We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Oncom?

By Eugene P.
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Oncom is a food that mostly is produced and eaten in West Java. It is a fermented block or sheet made from the pulp of nuts, beans and other foods that have been exposed to a particular type of spore and allowed to ferment for one full day. There are two main types of oncom, black and red, with the difference sometimes being the cultures used and sometimes being an indication of the type of pulp used. Many dishes can be made from oncom, and it is very common to find it cut into thin pieces and deep fried to make a snack called krupuk or wrapped in banana leaves and roasted to make a variation of the food known as pepes. Once the pulp has been fully inoculated with the spores, it can be allowed to ferment for a longer time to make other foods, such as dage.

The material used to make oncom is the pulp of different foods that are left over after being processed for their liquids. The most common types of pulp, also called presscake, are soybean, peanut, coconut and cassava. Each imparts a slightly different texture and flavor. Most often, black oncom is made from peanut pulp and has a softer texture than other types. The pulp that is used can be gathered from industrial processing plants, or it can be made by boiling the raw ingredients, straining out the solids and grinding them.

The process of making oncom starts by washing the pulp. Once washed, it is rigorously dried to help prevent harmful mold and bacteria from taking root on the pulp. In some cases, the pulp is boiled to soften the texture or mixed with vinegar to sterilize the surface. The dry pulp is arranged into a wide, flat shape and then coated with the spores being used.

Unlike similar products, such as tempeh, spores are only placed on the outside of oncom. The inoculated pulp is placed in a shady, consistently warm location for 24 hours, during which time mold will develop on the surface of the pulp; the pulp will become very warm and start to take on a denser texture. After the 24-hour period is done, the mold will have permeated into the pulp, meaning it is ready to be eaten.

As a food, oncom has a distinctive fermented flavor. It often is cut into thin pieces that are deep fried and eaten like a snack similar to potato chips. The food also can be broken down and fried or roasted and added as a non-meat protein in rice or soup. When wrapped in banana leaves and flavored with garlic, it becomes a form of pepes.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.