Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 1 cup grated coconut
- 1/2 tsp salt
- 1 pandan leaf, tied into a knot
Special equipment needed:
- Rice cooker
- Wok or frying pan
- Wooden spoon
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker.
2. Add the water, salt, and pandan leaf to the rice cooker. Stir to combine.
3. Cook the rice in the rice cooker according to the manufacturer's instructions.
4. Once the rice is cooked, transfer it to a wok or frying pan. Add the grated coconut and stir to combine.
5. Cook the rice and coconut mixture over medium heat, stirring constantly with a wooden spoon, until the coconut is toasted and fragrant, and the rice is crispy and golden brown.
6. Remove the pandan leaf and discard it.
7. Transfer the rengginang to a serving dish and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice in the rice cooker according to the manufacturer's instructions. Cook the rengginang over medium heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 48g
Dietary fiber: 2g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- If fresh grated coconut is not available, unsweetened desiccated coconut can be used instead.
Variations:
- Rengginang can be flavored with other herbs or spices, such as lemongrass, ginger, or garlic.
- Sweetened condensed milk can be added to the coconut mixture for a sweeter version of rengginang.
Tips and tricks:
- Make sure to stir the rice and coconut mixture constantly to prevent burning.
- Use a wooden spoon to prevent the rice from sticking to the pan.
- Serve the rengginang warm or at room temperature.
Storage instructions:
Store the rengginang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the rengginang, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the rengginang on a platter or in a bowl, garnished with fresh pandan leaves or toasted coconut flakes.
Garnishes:
Fresh pandan leaves or toasted coconut flakes.
Pairings:
Rengginang can be served as a snack or appetizer, or as a side dish to a main course.
Suggested side dishes:
Rengginang can be served with a dipping sauce, such as sambal or soy sauce.
Troubleshooting advice:
- If the rice is too wet, cook it for a few more minutes in the rice cooker.
- If the rengginang is too dry, add a little bit of water or coconut milk to the rice and coconut mixture.
Food safety advice:
Make sure to cook the rice and coconut mixture thoroughly to prevent foodborne illness.
Food history:
Rengginang is a traditional Indonesian snack made from rice and coconut. It is often flavored with herbs or spices, and can be sweet or savory.
Flavor profiles:
Rengginang has a crispy texture and a nutty, slightly sweet flavor from the toasted coconut.
Serving suggestions:
Serve the rengginang as a snack or appetizer, or as a side dish to a main course.
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Region: Indonesian