Kue Bantal

Introduction to Kue Bantal

Kue Bantal, also known as Bantal Cake or Pillow Cake, originates from Indonesia. It is a traditional snack that is widely enjoyed across the archipelago. Due to its soft and fluffy texture, the name 'Bantal' which translates to 'pillow' in English beautifully reflects the comfort this treat offers. Historical records suggest that Kue Bantal has been a staple in Indonesian households for generations and is commonly served during festive occasions and family gatherings.

Ingredients

• Glutinous Rice - 2 cups
• Banana (sliced) - 2
• Coconut Milk - 200 ml
• Sugar - 100 grams
• Salt - a pinch
• Banana Leaves - for wrapping
• Pandan Leaves - 2 leaves
• Cooking Oil - for frying

Preparation Steps

1. Begin by washing the glutinous rice thoroughly under running water to remove any impurities.

2. Soak the glutinous rice in water for about 2 hours to ensure it softens, which will make it easier to cook later.

3. In the meantime, prepare the banana by slicing it into thin, round pieces. This will facilitate even distribution in the filling.

4. Heat a pan and pour in the coconut milk along with pandan leaves to infuse a sweet, fragrant aroma. Let it simmer for about 5 minutes.

5. Remove the soaked glutinous rice from the water, draining it thoroughly.

Cooking Process

Step 1: Cooking the Rice

Transfer the drained glutinous rice to a large pot. Add the infused coconut milk and bring the mixture to a boil. Stir in the sugar and salt, ensuring they dissolve completely. Cook over medium heat while stirring frequently to prevent sticking. The rice should absorb the coconut milk and become tender.

Step 2: Preparing the Banana Leaves

While the rice cooks, take the banana leaves and pass them gently over an open flame. This will make them more pliable and prevent tearing during the wrapping process. Cut the leaves into manageable rectangular pieces. Remove any tough central veins that might make wrapping difficult.

Step 3: Assembling Kue Bantal

Lay a piece of the softened banana leaf on a clean flat surface. Place a portion of the cooked glutinous rice in the center of the leaf, flattening it slightly. Add a few slices of banana on top of the rice. Carefully fold the banana leaf over, bringing the edges together to create a tight seal, forming a pillow shape.

Step 4: Frying

Heat cooking oil in a deep frying pan over medium-high heat. Once the oil is hot, gently lower the wrapped Kue Bantal into the oil. Fry each side for about 4-5 minutes or until the banana leaves turn a golden brown. This method of frying encases the rice and banana, locking in moisture and flavor.

Step 5: Drain and Cool

Once fried, remove the Kue Bantal from the oil and place them on a plate lined with paper towels to absorb excess oil. Allow them to cool for a few minutes before serving.

Serving Kue Bantal

Kue Bantal is best enjoyed warm as a comforting snack or dessert. The crispy exterior of the banana leaf gives way to a sticky, sweet interior filled with fragrant rice and tender banana. It pairs beautifully with a hot cup of tea or coffee, accentuating the rich flavors. Traditionally, it is served as a part of an afternoon tea spread, but it can also be relished on its own as a delightful treat.

Enjoy with Family and Friends

The indulgence of Kue Bantal goes beyond its flavor; it is a symbol of togetherness and shared joy. Prepare it as an activity during family gatherings or offer it at festive occasions to spread warmth and happiness.

Cooking Tips and Tricks

• For an added layer of flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the rice mixture.

• If banana leaves are unavailable, parchment paper or aluminum foil can serve as substitutes for wrapping, though it may slightly alter the taste.

• Adjust the sweetness by varying the amount of sugar to suit your taste preferences.

With these steps and tips, anyone can recreate the delightful taste of Indonesian Kue Bantal right in their kitchen.