character
A green colour does not necessarily mean a sweet dessert. Petah, also called petah Asia in Banjar’s tourism description, is a savoury steamed preparation made with rice flour and pandan or suji colouring. Its soft texture and coconut accompaniment make it different from a crisp snack or a heavily sweetened cake. The local authority links it particularly with Lebaran in Martapura, while also noting its place in ordinary wadai markets.
experience
The cooked cake is cut into pieces and served with a thick coconut preparation known as tahi lala. Pepper and fried shallots may finish the serving. Taste the cake together with its topping: the balance between the gentle rice-flour base and the richer sauce is more informative than trying either alone. Sellers may vary the thickness, seasoning and portion size, so ask how their version is meant to be eaten.
planning
Look for petah among traditional snacks rather than assuming every restaurant prepares it. If a seller has made it that day, a small portion is a useful way to try it alongside other local foods. Ask about ingredients and how long it should be kept before carrying it away; soft cakes and coconut sauces deserve more care than dry packaged crackers. Festival associations are context, not a guarantee that a particular stall will be present on your travel dates.
