List of popular Padang (West Sumatran) dessert recipes

1. Lamang (Lemang) - Glutinous Rice in Bamboo Tubes

Description: A traditional dessert made by cooking glutinous rice and coconut milk inside a bamboo tube over an open fire. It has a unique smoky aroma and a soft, creamy texture.

Ingredients:

  • 500g glutinous rice (sticky rice), soaked for 4 hours

  • 400ml thick coconut milk

  • 1 tsp salt

  • Banana leaves, for lining

  • Fresh bamboo tubes or tin cans as molds

Instructions:

  1. Prepare the Bamboo: Clean the bamboo tubes thoroughly. Line the inside with banana leaves.

  2. Mix Ingredients: In a bowl, combine the soaked glutinous rice, coconut milk, and salt. Mix well.

  3. Fill the Tubes: Carefully fill the bamboo tubes with the rice mixture, leaving some space at the top for expansion.

  4. Cook Over Fire: Place the bamboo tubes over medium-hot charcoal fire. Rotate them occasionally for even cooking.

  5. Cook Until Done: Cook for about 1.5-2 hours until the rice is fully cooked and firm.

  6. Serve: Remove from the bamboo tube by pushing from one end. Slice and serve warm, often with ripe durian or a sweet syrup.

2. Wajik - Diamond-Shaped Coconut Glutinous Rice Cake

Description: A dense, chewy, and sweet cake made from glutinous rice cooked in palm sugar and coconut milk, cut into diamond shapes.

Ingredients:

  • 500g glutinous rice, soaked for 2 hours and steamed until half-cooked

  • 300g palm sugar, grated

  • 200ml thick coconut milk

  • 2 pandan leaves, tied into a knot

  • 1/4 tsp salt

Instructions:

  1. Cook the Sugar Syrup: In a pan, combine palm sugar, coconut milk, pandan leaves, and salt. Cook over low heat until the sugar dissolves and the mixture thickens slightly.

  2. Combine with Rice: Add the half-cooked glutinous rice to the syrup. Mix thoroughly until well combined.

  3. Steam Until Cooked: Transfer the mixture to a steaming tray. Steam for 30-40 minutes over medium heat until the rice is fully cooked and the mixture is firm.

  4. Press and Cool: Spread the mixture into a greased tray. Press down firmly to compact it.

  5. Cut and Serve: Once completely cool, cut into diamond shapes or squares. Serve at room temperature.

3. Dadiah (Fermented Buffalo Yogurt) with Ampiang

Description: A traditional, natural fermented buffalo milk yogurt served with sweet, crispy rice flakes (ampiang) and palm sugar syrup.

Ingredients:

  • For Dadiah: 1 liter fresh buffalo milk (or full-fat cow's milk as substitute)

  • For Serving: 100g ampiang (pressed rice flakes), 100g palm sugar syrup

Instructions:
To Make Dadiah (requires 2 days):

  1. Ferment: Pour fresh milk into a clean glass jar or traditional bamboo container. Cover with a clean cloth.

  2. Let It Sit: Leave it at room temperature (around 25-30°C) for 24-48 hours until it sets into a firm, tangy yogurt.

  3. Chill: Once set, refrigerate to stop the fermentation process.

To Serve:

  1. Prepare Syrup: Melt palm sugar with a little water to create a thick syrup. Let it cool.

  2. Assemble: In a bowl, place a few scoops of dadiah. Top with ampiang and drizzle generously with palm sugar syrup. Serve immediately.

4. Bubur Kampiun - Champion Mixed Pudding

Description: A refreshing and colorful mixed dessert pudding combining various textures and flavors, from sweet to creamy.

Ingredients:

  • 100g black glutinous rice, cooked into porridge

  • 100g rice flour porridge (bubur sumsum)

  • 2 ripe bananas, sliced

  • 100ml thick coconut milk

  • 50g sugar syrup or palm sugar syrup

  • Shaved ice

Instructions:

  1. Prepare Components: Cook the black glutinous rice and rice flour porridge separately according to standard recipes. Let them cool.

  2. Assemble the Bowl: In a serving bowl, add a scoop of black glutinous rice porridge, a scoop of white rice porridge, and sliced bananas.

  3. Add Toppings: Top with shaved ice. Drizzle with thick coconut milk and sugar syrup.

  4. Serve: Mix gently before eating. Best served chilled.

5. Kue Putu Bambu - Green Pandan Rice Cakes with Palm Sugar

Description: Iconic steamed green cakes made from rice flour and pandan, filled with liquid palm sugar, and cooked in bamboo molds.

Ingredients:

  • 200g rice flour

  • 100ml pandan juice (from blending pandan leaves with water)

  • A pinch of salt

  • 100g palm sugar, shaved or finely chopped

  • Grated coconut for topping, mixed with a pinch of salt

Instructions:

  1. Make the Dough: Combine rice flour and salt. Gradually add pandan juice until the mixture resembles breadcrumbs. Sieve the mixture for a fine texture.

  2. Fill the Mold: Fill a putu bamboo mold halfway with the flour. Add a teaspoon of palm sugar in the center, then top with more flour until full.

  3. Steam: Place the mold over a steamer and steam for 5-7 minutes until cooked.

  4. Serve: Push the cake out of the mold, roll it in grated coconut, and serve warm.

6. Sala Lauak - Savory Minangkabau Fish Fritters

Description: Although often a snack, these savory, irregularly shaped fritters made from rice flour and fish can be a unique dessert for those who prefer less sweet options.

Ingredients:

  • 200g rice flour

  • 50g tapioca flour

  • 100g anchovies (ikan teri), soaked and finely ground

  • 3 cloves garlic, minced

  • 1 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 200ml water

  • Salt to taste

  • Oil for deep frying

Instructions:

  1. Make the Batter: In a bowl, mix both flours, ground anchovies, garlic, coriander, turmeric, and salt. Gradually add water to form a thick, sticky batter.

  2. Fry: Heat oil in a pan. Using two spoons, drop irregular small dollops of batter into the hot oil.

  3. Cook Until Golden: Fry on medium heat until golden brown and crispy.

  4. Drain and Serve: Drain on paper towels. Serve warm as a savory dessert or snack.

These recipes capture the essence of Padang's rich culinary heritage in its desserts. Enjoy making them

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