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The Indonesian rijsttafel, a Dutch word that literally translates to "rice table", is an elaborate meal adapted by the Dutch, consisting of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice prepared in several different ways. During their presence in Indonesia, the Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single setting but also to impress visitors with the exotic abundance of their colony.
I was graciously served rijsttafel dessert at the conclusion of one of my most memorable meals in Bali, the night I voyaged to meet the island’s top chef and restaurant owner, Heinz von Holzen. His generous gesture consisted of Kue Bali (selection of Balinese cakes), Bubuh Injin (black rice pudding), Jaja Batun Bedil (rice flour dumplings in palm sugar sauce), Buah-Buahan (seasonal Balinese fruits), and Balinese tea.
Tonight, to send us home on a honeyed note, the chefs have prepared their version of a rijsttafel dessert with an assortment of Southeast-Asian sweets, including Turon (fried banana-filled pastry), fresh fruits, and scratch-made vegan coconut ice cream.


RECIPE

Fresh fruit, e.g. Pineapple, Watermelon, Mango, Banana, etc.
Assorted Balinese cakes and sweets
Coconut Ice Cream

Slice fruit and sweets and prepare nicely on a large serving platter, lined with banana leaf.

credits

from Sensus Presents: Malaikat - The Bali Project, released January 31, 2016

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Tom Terrell/Sensus Long Beach, California

SENSUS is a multi-sensory experience in which specific music and food are composed in order to relate to each other. These studio albums are the recorded music that is performed alongside their dishes, as explained in the individual track descriptions. The accompanying menu is provided with recipes for your own re-creating enjoyment. Thank you for supporting this multi-art synchronizing concept. ... more

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