Tumpeng is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine of Indonesia. Traditionally featured in the "slamatan" ceremony, the rice is made by using a cone-shaped woven bamboo container. The rice itself may be plain steamed rice, uduk rice, or yellow rice.
People in Java, Bali and Madura usually make tumpeng to celebrate important events. However, all Indonesians are familiar with tumpeng. The philosophy of tumpeng is related to the geographical condition of Indonesia, especially Java as fertile island with numerous mountains and volcanos. Tumpeng dates back to ancient Indonesian tradition that revered mountains as the abode of hyangs, the spirit of ancestors and gods. The cone-shaped rice represents the holy mountain. The feast served as a thanksgiving for the abundance of harvest or any other blessings.
Tumpeng is a symbol of gratitude. In gratitude ceremony, after the people pray, the top of tumpeng is cut and delivered to the most important person. He or she may be the group leader, the oldest person, or the beloved one. Then, all people in the ceremony enjoy the tumpeng together. With tumpeng, people express the gratitude to God and appreciate togetherness and harmony. An annual ceremony involving tumpeng is commonly called 'tumpengan'.
In modern times, the top of the tumpeng is given to an honoured guest in social events, ceremonies or awards.
