Bandros
Camilan • Indonesia
Tentang Bandros
Bandung half-moon coconut-rice-flour mini cakes griddled in iron molds, sprinkled with white sugar. Smoky outside, soft middle.
How to Make Bandros (Traditional & Healthy Version)
Bandros is a beloved traditional snack from West Java, Indonesia, cherished for its soft, chewy texture and delicate coconut fragrance. Often enjoyed as a morning or afternoon treat, Bandros is made from a simple mixture of rice flour, grated coconut, and coconut milk, resulting in a mildly sweet and satisfying bite. This healthy snack is cooked in a special mold, giving it its signature half-moon shape and lightly golden crust. In Indonesia, Bandros is frequently sold by street vendors, especially in Bandung, and is popular among all age groups for its nostalgic taste and comforting aroma. With its minimal and wholesome ingredients, Bandros offers a unique window into Sundanese culinary traditions, reflecting the region’s use of coconut and rice-based products. Whether you’re a fan of Indonesian cuisine or simply looking for a vegetarian-friendly snack, Bandros is a delightful, authentic choice that fits into a healthy lifestyle. This recipe has been adapted for the health-conscious without sacrificing authenticity, making it perfect for those tracking calories or seeking a lighter vegetarian snack. With its balanced macronutrients and rich coconut flavor, Bandros satisfies your cravings while supporting your nutritional goals.
Ingredients(for 4-5 pieces (approx. 100g) per serving)
- 1 cup Rice flour (tepung beras)
- 1/2 cup Freshly grated coconut (kelapa parut)
- 3/4 cup Coconut milk (light) (santan encer)
- 2 tbsp Palm sugar (gula aren, finely shaved)
- 1/4 tsp Salt (garam)
- 1/2 tsp Baking powder
- 1/4 cup Water
- 1 leaf Pandan leaf (optional, for aroma) - optional
- 1 tsp Vegetable oil (for greasing the mold)
Instructions
- 1
In a mixing bowl, combine rice flour, grated coconut, salt, and baking powder. Mix well to ensure even distribution of ingredients.
3 minutes
Use freshly grated coconut for the best flavor and texture.
- 2
Dissolve palm sugar in warm water, then add the coconut milk. Stir until the sugar is fully melted.
3 minutes
Strain the mixture to remove any sugar clumps for a smooth batter.
- 3
Gradually pour the coconut milk mixture into the dry ingredients, stirring constantly until a thick, smooth batter forms.
4 minutes
Avoid overmixing to keep the texture light.
- 4
If using, tie the pandan leaf into a knot and submerge it in the batter for a few minutes to infuse aroma. Remove before cooking.
2 minutes
This step adds authentic Indonesian fragrance.
Why This Dish is Healthy
This Bandros recipe is a healthy choice because it avoids deep frying and uses whole, minimally processed ingredients. The dish provides a satisfying snack with moderate calories, making it suitable for weight management and vegetarian diets. By using light coconut milk and natural sweeteners, this recipe supports heart health and digestive wellness, all while maintaining authentic Indonesian flavors.
Bandros is rich in complex carbohydrates from rice flour, providing sustained energy without excessive calories. The use of freshly grated coconut and light coconut milk offers healthy fats, fiber, and essential minerals such as potassium and manganese. Each serving contains approximately 210 calories, 3g protein, 38g carbohydrates, and 5g fat, making it a balanced vegetarian snack. Palm sugar adds a naturally lower glycemic index than refined sugars, supporting steady blood sugar levels.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for the best authentic flavor.
- 💡Tip 2: Cook on low heat to prevent burning and ensure even texture.
- 💡Tip 3: If you don’t have a Bandros mold, a muffin pan or takoyaki pan works well as an alternative.
Storage & Serving
Bandros is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 2 days and reheat in a steamer or microwave until soft.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 38.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
