What can we made from sticky rice?

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Rice had been incorporated in whole life of Indonesian since hundred years ago. Our ancestor is part of the Austronesian culture, include all other South East Asian countries, positioned rice as integral part of their culture.

We can found different names for different part of rice crops all over Indonesia. Our culture differentiate between rice crops (bahasa: Padi), unpeeled rice grain (bahasa: Gabah), rice grain (bahasa: Beras) and steamed rice (bahasa: Nasi). Historian said those nick names reaffirmed the rice culture within society. The signs and reliefs at prehistoric temples tell the same stories too.

In terms of sticky rice, which is made from regular rice crops with different process, Indonesian add the word ‘Ketan’ to each nick name. Sticky rice grain is Beras Ketan and steamed sticky rice is Nasi Ketan. Allong the way, to shorten the conversation, we just called it Ketan.

The rice culture phrase is more than just a phrase. Indonesian loves their rice. And for hundreds of years each families, villages, provinces and islands created enormous array of food made from rice. Rice grain or the rice flour, they pound it on giant version of pestle and mortar, are very versatile. We can make them into cakes, chips, crackers, drinks, desserts and the main course.

I’m sharing some of the cakes and desserts, made from sticky rice and sticky rice flour.

sweet and sour purple sticky rice liquid porridge over the white one grilled inside a bamboo

sweet and sour purple sticky rice (chilled and fermented porridge) over the white sticky rice (steamed then grilled inside a bamboo) Best eaten together for complete experience. The purple one serve cold, and the white tubular cake serve hot fresh from the charcoal pit fire. 

Sticky rice cake in triangular shape (steamed inside banana leaf then rolled over fresh shredded coconut) with brown sugar sauce (usually infused with pandanus leaf or Jack fruit)

Sticky rice cake in triangular shape (steamed inside banana leaf then rolled over fresh shredded coconut) with brown sugar sauce (usually infused with pandanus leaf or Jack fruit)

A different type of rice cake, its savory and coconuty flavor (steamed inside specific palm leaf casing, then cooked with coconut milk)

A different type of rice cake, its savory and coconuty flavor (steamed inside specific palm leaf casing, then cooked with coconut milk)

Colorful cakes from sticky rice flour (its all steamed cakes with different fillings)

Colorful cakes from sticky rice flour (its all steamed cakes with different fillings)

Its pretty, sweet and sticky

Its pretty, sweet and sticky

Breakfast: Nasi pecel, a complete meal to start the day

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East Java : Nasi Pecel by W  M Soo
East Java : Nasi Pecel, a photo by W M Soo on Flickr.

Nasi pecel komplit is a very balance traditional dish. Very versatile dish, accessible for all. They can up grade it with fancy produce and protein, or down grade it with the common ingredients.
Available through out Java, although the East Java’s style usually has the spiciest peanut sauce.