|
Steamed
‘Injin’ Cake
 Sticky
rice or injin has an attractive dark violet
color but people tend to call it black.
When white sticky rice or ketan it is combined
its colour changes. Injin is a favorite
ingredient for fermented rice, porridge
and steamed cakes.
Ingredients:
- 500 g black sticky rice
- 200 g brown sugar
- 100 g grated coconut
- salt to taste
- vanilla essence
- 1 pandan leaf.
Method:
-
Submerge the rice for an hour. Steam until
well cooked.
- Make
sauce by boiling the sugar
and add salt, vanilla essence and pandan
leaf. Wait until the sauce becomes a bit
thick.
- Serve
the steamed cake on a plate. Sprinkle
with grated coconut and sugar sauce. (BTN/029)
The
Balinese Drink of ‘Daluman’
 Daluman’
Balinese traditional drink is fine and fresh,
while made of green-coloured leafs. You
can find it easily at every food stall to
satisfy your thirst during hot weather while
being in rice field during harvest. The
drink is served by mixing white or red sugar
with coconut milk, with the addition of
small balls made of starch flour. Small
chunks of ice increase its delicacy.
One glass of ‘daluman’ usually
sells for Rp 500 to Rp 1000. Following is
the recipe offered by pupils of state-owned
elementary school ‘SDN’ 6 Dauh
Puri, Denpasar for the preparation of the
drink, on the occasion of Denpasar Municipality
Bali’s Art Festival, Saturday, 24 May
2003.
Following are the ingredients used to make
the drink:
- half an ounce of ‘Daluman’ leaves
- ¾ coconut
- 1 ounce white sugar
- One piece of fragrant Pandanus leaves:
two files of jackfruit Pandanus leaf combined
with sufficient saltPreparation
Wash and cleanse the daluman leaves, then
prepare 10 glass of boiled water. The clean
daluman leaves are crushed by hand until
high concentration is reached then sifted
to get a more concentrated liquid. Coconut
cream is made out of ¾ coconut that
has been roasted and grated. The crated
coconut is then squeezed manually to produce
oil, which at last go to refinement.
Meanwhile, the red and white sugars are
boiled until they melt and then mixed with
the fragrant Pandanus and left until cool.
The addition of jackfruit makes it more
fragrant still. Serving ‘daluman’
is done by firstly pouring the drink into
a glass, followed by the addition of coconut
milk and sugar. To have a more delicious
drink, you can add grains of flour. This
recipe serves ten people. (BTN 015)
 |
|
