Ketan Serundeng (Gluten-Free Toasted Coconut Sticky Rice)

Ingredients

• 2 cups Glutinous Rice (Sticky Rice)
• 1 can Coconut Milk
• 1/2 cup Water
• 1/2 teaspoon Salt
• 2 cups Grated Coconut
• 2 tablespoons Rice Flour(replaces Wheat Flour)
• 2 tablespoons Palm Sugar (Gula Jawa), grated
• 1 inch piece Galangal, crushed
• 1 stalk Lemongrass, bruised
• 2 leaves Bay Leaves
• 1/2 teaspoon Ground Coriander

Instructions

1. 1Rinse the glutinous rice and soak in water for at least 2 hours or overnight.
2. 2Drain the rice and steam it for about 20 minutes until partially cooked.
3. 3In a saucepan, combine coconut milk, water, and salt. Bring to a simmer.
4. 4Add the partially cooked rice to the saucepan and cook until the rice absorbs all the liquid. Stir occasionally to prevent sticking.
5. 5Steam the rice again for another 20 minutes until fully cooked and sticky.
6. 6While the rice is steaming, prepare the serundeng. In a dry pan, toast the grated coconut over medium heat until lightly golden brown. Stir constantly to prevent burning.
7. 7Add rice flour, grated palm sugar, galangal, lemongrass, bay leaves, and ground coriander to the toasted coconut. Mix well and continue toasting for another 5-7 minutes until fragrant and slightly dry.
8. 8Remove from heat and let it cool slightly.
9. 9Serve the sticky rice topped with the toasted coconut serundeng.

Substitutions

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