Pupuan Rice Cakes (ENTIL PUPUAN)

• 500 ml coconut milk
• 300 gr rice, washed
• 1 tsp salt
• 2 bay leaves
• 1 stalk lemongrass
• 200 gr long beans
• 150 gr cabbage
• 1 bunch spinach
• 100 gr bean sprouts
• 150 gr grated coconut
• 1 lime, take the juice
• 7 fresh red chillis, sliced
• 8 fresh cayenne peppers, sliced
• 7 small red onions, thinly sliced
• 5 cloves garlic, thinly sliced
• 4 orange leaves, sliced thin
• 1 tsp shrimp paste, fried and puree
• 1/2 tsp pepper
• to taste Sugar and salt
• 1 old coconut half, peeled and grated rough
• 2 cm galangal, crushed
• 2 stalk lemongrass, crushed
• 2 bay leaves
• 150 ml water
• 2 1/2 tbsp granulated sugar
• 2 tbsp cooking oil
• 1 tbsp coriander
• 8 small red onions
• 3 cloves garlic
• 2 hazelnuts
• 1/2 tsp tamarind
• 4 tbsp brown sugar
• 1 1/2 tsp salt
• 150 gr chicken, steamed for 5-10 minutes then torn rough
• 1/4 pc young coconut, then steamed rough shaved
• 50 ml thick coconut milk
• 1 lime
• 6 small red onions
• 2 cloves garlic
• 2 red chilis
• 3 cayenne peppers
• 1 finger of ginger
• 1 finger of turmeric
• 1/2 knuckle of galangal
• 1/2 knuckle of kencur
• 2 hazelnuts
• 1 tsp shrimp paste
• to taste Salt

1. ENTIL a) First cook together lemongrass coconut milk, bay leaves and salt to a boil while stirring occasionally.
2. Add the rice, then cook until the rice becomes aron.
3. Then turn off the stove.
4. 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.
5. Do it for all the materials.
6. 2 cups each half cooked rice wrap and tie with string.
7. Boil for 1 hour, then drain lift.
8. URAP a) Cut vegetables, beans, cabbage, and spinach.
9. Then wash along with bean sprouts.
10. And then boiled until tender, drain and set aside.
11. b) Heat oil and saute onion seasoning and garlic until fragrant.
12. Then add the red chili, cayenne pepper, and saute until wilted orange leaves.
13. Turn off the heat and add the paste, pepper, sugar, and salt and stir until blended.
14. c) Add the grated coconut and stir the seasoning, add the lemon juice and stir until blended.
15. Seasoning ready-mixed with boiled vegetables.
16. SERUNDENG a) Cooking oil, spices, galangal, lemon grass and bay leaf, stirring until blended.
17. Add water and sugar, and cook until lightly browned coconut.
18. b) Add cooking oil, reduce the heat.
19. Cook, stirring constantly until the spices to infuse.
20. JEJERUK a) Heat oil and saute ground spices until fragrant.
21. Add thick coconut milk, stir until cooked and reduced coconut milk, set aside.
22. b) In a container, mix shredded chicken, coconut, spices and lemon juice, stirring until blended.
23. Finally, unite all in a serving dish (entil, urap, serundeng, jejeruk)

rice, salt, bay leaves, stalk lemongrass, long beans, cabbage, spinach, sprouts, coconut, lime, fresh red chillis, cayenne peppers, red onions, garlic, orange leaves, shrimp, pepper, sugar, coconut half, stalk lemongrass, bay leaves, water, sugar, cooking oil, coriander, red onions, garlic, hazelnuts, tamarind, brown sugar, salt, chicken, young coconut, coconut milk, lime, red onions, garlic, red chilis, cayenne peppers, ginger, finger of turmeric, galangal, kencur, hazelnuts, shrimp, salt

Taken from cookpad.com/us/recipes/289264-pupuan-rice-cakes-entil-pupuan (may not work)