Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 ripe plantains, peeled and sliced
- 1 cup of grated coconut
- 2 cloves of garlic, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- Banana leaves, cut into 5-inch squares
Special equipment needed:
- Steamer
- Mortar and pestle
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. In a pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of vegetable oil.
3. Drain the soaked glutinous rice and add it to the pot. Stir well and cover with a lid. Cook over low heat for 20 minutes or until the rice is cooked.
4. In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
5. Add the grated coconut, ground coriander, ground cumin, turmeric, and salt. Stir well and cook for 5 minutes or until the coconut is lightly browned.
6. Add the sliced plantains to the pan and stir well. Cook for 5 minutes or until the plantains are soft.
7. In a mortar and pestle, pound the cooked glutinous rice until it becomes sticky.
8. Take a banana leaf square and spoon 1 tablespoon of the pounded glutinous rice onto it. Flatten the rice and add 1 tablespoon of the plantain-coconut mixture on top.
9. Fold the banana leaf to form a small packet. Repeat until all the ingredients are used up.
10. Steam the packets over high heat for 15 minutes or until cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Steamer temperature: High heat
Serving size:
This recipe makes 12 packets.
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 30g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice or quinoa.
- Plantains can be substituted with bananas or sweet potatoes.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add cooked chicken or shrimp to the plantain-coconut mixture for a protein boost.
- Use different spices such as chili powder or curry powder for a different flavor profile.
- Add chopped nuts or raisins to the plantain-coconut mixture for added texture.
Tips and tricks:
- Make sure to soak the glutinous rice for at least 30 minutes to ensure even cooking.
- Use fresh banana leaves for the best flavor and aroma.
- Pound the cooked glutinous rice while it's still hot for easier handling.
Storage instructions:
Store the Arem-Arem packets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the Arem-Arem packets for 5 minutes or until heated through.
Presentation ideas:
Arrange the Arem-Arem packets on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Serve the Arem-Arem packets with a side of fresh salad or steamed vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the glutinous rice is too dry, add a little bit of water to the pot and stir well.
- If the Arem-Arem packets are falling apart, use more banana leaves to wrap them securely.
Food safety advice:
- Make sure to wash the banana leaves thoroughly before using them.
- Store the Arem-Arem packets in the refrigerator to prevent bacterial growth.
Food history:
Arem-Arem is a traditional Indonesian snack made with glutinous rice and various fillings. It is usually wrapped in banana leaves and steamed.
Flavor profiles:
This recipe has a sweet and savory flavor profile with hints of coconut, garlic, and spices.
Serving suggestions:
Serve the Arem-Arem packets as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian