back to the factory. The crowd's favorites are the plain peanut ones, and it's usually on the weekends that many customers come.

All of the mochis cost Rp. 7000/each, even the packet where it's filled with only fine peanut grains and marble shaped glutinous rice only mochis.

I bought various types of mochis,
although I forgot some of them.
All are cut in half.
Me interviewing Mbak Erna.

3. Frozen mochi

I don't interview anyone here, but I bought the frozen mochis from Hypermart Daan Mogot, on Friday.

The costs
The types of flavors they have.
Instructions of how to cook it.

There's a mixture of wheat flour though.
Before being boiled.

After I boiled them and they're ready to be eaten.

4. Ice cream mochi.

I have been asking my mom about ice cream mochi, and, while I was shopping in Daan Mogot Mall on Sunday, I found the advertisement (and my mom the booth) for this mochi ice cream booth called MochiMaru: 

There are a variaty of flavours here, but the ones that are available
 are chocolate, tiramishu, and durian.

The orange ones are the durian flavours.

We bought two mochis: chocolate and tiramishu.
We don't buy durian because I don't like durian.

Close up.
The employer's name is Wati, she's 20 years old. There are 10 variations of flavours, which are: blueberry, cheese, chocolate, durian, green tea, oreo, taro, strawberry, tiramishu, and vanila. The ones present are only the durian, chocolate, and tiramishu. The flavours she likes most are: chocolate, durian, tiramishu, and taro. The most bought ones are chocolate and oreo, because most of the customers are kids.

She doesn't know the process of the mochis because she has never been to the factory, but she knew that the factory is in Bandung, and the mochis came by car. They came in a complete shape directly, all Mbak Wati has to do is make it presentable. There is no mixture of wheat flour in it. 

The mochis could hold up to 1 month in the freezer, but they will melt when they're out of the freezer :v. There are no preservatives in this mochi though. It's only the skin that's mochi, the filler is ice cream :vv. Mbak Wati hypothesised that maybe they make the mochi skin first in a mould, fill the ice cream in, then cover it with another skin of mochi.

1 mochi here costs Rp. 10.000, but she doesn't know the weight of one of them. Although we have the choice to bring the mochis home and weigh it, my grandma wants to eat out, so I'm afraid the ice cream will melt when we reach home (only to weigh it). If you want to eat them there, there's a choice of cutting the mochi or not. If your teeth are strong enough to handle the cold, then Mbak wati won't cut it. If they aren't strong enough, then she will cut them for you.

She starts selling from 10 a.m to 10 p.m.. The weekends and public holidays are the days that she gets the most customers. Starting from 10 a.m till 10 p.m., there will always be plenty of customers.  

The mochis are stocked every week. The ones that aren't sold yet will be kept in the mall freezer, so the freezer is on 24h. 

I feel bad towards the end of the interview, because there are 2 customers waiting, but my interview took so long, so they left :(. She lost customers. :(.

From my research, I got the info that Frances Hashimoto was the inventor of mochi ice cream.

I didn't ask the question "Does these mochis contain vitamins?" because as I know they only contain Carbohydrates.
I also didn't ask the question "How long does one of these take to make?" because 1. I forgot and 2. The 2 other people I interview doesn't know the process of making it.

I researched where the central farming for glutinuous rice flour, and it's in Subang, near Bandung. I did a survey and found that the common flour that people use is Rosebrand, because it's cheaper than Sujiwangi. I found Sujiwangi after researching for more brands of glutinuous rice flour. From an online store, it costs Rp. 11.200 for 500 gr.  In Pasar Duta Garden, the flour seller sells 500 grams pack each for Rp. 8500 (Rosebrand). I think everyone sells glutinuous rice flour at 500 grams/pack. 

Tired writing this whole report :/
Sorry for the countless mistakes I have made.

Tuesday, 27 September 2016

The 7th Challenge (Part 1)

For the 7th task of EKSPLORASI, we were asked to make a research about food. We are divided into 7 groups, that will research about different types of food (Fruits, Seafood, etc, etc). There are 4 members in this group. Tata, Donna, Anja and Katya. The four of us got the topic non-wheat (gluten free) cakes. So bread is excluded.

We discussed the steps we’ll take, and in the end we agreed with this:


“First, we’ll discuss our favorite non-wheat snacks. Second, we’ll think of the person we’re going to ask from. Third, we’ll make some questions for the ‘Interview’. Next, we will go ask (individually) the person we chose for the questions. After we asked and re-checked our data, we’ll find some more information from books and internet. When that’s done, we can start making our creation”.

For the people and place we would like to interview, we decided on:

The particular food seller and who knew the process of making it, and where he/she works (close to our area).


The questions we’ll be are:

  1. Where does this food come from?
  2. What are the main ingredients?
  3. Is this made out of --- flour?
  4. Is there any mixture of wheat flour?
  5. How is the process (Fry, bake, etc, etc)?
  6. How long does one of these take to make?
  7. Does this cake contain vitamins?
  8. Out of all the food that you sell, which one is your favorite?

Wednesday, 21 September 2016

Flour Beetles in My Turtle's Food

I usually feed my turtles by taking a half-handful amount in my hand and sprinkling it out to them, but at this time, I saw that there were wiggly things in the water. When I checked the turtle's food bottle, I discovered flour beetle insects and larvaes. (Since then I used a spoon to feed my turtles.)

Here is a short summary of them:

Flour beetles (Tribolium confusum and T. castaneum) are 3/16 inch long, reddish-brown, and elongate oval in shape. Larvae are cylindrical, whitish, or cream-colored and up to 1/4 inch long and have two small pointed spines on the tail end (the larvae are not usually noticed by residents). Two species of flour beetles may be found: red flour beetles are common in homes and the confused flour beetle is a frequent pest in flour mills. Flour beetles infest many types of dried food products, such as flour, bran, cereal products, dried fruits, nuts, and chocolate. (I get it from here).
Here are the pictures:
The larvaes in my turtle's food.
The larvae is on the left, the adult one on the right. They both were compared to an average key size.

We suspect that this was either part of
the nest or a cocoon.

Ants taking the larvaes.

Only, the ants had difficulty doing it,
as the larvaes attack back, and the ants often failed.

Tuesday, 20 September 2016

Completing the 6th Challenge

To complete the 6th challenge, I was asked to find 10 patterns and make 5 inferences. I made the inferences in graphs:

The total correspondent are 24 people.

The inferrence from this is that people prefer non-spicy food.

 The inferrence from this is that more people likes savoury, rather than sweet snacks

 The inferrence from this is that more people likes non-fried food. 

The inferrence from this is that more people like main courses.

The inference from this is that more people like Indonesian cuisine.

What I learned from this:

1. Manage my time better (I submitted this late).
2. How to collect datas, find patterns and make inferrences.

The difficulties that I have:

1. Reading my friends' blog takes a long time.... sometimes it gets boring. 

Tuesday, 13 September 2016

Completing the 5th Challenge

To complete the 5th challenge, I was asked to interview a person whom I haven't known their private life yet and about their favorite food. I was asked to find something interesting from it. I interviewed my daily fruit supplier, called Pak Suni. I didn't take a wefie or picture of him, because he doesn't want to be photoed and I respect his privacy.

While interviewing him I recorded our conversation with my mom's recorder. These were the questions and answers:

Q: What's your favorite food?
A: Fried food

Q: What kind of fried food?
A: Fried Banana

Q: What is so special about fried banana that makes it your favorite food?
A: Because it's sweet and delicious.

Q: When was the first time you tried fried banana?
A: When I was a small kid.

Q: Was it bought or a homemade one?
A: A homemade one, made by my mom.

Q: Does your mom like to cook?
A: Yes.

Q: Did she often cook fried banana?
A: Yes.

Q: Do you have any good memories from fried banana?
A: No. Nothing special.

Q: Now do you still like to make fried banana?
A: Yes. Together with my wife.

Q: Is fried banana still your favorite?
A: Yes.

Q: Why is it still a favorite, why don't you change to others?
A: Sometimes I change, but fried banana is still my favorite.

Q: What banana do you usually use for your fried banana?
A: Kapok Banana and Uli banana.

Q: Where did you get your bananas?
A: From a tradisional market.

Q: Was it far (from your previous house)
A: Very far.

Q: Did you go to the market to buy your bananas or was it delivered?
A: I went there to buy them.

Q: Was it expensive?
A: At that time it was cheap.

My creation to make this interesting: click here.

This is my reflection:

1. Why did you choose that person to interview? Because he's our daily fruit supplier.

2. When did you do the interview? After he's done selling his fruits and was about to go home (we've made an appointment ).

3.  Where did you do your interview?  I did it at home.

4. How long did you do the interview? I did it for 3 minutes 5 seconds.

5. What is interesting or unique from the interview result? Even though he had changed his favorite food several times, he still sticks to fried banana. It means his "changed several times favorite food" were just temporary.

6. Were there any difficulties when doing this interview? Yes. I ran out of questions in the end, so my mom gave several suggestions.

7. Were there any lessons that you learned from here? Sadly no.

I already croschecked with my mom who sometimes makes fried banana, and it's right, you can use Kapok and Uli banana.

Friday, 9 September 2016

Eksplorasi (Big Trip) Members

The members of Big Trip:

Photo was taken last Wednesday.

There were 3 others who didn't join the photo session.