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Indonesian Rice Cake Wrapped with Banana Leaves
This one is a must-have menu on the Eid al-Fitr, but sure you can freely savor the richness of the rice cake for any occasion.
I prefer the leaves-wrapped Rice Cake for its stronger aroma and better taste, for sure.
Here’s how to make the leaves-wrapped Rice Cake.
Here is the recipe, hope it is useful.
Thank you.
Ingredient
* 2 cups or at about 500 grams of Pulen (firm and fine-textured) rice or you can also use Pera [rough] rice (such as Basmati rice);
* 1 teaspoon of Salt;
* 750 ml of water, (When using the Pera rice, you’ll need 1000 ml then).
Note
From my own experience, this Leaves-wrapped Rice Cake could be able to hold for up to 4 days. If stored in the refrigerator, it will certainly last longer ...
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