Balinese Dessert Recipes

Bubur Injin (Black rice pudding) (6  bowls)

This is a very sweet dish made with boiled black and white rice topped with coconut milk and bananas. The Balinese may eat bubur injin for breakfast or as a dessert, buying it from a warung because the dish takes a while to prepare.

Ingredients:

• ½ cups black rice
• ½ cups glutinous or sticky rice
• 1 pandanus leaves
• 1 salam leaves
• 1 cups palm sugar or dark brown sugar
• ½ tsp. salt
• 2 bananas
• 200 ml cups of coconut milk

Steps to make:

1. In a large pot, add black sticky rice that half cook already ( the black sticky rice must boild first about 25 minuite to get soft the texture)
2. add white sticky rice and add water.
3. Add the pandanus leaves, salam leaves, sugar and salt
4. Continue cooking until the rice is fully cooked. Remove the mixture from the heat.
5. Slice bananas into bite sized pieces, and add them to the rice.
6. Place rice in serving bowls and pour half a cup of coconut milk over each serving <makes about 6 bowls>.
7. Ready to serve.

Pisang Goreng (20 pcs)

These fried bananas are easy to make and are a delicious snack. From early morning to late at night, the Balinese love to buy these snacks from warungs.

Ingredients:

• 10 bananas
• 2 ½ cups flour(wheat or bread flower)
• ¼ cup sugar
• Yellow food coloring (optional)

Steps to make:

1. Mix flour, sugar, and coloring well in a large bowl.
2. Add enough water <about two to the three cups> to make a smooth, syrupy mixture. Set aside for five minutes.
3. Peel bananas and cut them once lengthwise if bananas are too long. Cut them in half to make them easier to fry.
4. Coat the bananas with the mixture, and deep fry those three or four at a time in oil. When bananas are golden, remove them from the heat
5. Pisang Goreng is ready to be served.

Biu Lalung
(boiled banana coated flour, 20 pcs)

This boiled banana is the alternative (healthier) version of those who don’t like oily dessert.

Ingredients:

• 10 bananas
• 2 ½ cups flour(wheat or bread flower)
• ¼ cup sugar
• food coloring (optional)
• pinch of salt
• 1 lt. water

Accompaniment:

• Palm sugar syrup (or maple syrup or chocolate)
• Grated fresh coconut

Steps to make:

1. (in bowl) Mix flour, sugar, and salt.
2. Add enough water <about two to the three cups> to make a smooth, syrupy mixture. Set aside for five minutes.
3. Peel bananas and cut them diagonal to make easier to boiled.
4. Coat the bananas with the mixture, and boiled those three or four at a time in water. When bananas are floating to the surface, remove them from the heat.
5. Once it cold, serves on a plate with grated coconut and palm sugar syrup as toppings.

Dadar Gulung
(Balinese crepes fill with coconut and palm sugar, 6 pcs)

Skin Ingredients:

• 150 gram wheat flour & 10 gram Tapioca flour
• 1/4 tsp salt
• 25 ml air suji leaf (1 pcs for green colouring) and 2 2 pcs salam leaves
• 1 butter (melted)
• 400 ml coconut milk from 1/4 whole coconut

Filling Ingredients:

• 75 gram falm sugar
• 200 gram fresh grated coconut
• 1 pcs pandan leaves
• 1/4 tsp salt
• 300 ml water

Steps to make:

Making Skin

1. (in a bowl) Mix flour, sugar, and salt, set aside
2. Mix the coconut milk, butter, Suji leave juice.
3. Add the coconut milk mixture to the flour and mix slowly until well.
4. (use small pan and make thin crepes) heat the pan, once it’s hot pour some mixture and cook the until well and set aside.

Making Filling

1. (in a pan) Mix all the filling ingredients and cook on medium heat until well and dry.

To Serve

1. Take one crepe and add some filling ingredient wrap and roll and it’s ready to be served.

Note: Instead of coconut and palm sugar you can fill the crepes with some banana, strawberry or mango or any other favorites fruit.

Bubur Sumsum
(smooth sticky rice flour porridge)

Ingredients:

• 100 gr rice flour
• ½ tsp salt
• 650 ml coconut milk (from ½ half whole coconut)
• 2 pcs pandan leaves

Sweet Sauce Ingredients:

• 200 gr sugar can
• 200 ml water
• Optional: Small piece cinnamon stick
• 1 pcs pandan leave
• Pinch of salt

Steps to make:

1. Mix flour with half of coconut milk and salt until well, set aside.
2. Cook the rest of coconut milk and pandan, bring into boil than add the flour mixture into it. Keep stirring until tick and well cook. Set aside
3. Make the sweet sauce: cook all the sweet sauce ingredient until all the sugar melted and bit take (still watery)
4. To serve: add the bubuh sumsum in a bowl and top with sweet sauce on the top.

Sumping Waluh
(rice flour and pumpkin dumplings)

Ingredients:

• 100 gr rice flour
• 100 gr pumpkin
• 50 gr grated coconut
• 1 tbs sugar cane
• ½ tsp salt
• 50 ml hot water
• 4 pcs banana leaves

Steps to make:

1. Clean the pumpkin (pill skin off), then Julian cut and add 1 tsp salt, mix and set aside for 15 minutes before we wash in the water.
2. (in the bowl) add the flour, salt and sugar, while stirring add the hot water little by little until the consistency is tick.
3. Add the pumpkin to the mixture and mix well.
4. Wrap the mixture into the banana leaves (around 8 cm length) and steam for about 20-30 minutes.
5. Sumping Waluh is ready to be served.