Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 cups of water
- 1 teaspoon of salt
- 1 ripe banana, mashed
- 1 cup of grated coconut
- 1 teaspoon of sugar
- Oil for frying
Special equipment needed:
- Mortar and pestle
- Wok or frying pan
- Slotted spoon
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and grind it in a mortar and pestle until it becomes a coarse powder.
3. In a mixing bowl, combine the ground rice, water, and salt. Mix well until the dough is smooth.
4. Add the mashed banana and mix until well combined.
5. In a wok or frying pan, toast the grated coconut over medium heat until it turns golden brown. Add sugar and mix well. Set aside.
6. Heat the oil in a wok or frying pan over medium heat.
7. Take a small amount of the dough and shape it into a ball. Flatten it with your palm to form a thin disc.
8. Fry the disc in the hot oil until it turns golden brown on both sides. Use a slotted spoon to remove it from the oil and drain on paper towels.
9. Repeat the process until all the dough is used up.
10. Serve the rengginang with the toasted coconut on top.
- Time:
Preparation time: 4 hours (soaking time) + 30 minutes (preparation time)
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 328 kcal
- Fat: 10 g
- Carbohydrates: 58 g
- Protein: 4 g
- Sodium: 591 mg
- Fiber: 2 g
- Sugar: 6 g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice.
- Brown sugar or honey can be used instead of sugar.
- Desiccated coconut can be used instead of grated coconut.
Variations:
- Rengginang can also be made with other fillings such as peanuts, sesame seeds, or dried shrimp.
- The dough can be flavored with pandan leaves or vanilla extract.
Tips and tricks:
- Make sure the dough is not too wet or too dry. Adjust the amount of water accordingly.
- Use a non-stick pan to prevent the rengginang from sticking.
- Store the rengginang in an airtight container to keep them crispy.
Storage instructions:
- Store the rengginang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Reheat the rengginang in a toaster oven or oven at 350°F for 5-10 minutes until crispy.
Presentation ideas:
- Serve the rengginang on a platter with the toasted coconut on top.
- Garnish with fresh banana slices or mint leaves.
Pairings:
- Rengginang goes well with hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or vegetable sticks.
Troubleshooting advice:
- If the rengginang is too hard, add more water to the dough.
- If the rengginang is too soft, add more rice flour to the dough.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the rengginang from absorbing too much oil.
Food history:
- Rengginang is a traditional Indonesian snack made from glutinous rice flour.
Flavor profiles:
- Sweet and savory with a crispy texture.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indonesian