Ketan Kuning Bumbu Serundeng (Spicy Grated Coconut over Yellow Sticky Rice-English)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 800 gr Ketan putih, 400 ml Santan, 1½ st Garam, Air
• 8 cm Kunyit-parut, 2 Pandan-bundel, 1 Sereh-geprek

Bumbu halus utk serundeng:

• 2 cm Kencur, 2 Cabai merah, 4 Bawang merah
• 1 st Ketumbar, 3 Bawang putih kecil

Bahan bumbu serundeng lainnya:

• 2 st Gula, 3 cm Laos-geprek, 100 gr Kelapa parut
• 5 Daun jeruk, 2 Daun salam, 4 sm Minyak, Garam

 

Cara membuat

• Rendam ketan di air selama 1 jam-tiriskan. Kukus ketan hingga setengah matang (10-12 mnt) di api kecil. Biarkan kukusan tetap menyala setelah ketan ½ matang & diangkat. Sementara itu, campur kunyit parut dng 50-60 ml air. Saring masuk air kunyit ke santan. Beri garam, sereh & pandan. Didihkan santan di api sedang. Masukkan ketan, masak & aduk hingga santan meresap.
• Pindahkan ketan ke kukusan, masak hingga ketan matang (± 35 mnt). Angkat & sisihkan. Buang sereh & pandan. Ketan dapat juga dimasak dng rice cooker: Setelah direndam, masukkan ketan, air kunyit, santan, garam, sereh & pandan ke rice cooker. Beri air secukupnya utk memasak ketan. Masak hingga matang. Bila ketan blm matang, tambahkan sedikit air lalu masak lagi.
• Serundeng: Tumis bumbu hls, lengkuas, dn jeruk & salam hingga wangi. Beri kelapa parut, gula & garam. Masak & aduk di api sedang hingga kelapa kecoklatan, kering & rasa menyatu. Angkat.
• Taburkan serundeng di dasar cetakan lalu masukkan ketan di cetakan berbtk bulat atau kotak (sesuai selera). Tekan2 utk memadatkannya. Keluarkan setelah ketan mendingin. Untuk 40 bh.

 

Ingredients

• 800 gr Sticky rice, 400 ml Coconut milk, Water
• 1 Lemongrass-bruised, 8 cm Turmeric-grated
• 2 Pandan leaves-bundled, 1½ tsp Salt

Grind into a paste-for the coconut:

• 1 tsp Coriander, 2 Red chillies, 4 Shallots
• 2 cm Lesser galangal, 3 small Garlic cloves

Other ingredients for the coconut:

• 100 gr grated Coconut, 4 tbsp frying Oil
• 5 Kaffir lime leaves, 2 tsp Sugar, Salt
• 3 cm Galangal-bruised, 2 Bay leaves

 

Directions

• Soak rice for 1 hour; drain. Steam the rice until half cooked (10-12 min) over low heat. Let the steamer on after you lift off the rice.
• Meanwhile, mix turmeric with 50-60 ml of water. Strain the mixture & then pour it in the coconut milk. Add in the salt, lemon grass & pandan leaves. Bring it to a boil over medium heat. Put in sticky rice; stirring constantly until the liquid sucked out by the rice.
• Move the rice back into the steamer & then steam rice until it cooked (~ 35 min). Discard the lemon grass & pandan leaves; set aside. You can also cook the rice in a rice cooker: After you soaked the rice, put all of the sticky rice ingredients into the rice cooker. Add enough water & cook it. If the sticky rice has not been really cooked, add little bit water & cook again for a while.
• Spicy grated coconut: Sauté the spices paste, galangal, lime leaves & bay leaves until fragrant. Put in grated coconut, sugar & enough salt. Cook & stir over medium heat until the coconut is rather dry & brownish. Remove from the heat.
• Spread grated coconut on the bottom of the moulds (square or round). Fill it up with the sticky rice; press to compact the rice. Let it cool down before un-moulding the rice. For 40 pieces.