Sweets

Recipes included:

1. Rice flour dumplings in palm sugar sauce
2. Fried bananas
3. Black rice pudding
4. Steamed black rice with coconut
5. Finger Banana in Coconut Milk
6. Coconut Pancake
7. Sweet Corn and Coconut Snack
8. Green Peas Pudding
9. Fried Yam Doughnuts with Palm Sugar

Ingredients:

Dumplings:

• 150 g  Glutinous rice flour
• 60 g Tapioca flour
• 180 ml  Water
• 1 pinch  Salt

Sauce:

• 125 ml   Water
• 125 ml  Coconut milk
• 125 g  Palm sugar chopped
• 1  Pandan leaf, bruised
• 1 pinch  Salt

Preparation:

1. For the dumplings place rice, tapioca flour and salt into deep mixing bowl. Gradually add the water and mix well. Knead into smooth dough. The dough should not be to dry but soft and elastic. Finally roll small dumplings approximately 1 cm in diameter.
2. In a sauce pan bring 4 liters of lightly salted water to boil. Add dumplings, and bring back to boil and simmer for five minutes.
3. Drain and cool dumplings in ice water.
4. For the sauce combine all ingredients in a sauce pan; bring to boil and simmer for five minutes.
5. Add dumplings to the sauce and simmer over very low heat for 20 minutes. Cool and serve at room temperature together with freshly grated coconut and coconut cream.

Fried Bananas – Godoh

Ingredients: 

• 2/3 cup Rice flour
• 1/3 cup Flour
• 2/3 cup Water
• 1 pinch Salt
• 8 firm bananas or large bananas sliced suitable for cooking

Oil for frying

Preparation:

1. Combine both types of flour, water and salt in deep mixing bowel. Whisk until batter is smooth and slightly thick
2. Dust banana evenly with rice flour
3. Dip halved bananas into batter and coated generously.
4. Heat a generous amount of oil in heavy sauce pan to 120 celsius
5. Add bananas at this low heat and fry very slowly at rising temperature until golden brown and crispy. This process will take approximately 20 minutes.Drain well.
6. Dust Bananas with a mix of cinnamon powder and icing sugar.
7. Serve with coconut cream or palm sugar syrup.

Note:

Beside bananas the Balinese also fry sweet potatoes and jack fruit the same way.

Black Rice Pudding - Bubuh Injin 

Ingredients:

• 250 g Black glutinous rice
• 75 g White glutinous rice
• 1  Pandan leaf bruised
• 5-6 cups  Water or as needed
• 175 g  Palm sugar or to taste
• 1 pinch Salt
• 1 ½ cup  Coconut cream

Preparation:

1. Rinse both lots of rice well under running water; then soak over at least 8 hours. Drain, and rinse again, drain and dry.
2. Place 3 cups of water,  rice and pandan leaf into heavy pan and simmer over medium heat for approximately 45 minutes; adding more water if required.
3. Add palm sugar to taste and continue to cook until most liquid has evaporated; season with a pinch of salt.  Remove from heat, and allow cooling.
4. Serve at room temperature, topped with coconut cream.

Steamed Black Rice with Coconut - Jaja Injin

Ingredients:

• 175 g  Black glutinous rice
• 175 g  White glutinous rice
• 3  Pandan leaves (screwpine leaves)
• 120 g Freshly grated coconut
• 120 g Palm sugar grated or to taste
• 1 cup  Coconut cream

Preparation:

1. Rinse black and white glutinous rice well under running water.  Soak in fresh water for at least 8 hours. Drain before using.
2. Place both rice together with pandan leaves into conventional steamer (pot with boiling water below, perforated insert with cover on top) and steam for 30-40 minutes or until rice is soft.
3. Spoon rice on flat tray and season with a pinch of salt. Leave to cool to room temperature.
4. Just before serving stir in grated coconut and palm sugar. Finish with  pinch of salt.
5. Serve at room temperature topped with “lots” of delicious coconut cream.

Note:

This delicious simple rice dish is often served as a breakfast snack together with a glass of thick, black and very sweet coffee.

Fermented Sticky Rice - Tape

Ingredients:

• 375 g Sticky rice
• 750 ml Water
• 40 g Turmeric peeled and finely chopped
• 1 ½ tbsp  Dry yeast

Preparation:

1. Rinse rice very well under running water for two minutes and soak for 4 hours. Rinse again until water becomes clear. Place rice into conventional steamer (pot with boiling water below, perforated insert with cover on top) and steam for 30 minutes.
2. In stone mortar or food processor puree turmeric very finely; then gradually adding the water. Transfer into sauce pan and bring to boil.
3. Combine turmeric water and rice and mix well; before adding yeast.
4. Transfer mixture into airtight container, cover with damp cloth and allow fermenting at a constant temperature of 26 c for 48 hours.
5. Serve at room temperature toped with coconut cream

Finger Banana in Coconut Milk - Kolek Pisang

Ingredients:

• 16  Small finger bananas, peeled and  cut lengthwise in half
• 3 cups Coconut milk
• ¾ cup  Palm sugar syrup
• 1  Pandan leaf
• 1 tbsp  Rice flour
• 1 tbsp   Water
• 1 pinch   Salt

Preparations:

1. Combine coconut milk, palm sugar syrup, salt, and pandan leaf in sauce pan. Bring to boil over medium heat and simmer for five minutes
2. Add finger bananas reduce heat and continue to simmer for 5 more  minutes.
3. Should sauce be to thin, then dissolve 1 tablespoon of corn flour and 1 tablespoon of water and add to bananas, continue to simmer  for a few more  minutes.
4. Remove from heat, discard pandan leaf and leaf to cool. Serve at room temperature or warm with coconut cream on the side.
5. Additional one scoop of coconut or vanilla ice cream will make this dish a irresistible desert.

Coconut Pancake – Dadar

This pancakes, with a sweet coconut filling known as Unti, are a popular snack food and also sometimes eaten for breakfast.

Ingredients:

• 270 g  Wheat flour
• 15 g Tapioca flour
• 30 ml Coconut cream
• 1 egg whole
• 2 cups Water
• 1 pinch Salt
• 2 tbsp vegetable oil

Coconut filling:

• 120 g Grated coconut or 1 cup desiccated coconut that is moistened with 250 ml coconut milk
• 125 ml Palm sugar syrup
• 1 Pandan leaf

Preparation: 

1. Combine rice flour, tapioca flour, salt, eggs, coconut cream and coconut oil in a deep mixing bowl. Stir well with whisk until free of lumps. Pass through a strainer. Batter should be a very liquid in consistency.
2. Heat non-stick pan over low fire. Pour in 4 tablespoons of mixture and fry very thin pancakes. Cool pancakes down to room temperature.
3. Prepare the filling. Heat palm sugar syrup in a frying pan, add grated coconut and pandan leaf and mix well over low fire for two minutes. Cool to room temperature.
4. Place 1 tbsp of coconut filling in the center of a pancake. using both hands, fold in opposite edges of the pancake to enclose filling. Then roll up starting from the open edge closest to you. Continue to make more pancakes until ingredients are used up.

Sweet Corn and Coconut Snack – Urab Jagung

Ingredients:

• 600 g Sweet corn kernels freshly steamed
• 1 cup  Grated coconut
• 125 g White sugar
• 1 pinch Salt to taste

Preparations:

1. Combine sweet corn, coconut, sugar, and salt and mix well.
2. Serve drizzled with “lots”  coconut cream and a good squeeze of fresh lime juice.

If you are a bit adventures and like it insane then tray the following:

1. Follow step one above.
2. Serve with a scoop of coconut or vanilla cream.
3. Combine 1/3 of dairy  cream and 2/3 coconut cream and whip in a pressurized bottle. Squeeze lots of it over the ice cream.
4. Generously drizzle warm chocolate sauce over. (Naturally Swiss chocolate sauce)
5. Garnish with a very tiny amount of very finely chopped small, fury chillies.
6. If the above sounds a little Mexican to you then wash it down with a good shot of tequilla

Note: 

This simple and very delicious dish is often eaten as a breakfast snack together with a glass of piping hot Balinese coffee. Instead of sweet corn, lentils, soybean or various other beans are prepared the same way.

Green Peas Pudding - Bubuh Kacang Ijo

Ingredients:

•  350 g Mung beans
• 1.5 liter Water or as needed
• 50 g  Ginger, peeled, sliced, and crushed
• 125 g White sugar
• 1 pinch Salt
• 2 cup  Coconut milk

Preparations: 

1. Remove  husks from mung beans and pick out broken beans and impurities.
2. If preferred, heighten the flavour of the mung beans by heating them briefly in a stainless steal pan without oil. Be careful not to burn them, this adds a slight sort of singed taste called nyangluh that many people like.
3. Wash the beans thoroughly 2 or 3  times.
4. Place in a pot and add six cups of water. Add ginger and bring to boil. Simmer for about 30 minutes or until beans are tender.
5. Then add coconut milk, sugar, salt and continue to simmer 10 more minutes.
6. Serve with grated coconut and coconut cream.

Fried Yam Doughnuts with Palm Sugar - Onde Onde

Ingredients:

• 500 g  Yam (cassava root) peeled and finely shredded
• 1 tsp   Salt
• 100 g  Palm sugar
• 50 g   White sesame seeds

Preparation:

1. Combine yam and salt and knead into a smooth dough.
2. Form individual table tennis size balls. With you finger press a deep cavity into the ball and insert 10 g of palm sugar. Enclose palm sugar by folding dough over opening. Roll again with your hands into even balls
3. Finally roll in sesame seeds and coat evenly.
4. Deep fry in medium hot vegetable oil.

Note:

If dough is to soft or a little watery, knead a table spoon of rice flour into the yam dough.