Indonesian Delight: Ketan Serundeng Recipe

Ingredients

500 grams of glutinous rice
1 liter of water
1 teaspoon salt
3 pandan leaves
1 stalk lemongrass
200 grams of grated coconut
3 cloves garlic
5 shallots
5 red chillies
1 teaspoon coriander
2 pieces of bay leaf
1 teaspoon tamarind
1 tablespoon sugar
1 teaspoon salt
100 ml water

Steps and instructions

First, wash the glutinous rice thoroughly until the water runs clear.
Boil the rice with 1 liter of water, 1 teaspoon of salt, pandan leaves, and lemongrass. Cook until the rice is tender and the water is absorbed.
Spread the cooked rice on a baking sheet and let it cool.
For the serundeng, blend the garlic, shallots, red chillies, and coriander into a smooth paste.
Heat a pan and sauté the spice paste until fragrant.
Add the bay leaves, tamarind, sugar, salt, and 100 ml of water. Stir well.
Finally, add the grated coconut and cook until it turns golden brown.
Once the serundeng is ready, spread it on top of the cooled glutinous rice.
Ketan Serundeng is ready to be served.

Tools for making

Baking sheet - Used to cool the cooked glutinous rice.
Blender or food processor - Used to blend the ingredients for the serundeng paste.
Pan - Used to sauté the spice paste and cook the grated coconut for the serundeng.
Spatula - Used for stirring the ingredients in the pan.
Knife - Used for chopping garlic and shallots.
Cutting board - Used as a surface for chopping ingredients.
Measuring spoons - Used to measure the salt, sugar, and other ingredients accurately.
Pot - Used to boil the glutinous rice.
Baking sheet or serving platter - Used to serve the final dish.

Recipe variations

Instead of glutinous rice, you can use regular white rice or jasmine rice for a different texture.
For a vegan or vegetarian option, skip the lemongrass and replace the grated coconut with toasted nuts such as peanuts or cashews.
Add diced chicken, beef, or shrimp to the serundeng for a protein-packed variation.
For a spicier kick, increase the amount of red chillies or add other types of spicy peppers.
Experiment with different spices such as turmeric, ginger, or cumin to enhance the flavor profile.
For a sweeter version, add palm sugar or honey to the serundeng.
Try using different types of leafy greens, such as spinach or kale, as a bed for the ketan serundeng.
Add a squeeze of lime or lemon juice to give the dish a tangy twist.
For a crunchy texture, sprinkle toasted sesame seeds or fried onions on top.
Serve the ketan serundeng with a side of fresh cucumber slices or pickles for a refreshing contrast.

Recipe overview

Ketan Serundeng is a traditional Indonesian snack made of glutinous rice and serundeng, a savory and slightly spicy coconut topping. This dish is known for its unique combination of textures and flavors, and it’s a great recipe to try if you're interested in exploring Southeast Asian cuisines. The process involves cooking glutinous rice with aromatics, such as pandan leaves and lemongrass, and then topping it with serundeng, made from a blend of spices, tamarind, and grated coconut. The result is a delicious treat that's sweet, savory, and slightly spicy. Plus, it's completely vegetarian, making it suitable for a wide range of dietary preferences. This recipe serves four and takes about 1.5 hours to prepare and cook. So, roll up your sleeves and let's dive into the world of Indonesian cooking with this Ketan Serundeng recipe!

Common questions

How do I make the glutinous rice tender?
Boil the glutinous rice with water, salt, pandan leaves, and lemongrass until it becomes tender and the water is absorbed.
How do I make the serundeng paste?
Blend garlic, shallots, red chillies, and coriander into a smooth paste to create the serundeng base.
How do I cook the serundeng?
Sauté the spice paste until fragrant, then add bay leaves, tamarind, sugar, salt, and water. Finally, add grated coconut and cook until it turns golden brown.
How do I assemble Ketan Serundeng?
Spread the cooked glutinous rice on a baking sheet to cool, and then spread the cooked serundeng on top of the rice.

Serving dishes and utensils

Baking sheet - Used to cool and spread the cooked glutinous rice.
Pan - Used for sautéing the spice paste and cooking the serundeng.
Blender or food processor - Used to blend the garlic, shallots, red chillies, and coriander into a smooth paste.
Spatula - Used for stirring and flipping the ingredients while cooking.
Knife - Used for cutting the garlic, shallots, red chillies, and pandan leaves.
Cutting board - Used as a surface for cutting the ingredients.
Measuring spoon - Used for accurately measuring the salt, sugar, and tamarind.
Grater - Used for grating the coconut.
Ladle - Used for serving the Ketan Serundeng.

Origin stories

Ketan Serundeng hails from the diverse and rich culinary tradition of Indonesia, specifically, it is often associated with Javanese cuisine. "Ketan" refers to the glutinous rice that forms the base of this delightful dish, while "Serundeng" is the spicy and aromatic coconut topping that gives it its distinct flavor. This dish epitomizes the Indonesian love for harmonious contrasts in their food, where the sticky and neutral-tasting glutinous rice is complemented by the fiery and savory Serundeng. Traditionally, Ketan Serundeng is consumed during festivities and special occasions, making it a dish that not only tantalizes the taste buds but also evokes a sense of community and celebration.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.