Recipes from our kitchen

Lukis

Balinese sticky rice with fresh coconut and palm sugar

Gluten-Free

Traditional Balinese sweet

Sticky rice wrapped in banana leaves

Lukis is a traditional Balinese sweet made from white sticky rice cooked inside small banana-leaf parcels.

Pandan leaves add a gentle fragrance while the rice cooks. Once ready, the parcels are opened and the sticky rice is served with freshly grated coconut and liquid palm sugar.

The combination is simple but delicious: soft sticky rice, fresh coconut and the rich sweetness of palm sugar.

This naturally gluten-free treat is one of the local recipes you may discover during our cooking class at Oemah Tepi Sawah.

Traditional Balinese Lukis sticky rice with grated coconut
Lukis prepared at Oemah Tepi Sawah

What you need

Ingredients

  • • White sticky rice
  • • Liquid palm sugar
  • • Freshly grated coconut
  • • Pandan leaves, for flavour

You will also need

  • • Fresh banana leaves
  • • Bamboo sticks
  • • A large pot with a lid

Step by step

How to make Lukis

  1. 1

    Soak the white sticky rice overnight, or for at least 3 hours.

  2. 2

    Wash the soaked rice and drain it well.

  3. 3

    Fold the fresh banana leaves into small triangle-shaped parcels.

  4. 4

    Fill each triangle about ¾ full with sticky rice. Secure the parcel with a bamboo stick.

  5. 5

    Bring water to the boil with pandan leaves and a little salt over medium heat.

  6. 6

    Once the water is boiling, place all the wrapped sticky-rice parcels into the pot.

  7. 7

    Make sure all the parcels are completely covered with water.

  8. 8

    Cook for 15 minutes, then turn off the heat.

  9. 9

    Leave the pot covered for another 15 minutes. Do not open the lid.

  10. 10

    Turn the heat on again and cook for another 15 minutes.

  11. 11

    Remove the parcels from the water and allow them to drain. Then carefully open the banana-leaf wraps.

  12. 12

    Serve with freshly grated coconut and liquid palm sugar.

Traditional method

15 – 15 – 15

The cooking method is easy to remember. The wrapped sticky rice cooks for 15 minutes, rests in the covered pot for 15 minutes, and then cooks for another 15 minutes.

15 min Cook
15 min Rest with the lid closed
15 min Cook again

Serving Lukis

Open the banana leaf, add plenty of freshly grated coconut and finish with liquid palm sugar.

Cook with us in Bali

Want to make Lukis yourself?

Join our evening cooking class at Oemah Tepi Sawah and discover traditional Indonesian and Balinese recipes together with us.

Discover Our Cooking Class