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
- 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
Mix glutinous rice flour, tapioca flour, rice flour, a pinch of salt, and warm water into a dough.
Shape dough with hands into evenly sized balls.
Boil the balls’ dough with one liter of water till the balls float and drain.
Boil 700 ml of water and add pandan leaves, palm sugar a pinch of salt and stir for 10 minutes.
After 10 minutes add coconut milk, and stir for 15 minutes.
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.