Probably you have been familiar to enjoy various typical cakes of Hindu community in Bali, but you must try this snack. Local people call it pisang rai sela. Actually it is almost the same as the jaja pisang rai in common, but the former uses different main ingredient, namely cassava.
Pisang rai sela, a Balinese typical snack, is very popular from earlier times, especially among rural farming communities. Many people call it a farmer snack because all the ingredients are the results of farming, so it was not too expensive. This banana-made snack is indeed delicious especially when accompanied with a cup of coffee or hot tea. The bananas used is the quite mature Balinese banana so it tastes pretty sticky.
The ingredients include banana, cassava and coconut where all of them can be picked from their own garden. Meanwhile, sugar and salt should be purchased as farmers do not produce them. By and large, the pisang rai sela is served to public in Bali when deploying mutual assistance activities and social works.
For example, it was served when farmers were working at paddy fields, plowing traditionally with cows, building a house and others. Unfortunately, this kind of cake was rarely encountered lately. Sometimes it is only sold at rural traditional markets and the price remained very cheap.
Perhaps it happens because people are reluctant to make it. They tend to get something more practically so that they prefer to purchase cooked refreshment. Besides, they are also difficult to find the ingredients because farmers rarely cultivate cassava today.
How to prepare it? First of all, peel and grate the cassava. Afterward, the grated cassava is mixed with palm sugar and given some salt (to taste). Meanwhile, the banana must also be peeled and sliced thinly. Then, grate coconut and mix with salt to taste.
Prepare clean banana leafs. Firstly, put the thinly sliced banana on the leaf in such a way that makes a formation. Top the banana with cassava batter. Then, press the batter again and again to make them spread evenly and thinly.
After all the banana and cassava batter affixed on the leaf, steam it for few minutes. Once cooked, take out and cool it. Before serving, remove the cooked cassava batter from the leaf and place on a clean dish as needed. After that, top it with grated coconut and now this delicious pisang rai sela is ready to taste. (BTN/015)