( STICKY RICE CAKES WITH SAVOURY COCONUT FLAKES)
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.
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) strain when water cools down.
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.
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…the liquid will be absorbed by then..
To the other bowl of ketan, 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 the soaked rice back into the steamer and steam for 20 mins.
Remove into 2 bowls, make balls while still warm.
Roll the blue ketan balls in plain grated coconut.
Roll the white ketan balls in serundeng.
Serve with peanut sauce.
To make serundeng.
3 garlic pods
4 to 5 red chillies
1 tsp corriander powder
1 tsp salt
2 tsp sugar
6 shredded kaffir lime leaves.
1 tbsps grated gur.
Small pc of fresh turmeric.
Take a pan, add 2 tbsps oil
Add ground paste and saute till cooked.
Add 1 cup grated and steamed coconut.
Saute till well mixed.
Cool and pulse in mixer to get semi powdered mix.
For white coconut..
Grated and steam coconut for 10 mins.
Tip…we normally grate and steam coconut. To keep handy in the fridge.
It does not go sour , using this method.
100 gms fried peanuts with skin or without
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( I have boiled the palm sugar with little water , and strained to get rid of impurities.)
3 tbsps tamarind pulp or juice of 1 lime.
. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil.
2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder. Add some water and blend to a thick paste.