Home > Ketan Serundeng (Glutinous or Sticky Rice with Toasted Coconut)

Ketan Serundeng (Glutinous or Sticky Rice with Toasted Coconut)

Posting Date: 09/21/19

Ketan Serundeng (Glutinous or Sticky Rice with Toasted Coconut)

Ketan Serundeng (Glutinous/Sticky Rice with Toasted Coconut) is considered as a snack in Indonesia. You can find it in Jakarta and other cities in Indonesia. Growing up, my mom used to buy them from the local market. I loved the taste and would snack on it. You can also serve it as an appetizer even though it is slightly sweet but you can adjust the taste by adding a pinch of salt to make it more balance.

Ketan Serundeng is made of glutinous or sweet rice and once the rice is cooked, it is coated and topped with toasted coconut. The toasted coconut has some flavors because it is toasted with some spices and palm sugar. Please note glutinous rice is different than glutinous rice flour, so don't get glutinous rice flour when making it.

The recipe serves 3-4 people.



Ingredients:

  • For the rice: 300 grams glutinous or sweet rice. Please note that glutinous rice is different than glutinous rice flour. So, don't get the glutinous rice flour.
  • For the rice: banana leaves to line steamer to make it easier to handle the rice and for easy clean up
  • For the rice: 300 ml coconut milk
  • For the rice: pinch of salt
  • For spice mix: 3 small or 1 large size of shallot, quartered
  • For spice mix: 3 cloves of garlic, halved
  • For spice mix: 1 teaspoon turmeric powder
  • For spice mix: 1 teaspoon coriander powder
  • For spice mix: 1/4 teaspoon red chili pepper flakes
  • 300 grams unsweetened shredded coconut or coconut flakes
  • 3 bay leaves
  • 1 lemongrass, white part smashed and green part discarded
  • 1 kaffir lime leave. If you cannot find it, you can use 1/4 teaspoon lime zest or skip it.
  • 1 tablespoon palm sugar. You can find palm sugar in Asian stores. Some regular grocery stores now sell it, too. However, if you cannot find it, use brown sugar instead.
  • pinch of salt

Methods:

  1. Soak the rice for at least 4 hours up to a day. Make sure the rice is fully submerged in the water when soaking it.
  2. Drain the water from the rice. Fill up the bottom steamer with water. Line the top steamer with banana leaves or Al foil. I make the banana leaves larger than the top steamer so that there is an overhang on the side. That way, it will be easy for me to remove the rice from the steamer by just pulling the overhang out of the steamer. Place the rice on top steamer. Put on the lid on the steamer. Steam for 20 min.
  3. While the rice is steaming, pour coconut milk and salt into a pot. Heat the coconut milk on low heat. Keep stirring until the milk comes to a gentle boil. Do not use high heat because the milk will separate. Once the milk has come to a gentle boil, remove the pot from the heat and place the steamed rice into the pot. Since my banana leaves have an overhang, I could just pull the banana leaves out of the steamer and dump the rice in the pot. Mix it well so that the rice is coated evenly with the coconut milk. Put the banana leaves back in the steamer. Place the rice back into the top steamer and close the lid. Steam the rice back until it is fully cooked. Once the rice is fully cooked. Set it aside to cool down.
  4. While waiting for the rice to cool down, place all the spice mix ingredients into a food processor. Pulse until they become smooth paste.
  5. Place the grated coconut and spice mix into a pan. Mix the coconut with spice mix so that the coconut is coated with the spices. Add bay leaves, kaffir lime leave, lemongrass, and palm sugar into the pan. Heat the pan over medium low heat. The coconut is toasted on the pan without oil. Keep stirring during cooking to make sure coconut is coated evenly with spice mix and also to prevent coconut at the bottom of the pan from being burned during cooking. Taste the coconut and add salt if needed. Keep stirring until coconut becomes golden brown and dry. Once it is golden brown and dry, remove the pan right away from the heat. Let it cool down for 10 min.
  6. Place the toasted coconut on a plate. Remove bay leaves, kaffir lime leave, and lemongrass.
  7. Wet your fingers with water to prevent the rice from sticking on your fingers. Take some of the rice and make a ball of 1.5" in diameter and flaten the ball so that it forms a flat ball of 2" in diameter. Coat the rice with the toasted coconut. The toasted coconut might not stick to the rice ball completely but that's ok because we will top the rice ball with toasted coconut just before serving. Place the rice ball on a serving plate. Repeat this step until all the rice has been used up to make the ball.
  8. Spoon the remaining toasted coconut on the top of each rice ball. Serve them right away.

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