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List of results

• Iwel  + (rice cake)
• Blayag  + (rice cake)
• Gerinda  + (sharpening wheel, grindstone)
• Gedegung  + (rice cake)
• Gipang  + (rice cake)
• Kelemun  + (rice cake)
• Kerecet  + (rice cake)
• Keraudan  + (rice cake)
• Kining  + (rice cake)
• Sagon  + (rice cake)
• Segi  + (rice cake)
• Sumping  + (rice cake)
• Ongol-ongol  + (rice cake (jaja))
• Pulung-pulung  + (rice cake (jaja))
• Kekiping  + (rice cake (jaja) in the form of a 10 cm. diameter crisp brown wafer that is studded with whole mung beans (kacang ijo))
• Laklak  + (rice cake (jaja) in the form of a convex lens, with one side flat, about 5 cm. in diameter)
• Ketimius  + (rice cake (jaja) in the form of a large, flattened cone wrapped in a banana leaf)
• Ketimus  + (rice cake (jaja) in the form of a short, fat cone wrapped in a banana leaf)
• Onde-onde  + (rice cake (jaja) in the form of a sphere, about the size of a golf ball, covered with sesame seed)
• Wajik  + (rice cake (jaja) in the form of a very sticky, chewy, gooey, brown material that is made by first making jaja kuskus, and then adding a mixture of palm sugar and coconut milk (santen))
• Plinter  + (rice cake (jaja) in the form of long thin worms, about 5 cm. long and 1 cm. in diameter, tapering at each end)
• Pasung  + (rice cake (jaja) in the shape of a cone wrapped in a banana leaf)
• Orog-orog  + (rice cake (jaja) made by pounding dried cassava to flour, steamed, adding palm sugar and salt, and rolling in graded coconut)
• Lempog  + (rice cake (jaja) made by steaming sliced cassava, adding palm sugar and salt, and rolling in grated coconut)
• Giling-giling  + (rice cake (jaja) made from a dough of kanji, rice flour, and water, plus salt and food coloring)

• Atap  + (rice cake (jaja) shaped like small soft colored disks)

• Lukis  + (rice cake (jaja) that is easy to recognize because it is always wrapped in banana leaf in the form of a triangle)
• Blikbuk  + (rice cake (jaja) that is in the shape of a long thin cylinder or blunt cone with a spiral busung wrapping)
• Apem  + (rice cake (jaja) that looks like a cup cake and is usually sold in a small paper cup)
• Katongkol  + (rice cake (jaja) wrapped in a spiral wound young coconut leaf (busung))
• Tipat  + (rice cake boiled in plaited young coconut leaves)
• Anaman  + (rice cake boiled in plaited young coconut leaves)
• Batun bedil  + (rice cake jaja in the form of sticky, ellipsoidal lumps of a dough made by steaming a dough made of tepung baas, gula barak, and kanji, served in a very sweet syrup of gula barak)
• Cerorot  + (rice cake kind of cake in the form of a cone made of young coconut leaf. a short string protrudes from the vertex of the cone. The larg end is open. It contains a dough made of tepung baas, gula barak, santen, and uyah and is always steamed.)
• Jaja  + (rice cake or other sweets, usually made of rice, usually crisp and colored)
• Tipat blayag  + (rice cake typical for Buleleng regency)
• Gelebet  + (rice cake wrapped w. coconut leaf)
• Nyeruh  + (rice clean rice by pounding in a lesung)
• Nasi tepeng  + (rice cooked using a pot)
• Punjung  + (rice cylindrical portion of steamed rice (nasi kuskus) weighing about half a kilogram)
• Gumpang  + (rice debris left over in lesung after pounding padi and removing gabah)
• Pangigtigan  + (rice device for threshing rice)
• Nasi pangenduh  + (rice dish in the context of the wedding ceremony which is delivered by the groom to the house of the bride)
• Nasi campur  + (hidangan nasi dengan berbagai macam lauk)
• Nasi goreng  + (rice dishes that are fried and stirred in cooking oil, margarine, or butter; usually added sweet soy sauce, shallot, garlic, tamarind, pepper and other spices; such as eggs, chicken, crackers and a wide variety of ingredients)
• Sawah  + (rice field)
• Lindung  + (eel (Symbranchidae))
• Tatakan  + (trunkof a banana stem used in Wayang Kulit shadow play as a base in which the puppets are stuck)
• Kagayor  + (rice fields are cleaned of weeds by)
• Magayor  + (rice fields have been cleaned of weeds)
• Carik  + (rice fields: where farmers grow rice)