AFTERNOON DELIGHTS

– The Lombok Lodge Traditional Afternoon Tea Service –
Daily between 4:30 pm and 5:30 pm

Charges will be added to your account and will be billed at the end of your stay unless The Lombok Lodge Traditional Afternoon Tea Service is included in your accommodation package. All prices are in thousands Rupiah and subject to 21% service- and government tax.

 

  • C H E F – J I W A’ S – A F T E R N O O N – T E A – D E L I G H T (1 P a x) Rp55 - Order now >

    Chef Jiwa’s Home-Made Traditional Afternoon-Tea Delight of the day

     

     

     

    THIS WEEK’S  MENU

     

    MONDAY AFTERNOON TEA
    – Chef Jiwa’s Traditional Afternoon Delight of the Day –

     

    D A D A R – G U L U N G – P I S A N G

    Dadar Gulung Pisang is a typical Indonesian food that can be classified as a pancake filled with grated coconut mixed with liquid palm sugar and banana. Rolled omelette skin is identical to the green color because it is colored with suji leaf. Rolled omelette skin which is shaped like an omelet is one of the reasons why this food is called roll omelet.

     

    TUESDAY AFTERNOON TEA
    – Chef Jiwa’s Traditional Afternoon Delight of the Day –

     

    L O M B O K – S E R A B I

    Serabi, also called surabi is an indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier Most of traditional serabi tastes sweet, as the pancake is usually eaten with kinca or thick golden brownish colored coconut sugar syrup.

     

    WEDNESDAY AFTERNOON TEA
    – Chef Jiwa’s Traditional Afternoon Delight of the Day –

     

    P U T R I – M A N D I

    Putri Mandi is one of the typical cakes or snacks originating from the Sumbawa area Indonesia. The cake is made from glutinous rice flour which is shaped round and then boiled until it floats and drained. The cake is then mixed with boiled brown sugar and mixed with a little water, grated half-old coconut and sugar..

     

     

    THURSDAY AFTERNOON TEA
    – Chef Jiwa’s Traditional Afternoon Delight of the Day –

     

    K E L E P O N – G U L A

    Kelepon Gula is a boiled rice cake stuffed with liquid palm sugqa and coated in flaked coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca, and a paste made from the leaves of the pandan or dracqena plants whose leaves are used widely in South East Asian Cooking giving the dough its green colour.

     

    FRIDAY AFTERNOON TEA
    – Chef Jiwa’s traditional Afternoon Delight of the Day –


    A P E M
    Apem is an Indonesia’s traditional snack made from rice flour that is left to stand overnight by mixing eggs, coconut milk, sugar and tape (fermented cassava) and a little salt then baked or steamed. This snack is usualy serve with shredded coconut.

     

    SATURDAY AFTERNOON TEA
    – Chef Jiwa’s traditional Afternoon Delight of the Day –


    O N D E – O N D E
    Onde Onde is made from wheat flour or glutinous rice flour which is fried or boiled and the surface is sprinkled / coated with sesame seeds and it’s filled with green bean powder.

     

    SUNDAY AFTERNOON TEA
    – Chef Jiwa’s traditional Afternoon Delight of the Day –


    K E L E P O N – U B I
    Generally, klepon is made from glutinous rice flour. However, klepon can also be made from sweet potatoes. Klepon Ubi is sweet and has a chewy texture. When chewed, the klepon filling will melt in your mouth.