Cookies of Culture: Nastar and Kastengel in Indonesia’s Eid Al-Fitr Celebration

This study explores the culture of two traditional cookies commonly served during Eid al-Fitr in Indonesia: nastar and kastengel. Originally adapted from Dutch recipes, namely ananas taart and kaastengels, these cookies have been localized over time and are now deeply embedded in Indonesian culinary tradition. Using a qualitative literature review approach, this research synthesizes academic sources and culinary studies to examine the role of these cookies in cultural practices and the food economy. Nastar and kastengel are not only consumed as festive treats but also serve as symbols of hospitality, gratitude, and social connection. The preparation of these cookies often involves family participation, contributing to emotional bonding and cultural continuity. Ingredient innovations, such as the substitution of pineapple with salak jam and the use of tempeh or ganyong flour, illustrate the adaptation of traditional recipes to meet contemporary nutritional and economic demands. Additionally, the commercialization of these cookies has expanded significantly in recent years. With the aid of social media, e-commerce platforms, and premium packaging, nastar and kastengel have become valuable products within the creative economy. These trends highlight how traditional foods can be preserved while also evolving in response to modern consumer behavior. This study contributes to a broader understanding of Indonesian food heritage by demonstrating how traditional cookies serve as cultural, social, and economic artifacts. It encourages future research into other regional dishes and their evolving roles in sustaining cultural identity and supporting local entrepreneurship.