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White glutinous rice, soak in water for 1 hour - 250 grams
Pandan leaves - 1 sheet
Salt - 1 tsp
Coconut milk - 300 ml
Serundeng:
Grated coconut - 250 grams
Sugar - 2 tbsp
Right amount of oil
Serundeng Smooth Seasoning:
Garlic - 4 cloves
Shallots - 2 grains
Red chilies - 2 pieces
Citrus leaves - 3 pieces
Salt - 1 tsp
See Mother's Recipe Version
Plans
Wash the soaked glutinous rice.
In a saucepan, add the glutinous rice, coconut milk, salt and pandan leaves. Cook over low heat, stirring occasionally until the coconut milk runs out.
Transfer the glutinous rice to a steaming pot/cooker, then steam for 30 minutes until cooked. Turn off the heat and set aside.
In a frying pan, heat a little oil. Saute the ground spices together until fragrant.
Add grated coconut and mix well.
Season with sugar. Stir well and cook until coconut is dry. Turn off the fire.
Serving: Take sticky rice then round it. Put the coconut serundeng on top.
Choose pure white grated coconut, which is grated without the brown skin.
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