[Indonesian Traditional Food] Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut

I still remember, my mom used to make this dish for our breakfast.



Ketan Serundeng
Mom's recipe

Ketan/Steamed Glutinous Rice
Ingredients :
2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
1/2 cup coconut milk



Directions :
1. Steam rice with pandan leaf and salt until half-cooked (about 15-20 minutes). 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.

Serundeng
Ingredients :
1 cup dried grated coconut
5 kaffir limes leaves, chopped finely
1 tbsp caster sugar

Spices, grind to paste :
5 shallot
3 cloves garlic
1 tsp 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 sauteeing



Directions :
Sautee 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