Monday, March 30, 2009
Uli Bakar (Indonesian glutinous rice grill)
Uli bakar is Indonesian glutinous rice kneaded grill. It sounds complicated but trust me it's just a simple snack. This uli bakar is eaten with serundeng (roasted grated coconut). Instead of grilling, you can also deep fry this uli and will be called jadah and after frying and add to melted gula jawa, it will be called gemblong.
1/2 kg glutinous rice
1 tsp salt
1/2 cup dried grated coconut (soak in hot water)
1. Soak the glutinous rice for 3 hours then rinse. Put in a heat-resistant brass, steam half-cooked for about 15 minutes, remove.
2. Mix the half cooked glutinous rice with grated coconut, stir well, then steam again for about 30 minutes until well done, then remove.
3. Put the cooked glutinous rice in a plastic bag, pound with a wooden pestle or a mortar.
4. Transfer the rice to a container, flatten the surface and press down firmly until solid, let it cool before cutting. You can also wrapped the rice cakes in banana leaf and served in forms cut according to your taste.
5. Cut the firm rice in slices, then grill both side and serve with serundeng.
100 gr dry desiccated coconut
3 citrus leaves, fine sliced
1-2 pcs red chilies
3 cloves garlic
1 tsp coriander
1 tsp salt
2 tsp sugar
1. Blend the spices finely.
2. Mix with dried desiccated coconut and citrus leaves.
3. Then dry stir fry until cooked and become golden brown.