Pupuan Rice Cakes (ENTIL PUPUAN)
Pupuan Rice Cakes (ENTIL PUPUAN)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pupuan rice cakes (entil pupuan). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pupuan Rice Cakes (ENTIL PUPUAN) is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Pupuan Rice Cakes (ENTIL PUPUAN) is something which I have loved my entire life.

Great recipe for Pupuan Rice Cakes (ENTIL PUPUAN). In the traditional village around Tabanan they have a unique tradition while celebrating Nyepi. The people in the village to prepare special foods such as rice cake (entil) on this holiday. The food is unique as it is known as entil, delicious.

To begin with this recipe, we must prepare a few ingredients. You can cook pupuan rice cakes (entil pupuan) using 56 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pupuan Rice Cakes (ENTIL PUPUAN):
  1. Make ready ENTIL (rice cake)
  2. Take 500 ml coconut milk
  3. Prepare 300 gr rice, washed
  4. Make ready 1 tsp salt
  5. Prepare 2 bay leaves
  6. Get 1 stalk lemongrass
  7. Take Banana leaf and rope to wrap
  8. Prepare URAP (vegetables)
  9. Take 200 gr long beans
  10. Get 150 gr cabbage
  11. Get 1 bunch spinach
  12. Prepare 100 gr bean sprouts
  13. Prepare 150 gr grated coconut
  14. Get 1 lime, take the juice
  15. Prepare Seasoning
  16. Prepare 7 fresh red chillis, sliced
  17. Get 8 fresh cayenne peppers, sliced
  18. Make ready 7 small red onions, thinly sliced
  19. Get 5 cloves garlic, thinly sliced
  20. Take 4 orange leaves, sliced thin
  21. Make ready 1 tsp shrimp paste, fried and puree
  22. Make ready 1/2 tsp pepper
  23. Get to taste Sugar and salt
  24. Take SERUNDENG
  25. Make ready 1 old coconut half, peeled and grated rough
  26. Make ready 2 cm galangal, crushed
  27. Get 2 stalk lemongrass, crushed
  28. Get 2 bay leaves
  29. Take 150 ml water
  30. Prepare 2 1/2 tbsp granulated sugar
  31. Get 2 tbsp cooking oil
  32. Take SEASONING:
  33. Prepare 1 tbsp coriander
  34. Get 8 small red onions
  35. Prepare 3 cloves garlic
  36. Take 2 hazelnuts
  37. Make ready 1/2 tsp tamarind
  38. Get 4 tbsp brown sugar
  39. Take 1 1/2 tsp salt
  40. Get JEJERUK:
  41. Prepare 150 gr chicken, steamed for 5-10 minutes then torn rough
  42. Make ready 1/4 pc young coconut, then steamed rough shaved
  43. Get 50 ml thick coconut milk
  44. Prepare 1 lime
  45. Make ready SEASONING:
  46. Take 6 small red onions
  47. Get 2 cloves garlic
  48. Get 2 red chilis
  49. Take 3 cayenne peppers
  50. Get 1 finger of ginger
  51. Take 1 finger of turmeric
  52. Make ready 1/2 knuckle of galangal
  53. Make ready 1/2 knuckle of kencur
  54. Get 2 hazelnuts
  55. Get 1 tsp shrimp paste
  56. Take to taste Salt

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Instructions to make Pupuan Rice Cakes (ENTIL PUPUAN):
  1. ENTIL a) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally. Add the rice, then cook until the rice becomes aron. Then turn off the stove.
  2. b) Take a piece of banana leaves and put 2 tablespoons aron rice on a banana leaf, roll and then fold the top and bottom. Do it for all the materials. 2 cups each half cooked rice wrap and tie with string. Boil for 1 hour, then drain lift.
  3. URAP a) Cut vegetables, beans, cabbage, and spinach. Then wash along with bean sprouts. And then boiled until tender, drain and set aside.
  4. b) Heat oil and saute onion seasoning and garlic until fragrant. Then add the red chili, cayenne pepper, and sauté until wilted orange leaves. Turn off the heat and add the paste, pepper, sugar, and salt and stir until blended.
  5. c) Add the grated coconut and stir the seasoning, add the lemon juice and stir until blended. Seasoning ready-mixed with boiled vegetables.
  6. SERUNDENG a) Cooking oil, spices, galangal, lemon grass and bay leaf, stirring until blended. Add water and sugar, and cook until lightly browned coconut.
  7. b) Add cooking oil, reduce the heat. Cook, stirring constantly until the spices to infuse.
  8. JEJERUK a) Heat oil and saute ground spices until fragrant. Add thick coconut milk, stir until cooked and reduced coconut milk, set aside.
  9. b) In a container, mix shredded chicken, coconut, spices and lemon juice, stirring until blended.
  10. Finally, unite all in a serving dish (entil, urap, serundeng, jejeruk)
  11. Ready to serve and ENJOY!

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