Pupuan Rice Cakes (ENTIL PUPUAN)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Pupuan Rice Cakes (ENTIL PUPUAN). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pupuan Rice Cakes (ENTIL PUPUAN) is one of the most favored of recent trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. Pupuan Rice Cakes (ENTIL PUPUAN) is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Pupuan Rice Cakes (ENTIL PUPUAN), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pupuan Rice Cakes (ENTIL PUPUAN) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pupuan Rice Cakes (ENTIL PUPUAN) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pupuan Rice Cakes (ENTIL PUPUAN) estimated approx 180 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Pupuan Rice Cakes (ENTIL PUPUAN) using 56 ingredients and 10 steps. Here is how you cook that.

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 taste can make people addicted. Because intended for consumption on Nyepi, it is only done once a year.

Entil making process is like preparing rice cakes. Its main ingredient is rice or brown rice. The difference between ENTIL and rice LONTONG is generally how they are packed - Longtong are wrapped in banana leaves or coconut leaves, but Entil are wrapped in the leaves of telangi (telengidi or nyelep), which looks like elongated galangal leaves. The leaves can be found in the fields or the forest edge in the local village. It is said makes sense entil leaves are very tasty, although no salt or other seasonings. Telengidi leaves believed to make sense entil be more comfortable. Because the substance of green color in the leaves soak into the rice when cooked, the resulting entil have a greenish color.

Entil it can last up to four days. People can make it in different sizes. However, the size is generally small, making it easy to eat. Making entil has been a tradition performed before Nyepi (Hindu forbidden to cook during Nyepi). The menu is also accompanied by natural dishes such as marinated chicken, shredded coconut and roasted peanuts. People can also add it to vegetable fry, but there must be shredded coconut (Urap or Serundeng). A family usually makes up to 2kg entil. This number is expected to feed a family during the days of exile (Nyepi).

In addition to tempting the appetite, in fact entil have high philosophy. This philosophy is based on a double pile. This indicates that when celebrating Nyepi, or the traditional village should control their minds, and then focused on the presence of their Lord. In addition to being served on Nyepi, entil usually used as a souvenir when visiting family or other relatives after Nyepi.

After the ceremony and set Ngembak Geni Nyepi (the day after Nyepi where Hindus have completed the self-purification), local people visit each other, including families living outside the village. When gathered together, entil is prepared for prizes. In addition to being delicious and natural, entil is a cheap food and cholesterol free.
Due to much demand, are now presented as a menu entil typical food in the sights of Mount Batukaru in Pupuan Tabanan so that tourists can enjoy it without waiting for the celebration of Nyepi come (once a year).
This menu includes a complete meal - because it contains carbohydrates (entil), vegetables (urap), side dishes (jejeruk) and along with serundeng. But sorry, in this menu there are no photographs of the cooking process, because I cooked this dish before I knew about the COOKPAD app.

Ingredients and spices that need to be Take to make Pupuan Rice Cakes (ENTIL PUPUAN):

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

Steps to make 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)

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