Ketan Serundeng (Gluten-Free)

Ingredients

• 2 cups Glutinous Rice (Sticky Rice)
• 1.5 cups Coconut Milk
• 1 tsp Salt
• 2 cups Grated Coconut
• 1/2 cup Palm Sugar
• 2 tbsp Galangal, minced
• 2 tbsp Lemongrass, minced
• 1 tsp Turmeric Powder
• 1 tsp Coriander Seeds, ground
• 3 tbsp Shallots, minced
• 2 tsp Garlic, minced

Instructions

1. 1Rinse the 2 cups of Glutinous Rice (Sticky Rice) under cold running water until the water runs clear. Place the rinsed rice in a bowl and cover it with water. Let it soak for at least 2 hours, or preferably overnight.
2. 2Drain the soaked 2 cups of Glutinous Rice (Sticky Rice) thoroughly. Transfer the drained rice to a steamer basket lined with cheesecloth or parchment paper. Steam the rice for 20 minutes over medium-high heat, until it is partially cooked and looks translucent.
3. 3While the rice is steaming, combine the 1.5 cups of Coconut Milk and 1 tsp of Salt in a medium saucepan. Heat over medium heat, stirring occasionally, until small bubbles form around the edges and it just begins to simmer. Do not let it boil rapidly.
4. 4Carefully add the partially cooked 2 cups of Glutinous Rice (Sticky Rice) to the simmering coconut milk mixture in the saucepan. Stir gently to combine. Cook over medium-low heat, stirring frequently, until the rice has absorbed all the coconut milk and the mixture is very thick, about 5-7 minutes.
5. 5Transfer the rice mixture back into the steamer basket, ensuring it is spread evenly. Steam for another 20 minutes over medium-high heat, until the rice is fully cooked, tender, and sticky. While the rice steams, prepare the serundeng.
6. 6In a large, dry skillet, combine the 2 cups of Grated Coconut, 1/2 cup Palm Sugar, 2 tbsp minced Galangal, 2 tbsp minced Lemongrass, 1 tsp Turmeric Powder, 1 tsp ground Coriander Seeds, 3 tbsp minced Shallots, and 2 tsp minced Garlic. Stir everything together well.
7. 7Cook the serundeng mixture over medium heat, stirring constantly, for 15-20 minutes. Continue stirring until the coconut is a deep golden brown color and the mixture is dry and crumbly. Watch carefully to prevent burning.
8. 8Serve the fully cooked sticky rice topped generously with the prepared golden brown serundeng.

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