Ketan Serundeng - recipe by Maya Tekwani
Steamed Glutinous Rice with Spicy Grated Coconut.
Ketan/Steamed Glutinous Rice
2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
1/2 cup coconut milk
1. Steam rice with pandan leaf and salt until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
1 cup dried grated coconut
5 kaffir limes leaves, chopped finely
1 tbsp caster sugar
Spices to grind :
3 cloves garlic
1 tbsp dried shrimp
1 tsp palm sugar/gula jawa/dark brown sugar
2 red chillies (as desired)
salt to taste
2 tbsp fried peanut
1 tbsp vegetable oil for sauteing
saute the paste in a hot pan until fragrant, add dried grated coconut and chopped kaffir limes leaves, sprinkle with sugar, mixed well. Remove from heat.
Serve : form the sticky rice into mini balls shape and coated with serundeng.