Javanese Stuffed Rice Rolls


Preparation info
  • Makes at least


    slices, more if the slices are thinner
    • Difficulty


Appears in

By Sri Owen

Published 1994

  • About

These little rolls, about as big as a croquette or sausage roll, are made to an old Yogyakarta recipe and are immensely popular, as they deserve to be. The traditional stuffing, of shredded chicken very mildly spiced, perfectly complements the glutinous rice cooked in coconut milk. Nowadays, however, they may be stuffed with minced beef, abon, roasted grated coconut, fish, or shellfish; whatever the filling, it is usually pounded, minced, or shredded. Stri