Kerisik Recipe
Learn how to make kerisik, pounded roasted coconut used in Malay and Indonesian cooking.
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Servings: Or as much as the recipe calls for
Calories: 4kcal
Ingredients
Freshly Grated Coconut
- 4 heaped Tbsp fresh grated coconut or frozen from South Asian stores
if using Desiccated Coconut (as in video)
- 4 Tbsp desiccated coconut
- 1 Tbsp coconut milk
Instructions
- Heat a frying pan on medium-low heat and dry fry your shredded coconut for about 2-3 minutes, stirring or tossing constantly.If you find that some bits are browning too quickly, turn the heat down to low.If using desiccated coconut, add the coconut milk right at the start, as in the video.
- When done, leave to cool for about 5 minutes.Pound in a pestle and mortar or place in a spice mill and blitz until you get the consistency of brown sugar. That's it!
- If cooking rendang, you could also just add it straight into the blender/chopper when making your spice paste.
Fancy my mum's Beef Rendang recipe?
Notes
Number of serving is given as 6 - this is when this 4 Tbsp of kerisik is used in one of my rendang recipes.
Nutrition
Calories: 4kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 0.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 0.2mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin C: 0.01mg | Calcium: 0.2mg | Iron: 0.02mg
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