Ingredients with Measurements:
- 2 cups of glutinous rice
- 1 cup of coconut milk
- 1 cup of water
- 1 teaspoon of salt
- 1 cup of roasted peanuts, chopped
- 1 cup of grated coconut
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large mixing bowl
- Wok or large frying pan
- Wooden spoon
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the glutinous rice in cold water and soak it for 2 hours.
2. Drain the rice and transfer it to a rice cooker or pot with 1 cup of water and 1 cup of coconut milk. Add salt and stir well.
3. Cook the rice according to the rice cooker or pot instructions until it's fully cooked and fluffy.
4. In a wok or large frying pan, heat the vegetable oil over medium heat.
5. Add the grated coconut and stir-fry until it turns golden brown and fragrant.
6. Add the chopped peanuts and stir-fry for another 2-3 minutes until they are lightly toasted.
7. Add the cooked rice to the wok or frying pan and mix well with the coconut and peanut mixture.
8. Stir-fry the rice for 5-7 minutes until it's evenly coated with the coconut and peanut mixture and slightly crispy.
9. Transfer the rengginang to a large mixing bowl and let it cool down before serving.
- Time:
Preparation time: 2 hours (for soaking the rice)
- Cooking time: 30-40 minutes
Temperature:
- Medium heat for stir-frying
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 20g
- Carbohydrates: 45g
- Protein: 8g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Other nuts, such as cashews or almonds, can be used instead of peanuts.
- Unsweetened shredded coconut can be used instead of grated coconut.
Variations:
- Add some chili flakes or chopped fresh chili for a spicy kick.
- Use different types of nuts or seeds, such as sesame seeds or sunflower seeds.
- Add some dried shrimp or anchovies for a savory flavor.
Tips and tricks:
- Make sure to stir-fry the coconut and peanut mixture constantly to prevent burning.
- Use a wooden spoon to stir the rice to avoid breaking it.
- Let the rengginang cool down before serving to allow it to crisp up.
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 10-15 minutes until it's crispy again.
Presentation ideas:
- Serve the rengginang in a large bowl or on a platter.
- Garnish with some fresh herbs, such as cilantro or parsley.
Pairings:
- Serve the rengginang as a snack or appetizer with some hot tea or coffee.
Suggested side dishes:
- Fresh fruit, such as sliced mango or pineapple.
- Indonesian-style fried chicken or beef satay.
Troubleshooting advice:
- If the rice is too sticky, add a little more water or coconut milk while cooking.
- If the rengginang is too dry, add a little more coconut milk or oil while stir-frying.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store the rengginang in an airtight container to prevent contamination.
Food history:
- Rengginang is a traditional Indonesian snack made from rice that has been cooked, flattened, and then fried or roasted.
Flavor profiles:
- The rengginang has a crispy texture and a nutty, slightly sweet flavor from the coconut and peanuts.
Serving suggestions:
- Serve the rengginang as a snack or appetizer with some hot tea or coffee.
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Region: Indonesian