Ketan Serundeng

5 from 1 vote

Ketan Serundeng is steamed sticky rice with grated coconut with savory taste. It is a wonderful combination of sweet, spicy, and salty plus the chewy sticky rice.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert, Snack

Cuisine: Asian, Indonesian

Diet: Gluten Free

Servings: pcs

Calories: 124kcal

Author: Claudia

Ingredients

Sticky rice

400 gr glutinous rice
150 cc coconut milk
1-2 pcs pandan leaves
1 tsp salt

Serundeng

150 gr freshly grated coconut
3 pcs red shallot
2 pcs garlic
2 pcs red chilli
½ tbsp coriander seed powder
½ tbsp sugar
½ tbsp brown sugar
1 tsp salt
2-3 pcs lime leaves
5 gr dried shrimp optional
5 gr sand ginger powder

Instructions

Rinse the glutinous rice 2–3 times until the water runs clear. Soak it in clean water for at least 1 hour. 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.Transfer the spice paste to a saucepan. Add lime leaves, salt, and sugar. Cook over medium heat, stirring occasionally, until the mixture is fragrant and most of the liquid has evaporated.
Add the grated coconut to the pan. Stir well until the spice mixture is evenly incorporated. Continue cooking over medium-low heat, stirring often, until the coconut is dry and fragrant. 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.
Cook the rice over medium heat, stirring gently, until all the coconut milk is absorbed. Transfer the partially cooked rice to a steamer and steam for about 45 minutes, or until fully cooked and tender.Once done, remove from the steamer. While the rice is still warm, shape it as desired—use lightly oiled hands to prevent sticking.
Once all the sticky rice is shaped, sprinkle 1–4 teaspoons of sugar into the cooled serundeng and mix well to create a slightly crunchy texture.Coat each piece of sticky rice with the serundeng, pressing gently so it sticks well. Repeat until all pieces are covered. Enjoy your Ketan Serundeng!

Video

Notes

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.

Nutrition