Batun Bedil
Batu Bedil is originally from Bali and can be found in the traditional market in the morning in Bali. This dish has a nice sweetness from palm sugar and has nice chewiness texture.
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
- Course
- Dessert
- Snack
Ingredients
- 200 grams glutinous rice flour
- 65 grams of tapioca flour
- 50 grams of rice flour
- 4 pandan leaves
- 3 pinches of salt
- 200 grams shredded coconut
- 65 ml instant coconut milk
- 200 grams of palm sugar
- 150 ml warm water
- 1.7-liter water
How to Cook
1
Mix glutinous rice flour, tapioca flour, rice flour, a pinch of salt, and warm water into a dough.
2
Shape dough with hands into evenly sized balls.
3
Boil the balls’ dough with one liter of water till the balls float and drain.
4
Boil 700 ml of water and add pandan leaves, palm sugar a pinch of salt and stir for 10 minutes.
5
After 10 minutes add coconut milk, and stir for 15 minutes.
6
Place glutinous balls into small bowls and add coconut milk mixture, shredded coconut as a topping and Batun Bedil is ready to serve.
Batun Bedil can be served warm or cold with ice.
