Ketan is a hearty snack quite popular in Indonesia.Ketan is usually made from glutinous rice. Rice is soaked and steamed in steps, usually with an addition of coconut milk. The steamed sticky rice is then quickly formed into balls and rolled in either plain or flavoured coconut flakes, and served with a spicy peanut sauce. Coconut which is grated and cooked with a spice paste, is called SERUNDENG, this has a long shelf life if stored in the fridge. Serundeng is used as a topping on yellow rice, served on the side with other dishes and usually a staple at many homes. You can actually call it the podi powder of Indonesia.😊. Ketan is usually served as a starter or snack. Glutinous rice or beras ketan can be used to make a sticky sweet porridge also.
Today I have made it in 2 colours, one white and one blue. The blue ketan is made using butterfly pea flower. Soaking these dried flowers in hot water gave it a lovely indigo colour. Do try this recipe if you can source GLUTINOUS RICE.
Ingredients
- 250 gms beras ketan (glutinous rice)
- 1/2 cup thick coconut milk
- 1/2 cup water.
- 1 tsp salt
- 10 gms of dried butterfly pea flowers, soaked in half cup hot water (about 1/4 cup strained)
To make Serundeng:
- 3 garlic pods
- 5 shallots
- 4 to 5 red chillies
- 1 tsp corriander powder
- 1 tsp salt
- 2 tsp sugar
- 6 shredded kaffir lime leaves.
- 1 tbsps grated gur (jaggery).
- Small pc of fresh turmeric.
- 1 cup grated and steamed coconut.
- 2 tbsps oil
Peanut Sauce:
- 100 gms fried peanuts
- 1/2 tsp white pepper
- Salt to taste
- Veg stock powder or msg 1/4 tsp
- 6 bird chillies, 6 red chillies
- 3 pods of garlic
- 30 gms palm sugar (boiled and strained)
- 3 tbsps tamarind pulp or juice of 1 lime.
Method
1. Prepare the Ketan (Sticky Rice)
- Wash and soak the ketan for 4 hours.
- Drain the ketan and put in a hot steamer. Steam for 15 mins.
- Remove into 2 bowls.
- For the White Ketan: To one bowl add 1/4 cup coconut milk, 1/4 cup water, and 1/2 tsp salt. Mix and keep aside for 15 mins until liquid is absorbed.
- For the Blue Ketan: To the other bowl, add 1/4 cup coconut milk, 1/2 tsp salt, and 1/4 cup blue liquid from the strained flowers. Keep aside for 15 mins.
- After 15 mins, put both soaked rice back into the steamer and steam for 20 mins.
- Remove into 2 bowls and make balls while still warm.
2. Prepare the Toppings
- Serundeng: Grind the garlic, shallots, chillies, coriander, salt, sugar, lime leaves, gur, and turmeric into a paste.
- Heat 2 tbsps oil, add the ground paste and saute till cooked.
- Add 1 cup grated and steamed coconut. Saute till well mixed.
- Cool and pulse in a mixer to get a semi-powdered mix.
- White Coconut: Grated and steam coconut for 10 mins.
3. Peanut Sauce
- Saute the red chillies, bird eye chillies, and garlic in 2 tbsps oil.
- In a mixer jar, add fried peanuts, chillies, and garlic. Add salt, pepper, veg stock powder, and water. Blend to a thick paste.
4. Assembly
- Roll the blue ketan balls in plain grated coconut.
- Roll the white ketan balls in serundeng.
- Serve with peanut sauce.
