Jaja bantal, sticky rice cakes from Bali
A Balinese specialty: sticky rice mixed with shredded coconut and roasted peanuts, wrapped in palm leaves and then steamed.
Jaja bantal is a traditional Balinese dish. Sticky rice, coconut, and grilled legumes are wrapped in coconut leaves before being steamed.
Ingredients and directions
- Prep time40 min
- Cook time2 hr
- Resting1 hr
- Total3 hr 40 min
- DifficultyMedium
- CostBudget
- Cooking methodboiling
- Estimated cost$7.22 $0.72 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $2.91
- $0.48
- $3.80
- $0.01
- $0.02
Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.
Directions
- Thoroughly wash the sticky rice, then soak it in cold water before steaming it for about half its cooking time.
- Grate the coconut and briefly toast the dried beans.
- Combine the sticky rice, shredded coconut, salt, sugar, and beans. ≈ 4 min
- Wrap in palm leaves and tie each end. You can give it a long, triangular, or any other shape you prefer. ≈ 3 min
- Boil for 1 to 2 hours, or until fully cooked, then remove and drain.
- Serve the “jaja bantal” with the plantain. ≈ 2 min
The bill
Jaja bantal, sticky rice cakes from Bali
- 1 kg of sticky rice$2.91
- 250 g of kidney beans$0.48
- 750 g of plantain$3.80
- 1 tablespoon of sugar$0.01
- 1/2 cup of salt$0.02
Total$7.22
that's $0.72 per person
Estimated price; varies by store.
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