Recipe Notes:

• You could substitute the fresh mature coconut with frozen grated coconut (thaw and bring to room temperature before using).

• It is recommended to store homemade Kerisik in the refrigerator to maintain its freshness and extend its shelf life. When stored properly in the fridge, Kerisik can last for about a month.

• If you want to store Kerisik for an even longer period, it can be frozen. Place it in an ice maker container, then place it in the freezer. Frozen Kerisik can retain its quality for up to 4-6 months.

• Remember to always check for signs of spoilage before using homemade Kerisik. If you notice any off smells, unusual colors, or mold growth, it's best to discard it to ensure food safety.

INGREDIENTS FOR KERISIK

======================

✅️ 1 Whole Mature Coconut

METHOD OF PREPARATION:

1. To prepare the coconut:

• Hold the coconut firmly with one hand and, using the back of a cleaver, tap forcefully around the circumference of the coconut with your other hand. It is best to do this over a basin as the coconut water will spill out.

• Rotate the coconut as you continue striking it, aiming for a clean break along the equator. After several strikes, the coconut should crack open.

• Gently pull the cracked shell apart to separate.

• Use the sharp end of the clever to pry the flesh from its shell apart.

• Slice off and discard the dark skin on the coconut flesh, leaving only the white part.

• Choose the side of the grater with small holes to grate the coconut flesh.

2. Spread the grated coconut evenly in a pan and toast it over MEDIUM heat. Constantly stir the grated coconut to prevent it from sticking to the pan and burning. As you continue to toast, you will notice the colour gradually changing from pale yellow to brown.

3. Reduce the heat to LOW when almost all of the grated coconut is browned. Continue to toast it over LOW heat until it is evenly golden brown in colour.

4. Switch the heat OFF. The toasted grated coconut is ready when it is evenly golden brown in colour and crisp.

5. Transfer the toasted grated coconut into a mortar. Ensure that the mortar and pestle are clean and dry to avoid unwanted moisture or contamination in the paste. Pound the toasted grated coconut until it gradually releases oil and turns into smooth oily paste consistency. Allow the Kerisik to cool completely before transferring it to an airtight jar, as any moisture can cause the Kerisik to spoil more quickly.

6. Beef Rendang is a popular dish where Kerisik is an essential ingredient. It adds a rich, nutty flavor to the slow-cooked beef in fragrant coconut milk and further thicken its sauce.

RECIPE PHOTO GALLERY