Bendu, coconut sticky rice crêpes
An Indonesian delicacy: a sticky rice flour dough, colored with hibiscus leaf juice, cooked into small pancakes and rolled around shredded coconut and pal…
The “bendu” is a traditional Balinese dessert. It consists of tapioca flour filled with grated Parmesan cheese and “unti” (a type of palm sugar), wrapped in pandanus leaves. Although simple, it is often served during religious ceremonies and official events.
Ingredients and directions
- Prep time30 min
- Cook time15 min
- Total45 min
- DifficultyEasy
- Cooking methodfrying pan
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $3.67
- $0.05
- $0.11
Directions
- Squeeze the hibiscus leaves that have been soaked in water, and collect about 1 cup of juice. ≈ 3 min
- Mix the rice flour with a pinch of salt, adding the juice gradually, one spoonful at a time, until you achieve a smooth paste. ≈ 3 min
- Heat a heavy-bottomed frying pan over medium heat. Place a spoonful of dough in the pan and spread it out into an oval shape.
- Remove the crepe when it is cooked, and repeat the process. ≈ 3 min
- Grate the coconut and mix it with the palm sugar, pandan, and a pinch of salt for the filling. ≈ 8 min
- Fill each crepe and fold it into a triangle or roll it up. ≈ 10 min
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