Petulo is a traditional cake made from rice flour that's cooked by drizzling and swirling the batter on a flat griddle until it forms a thin, lace-like pattern, then rolled up and drenched in a thick palm sugar sauce. It has a soft, chewy texture with a fragrant pandan aroma, balanced by the rich sweetness of palm sugar and the savory flavor of shredded coconut. This traditional market snack is popular across the Indonesian archipelago as a satisfying yet light afternoon treat.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams Rice flour
- 2 tbsp Tapioca starch
- 500 ml Water
- 3 leaves, tied in a knot Pandan leaves
- 1/2 tsp Salt
- 1 tsp, optional Natural green food coloring (suji leaf juice or pandan paste)
- to taste for greasing the pan Cooking oil or margarine
- 200 grams Coarsely shredded coconut (slightly young)
- 1/4 tsp Salt for the coconut
- 200 grams Palm sugar, finely shaved
- 50 grams Granulated sugar
- 200 ml Water for the sugar sauce
- 1 leaf, tied in a knot Pandan leaf for the sauce
- 1/4 tsp Salt for the sauce
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👩🍳 Instructions
- 1 Steam the shredded coconut that's been mixed with salt for 10 minutes so it stays fresh longer and tastes more savory. Set aside.
- 2 Make the petulo batter: mix the rice flour, tapioca starch, and salt in a bowl. Pour in the water little by little while stirring to prevent lumps, then strain the batter until smooth.
- 3 Add the torn pandan leaves and green food coloring to the batter, then mix well. Let the batter rest for 15 minutes.
- 4 Heat a non-stick flat griddle over medium-low heat, and lightly grease it with oil using a brush or a pandan leaf.
- 5 Dip the petulo-making tool (a small perforated strainer or a special petulo mold) into the batter, then move it in a zig-zag motion over the hot griddle to form a thin, circular lace pattern.
- 6 Cook until the edges are dry and slightly lifted, about 1-2 minutes. Do not flip, as petulo is only cooked on one side.
- 7 Carefully lift the petulo using a thin spatula, then roll it up while still warm and pliable. Repeat until all the batter is used up.
- 8 Make the palm sugar sauce: simmer the palm sugar, granulated sugar, water, pandan leaf, and salt over medium heat, stirring occasionally, until the sugar dissolves and the sauce slightly thickens.
- 9 Strain the palm sugar sauce to remove any sugar impurities, then let it cool slightly until just warm.
- 10 Serve the rolled petulo on a plate, sprinkle with the steamed shredded coconut, then drizzle with the warm palm sugar sauce to taste.
💡 Tips
• If you don't have a special petulo mold, use a used plastic bottle with small holes poked in the cap as a batter dispenser.
• Make sure the griddle is evenly hot before pouring the batter so the petulo won't stick and can be easily lifted off.
• Use coconut that isn't too old so the topping turns out more flavorful and tender when chewed.
• The palm sugar sauce can be made thicker by adding a bit of cornstarch slurry if you prefer a richer texture.
📊 Nutrition Facts / serving
180
Calories (kcal)
2 g
Protein
5 g
Fat
32 g
Carbs
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