One of the traditional foods closely associated with Lebaran in Ponorogo and its surrounding areas is Madumongso. This black glutinous rice-based delicacy resembles dodol at first glance. However, upon closer inspection, Madumongso has a noticeably different texture—coarser, with a distinct combination of sweetness, savoriness, and slight sourness. This unique taste and texture come from its special preparation process.
Legend has it that this Ponorogo specialty was first created as a way for returning Hajj pilgrims to satisfy their longing for dates. Since dates were difficult to find in Indonesia at the time, they created a treat with a similar flavor profile. Another version suggests that Madumongso has existed since the era of the Ancient Mataram Kingdom in East Java. Back then, it was considered a delicacy for the nobility because black glutinous rice was an expensive ingredient.
The name Madumongso reflects its signature sweetness. The word "Madu" refers to honey, while "Mongso" means time or season. Literally, Madumongso can be interpreted as "a time as sweet as honey," aligning with its tradition of being served as a symbol of joy during Lebaran.
Due to the high cost of its ingredients and the meticulous preparation process, Madumongso is relatively expensive. As Lebaran approaches, high-quality Madumongso can cost more than IDR 100,000 per kilogram. Despite the price, its rich taste and quality make it well worth the expense.
The main difference between Madumongso and dodol lies in the key ingredient. While dodol is made from glutinous rice flour, Madumongso is crafted from fermented black glutinous rice (tape ketan hitam). The subsequent process is similar to making dodol, where the fermented rice is cooked with coconut milk and palm sugar. During cooking, the mixture must be continuously stirred until the coconut milk thickens and releases its oil. When prepared correctly, Madumongso can last over a month without molding or developing an unpleasant odor.