Ketan Serundeng (Gluten-Free Toasted Coconut Sticky Rice)

Instructions

1. 1Rinse the 2 cups of Glutinous Rice (Sticky Rice) under cold running water until the water runs clear, then soak it in enough cool water to cover by at least about 5 cm for at least 2 hours or overnight.
2. 2Drain the soaked rice well. Place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over simmering water for 20 minutes, until it is partially cooked and looks opaque but is still firm to the bite.
3. 3While the rice is steaming, combine the 1 can Coconut Milk, 1/2 cup Water, and 1/2 teaspoon Salt in a medium saucepan. Heat over medium heat, stirring occasionally, until it just begins to simmer, about 5 minutes. Do not let it boil.
4. 4Add the partially cooked rice to the simmering coconut milk mixture in the saucepan. Stir gently to combine. Cook over medium-low heat, stirring often to prevent sticking, for about 10-15 minutes, until the rice has absorbed all the liquid and is tender.
5. 5Transfer the rice back into the steamer basket, ensuring it is spread out evenly. Steam for another 20 minutes, until the rice is fully cooked, tender, and sticky. While the rice steams, prepare the serundeng.
6. 6In a large, dry skillet over medium heat, toast the 2 cups of Grated Coconut, stirring constantly, for 5-8 minutes until it is lightly golden brown and fragrant. Be careful not to burn it.
7. 7Add the 2 tablespoons of Rice Flour, 2 tablespoons of Palm Sugar (Gula Jawa), grated, the crushed about 2.5 cm piece Galangal, the bruised 1 stalk Lemongrass, the 2 leaves Bay Leaves, and the 1/2 teaspoon Ground Coriander to the toasted coconut in the skillet. Stir constantly and toast for another 5-7 minutes, until the mixture is fragrant and slightly dry. Remove the galangal, lemongrass, and bay leaves from the serundeng mixture.
8. 8Serve the hot sticky rice topped generously with the prepared toasted coconut serundeng.

Substitutions

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