Sumping waluh is a traditional Balinese desert made from pumpkins, rice flour, grated coconut, palm sugar as a sweetener, packed with banana leaves to get more appetizing aroma and cooked by steaming. These little cakes are so incredibly delicious, plus they are dairy free & gluten free. It’s the perfect way to end a meal or enjoy as a little snack when you’re in the mood for something sticky & sweet.
This is Balinese treat that’s easy to make, tastes creamy, and has the texture of a flan or custard. You may use parchment paper instead of banana leaves if you don’t have any. Follow our recipe and learn more about how locals prepare this versatile gourd. It is so easy to make at home for yourself and family.
- 500g pumpkin
- 250g grated coconut
- 150g rice flour
- 100g sugar
- 1 tsp salt
- 20 banana leaves
- Combine pumpkin, grated coconut, rice flour, sugar and salt into a smooth dough
- Break the fibers of the banana leaves to allow for easy folding. Do this by steaming the leaves for 10 seconds, placing them over an open gas flame for 5 seconds or cooking them in the microwave oven for 3 seconds on HIGH.
- Place 2 heaped tbsp pumpkin filling in the centre of a banana leaf and fold long edges of banana leaf in towards each other. Bend open ends back and tuck under parcel. Continue until mixture is used up. Steam parcels for 25 minutes. Cool to room temperature before serving.