How To Make Kerisik (Toasted Coconut Paste)
How To Make Kerisik (Toasted Coconut Paste) using dessicated or dried shredded coconut and food processor or upside-down cup blender.(Yields ⅔ cup Kerisik)
Keyword : fried coconut paste, how to make kerisik, kerisik, toasted coconut paste
Equipment
Ingredients
- 1 cup dessicated coconut (dried shredded coconut) (90g)
- 1½ to 2 cups water (360ml to 480ml)
Instructions
- Place dessicated coconut into a bowl. Add enough water to moisten the dessicated coconut. Stir to mix and allow it to reconstitute for 1 hour.
- Toast (without oil) reconstituted coconut in a fry pan, stirring constantly over low heat until the general distribution of the coconut is golden brown. This should take about 10 minutes.
- Allow it to cool just slightly before transferring to a blender cup. Screw on the cap with blade and attach the blender cup upside down onto the motor base.
- Pulse or blend until toasted coconut turns moist and color deepens. After this it will soon turn into butter. Stop at any time at desired texture and consistency. This should take anywhere between 3 to 5 minutes depending on the power of your blender.
- Remove and use in rendangs (dry caramelized curries) and kerabus (salads). Kerisik may be refrigerated up to 2 weeks or frozen for a couple of months.
Notes
This works better with an upside-down cup blender than a regular blender or food processor.
Nutrition
Calories: 99kcal
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