Traditional Desert You Must Try!
Laklak is a traditional Balinese cake made from rice flour. This sweet cake has round, and flat shape and cake come in two colours – white and light green. Pandan leaves are added to the dough for the bright green colour, but those leaves also give great aroma.
The surface of the cake is garnished with shredded coconut and smothered with brown sugar sauce. But if you wish to make it somewhat modern, you can also put melted chocolate or even Nutella.
Some are replacing the brown sugar sauce with milk or with the taste of durian and other flavourings. Some cakes are also served with black sticky rice. A traditional pan from clay is used to bake the Laklak cake, and it only takes about 10 minutes until the cake is ready. Shredded coconut and palm sugar are added as a topping which gives the cake sweet and delicious taste.
There is nothing better than to start your day with this delicacy and they serve it in some hotels in Bali. If you wish to get it for your home or villa this cake is sold in all traditional markets in Bali. It is great to have it with your tea and coffee to compliment the whole taste. Did you know when the former US President Barrack Obama came to Indonesia, he was presented laklak, and he loved it! It is advisable to eat this fluffy cake it while it is still hot or warm. If you fell in love with its excellent taste and want to make it by yourself – we give you a traditional recipe:
200 grams of rice flour
200 ml hot water
500 ml hot coconut milk
2 tbsp of pandan leaves
One tsp baking powder
One tsp salt
100 g grated coconut
Put the rice flour in a bowl and pour in hot water little by a little while stirring. Next, pour the coconut milk little by little, while continuing to stir until batter is slippery. Add pandan leaves, baking powder, salt and pepper. Stir until all ingredients are mixed in.
Heat up the cookie cutter (or the traditional claypan) and pour in the cake batter. Cover and bake for around 10 minutes. When the cakes are finished put grated coconut on top.