Ketan Serundeng

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Ketan Serundeng is sticky rice at its finest—steamed until tender and topped with a flavorful mix of sweet, spicy, and savory coconut shreds. It’s a time-honored snack from the Betawi community in West Java that’s still popular today for its taste.

A plate of ketan serundeng with lime leaves and pandan leaves decoration.

If you love sticky rice desserts like mango sticky rice, palm sugar wajik, or pulut hitam, then you need to try Ketan Serundeng. This one comes from the Betawi tradition and pairs soft, chewy glutinous rice with a sweet, savory, and slightly spicy coconut topping called serundeng. It’s bold, aromatic, and super satisfying. You can even pair it with rice and fried chicken.

I grew up eating all kinds of sticky rice snacks—lemper, wajik pandan, even kuih seri muka—and I love how each one has its own personality. Seri Muka has that soft pandan custard layer, while Ketan Serundeng hits you with crunch, spice, and coconut umami. Simple, but so addictive.

If you’re a fan of sticky rice in all its forms, this one deserves a spot on your must-make list!

Why You Will Love This Recipe

A perfect balance of flavors – Sweet, savory, spicy, and aromatic all in one bite. The combo of sticky rice and coconut topping hits all the right notes!
Chewy texture – Soft, chewy glutinous rice meets the slightly crispy, toasted serundeng.
Comforting snack – Once you tried it, you will know instantly that this can be a comforting snack.
Great for make-ahead – The coconut topping or serundeng can be stored, so you can prep it in advance and just steam the rice fresh when needed.
Totally gluten-free – Naturally gluten-free with no complicated swaps. Perfect for sharing with friends who are avoiding wheat.
Easy to shape and serve – Once the rice is steamed, shaping and coating it with serundeng is a fun and hands-on kitchen moment (great for kids, too!).

Recipe Ingredients

Ketan Serundeng ingredients with labels.

Ingredient Notes

Sticky Rice – Use white glutinous rice or sticky rice. Please keep in mind that sticky rice is much whiter than regular rice.

Grated Coconut – Try using freshly grated coconut as much as possible. If you really can’t find it in your area, use dessicated or dried coconut and add some coconut milk or water. Dried coconut must be rehydrated to add moistness back to it.

Spices And Herbs – Spices would include red shallot, garlic, red chili, ground coriander seed, lime leaves. Nowadays, it is easy to find the dried version or ground form of the spices.

Be sure to check out the full recipe and ingredient list below

How To Make Ketan Serundeng

Step by step process photos of preparing the sticky rice and the spices.

STEP 1. Rinse the glutinous rice 2–3 times until the water runs clear. Soak it in clean water for at least 1 hour (Image 1). Meanwhile, prepare the spice paste for the coconut topping. In a food processor, blend garlic, shallots, chilies, ground coriander, dried shrimp, and ground sand ginger into a smooth paste (Image 2).
Transfer the spice paste to a saucepan (Image 3). Add lime leaves, salt, and sugar (Image 4). Cook over medium heat, stirring occasionally, until the mixture is fragrant and most of the liquid has evaporated.

Step by step process photos of making the spiced grated coconut and cooking the sticky rice.

STEP 2. Add the grated coconut to the pan (Image 5). Stir well until the spice mixture is evenly incorporated. Continue cooking over medium-low heat, stirring often, until the coconut is dry and fragrant (Image 6). Set the serundeng or spiced coconut aside to cool.
Once the rice has finished soaking, drain the water and transfer the rice to a pot. Add coconut milk, pandan leaves, and a pinch of salt (Images 7, 8).

Step by step process photos of cooking the sticky rice for ketan serundeng.

STEP 3. Cook the rice over medium heat, stirring gently, until all the coconut milk is absorbed (Image 9). Transfer the partially cooked rice to a steamer and steam for about 45 minutes, or until fully cooked and tender (Image 10).
Once done, remove from the steamer. While the rice is still warm, shape it as desired—use lightly oiled hands to prevent sticking (Images 11, 12).

Step by step process photos dipping the ketan into the spiced grated coconut.

STEP 4. Once all the sticky rice is shaped (Image 13), sprinkle 1–4 teaspoons of sugar into the cooled serundeng and mix well to create a slightly crunchy texture (Image 14).
Coat each piece of sticky rice with the serundeng, pressing gently so it sticks well (Images 15, 16). Repeat until all pieces are covered. Enjoy your Ketan Serundeng!

Pro Tips

Tear the lime leaves. Before adding lime leaves to the pan, tear or bruise them slightly to release more of their citrusy aroma. It’ll make your serundeng extra fragrant and inviting.
Toast the coconut slightly for a nuttier, deeper flavor. Just be sure to stir constantly so it doesn’t burn—serundeng can go from golden to “oops” very quickly.
Taste the serundeng before finishing—adjust the sugar, salt, or chili level depending on whether you want it sweeter, spicier, or more savory.
Make ahead and reheat: The serundeng can be made ahead and stored in an airtight container for up to a week. Re-toast in a dry pan for a few seconds before serving to revive the aroma.

How to Serve

Ketan Serundeng is best served at room temperature, perfect for an afternoon snack or tea-time treat. Pair it with a warm cup of wedang jahe, lemon ginger tea, or a glass of butterfly pea flower tea.

Serve it alongside other Indonesian favorites like pandan serabi, kue cucur, and ongol-ongol. Each one brings a unique flavor and texture—making your spread complete.

FAQs about Ketan Serundeng

What is Ketan Serundeng?

Ketan Serundeng is made with steamed glutinous rice (ketan) and topped with serundeng—a dry coconut topping flavored with spices, chilies, herbs, and sometimes dried shrimp. The topping is sweet, savory, and aromatic.

Is ketan serundeng sweet or savory?

It’s both! The serundeng topping is a beautiful balance of sweet, salty, and spicy, which pairs perfectly with the plain sticky rice base.

How do you cook glutinous rice for ketan serundeng?

The glutinous rice is soaked, then cooked with coconut milk, salt, and pandan leaves until the liquid is absorbed. It’s then steamed until fully tender and sticky.

Can I make ketan serundeng ahead of time?

Yes! You can prepare the serundeng a few days in advance and store it in an airtight container. Steam the sticky rice fresh when you’re ready to serve.

Is ketan serundeng gluten-free?

Yes! Ketan Serundeng is naturally gluten-free as long as none of the seasonings or flavorings contain added wheat. Always check your ingredients if you’re cooking for someone with celiac disease.

Storage

Store any leftover Ketan Serundeng in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. If storing in the fridge, let it come to room temperature or gently steam it to soften the rice again before serving.

You can also store the serundeng (coconut topping) separately in a dry, airtight jar for up to 1 week. Give it a quick toast in a dry pan to refresh the flavor and crunch before serving.