Indonesian Ketoprak with Rice Cake and Satay Sauce
Discover the vibrant flavors of Indonesia with this classic street food dish, combining rice cakes with rich satay sauce and crisp tofu.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice Cakes
- 1
Rinse Rice
Rinse the jasmine rice until the water runs clear.
- 2
Wrap Rice
Wrap the rice loosely in banana leaves or aluminum foil to form logs.
- 3
Steam Rice
Steam for 45 minutes until the rice is fully cooked and holds its shape.
Tip: Ensure rice is fully cooked to avoid hard centers.
Preparing the Tofu and Vegetables
- 1
Fry Tofu
Sprinkle tofu cubes with salt and shallow fry until golden.
Tip: Use a non-stick pan to prevent sticking.
- 2
Blanch Bean Sprouts
Blanch bean sprouts in boiling water for 1 minute and drain.
- 3
Prepare Cucumber
Arrange cucumber slices on a serving plate.
How to Make Indonesian Ketoprak with Rice Cake and Satay Sauce
Total time: 2 h · Yields 4 servings
- 1
Making the Satay Sauce
Blend peanuts, garlic, kecap manis, palm sugar, coconut milk, and chili until smooth. Heat for 5 minutes.
- 2
Assembling the Dish
Slice the rice cakes and arrange them on a plate with tofu, bean sprouts, and cucumber.
- 3
Finishing Touch
Drizzle generously with warm satay sauce and garnish with fried shallots and cilantro.
Chef's Tips
Further reading
Frequently asked questions
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.
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