Banate (Bakso Nasi Tempe) Recipe
Indulge in the delightful flavors of Banate, also known as Bakso Nasi Tempe, a popular Indonesian dish that beautifully combines rice and tempeh into delicious dumplings. This recipe is not only easy to prepare but also a great way to enjoy the nutritional benefits of tempeh and rice. Serve these delightful dumplings with sambal sauce and sweet soy sauce for an authentic experience, or fry them for a crispy twist!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 small bowl |
| Tempeh | 100 grams |
| Tapioca flour | 50 grams |
| All-purpose flour | 50 grams |
| Garlic cloves | 2 cloves |
| Salt | to taste |
| Ground pepper | ½ teaspoon |
| Dried shrimp (ebi) | 3 tablespoons |
| Hot water | as needed |
Instructions
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Prepare the Tempeh: Begin by boiling the tempeh until fully cooked. Once cooked, allow it to cool slightly, then blend it until smooth without adding any water.
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Prepare the Rice: Pour hot water over the cooked rice and let it sit for a moment. Drain the rice and then blend it with the garlic and dried shrimp until the mixture is smooth.
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Combine Ingredients: In a mixing bowl, combine the blended tempeh with the rice mixture. Add salt, ground pepper, and any additional seasoning you prefer. Mix everything thoroughly until well combined.
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Add Flour: Gradually add the tapioca and all-purpose flour to the mixture. Stir until the dough comes together and can be easily shaped. The amount of flour may vary based on the moisture of your mixture, so feel free to adjust as needed until the dough is pliable and not overly sticky.
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Shape the Dumplings: Bring a pot of water to a boil. Form small round balls from the dough and gently drop them into the boiling water. Boil the dumplings until they float to the surface, indicating they are cooked through. Once floating, remove them from the water and let them drain.
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Serve or Fry: These dumplings can be served immediately with sambal and sweet soy sauce for dipping. Alternatively, you can heat some oil in a pan and fry the dumplings until they are golden and crispy for a delightful fried version.
Note
The flour measurement may vary based on the moisture of your dough, so feel free to add more flour until the mixture is smooth and can be easily shaped. In my experience, using about 150 grams of flour resulted in a slightly sticky dough that was still manageable to form into dumplings.
Enjoy your homemade Banate (Bakso Nasi Tempe) as a delightful snack or a side dish that’s packed with flavor and nutrients!
