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Jaje bure, crispy crescents from Lombok

Jaje bure, crispy crescents from Lombok

Baking

Crispy Lombok crackers made with rice flour and coconut milk, cut into crescent shapes and then fried until golden brown. A festive treat.

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Recipe from Astari28, Ratna Zaen, Irnabela and 1 other contributors, adapted by Recette de cuisine · · updated on

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Jaje bure is a dry biscuit from Lombok, which is crispy and salty, made with rice flour and coconut milk. It is traditionally prepared towards the end of Ramadan.

Ingredients and directions

  • Prep time40 min
  • Cook time30 min
  • Total1 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying
  • Estimated cost$11.75 $0.59 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

20 people
  • $7.33
  • $2.87
  • $0.15
  • $1.40

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Cook the rice flour in a steamer for about 10 minutes, then remove it.
  2. Season the coconut milk, then gradually add it to the cooked flour, mixing well. The dough should not be too soft or too hard. ≈ 2 min
  3. Once the dough is smooth and consistent, roll it out thinly. ≈ 4 min
  4. Cut it with the edge of a glass to create half-moon shapes. ≈ 8 min
  5. Fry them in hot oil until they are crispy and golden brown, then drain them.
  6. Serve immediately or store in an airtight container. ≈ 2 min

The bill

Jaje bure, crispy crescents from Lombok

  • 1 kg of finely milled rice flour$7.33
  • 500 ml of coconut milk$2.87
  • Add salt to taste.$0.15
  • frying oil$1.40

Total$11.75

that's $0.59 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of finely milled rice flour
  • 500 ml of coconut milk
  • Add salt to taste.
  • frying oil

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