Malaysian•gourmet
How To Make Roasted Coconut Paste (Kerisik)
An essential ingredient in Malaysian cuisine. A delicious smokey coconut paste that enriches curries, salads and rendang. It's so easy to make.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- Not listed
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cup unsweetened desiccated coconut ((150 gr))
Instructions
- 1
Using medium high heat, place the coconut in a pan. Stir until they turn dark golden brown. Lower the heat if they get brown too fast.
- 2
Pour into a bowl and leave to cool. Finally blend them into a smooth paste. You can also use a pestle mortar and pound them.
- 3
Kerisik is added into dishes to bring out the coconut flavour and adds the delicious depth to the plate.
- 4
Refer to my post above for recipes.
- 5
Place in an airtight container and keep in the fridge. It will harden but it's totally fine.
- 6
Gently warm in microwave and scoop the amount needed.