Jaje
kukus Bali is one of my favourite sweet treats from Bali. I have fond memories
of being given it as a snack with coffee
while taking a break from playing gamelan music at temple ceremonies.
Jaje kukus is commonly served at weddings, temple ceremonies, and sometimes
just as a special treat with a cup of coffee in the morning or
afternoon. Even if there’s no special occasion, it’s still easy to find
jaje kukus with the other jajanan pasar at the markets in Bali.
This
recipe makes enough for six small servings and works really well as a snack
with coffee or a delicious dessert.
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Ingredients:
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Instructions:
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- 225g black glutinous rice
- 85g desiccated coconut
- 55g palm sugar (more if you have a sweet
tooth) a 5cm-long strip of pandan leaf
- 1 1/2 cups of water
- 1/2tsp salt
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1. Clean the black glutinous rice and soak it
for 8 hours.
2. While the rice is soaking, we can make the
‘unti’ (topping). Heat a cup and a half of water in a saucepan and add the
pandan leaf, palm sugar and salt, then simmer until the palm sugar and salt
are dissolved in the water. Once they are dissolved, add the desiccated
coconut and simmer while stirring until all the water has evaporated. Remove
from the heat and cool.
3. Once the rice has finished soaking, put it
in a steamer and steam until cooked. The rice should be sticky but not too
soft; when it reaches this stage, remove from the heat and leave to cool.
4. To serve, place a couple of table spoons of
the black rice in a small bowl and add about half that amount of the unti
(topping) on top.
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