Hello everyone!
Living in Indonesia is really very unique. This country has a lot of diversity in culture, ethnicity and various foods. Not infrequently Indonesia is one of the travel, cultural and culinary tourist destinations.
Culinary in Indonesia many kinds, ranging from savory food, dessert and snacks. Just imagine, Indonesia is an archipelagic country, separated from Sabang to Merauke, and Indonesia has hundreds of tribes, customs and cultures. So that the food that is owned is also diverse.
For example, in my area, North Sumatra, there are many tribes here, there are Batak, Malay, Javanese, Karo, Dairi, Angkola and others that I cannot mention one by one. So there are many different types of food in my area.
Well, when you are culinary in Indonesia, don't forget to try the market snacks here. Various kinds of market snacks are sold and marketed, including market snacks made from Plantbased.
For many types of market snacks, which are plant-based, this is because in ancient times, Indonesian people rarely consumed beef, chicken and even fish and also due to the abundance of plant-based food sources, even Indonesia was a country with strong food security during the Dutch colonial period.
I often share a lot of plant-based snack recipes, you can check some of my posts for other recipes. But this time I really want to share an easy and cheap snack recipe that is very famous and comes from the Malay area, namely Lapek Bugis.
So curious about the recipe? Let's see the following Lapek Bugis recipe!
Lapek Bugis Ingredients:
- 300 gr glutinous rice flour
- 200 gr grated coconut
- 65 ml coconut milk
- 150 gr palm sugar
- 30 grams of white sugar
- Pinch of salt
- Pandan leaves
- Banana leaf
- Water
How to Cook Lapek Bugis:
- Heat the steamer, then put the banana leaves into the steamer. This is intended to soften the banana leaf so that it is easy to shape and not easily torn.
- Pour the palm sugar into a non-stick wok pan, then after it melts add the grated coconut and stir continuously, don't let the coconut burn.
Then add a little salt and pandan leaves. Keep stirring until the coconut is dry. Coconut kernels can last a long time if cooked properly, and don't water them. Then the coconut core set aside and refrigerate.
- Weigh and sift the glutinous rice flour and put it in a large bowl, then add a little sugar and salt. Pour 65 ml of coconut milk and stir gently.
- Blend pandan leaves with 100 ml of water, strain. Enter the pandan juice into the bowl that already contains the dough slowly at the same time stir using clean hands. Not too soggy and not too dry.
- Form a flat glutinous rice flour mixture, then fill it with coconut core. Then put it in a banana leaf and gently wrap it into a triangle.
- Heat the steamer, then put all the lapek bugih into the steamer and cook for 20 minutes.
- Remove and set aside, lapek bugis ready to be served.
How easy is it to make it?
This is my mainstay if there is an event at home as a snack that is served to guests who come.
Because it is safe and liked by many people, so you don't get bored if you have to cook this food.
The most important tip in making Lapek Bugis is to use good palm sugar, because it is very influential for the distinctive taste of Lapek Bugis.
Interested to try it? Please comment below!
Don't forget to also leave a comment for other recipes.
See you in the next one.
Annyeong yorobun! Welcome to wita’s corner. Author is a full time housewife who loves to eat while writing. Enthusiasm to gardening and cooking. Like the exploration of new things and have many dream is unlimited. Always vote and give suggestions to advance this author.
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