Sundanese Cuisine
Ketan Bakar Lembang (Lembang-Style Grilled Sticky Rice), Savory Grilled Sticky Rice with a Smoky Mountain Aroma
Prep
150 min
Cook
45 min
Servings
6
Level
Medium
Ketan Bakar Lembang is a legendary snack from the cool highlands of Lembang, Bandung, made of savory sticky rice wrapped in banana leaf and grilled until it releases an irresistibly fragrant aroma. The combination of rich coconut milk flavor with a hint of smokiness from the grilled banana leaf makes this sticky rice absolutely delicious enjoyed warm while soaking in the chilly mountain air. It's usually served with srikaya (coconut jam), chocolate, or cheese as toppings.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams white glutinous (sticky) rice
- 400 ml thick coconut milk
- 2 leaves pandan leaves
- 1 leaf bay leaf
- 1 stalk lemongrass, bruised
- 1 tsp salt
- 1 tsp granulated sugar
- 10 sheets banana leaves for wrapping
- to taste bamboo skewers or toothpicks for securing
- 1 tbsp cooking oil for greasing the leaves
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👩🍳 Instructions
- 1 Wash the glutinous rice thoroughly, then soak it in water for at least 2 hours or overnight so it becomes softer and more tender when steamed. Drain.
- 2 Steam the soaked sticky rice for about 20 minutes until half-cooked, then set aside.
- 3 While waiting, simmer the thick coconut milk together with the pandan leaves, bay leaf, lemongrass, salt, and sugar over low heat, stirring constantly so the coconut milk doesn't curdle. Cook until it boils and becomes fragrant.
- 4 Pour the hot coconut milk into the half-cooked sticky rice, then mix well until the coconut milk is fully absorbed. Let it sit for a moment until all the liquid has soaked in.
- 5 Steam the coconut milk-soaked sticky rice again for 20-25 minutes until fully cooked, sticky, and tender in texture. Remove from heat and let it cool slightly until just warm.
- 6 Briefly wilt the banana leaves over low heat so they become pliable and won't tear easily when shaped. Lightly grease them with cooking oil.
- 7 Take a sheet of banana leaf, place 3-4 tablespoons of the warm sticky rice in the center, shape it into a flat, elongated log similar to lontong, then roll it up and secure both ends with a bamboo skewer.
- 8 Heat up hot coals or a nonstick pan over low-medium heat. Grill the wrapped sticky rice, turning occasionally, until the banana leaf wilts, dries out, and releases a fragrant grilled aroma, about 10-15 minutes.
- 9 Remove from heat, partially unwrap the banana leaf, and serve the grilled sticky rice while still warm with your favorite toppings such as srikaya (coconut jam), melted chocolate, grated cheese, or palm sugar syrup (kinca).
💡 Tips
• Soak the sticky rice long enough so the steamed result is softer and doesn't turn hard after grilling.
• Use low heat while grilling so the banana leaf doesn't burn too quickly before the sticky rice inside is fully cooked.
• If you don't have hot coals or a charcoal grill, a nonstick pan can be a practical alternative for 'grilling' the sticky rice at home.
• Serve the grilled sticky rice with various toppings like srikaya, chocolate, or cheese to make it more varied and enjoyable for all ages.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
3 gramg
Protein
8 gramg
Fat
34 gramg
Carbs
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