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When traveling in Bali, you do not need to be confused to get a meal or just a snack. The community of Bali Island is rich in culinary tradition, including various fresh cakes. Even, the cakes produced are eco-friendly because the ingredients and coloring agent in use are obtained from organic plants.

One of them is the lukis cake. This traditional cake tastes sweet, sticky and chewy. It resembles to small triangle in greenish color. When being served, it presented with grated
coconut and brown sugar. It will be going more appropriate if enjoyed with coffee or tea.
This kind of cake is not easy to get. Aside from being difficult to find its ingredients, the making is also quite complicated.

However, the food stalls at villages, traditional markets, pastry shops and some supermarkets are selling it. Uniquely, in the cake shop and supermarket this lukis cake has been packaged neatly, unlike in the stalls as it is presented manually to make it look really fresh. The lukis cake makes use of ingredients like sticky rice.

By and large, it is then mixed with black sticky rice that has an interesting texture. The other ingredients comprise the grated coconut, salt and Balinese palm sugar (brown sugar). To make it, the black sticky rice is soaked for some 15 minutes. Furthermore, it is drained and filled with salt so that it will not be tasteless.

After that, take a spoon of the batter and wrap in green and clean banana leaf. Wrap it tightly, so the results will be sticky and not watery. Boil them for approximately 2 hours (do as boiling rice bag). Further, take them out and drain. To make sure whether the sticky rice has been cooked or not, test it by piercing with a pin (palm leaf rib). If it has been hard, simply take them out and drain. Wait for a while until turning cooler and then serve them.

To serve them, unwrap the leaf first and place on the even serving leaf. Then, sprinkle them with shredded coconut containing salt. As the finishing step, sprinkle all the cakes with brown sugar. (BTN/015)

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Wednesday, May 22, 2013

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