Nasi Impit with Peanut Sauce
Ingredients
- 2 cups regular rice
- 10 cups water
- 2 teaspoons salt
- Pandan leaves
Peanut sauce
- Peanuts (roasted and blended)
- Blended mixture of shallots, dried chili, galangal, ground cumin, and coriander
- Lemongrass (bruised)
- Thick coconut milk
- Thin coconut milk
- Tamarind juice
- Sugar to taste
- Salt to taste
Preparation
Wash the rice and add water, salt, and pandan leaves to a pot to cook.
When the rice starts to dry, stir constantly while mashing to break it up.
Use low heat and continue stirring every 10 minutes until the rice is dry.
After cooking, mash the rice with a clean spoon or bottle back until soft.
Pack the rice into a container and flatten it.
Oil a clean plastic sheet and use it to compress the rice tightly.
Allow the rice cake to cool completely for 4-5 hours or overnight before cutting.
For the sauce: Sauté the blended ingredients except peanuts and lemongrass until fragrant and oil separates.
Add thin coconut milk and blended peanuts, bring to a boil.
Add thick coconut milk, sugar, salt, and tamarind juice, then adjust the taste for sourness, saltiness, sweetness, and spiciness.
Tips
Stir the rice frequently during cooking to ensure it is soft and well-textured.
Allow the rice cake to cool completely before cutting for best results.
