NIGHT MARKET & FOOD TOURS in UBUD

Klepon: Imagine little spheres of pandan-infused rice cake, bursting with molten palm sugar when you bite into them, all dusted with freshly grated coconut. Sweet, chewy, and utterly addictive!

Onde-Onde: Golden-brown sesame balls, crunchy on the outside, with a delightful chewy glutinous rice flour center. Some are filled with sweet mung bean paste for an extra treat. A perfect mix of textures and subtle sweetness.

Bantal: “Bantal” means “pillow” in Indonesian, and these steamed rice cakes roll in young coconut leave are indeed soft and fluffy like pillows! Often subtly sweet from grated coconut and sometimes filled with banana, beans or other local fruits. A comforting and gently sweet treat.

Sumping: Elegant green packets made from banana leaves, holding a creamy and subtly sweet coconut milk-based pudding, often with a hint of fragrant pandan leaf. Smooth, delicate, and refreshing.

Dadar Gulung: Vibrant green pandan crepes, delicately thin and rolled around a sweet filling of grated coconut and palm sugar. Aromatic, slightly chewy, and beautifully fragrant.

Kolak Pisang or Ketela: Warm, sweet comfort in a bowl! Imagine soft bananas or sweet potato simmered in fragrant palm sugar syrup and creamy coconut milk. A classic Indonesian dessert, perfect for a sweet treat.

Ongol-Ongol: Wobbly and jiggly long stripe of sticky rice flower cake, often coated in grated coconut and drizzled with palm sugar syrup. Chewy, subtly sweet, and wonderfully textured.

Iwel: round or square-shaped steamed black rice cakes, with a slightly savory and chewy texture, often subtly flavored with grated coconut milk. Hearty and satisfying with a hint of savory sweetness.

Molen: Crispy, golden-brown pastry spirals filled with sweet banana. Crunchy on the outside, soft and sweet banana inside. A delightful sweet and savory snack.

Ote-Ote (Bakwan Goreng): Savory fritters packed with shredded vegetables like cabbage and carrots, often with shrimp. Crispy, savory, and perfect for dipping in chili sauce. A satisfyingly crunchy snack.

Tempe Goreng: Thinly sliced tempeh (fermented soybean cake) coated with flour butter, deep-fried until golden and crispy. Nutty, savory, and wonderfully crispy. A protein-rich vegetarian snack.

Tahu Isi: Deep-fried tofu pockets filled with a savory mix of vegetables and sometimes vermicelli noodles. Crispy tofu exterior with a flavorful, soft vegetable filling.

Tape Ketan (Fermented Sweet Glutinous Rice): Sweet and slightly tangy fermented black glutinous rice. Often wrapped in banana leaves and enjoyed as a snack or dessert. Unique texture, slightly alcoholic tang, and sweet rice flavor.

Es Daluman (Cincau): A super refreshing iced drink featuring grass jelly (“Daluman” or “Cincau”), coconut milk, and palm sugar syrup. Cool, subtly sweet, and incredibly refreshing on a hot day.

Es Buah: “Fruit Ice” – a vibrant and colorful medley of various tropical fruits like watermelon, papaya, melon, and more, served with shaved ice, sweet syrup, and sometimes condensed milk. Fruity, icy, sweet, and bursting with tropical flavors.

Temu Lawak: A traditional herbal drink made from turmeric-like rhizome (“Temu Lawak”). Earthy, slightly bitter, and often sweetened with honey or palm sugar. Believed to have health benefits and a unique, refreshing taste.

Teh Botol: Indonesia’s beloved bottled sweet tea. Jasmine tea infused, pre-sweetened, and served chilled. A classic, readily available, and refreshingly sweet thirst quencher.

Sate Babi (Pork Satay): Skewered and grilled pork marinated in sweet and savory Balinese spices. Juicy, smoky, and packed with flavor. Often served with peanut sauce or sweet soy sauce.

Sate Kambing (Goat Satay): Skewered and grilled goat meat, often marinated in aromatic spices. Richer and gamier flavor than chicken or pork satay, incredibly flavorful. Served with sweet soy sauce, chili, and shallots.

Sate Ayam (Chicken Satay): The most popular satay! Skewered and grilled chicken marinated in sweet soy sauce and spices. Tender, smoky, and savory-sweet. Typically served with peanut sauce and lontong (rice cakes).

Sate Lilit Ikan (Fish Lilit Satay): Minced fish satay, seasoned with fragrant Balinese spices and wrapped around lemongrass skewers before grilling. Moist, flavorful, and subtly smoky with a hint of lemongrass aroma.

Bakso: Indonesian meatball soup. Savory beef meatballs, often with noodles, tofu, and vegetables in a rich broth. Hearty, comforting, and customizable with chili sauce and soy sauce.

Mie Ayam: Chicken noodle soup. Egg noodles topped with seasoned chicken, mushrooms, and leafy greens, in a savory broth. A classic Indonesian comfort food, flavorful and satisfying.

Babi Guling (Suckling Pig): Balinese roasted pig, a celebratory dish! The pig is stuffed with fragrant spices and herbs, slow-roasted to crispy perfection. Succulent meat, crispy skin, and incredibly flavorful. Often served with rice, lawar, and sambal matah.

Betutu Ayam (Chicken Betutu): Slow-cooked, spice-infused chicken or duck, traditionally wrapped in banana leaves and steamed or roasted. Intensely flavorful, tender, and aromatic, with a deep spice profile.

Sayur Serombotan: A refreshing Balinese vegetable salad. Blanched vegetables like long beans, spinach, and bean sprouts, tossed in a flavorful grated coconut and spice dressing. Fresh, slightly spicy, and a delightful vegetarian option.

Lalapan Lele (Fried Catfish with Sambal): Deep-fried catfish (“Lele”) served with lalapan (fresh raw vegetables like cucumber, tomato, cabbage) and sambal (chili sauce). Crispy catfish skin, tender fish inside, and spicy sambal.

Lalapan Ayam (Fried Chicken with Sambal): Deep-fried chicken served with lalapan (fresh raw vegetables) and sambal. Crispy, savory chicken paired with refreshing vegetables and spicy chili.

Lalapan Tempe (Fried Tempeh with Sambal): Deep-fried tempeh served with lalapan (fresh raw vegetables) and sambal. Crispy, nutty tempeh with fresh vegetables and spicy sambal, a great vegetarian lalapan option.

Buah Naga (Dragon Fruit): Strikingly vibrant pink or white flesh speckled with black seeds, encased in a bright pink or yellow skin. Mildly sweet, refreshing, and slightly crunchy with tiny edible seeds.

Rambutan: “Hairy fruit” with a red spiky exterior. Inside, the translucent white flesh is sweet, juicy, and slightly grape-like. Fun to peel and eat!

Lengkeng (Longan): Small, round, brown-shelled fruit similar to lychee. Sweet, slightly musky, translucent white flesh surrounding a black seed. Sweet and aromatic.

Salak (Snake Fruit): Scaly brown skin resembling snake skin. Inside, creamy white or yellowish lobes with a unique sweet, tangy, and slightly acidic flavor. A truly distinctive tropical fruit.

Pisang Emas Bali (Balinese Gold Banana): Small, sweet, and intensely flavored golden bananas, unique to Bali. Creamy texture and concentrated banana flavor, often eaten fresh or used in desserts.

Sirsak (Soursop): Green, spiky-skinned fruit with creamy white flesh. Uniquely sweet and tangy flavor, often described as a mix of strawberry and pineapple with citrus notes. Used in drinks, desserts, and eaten fresh.