BALINESE TRADITIONAL FOODS

  Bubur ketan, also known as sticky rice porridge, is a comforting and delicious Indonesian dessert. Here's a simple recipe for making bubur ketan: Ingredients: For Bubur Ketan: 1 cup glutinous rice (sticky rice), rinsed 4 cups water 400 ml coconut milk 100 grams palm sugar (gula merah), finely chopped A pinch of salt For Serving (optional): Grated coconut, steamed or toasted Additional palm sugar syrup (gula merah), to taste Instructions: Prepare the Sticky Rice: Place the rinsed glutinous rice in a bowl and cover it with water. Let it soak for at least 2 hours or preferably overnight. After soaking, drain the rice. Cook Bubur Ketan: In a large pot, bring 4 cups of water to a boil. Add the soaked glutinous rice to the boiling water and reduce the heat to low. Simmer the rice, stirring occasionally, until it becomes soft and porridge-like in consistency, about 30-40 minutes. In a separate saucepan, heat the coconut milk over low heat until warm. Be careful not to let it boil. Once ...

  Bubur sumsum, or Indonesian rice flour porridge, is a comforting and creamy dessert often enjoyed with palm sugar syrup. Here's a simple recipe for making bubur sumsum: Ingredients: For Bubur Sumsum: 100 grams rice flour 800 ml water 200 ml coconut milk A pinch of salt For Palm Sugar Syrup (Gula Merah): 100 grams palm sugar (gula merah), finely chopped 100 ml water 1 pandan leaf, knotted (optional) Instructions: Prepare Bubur Sumsum: In a bowl, mix rice flour with 200 ml of water to form a smooth paste. In a large saucepan, bring the remaining 600 ml of water to a boil. Slowly pour the rice flour mixture into the boiling water while stirring continuously to prevent lumps from forming. Reduce the heat to low and simmer the mixture for about 15-20 minutes, stirring frequently, until it thickens to a porridge-like consistency. Stir in coconut milk and a pinch of salt, and continue cooking for another 5 minutes. Remove from heat. Prepare Palm Sugar Syrup: In a separate saucepan, comb...

  Es cendol is a popular Indonesian dessert made with pandan-flavored rice flour jelly, coconut milk, palm sugar syrup, and ice. Here's a traditional recipe for making es cendol: Ingredients: For Cendol: 100 grams rice flour 1 tablespoon tapioca flour 200 ml pandan juice (made by blending pandan leaves with water and straining) 200 ml water A pinch of salt For Serving: 400 ml coconut milk 100 grams palm sugar (gula melaka), finely chopped 200 ml water Ice cubes Instructions: Prepare the Cendol: In a mixing bowl, combine rice flour, tapioca flour, pandan juice, water, and a pinch of salt. Mix well until smooth. Pour the mixture into a cendol mold or a large holed colander positioned over a pot of boiling water. Press the mixture through the holes into the boiling water to form the cendol noodles. Let them cook for about 2-3 minutes or until they float to the surface. Once cooked, transfer the cendol noodles to a bowl of cold water to cool. Drain and set aside. Prepare the Palm Sugar...

  Kolak singkong, or cassava kolak, is another delightful variation of this Indonesian dessert. Here's a recipe for you: Ingredients: 500 grams cassava (yucca), peeled and cut into bite-sized pieces 400 ml coconut milk 200 ml water 100 grams palm sugar (you can substitute with brown sugar) 2 pandan leaves (optional) A pinch of salt A dash of vanilla extract (optional) Crushed ice (optional, for serving) Instructions: Prepare the Ingredients: Peel the cassava and cut it into bite-sized pieces. Cooking: In a pot, combine coconut milk, water, palm sugar, pandan leaves (if using), and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Once the sugar has dissolved, add the cassava pieces to the pot. Let it simmer gently until the cassava is tender, about 15-20 minutes. Stir occasionally to prevent sticking. Finishing Touches: If you're using vanilla extract, stir it in once the cassava is tender. Taste ...