RESEP KETAN SERUNDENG, MANIS PEDES GURIHNYA ENAK
KETAN SERUNDENG
Sticky Rice with Spiced Toasted Coconut (Ketan Serundeng)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih beras ketan, lalu campurkan santan instan, garam, dan air hingga 500 ml, aduk rata.
- Masukkan beras ketan ke dalam campuran santan tadi, ratakan, lalu masak di rice cooker seperti memasak nasi biasa.
- Sambil menunggu ketan matang, haluskan bawang merah, bawang putih, cabe merah besar, cabe keriting merah, kunyit, dan kencur dengan sedikit minyak.
- Tumis bumbu halus dengan api sedang cenderung kecil hingga matang dan tanak.
- Tambahkan garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, aduk hingga gula larut.
- Masukkan kelapa parut, aduk rata, lalu masak dengan api sedang sambil terus diaduk hingga kelapanya kering.
- Setelah nasi ketan matang, buka rice cooker dan aduk hingga tercampur rata, lalu pindahkan ke wadah.
- Bulatkan nasi ketan menjadi bagian-bagian sekitar 40 gram, jangan terlalu padat.
- Gulingkan bulatan ketan di atas serundeng sambil ditekan-tekan sedikit agar menempel, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the glutinous rice, then mix the instant coconut milk, salt, and water up to 500 ml, stir well.
- Add the glutinous rice into the coconut milk mixture, level it out, then cook in a rice cooker just like regular rice.
- While the rice cooks, blend the shallots, garlic, large red chilies, curly red chilies, turmeric, and aromatic ginger with a little oil.
- Sauté the spice paste over medium-low heat until fully cooked and fragrant.
- Add the salt, chicken bouillon powder, ground pepper, and sugar, stir until the sugar dissolves.
- Add the grated coconut, mix well, then cook over medium heat while stirring continuously until the coconut is dry.
- Once the rice is done, open the rice cooker and fluff it, then transfer to a bowl.
- Shape the rice into balls of about 40 g each, not too tightly packed.
- Roll the rice balls in the toasted coconut, pressing gently so it sticks, then serve.
Cook Mode
KETAN SERUNDENG
Sticky Rice with Spiced Toasted Coconut (Ketan Serundeng)
RESEP KETAN SERUNDENG, MANIS PEDES GURIHNYA ENAK
RESEP KETAN SERUNDENG, MANIS PEDES GURIHNYA ENAK
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih beras ketan, lalu campurkan santan instan, garam, dan air hingga 500 ml, aduk rata.
- Masukkan beras ketan ke dalam campuran santan tadi, ratakan, lalu masak di rice cooker seperti memasak nasi biasa.
- Sambil menunggu ketan matang, haluskan bawang merah, bawang putih, cabe merah besar, cabe keriting merah, kunyit, dan kencur dengan sedikit minyak.
- Tumis bumbu halus dengan api sedang cenderung kecil hingga matang dan tanak.
- Tambahkan garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, aduk hingga gula larut.
- Masukkan kelapa parut, aduk rata, lalu masak dengan api sedang sambil terus diaduk hingga kelapanya kering.
- Setelah nasi ketan matang, buka rice cooker dan aduk hingga tercampur rata, lalu pindahkan ke wadah.
- Bulatkan nasi ketan menjadi bagian-bagian sekitar 40 gram, jangan terlalu padat.
- Gulingkan bulatan ketan di atas serundeng sambil ditekan-tekan sedikit agar menempel, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the glutinous rice, then mix the instant coconut milk, salt, and water up to 500 ml, stir well.
- Add the glutinous rice into the coconut milk mixture, level it out, then cook in a rice cooker just like regular rice.
- While the rice cooks, blend the shallots, garlic, large red chilies, curly red chilies, turmeric, and aromatic ginger with a little oil.
- Sauté the spice paste over medium-low heat until fully cooked and fragrant.
- Add the salt, chicken bouillon powder, ground pepper, and sugar, stir until the sugar dissolves.
- Add the grated coconut, mix well, then cook over medium heat while stirring continuously until the coconut is dry.
- Once the rice is done, open the rice cooker and fluff it, then transfer to a bowl.
- Shape the rice into balls of about 40 g each, not too tightly packed.
- Roll the rice balls in the toasted coconut, pressing gently so it sticks, then serve.
Cook Notes
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