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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Saute the rice aromatics (shallots, garlic, galangal, lemongrass, lime leaves, bay leaf) until fragrant and golden brown.
Add the rice, water, sauteed aromatics, salt, and mushroom bouillon to the rice cooker, then cook.
Shred the oyster mushroom.
Saute the filling aromatics (shallots, garlic, red chilies, lime leaves) until fragrant.
Add the mushroom, salt, mushroom bouillon, white pepper, and a splash of water. Cook down until the mixture is tender and aromatic.
Wrap the rice with the mushroom filling in banana leaf and secure with toothpicks.
Grill the rice parcels over medium heat until the banana leaf is fragrant and lightly charred.
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Ensure the banana leaf is pliable by briefly passing it over an open flame or soaking in hot water before wrapping.
Can I use other types of mushrooms?
Yes, you can substitute oyster mushrooms with other types like button or shiitake mushrooms.
How do I prevent the banana leaf from tearing?
Make sure to soften the banana leaf by passing it over an open flame or soaking it in hot water.
Can I cook the rice without a rice cooker?
Yes, you can cook the rice on the stovetop by simmering it until the water is absorbed and the rice is tender.
What can I use instead of banana leaves?
You can use aluminum foil as an alternative to banana leaves for wrapping.
How long can I store the grilled rice parcels?
You can store them in the refrigerator for up to 3 days and reheat before serving.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
