Kue Lumpur

Recipe Ingredients: 

• 100 gr margarine 
• 250 cc of water
• 150 gr wheat flour
• 125 grams sugar
• 6 eggs
• 400 cc of water mixed with coconut milk and pandan suji 
• 100 grams of chopped walnuts

How to Make:

1. Boil the water and enter the margarine and flour. While stirring, add the sugar. Chill.
2. Add the eggs, stir well and add the suji leaf water.
3. Fill each mold with the mud cake batter and cook, after a bit of frozen sprinkle chopped walnuts.
4. Grilled until cooked. Do it until all the dough runs out.

Keripik Tempe

Recipe Ingredients: 

• 500 gr tempe 
• 250 grams of rice flour
• 5 kaffir lime leaves, thinly sliced 
• 250 ml water
• 500 ml of cooking oil

Puree:

• 3 cloves garlic 
• 1 tsp coriander
• 10 btr hazelnut 
• 1 teaspoon salt

How to Make:

1. Slice tempeh thinly as possible, set aside. 
2. Place the rice flour in a container, put the spices, stir while pouring a little water until smooth. Add the sliced ​​kaffir lime leaves and stir well. 
3. Heat oil, dip the tempe one by one into the batter of flour, fried. Once cooked and dry, remove from heat.

Semprong

Recipe Ingredients: 

• 250 grams of rice flour 
• 3 eggs
• 150 grams sugar
• 250 cc coconut milk from 1 coconut
• 1/4 tsp cinnamon powder
• 1/4 tsp salt 
• Cooking oil (or margarine) to spread

How to Make:

1. Beat eggs until blended. Mix the rice flour, sugar, cinnamon powder, and salt. 
2. Add coconut milk gradually while stirring with a wire beater until smooth.
3. Heat the mold Bowl tongs models that have been spread with oil / margarine. Pour 3 tablespoons batter into the mold. 
4. Bake until cooked as he turned, and then immediately roll hot. Set aside until cool and hard / crunchy.

Wingko

Recipe Ingredients: 

• 100 gr glutinous rice flour 
• 375 grams of coconut and a half old, shredded
• 125 grams sugar
• 1/2 tsp salt
• 1/2 teaspoon vanilla
• 150 cc coconut milk
• Red dye to taste 
• Banana leaves to taste

How to Make:

1. Preheat the oven at a temperature of 180 degrees centigrade. Prepare a flat baking sheet and leaves, basting with oil and set aside. 
2. Cook the coconut milk with sugar, salt, and vanilla until the sugar has dissolved, remove from heat.
3. Prepare glutinous rice flour and coconut in a container, pour the coconut milk gradually while diuleni until blended.
4. Take 1 tablespoon of coconut dough, then flatten round 1 cm thick, arrange on a baking sheet. Perform on all materials. 
5. Bake in oven until lightly browned, turn, lift and serve. 

Pastel Sayuran

Material  Skin:

• 250 grams of wheat flour
• 1 egg, beaten
• 40 g margarine
• 60 ml of water
• 1/2 tsp fine salt
• Oil for frying

Materials Contens:

• 60 g carrots, cut into small dice
• 60 grams of cabbage leaves, sliced
• 60 ounces potatoes, diced small
• 1 leek, thinly sliced
• 3 tablespoons soy sauce
• 3 cloves garlic, mashed
• 3 spring onions, mashed
• 1/2 tsp fine salt
• 1/2 tsp pepper powder
• 3 tablespoons cooking oil

How  to  Make:

1. To Fill: Heat oil and saute onion and garlic until fragrant. Add the carrots, cabbage, potatoes, green onions and other spices. Cook, stirring frequently until all the ingredients cooked. Remove and let cool.
2. For Skin: Mix the flour, eggs, margarine and salt. Stir well. Add water, knead briefly until dough is formed that can be milled.
3. Milled dough to a thickness of 1/4 cm in diameter and 10 cm. Take a sheet of skin that has been established. Add 1 tablespoon fill material. Fold and pleat / pleated at the edges. Repeat until dough runs out.
4. Heat oil, fry the pastel medium heat until cooked and browned yellow. Remove and serve warm. If you want a spicy taste, and add cayenne pepper or chili sauce.

Lapis Beras

Recipe Ingredients: 

• 1600 ml of coconut milk from 2 coconuts 
• 4 pandan leaves
• 1/2 teaspoon salt
• 450 grams of rice flour
• 150 grams of starch
• 500 grams of granulated sugar
• pink coloring to foods

How to Make:

1. Boil the coconut milk, pandan leaves, and salt, stirring frequently. Lift and filtered. 
2. Combine rice flour, starch, and sugar. Pour warm coconut milk bit by bit while diuleni. 
3. Allow the dough 30 minutes.
4. Divide the dough into 2 parts. One section was added in pink and white leave the rest.
5. Heat a 22x22cm baking dish with cooking oil and a plastic pad. Pour the white batter. Steam for 5 minutes. Cover with pink dough, steamed again for 5 minutes. 
6. Do this until the dough runs out and the last steam another 45 minutes.

Kue Cucur

Recipe Ingredients: 

• 300 g of rice flour 
• 50 gr flour
• 100 grams sugar
• 150 grams of brown sugar, finely combed
• 475 cc of water
• 2 pieces of pandan leaf
• 1 egg
• 1/4 tsp salt 
• To taste Oil for frying

How to Make:  

1. Combine water, brown sugar, pandan leaves, sugar, and salt. Bring to a boil and strain. 
2. Stir in rice flour and wheat flour. Pour hot sugar water while diuleni.
3. Allow the dough overnight. The next day put the eggs and mix well. 
4. Heat two tablespoons of cooking oil. Pour one tablespoon of batter. After the middle fibrous, puncture using a stick to the center of the cake. Fry again until done.

Sarang Semut

Recipe Ingredients: 

• 200 g margarine / butter, melted 
• 200 grams sugar
• 200 ml of water
• 150-200 ml of sweetened condensed milk
• 100 gr flour
• 1 teaspoon baking soda 
• 5 eggs

How to Make:  

1. Heat until sugar becomes caramel, give water, stirring until caramel dissolves. Chill. 
2. Beat eggs until slightly pale and frothy, enter the milk, beat until blended.
3. Add flour, melted butter, mix well and enter the caramel water and baking soda. Stir well again.
4. Pour into a baking dish that has been spread thin butter and sprinkled with flour. Bake at 150 ° C until cooked (approximately 45 minutes) 
5. Wait until completely cool before being cut. 

Pisang Molen

Recipe Ingredients: 

• 6 bananas, cut lengthwise into 4
• Cooking oil to taste

Material Skin:

• 350 g cake flour
• 50 grams of refined sugar
• 1/2 tsp vanilla powder
• 1/4 tsp fine salt
• 1/4 tsp baking powder
• 60 g margarine
• 1 egg
• 75 ml of water

How to Make: 

1. Mix the flour, salt, vanilla, powdered sugar, and baking powder. 
2. Add margarine, eggs, and pour the water a little while diuleni with hands until dough is formed that can be milled.
3. Roll the dough until thin (you can use a grinder or grinding wood noodles) to a thickness of 1/5 cm (+ / - 2 mm).
4. Cut dough into pieces as wide as 3 cm so that a form of long ribbons.
5. Wrap each banana piece until the entire surface of dough covered with banana skins. Do so until the dough runs out.
6. Fry in hot oil until browned and cooked yellow. 
7. Remove and drain. Molen bananas ready to serve.

Talam Jagung Manis

Recipe Ingredients: 

• 100 grams of green beans or wheat flour hunkue 
• 200 grams sugar 
• 230 gr sweet corn 
• 400 ml coconut milk 
• 20 gr cornstarch 
• 1 teaspoon salt 
• cookie cutters

How to Make:

1. Mix all ingredients, stirring until sugar dissolves. Heat over medium heat, stirring until thick. Lift.
2. Enter a spoonful of batter into the cake pan. Flatten and chill. Serve when cool and harden. Even better when enjoyed in cold conditions.

Sayur Pakis

Recipe Ingredients:

•  4-5 tie fern green (without leaves)
• 600 ml coconut milk from ¼ coconut btr
• 3 tbsp coriander powder
• 250 grams of small shrimp, remove the head and tail
• ½ tbsp pepper powder
• 5 bay leaves lbr
• 2 stalk lemongrass, crushed
• 2 cm ginger, crushed
• 3 tablespoons fried onions
• Salt to taste
• Sugar to taste
• Vegetable oil for sauteing

Puree:

• 6 cloves garlic
• 6 pcs hazelnut
• 15 pieces of red chillies
• 2 cm turmeric
• 2 cm ginger

How to Make:  

1. Cut ferns. 
2. Stir fry ground spices until fragrant. Enter the coconut milk, coriander, fern, salt, sugar, pepper, bay leaf, lemongrass, and ginger, stirring frequently. 
3. Add shrimp, stir until cooked. Lift and serve with a sprinkling of fried onions.

Gulai jantung pisang

Recipe Ingredients:

•   1 piece of banana flower stone 
• 2 tablespoons cooking oil 
• 500 ml thick coconut milk from 1 coconut2 bay leaves 
• 2 cm galangal 
• 3 lime leaves 
• 2 tablespoons tamarind water

   
Puree:

• 5 large red peppers
•  8 red onions 
• 5 cloves garlic 
• 1 teaspoon salt and 1/2 teaspoon pepper 
• 1 tsp sugar

How to Make:

1. Remove outer skin of a banana flower, then cut it in half lengthwise, then thinly sliced ​​and washed. Boil until tender, remove and drain. 
2. Heat oil, saute ground spices until fragrant, enter the greeting, galangal and lime leaves. Enter the coconut milk, cook until the spices and sauce evenly shrunk. Add banana flowers, cook a minute, remove from heat.

Es Gempol Khas Solo

Recipe Ingredients: 

• 25 grams of corn starch 
• 200 grams of rice flour
• ½ teaspoon salt
• 50 ml of hot water
• 25 ml water leaves suji
• 5 pieces of jackfruit, cut into small pieces lengthwise
• vanilla syrup
•  Ice cubes, crushed
• Water for boiling
• 500 ml coconut milk
• ½ teaspoon salt
• 2 pieces of pandan leaves, conclude 
• 2 tablespoons cornstarch, dissolved in water

How to Make:
Phase I: Creating Gempol

1. Steamed rice flour during the first 30 minutes, then lift 
2. Combine corn starch, water leaves suji as a dye as well as hot water and knead until smooth.
3. Round the dough such as marbles and press the center to form a basin
4. Boil the water until boiling, then put the dough is shaped concave Gempol. Cook until the float

Phase II: Make Coconut Milk Gravy

1. Boiled coconut milk, salt, pandan leaves, stir until boiling. Try not to break the coconut milk.
2. Mix the cornstarch is dissolved, and cook until thickened lift if it is cooked

Phase III:

• Who are serving glasses. Arrange the supplementary materials and jackfruit Gempol then pour coconut milk and vanilla syrup and ice cubes. Gempol ice ready to be served.

Pindang Padang Ikan Bandeng

Recipe Ingredients:

• 500 g bandeng  fish 
• 1 teaspoon sour
• 1 tablespoon salt
• Cooking oil
• 250 ml coconut milk
• 3 pcs red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 3 pcs red chilli, finely sliced
• 1/2 turmeric leaves lbr
• 2 stalk lemongrass, crushed
• 2 tablespoons salt
• 2 pcs kandis acid

 
Seasoning Blend:

• 3 pcs red onions 
• 1 clove garlic
• 5 pcs red chili
• 2 cm ginger
• 2 cm galangal 
• 1 cm turmeric

How to Make: 

1. Clean the fish, wash, cut into pieces, coat with acid and salt. 
2. Heat oil, put the fish, dry and fry until cooked, remove and drain.
3. Saute onion, garlic, red pepper, and spices until fragrant. Enter a turmeric leaf, lemon grass, salt, and coconut milk, cook until the oil out. Enter the fish, and sour kandis, cook over low heat until the flavors to infuse. 
4. Once cooked, remove from heat and serve

Bubur Lolos

Recipe Ingredients:

• 300 g white rice flour 
• 500 ml coconut milk 
• 150 grams sugar 
• 25 grams of brown sugar (palm sugar), comb 
• 1 teaspoon salt 
• 5 pieces of banana leaf

How to Make:

1. Cook the flour, coconut milk, sugar and salt. Cook until thickened. 
2. Take some dough. Put the brown sugar. Stir well. 
3. Enter into the pulp of banana leaves. 
4. Roll up and serve.

Tahu Tek

Recipe Ingredients:

• 1/2 box Tofu, fried half-baked 
• 2 handfuls of sprouts, scalded and drained
• 2 eggs, beaten
• lontong
• crackers

Flavoring ingredients:

• 1 handful of fried beans 
• 4 cloves garlic, sauteed until browned intact
• 1 tablespoon shrimp Petis
• 2 tablespoons vinegar
• 1 tsp Acid
• 2 tablespoons sweet soy sauce
• 2 tablespoons red sugar
• Cayenne pepper (according to taste)
• salt
• Hot water

How to Make:

1. First, make a first marinade, mix all ingredients and blend (puree) and given water so kentalnya fit and taste. 
2. Cut the tofu pieces , put in the beaten eggs and fry in hot oil until golden brown both sides.
3. Serve in a serving dish, bean sprouts, tofu, eggs and rice cake that has been cut. 
4. Pour the marinade, served with crackers.

Onde-onde Kacang Hijau

Recipe Ingredients:
Material Skin:

• 125 gr glutinous rice flour 
• 15 g of rice flour
• 50 grams sugar
• 1/8 teaspoon vanilla
• 150 cc of water
• 100 g of sesame

Materials Contens:

• 200 g green beans
• 50 cc of water
• 100 grams sugar
• 1/8 tsp vanilla powder
• 1 pandan leaves 
• 2 tablespoons cooking oil

How to Make:

1. To Fill: Blend the green beans.. Cook with the other ingredients except oil until smooth. Then add the cooking oil, stir, remove from heat. 
2. Cook water, sugar, and vanilla to a boil, remove from heat. Let the lukewarm.
3. For Skin: Mix rice flour and glutinous rice flour, sugar and enter the water gradually while diuleni until smooth.
4. Allow the dough for 15 minutes. Take 1 tablespoon of flour dough, fill with stuffing, form spheres. Set aside.
5. Dip briefly in water, roll in sesame, clod-clod. 
6. Heat oil and pan over low heat. Fry balls until brown and cooked through. Remove and serve.

Lumpia Sayuran

Recipe Ingredients:

• 10 sheets of spring roll skin the size of 15 cm
• 1 carrot, cut into thin lengthwise
• 50 grams of bean sprouts, cleaned
• 2 leeks, sliced ​​thin oblique
• 3 cloves garlic, mashed
• 1/4 grain onions, thinly sliced
• 1/2 tsp salt
• 1/2 teaspoon pepper
• Oil for frying

How to Make:

1. Heat 2 tablespoons cooking oil, saute garlic and onions until fragrant. 
2. Add carrots, bean sprouts, green onion, pepper and salt, stir until the vegetables wilt. Remove and set aside.
3. Take a piece of spring roll skin, fill with 1 tablespoon vegetable stir earlier. Roll the spring roll skin and give the egg white at the edges. Do it until the vegetables are finished, Set aside.
4. Heat oil and fry spring rolls until golden browned and cooked through. 
5. Serve warm spring rolls with chilli sauce bottles or more depending on taste.

Tape Goreng

Recipe Ingredients:

• 400 g of fermented cassava
• 50 cc coconut milk
• 1 egg
• 150 grams of brown sugar, thin comb
• cooking oil
• salt to taste

Flour Dough:

• 50 gr wheat flour
• 2 tbsp rice flour
• 1/2 tsp salt
• 100 cc of water
• 50 grams of sesame

How  To Make:

1. Mix tape, coconut milk, eggs, salt, and water.
2. Last batter in a round shape, fill with brown sugar.
3. Mix the flour and sesame. Insert the tape into the dough with flour and fry until cooked.

Lapis Ketan Sarikaya

Recipe Ingredients: 

Materials Ketan:

• 250 gr of white sticky rice, washed, drained
• 1 pandan leaves, cut into pieces
• 300 ml coconut milk
• 1/2 tsp salt
• 1 tablespoon granulated sugar

Coating Material  Sarikaya:

• 6 eggs
• 2 tbsp pandan leaf suji
• 150 g sugar
• 50 g of rice flour
• 300 ml coconut milk

How  To  Make:
Materials  For Ketan:

1. Steamed sticky rice with pandan leaves in the steamer heat until half cooked. Lift.
2. Mix coconut milk with salt and sugar, pour into the sticky heat, stir until blended.
3. Steamed back until cooked. Lift.
4. While still hot, roll in a baking dish.

For  Layer  Sarikaya:

1. Beat the eggs with leaves suji, sugar and rice flour until blended.
2. Add coconut milk, stir well, pour into the pan containing the sticky rice.
3. Steam heat in the steamer for 30 minutes. Remove and let cool.
4. Cut into pieces, sticky rice cake layer Sarikaya ready to serve.

Bolu Takir

Recipe Ingredients:

• 150 gr wheat flour 
• 3 eggs 
• 150 g brown sugar (comb) 
• 150 g butter 
• 1 teaspoon baking powder 
• 5 pieces of banana leaf

How to Make:

1. Melt the butter. 
2. Beat eggs, sugar, and baking powder until fluffy. 
3. Enter the flour and melted butter. Stir, then put the mixture into a takir. 
4. Steam for 25 minutes. 
5. Lift. Serve.

Bugis Ketan

Recipe Ingredients:

• 300 g glutinous rice flour 
• 1 teaspoon salt 
• 150 ml of water 
• 100 ml vegetable oil 
• Green dye to taste

Material Content:

• 100 gr grated coconut (toasted) 
• 35 gr palm sugar 
• 1/2 tsp salt 
• 1 pandan leaf, cooked 
• 3 pandan leaves

How to Make:

1. Combine all ingredients. Stir well. 
2. Take a little dough. Fill with unti. Then wrapped in banana leaves. 
3.  Steam for 15 minutes. 
4. Serve.

Talam Ubi Jalar

Recipe Ingredients:
Coating  Material Below:

• 300 g sweet potatoes 
• 60 g of corn starch 
• 50 ounces of rice flour 
• 125 grams sugar 
• 250 ml thick coconut milk from 1 coconut 
• 1 teaspoon of gelatin powder 
• 1/2 tsp fine salt

Material Layer To:

• 2 tbsp rice flour 
• 25 g of corn starch 
• 150 ml thick coconut milk from 1/2 coconut 
• 25 ml of hot water 
• 1/2 tsp salt

How to Make:
For The Coating:

1. Peel the sweet potatoes, steamed until cooked, mashed while hot. Mix with rice flour, sago flour, coconut milk, gelatin, sugar, and salt until smooth then strain and set aside.
2. Prepare cake mold tray (cucing) that has been spread cooking oil. Pour sweet potato mixture into the mold cucing to as high as 3/4 mold. Steam for 10 minutes or until mixture hardens.

For Layer Below:

1. Combine flour, rice, flour, and salt, then mix evenly. Pour hot water and coconut milk gradually, stirring constantly until the mixture evenly. Filter.
2. Pour the batter onto the bottom layer prior to the mold is full. Steamed back 20 minutes or until cake is cooked. Remove and let cool. The cake is ready to serve.

 

Cay Po Ketan Manis

Recipe Ingredients:

• 150 g white glutinous rice flour 
• 100 g tang Mien flour 
• 1 st salt 
• 2 tablespoons vegetable oil 
• 100 ml of water 
• 1/2 tsp red dye

Contents:

• 100 peanuts roasted (crushed) 
• 50 grams sugar (mixed all the ingredients)

How to Make:

1. Combine all ingredients. Stir well. 
2. Take a little dough, then enter the form of pastel. 
3. Steam for 15 minutes. 
4. Remove, and serve.

Rempeyek Kacang

Recipe Ingredients:

• 400 g of rice flour 
• 1/2 tablespoons tapioca flour
• 1/2 kg of peanuts
• 4 cloves garlic
• 4 items hazelnut
• 1 tsp coriander powder
• 250 cc coconut milk
• 100 cc of water
• 1 egg
• 1 tablespoon water whiting, if any 
• 5 lime leaves, thinly sliced

How to Make:

1. Add the eggs, garlic, hazelnut, coriander powder, salt, whiting and water into the container, then pulverized / blender until smooth. 
2. Combine spices with water, coconut milk, rice flour, tapioca, peanuts, and lime leaves. Then stir until evenly distributed.
3. Heat oil in skillet / frying pan. After the hot oil, put the dough that has been made ​​with a spoon bit by bit into the hot oil at the edge of the pot / frying pan. 
4. Fry on medium heat till golden brown, then remove and drain. Ready to serve.

Es Teler

Recipe Ingredients:

• Sweet fro 10 pieces, cut into pieces
• 1 tablespoon sliced ​​jackfruit
• 3 tablespoons avocado 
• coconut 2 tablespoons
• 3 tablespoons red syrup
• White sweetened condensed milk to taste
• Shaved ice to taste

How to Make:

1. Prepare a glass, put fro, jackfruit, avocado and coconut.
2. Pour syrup sweetened condensed milk red and white.
3. Serve with shaved ice.

Getuk Talas

Recipe Ingredients:

• 150 gr of taro (steamed and mashed) 
• 50 grams sugar 
• 1/2 tsp salt 
• 50 ounces shredded coconut

How to Make:

1. Combine all ingredients. 
2. Print quadrilateral. 
3. Serve with grated coconut.

Pepes Tahu Telur Asin

Recipe Ingredients:

•  1 pc tofu, Puree 
• 2 stalks green onion, minced
• 1 pc red chili, cut into thin oblique
• 2 eggs
• 200 ml coconut milk from 1/2 coconut
• 3/4 tsp salt
• 1/4 tsp sugar
• 10 salted egg
• banana leaves for wrapping

Spices:

• 6 red onions 
• 2 cloves garlic, fried whole
• 3 eggs hazelnut, roasted until well cooked 
• 3/4 tsp coriander seeds, toasted

How to Make: 

1. Mix spices, green onion and red pepper. Stir well. 
2. Add the eggs,coconut milk, salt and sugar. Stir well. Add the tofu that mashed.
3. Take a banana leaf, give the batter tofu.
4. Peel the salted egg on top, wrapped in banana leaves and pinned by a stick. 
5. Steam for 30 minutes until cooked.

Biji Salak

Recipe Ingredients:

• 500 grams of sweet potatoes, steamed, mashed 
• 200 grams of corn starch
• ¼ teaspoon salt
• 800 cc of water

Sugar Sauce: 

• 150 grams of brown sugar (palm sugar), comb 
• 3 tablespoons granulated sugar
• 3 pieces of pandan leaf
• 500 cc of water
• 1 young coconut fruit, rake
• 1 tablespoon corn starch dissolved in a little water

Coconut milk sauce: 

• 400 cc coconut milk from ½ coconut 
• 4 pieces of pandan leaf
• ¼ teaspoon salt 
• Cook the sauce to boil all the ingredients

How to Make:

1. Mix the fine red yam, sago flour, and salt. Stir until blended. Rounded oval shape (seed bark). 
2. Boil 800 cc of water in the pan, put the dough. Cook until the float, remove and drain
3. 500 cc of water Boil sugar, brown sugar, pandan leaves to boil. Remove and strain
4. Boil the sauce back to the sugar over low heat. Add bean mixture bark, coconut, and corn starch solution. Stir, and cook until boiling and thick 
5. Serve with coconut milk sauce

Jojongkon Pandan

Recipe Ingredients:

• 100 grams of white rice flour 
• 100 g of corn starch 
• 50 grams sugar 
• 500 ml thick coconut milk 
• 1 teaspoon salt 
• 5 leaves suji (mashed, take the water) 
• 6 pieces of banana leaf

How to Make:

1. Cook the coconut milk, white rice flour, corn starch, sugar, salt, and water suji. Stir and cook until thickened. 
2. Enter into a banana leaf. 
3. Steam for 15 minutes. Remove and serve.

Kara Bika Kombinasi

Recipe Ingredients:

• 100 grams of white rice flour 
• 100 g corn starch 
• 100 gr wheat flour 
• 500 ml coconut milk 
• 150 grams sugar 
• 1 teaspoon salt

Complement:

• 1/4 tsp pandan paste 
• 1/4 brown pasta 
• 1/4 tsp red dye 
• 4 tbsp coconut milk

How to Make:

1. Combine all ingredients. Stir well. Then let stand for 30 minutes. 
2. Divide the dough into three parts, one being given the pandan paste, the second brown, and the third red. 
3. Heat the mold. Enter the third batter. 
4. After a half-baked, apply coconut milk. Serve.

Ketan Bumbu

Recipe Ingredients:

• 300 g white glutinous rice (steamed) 
• 1 teaspoon salt

Seasonings:

• 100 gr grated coconut (toasted) 
• 2 red chilies, crushed 
• 1 teaspoon salt 
• 1.5 tsp sugar 
• 2 tablespoons cooking oil 
• (all cooked ingredients)

How to Make:

1. Sticky rice into a round shape. Then roll into the seasoning. 
2. Serve.