How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can prepare the rice cakes and satay sauce a day in advance and assemble before serving.

What can I use instead of banana leaves for the rice cakes?

Aluminum foil works well as an alternative to banana leaves for steaming the rice cakes.

Can I make this dish vegan?

Ensure all ingredients, particularly the kecap manis and tofu, are vegan-certified to keep the dish vegan.

Is there a substitute for palm sugar?

Brown sugar can be used as a substitute for palm sugar if needed.

Indonesian Ketoprak with Rice Cake and Satay Sauce

Name: Indonesian Ketoprak with Rice Cake and Satay Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 1 cup uncooked jasmine rice; 2 cups water; Banana leaves or aluminum foil for wrapping; 400g firm tofu, cut into cubes; 2 cups bean sprouts, rinsed; 1 small cucumber, thinly sliced; Salt to taste; 1 cup roasted peanuts, unsalted; 2 cloves garlic, minced; 2 tablespoons kecap manis (sweet soy sauce); 1 tablespoon palm sugar; 1 cup coconut milk; 1 small red chili, chopped (optional); 2 tablespoons fried shallots; 2 tablespoons fresh cilantro, chopped; Lime wedges

A traditional Jakarta street food delight

Discover the vibrant flavors of Indonesia with this classic street food dish, combining rice cakes with rich satay sauce and crisp tofu.

1 h 30 min
4
Intermediate

Ingredients

For the Rice Cakes (Lontong)

1 cup uncooked jasmine rice

2 cups water

Banana leaves or aluminum foil for wrapping

For the Tofu and Vegetables

400g firm tofu, cut into cubes

2 cups bean sprouts, rinsed

1 small cucumber, thinly sliced

Salt to taste

For the Satay Sauce

1 cup roasted peanuts, unsalted

2 cloves garlic, minced

2 tablespoons kecap manis (sweet soy sauce)

1 tablespoon palm sugar

1 cup coconut milk

1 small red chili, chopped (optional)

For Garnishing

2 tablespoons fried shallots

2 tablespoons fresh cilantro, chopped

Lime wedges

Preparation

Preparing the Rice Cakes

Rinse Rice

Rinse the jasmine rice until the water runs clear.

Wrap Rice

Wrap the rice loosely in banana leaves or aluminum foil to form logs.

Steam Rice

Steam for 45 minutes until the rice is fully cooked and holds its shape.

Ensure rice is fully cooked to avoid hard centers.

Preparing the Tofu and Vegetables

Fry Tofu

Sprinkle tofu cubes with salt and shallow fry until golden.

Use a non-stick pan to prevent sticking.

Blanch Bean Sprouts

Blanch bean sprouts in boiling water for 1 minute and drain.

Prepare Cucumber

Arrange cucumber slices on a serving plate.

Cooking Process

Making the Satay Sauce

Blend peanuts, garlic, kecap manis, palm sugar, coconut milk, and chili until smooth. Heat for 5 minutes.

Assembling the Dish

Slice the rice cakes and arrange them on a plate with tofu, bean sprouts, and cucumber.

Finishing Touch

Drizzle generously with warm satay sauce and garnish with fried shallots and cilantro.

Plating & Serving