Ingredients with Measurements:
- 2 cups of glutinous rice
- 1 cup of coconut milk
- 1/2 cup of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground turmeric
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground cloves
- 1/2 cup of shredded coconut
- 1/2 cup of diced mango
Special equipment needed:
- Rice cooker
- Mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Rinse the glutinous rice with cold water and drain.
2. In a mixing bowl, combine the rice, coconut milk, water, salt, and spices. Mix well.
3. Transfer the rice mixture to a rice cooker and cook according to the manufacturer's instructions.
4. Preheat the oven to 350°F (180°C).
5. Line a baking sheet with parchment paper.
6. Spread the cooked rice on the prepared baking sheet and sprinkle the shredded coconut on top.
7. Bake for 15-20 minutes, or until the coconut is golden brown and the rice is crispy.
8. Remove from the oven and let cool for a few minutes.
9. Transfer the rengginang to a serving dish and top with diced mango.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Oven: 350°F (180°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 370
- Total fat: 16g
- Saturated fat: 14g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrate: 53g
- Dietary fiber: 3g
- Sugars: 9g
- Protein: 5g
Substitutions for ingredients:
- Glutinous rice: Regular rice can be used, but the texture will be different.
- Coconut milk: Almond milk or soy milk can be used as a dairy-free alternative.
- Shredded coconut: Unsweetened coconut flakes can be used instead.
- Mango: Pineapple or papaya can be used as a substitute.
Variations:
- Add chopped nuts, such as peanuts or cashews, for extra crunch.
- Use different spices, such as chili powder or curry powder, for a different flavor profile.
- Add dried fruit, such as raisins or cranberries, for a sweeter taste.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a non-stick rice cooker or add a little oil to prevent the rice from sticking.
- Spread the rice evenly on the baking sheet to ensure even cooking.
- Let the rengginang cool completely before storing to prevent sogginess.
Storage instructions:
- Store the rengginang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the rengginang in a preheated oven at 350°F (180°C) for 5-10 minutes, or until crispy.
Presentation ideas:
- Serve the rengginang on a banana leaf for a traditional touch.
- Arrange the rengginang in a pyramid shape for an eye-catching display.
Garnishes:
- Sprinkle chopped cilantro or mint on top for a fresh flavor.
Pairings:
- Serve with a cup of hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
- Fresh fruit salad
- Grilled chicken skewers
- Vegetable stir-fry
Troubleshooting advice:
- If the rice is too wet, add more shredded coconut and bake for a few more minutes.
- If the rice is too dry, add a little more water or coconut milk before cooking.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent foodborne illness.
- Store the rengginang in an airtight container to prevent contamination.
Food history:
- Rengginang is a traditional Indonesian snack made from glutinous rice.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indonesian