Ingredients with Measurements:
- 500g grated coconut
- 250g gula melaka (palm sugar), grated
- 1/2 tsp salt
- 1/2 tsp pandan paste
- 100ml water
- 200ml coconut milk
Special equipment needed:
- Non-stick pan
- Wooden spoon
Step-by-step instructions:
1. In a non-stick pan, toast the grated coconut over medium heat until golden brown. Set aside.
2. In the same pan, melt the grated gula melaka with water over low heat until it becomes a thick syrup.
3. Add the toasted coconut, salt, and pandan paste to the pan. Mix well until the coconut is coated with the syrup.
4. Pour in the coconut milk and continue stirring until the mixture thickens and becomes sticky.
5. Turn off the heat and let the geplak cool down for a few minutes.
6. Shape the geplak into small balls or flatten them into discs.
7. Serve the geplak with coconut milk and gula melaka syrup.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for toasting the coconut
Low heat for melting the gula melaka
Serving size:
Makes around 20 pieces of geplak
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 10g
Protein: 1g
Substitutions for ingredients:
- Pandan paste can be substituted with vanilla extract or any other flavoring.
- Gula melaka can be substituted with brown sugar or palm sugar.
Variations:
- Geplak can be made with different types of nuts, such as peanuts or cashews.
- The coconut milk and gula melaka syrup can be flavored with pandan leaves or cinnamon.
Tips and tricks:
- Make sure to toast the coconut evenly to avoid burning.
- Use a wooden spoon to stir the geplak to prevent it from sticking to the pan.
- If the geplak mixture is too dry, add more coconut milk.
Storage instructions:
Store the geplak in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the geplak, microwave them for 10-15 seconds or steam them for a few minutes.
Presentation ideas:
Arrange the geplak on a plate and drizzle the coconut milk and gula melaka syrup on top. Garnish with toasted coconut flakes and pandan leaves.
Garnishes:
Toasted coconut flakes and pandan leaves.
Pairings:
Geplak goes well with hot tea or coffee.
Suggested side dishes:
Fried bananas or sweet potato fries.
Troubleshooting advice:
- If the geplak is too dry, add more coconut milk.
- If the geplak is too wet, toast the coconut for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and store the geplak in an airtight container to prevent contamination.
Food history:
Geplak is a traditional Indonesian snack made from grated coconut and sugar. It is commonly found in Central Java and Yogyakarta.
Flavor profiles:
Geplak has a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve geplak as a dessert or snack.
Related Categories
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Region: Indonesian
Taste: Sweet, Rich, Coconutty, Caramelized