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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
800 gr Ketan putih, 400 ml Santan, 1½ st Garam, Air
8 cm Kunyit-parut, 2 Pandan-bundel, 1 Sereh-geprek
Bumbu halus utk serundeng:
2 cm Kencur, 2 Cabai merah, 4 Bawang merah
1 st Ketumbar, 3 Bawang putih kecil
Bahan bumbu serundeng lainnya:
2 st Gula, 3 cm Laos-geprek, 100 gr Kelapa parut
5 Daun jeruk, 2 Daun salam, 4 sm Minyak, Garam
Cara membuat
Rendam ketan di air selama 1 jam-tiriskan. Kukus ketan hingga setengah matang (10-12 mnt) di api kecil. Biarkan kukusan tetap menyala setelah ketan ½ matang & diangkat. Sementara itu, campur kunyit parut dng 50-60 ml air. Saring masuk air kunyit ke santan. Beri garam, sereh & pandan. Didihkan santan di api sedang. Masukkan ketan, masak & aduk hingga santan meresap.
Pindahkan ketan ke kukusan, masak hingga ketan matang (± 35 mnt). Angkat & sisihkan. Buang sereh & pandan. Ketan dapat juga dimasak dng rice cooker: Setelah direndam, masukkan ketan, air kunyit, santan, garam, sereh & pandan ke rice cooker. Beri air secukupnya utk memasak ketan. Masak hingga matang. Bila ketan blm matang, tambahkan sedikit air lalu masak lagi.
Serundeng: Tumis bumbu hls, lengkuas, dn jeruk & salam hingga wangi. Beri kelapa parut, gula & garam. Masak & aduk di api sedang hingga kelapa kecoklatan, kering & rasa menyatu. Angkat.
Taburkan serundeng di dasar cetakan lalu masukkan ketan di cetakan berbtk bulat atau kotak (sesuai selera). Tekan2 utk memadatkannya. Keluarkan setelah ketan mendingin. Untuk 40 bh.
Ingredients
800 gr Sticky rice, 400 ml Coconut milk, Water
1 Lemongrass-bruised, 8 cm Turmeric-grated
2 Pandan leaves-bundled, 1½ tsp Salt
Grind into a paste-for the coconut:
1 tsp Coriander, 2 Red chillies, 4 Shallots
2 cm Lesser galangal, 3 small Garlic cloves
Other ingredients for the coconut:
100 gr grated Coconut, 4 tbsp frying Oil
5 Kaffir lime leaves, 2 tsp Sugar, Salt
3 cm Galangal-bruised, 2 Bay leaves
Directions
Soak rice for 1 hour; drain. Steam the rice until half cooked (10-12 min) over low heat. Let the steamer on after you lift off the rice.
Meanwhile, mix turmeric with 50-60 ml of water. Strain the mixture & then pour it in the coconut milk. Add in the salt, lemon grass & pandan leaves. Bring it to a boil over medium heat. Put in sticky rice; stirring constantly until the liquid sucked out by the rice.
Move the rice back into the steamer & then steam rice until it cooked (~ 35 min). Discard the lemon grass & pandan leaves; set aside. You can also cook the rice in a rice cooker: After you soaked the rice, put all of the sticky rice ingredients into the rice cooker. Add enough water & cook it. If the sticky rice has not been really cooked, add little bit water & cook again for a while.
Spicy grated coconut: Sauté the spices paste, galangal, lime leaves & bay leaves until fragrant. Put in grated coconut, sugar & enough salt. Cook & stir over medium heat until the coconut is rather dry & brownish. Remove from the heat.
Spread grated coconut on the bottom of the moulds (square or round). Fill it up with the sticky rice; press to compact the rice. Let it cool down before un-moulding the rice. For 40 pieces.
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