Sojiwan Temple Tourism: Perhaps not many people have heard of it, especially when asked where it is located. Indeed, Sojiwan Temple is not as well-known as Prambanan Temple, let alone Borobudur Temple. It's actually not far from Prambanan Temple, taking perhaps half an hour on foot. Recently restored in 2011, this temple is relatively new compared to the other temples. What's most striking about this temple is its similar shape to Prambanan: tall with a pyramid-like structure on top, but the upper part of the temple consists of stupas similar to those at Borobudur. It could be said that this temple is like a "marriage" between Prambanan and Borobudur. This temple is situated within a fairly extensive complex with beautiful, well-maintained gardens. It turns out that this complex was only inaugurated after being restored in December 2011 by the Minister of Education and Culture, Mohammad Nuh. Initially, this temple was only a half-finished structure that looked like a ...
Of the many takjil culinary delights that circulate during Ramadan, Kepel is one of the most popular among Klaten people. This flour-based preparation with a mixture of spices sells well when it's time to break the fast. If interpreted in terms of language, kepel or kepelan means grip, this is because the process of making kepel is clenched in the palm of your hand. This snack is very easy to find throughout Klaten Regency. But launching from the Central Java Provincial Government page, the original maker came from residents of Keden Village, Pedan District, Klaten . It is known that this legendary snack has been around since the 1970s. Ingredients for Making Kepel Kepel is made from wheat flour, which is added with onions, salt, water and then kneaded and fried. This simple food has a savory and crunchy taste that is loved by many people. In the past, kepel makers used to mix cow offal, such as tripe, but this is no longer done. Generally, kepel snacks are favored by children beca...