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Preparing the Rice

  • Rice
  • Thin Coconut Milk 1500.0 ml
  • Bay Leaves 2.0 g
  • Lime Leaves 2.0 g
  • Lemongrass 8.0 g

Make the Filling

Making the Baked Rice

  • Banana Leaf

This traditional Sundanese food presents fragrant rice with the aroma of spices that seep in every grain of rice.



  1. Preparing the Rice

    • Wash the rice thoroughly.
    • Enter coconut milk (1½ liters of ½ coconut) into the rice cooker, enter the rice, bay leaves, kaffir lime leaves, lemon grass that has been crushed and salt. Stir briefly. Cook until done.
  2. Make the Filling

    • Steam the chicken until cooked and let it cool. Dice.
    • Puree onion, garlic and salt.
    • Heat the margarine in a frying pan, put spices and chopped onion, saute until fragrant.
    • Enter the chicken meat and slightly water, add the oyster sauce, Bango Kecap Manis and pepper powder.
    • Add Royco Bumbu Pelezat Rasa Ayam, stirring until absorbed and taste it. Enter the scallions pieces. Fitted it up.
  3. Making the Baked Rice

    • Take a banana leaf that has been cleaned up, put on the chopping block.
    • Take 1 tablespoon of rice and flatten. Fill with 3 tablespoons of chicken meat just above the rolls with rice and banana leaf-shaped rice cake.
    • Trim package with a pin at the end of the stick.
    • Steam for 15 minutes.
    • Bake over the coals until fragrant first before serving. Or baked on a griddle, and back and forth so as not to scorch.