The meal
Green crepes and the meal you just cooked
What happens after the cooking: dadar gulung on the outdoor table, the shared feast, and why you should not plan a second lunch.
The sweet ending
Dadar gulung are thin pandan crepes rolled around coconut and palm sugar. They come out green. At the class they are finished late, then set on the blue outdoor table or held up still warm.
Palm sugar from the market is darker than a pale supermarket block. The filling should be moist, not a puddle of syrup. If you recreate them at home, cook the coconut until it looks sandy and glossy.
The rest of the plate
The crepes are the end of a larger meal: yellow rice, sambal matah, a coconut vegetable dish, sate or tempeh, and whatever else was on the board that morning. You sit down with the group and eat it. Lunch follows a morning session. Dinner follows the afternoon session.
That meal is the point of the half day. Plan coffee later, not another restaurant at 1pm.
One kitchen
The feast is at Warung Tumang Bali in Banjar Laplapan, Petulu. It is the same business that runs the class, not a separate dining room with its own name. Groups stay small — eight guests — so the table is the people who cooked.
The dadar gulung recipe and the savory dishes are written up on Cook Balinese. The booking page stays on the main Tumang Bali site.