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

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We hope you got benefit from reading it, now let’s go back to pupuan rice cakes (entil pupuan) recipe. To cook pupuan rice cakes (entil pupuan) you need 56 ingredients and 10 steps. Here is how you do that.

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

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