Watch my step by step video on YouTube here.
Kerisik is pounded dry toasted shredded coconut. A very important ingredient in Malaysian, Indonesian and Singaporean cooking, used in dishes like Serunding, Beef Rendang and Nasi Ulam.
Really, really easy to make, doesn’t need a recipe, just a case of dry roasting however much your recipe calls for.
If you can’t find fresh or frozen grated coconut, unsweetened desiccated coconut will do perfectly.
- fresh grated coconut
- Heat a frying pan on low-medium heat and dry fry your shredded coconut for about 10 minutes, stirring constantly.
- If you find that some bits are browning too quickly, turn the heat down.
- When done, leave to cool for about 30 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!