Discover the art of making kerisik from scratch. Toasted coconut magic for richer, nuttier flavours in your Southeast Asian recipes!
Kerisik is a fantastic ingredient in Southeast Asian cuisine, especially in Malaysian and Indonesian dishes. It’s essentially toasted grated coconut that has been pounded to a buttery paste, to add a rich, nutty flavour and a lovely, soft gritty texture to various dishes.
I never had to make kerisik from scratch, because it’s so easily available here in Singapore! We can buy them ready off the shelves at supermarkets. It may not be as accessible anywhere else, so let me show you how to make kerisik from scratch at home.
What is Kerisik?
Kerisik is a toasted grated coconut, used in dishes across Malaysia, Indonesia and Singapore.
There are two types of kerisik; this post will cover how to make both types:
- Dry Kerisik: This is grated, toasted coconut that is commonly used for rice dishes such as nasi kerabu, or in desserts.
- Kerisik Paste (Coconut Butter): It is made the same way as dry kerisik, but it goes through the extra step of pounding, until the oils are extracted and forms a luscious butter.
Kerisik is readily available in Singapore, Malaysia and Indonesia – I can buy them ready made off the shelves at supermarkets! If you have access to it, I would always recommend getting them instead of making it from scratch. (FYI, there are options on Amazon too.)
Key Ingredients
Freshly Grated Coconut
The main ingredient here is freshly grated coconut. The fresh ones are best, but if you can’t find this, use frozen grated coconuts. Thaw fully before stir frying.
The recipe here uses 2 cups of grated coconut, to make 2 cups of kerisik. This is more than we would need for a recipe, but I always make extra to keep for next time!
Can I use dessicated coconut?
If you’re short on time or can’t find fresh coconut, you can use unsweetened desiccated coconut – the kind used for baking – as an alternative.
The process is similar, but desiccated coconut tends to toast faster, so keep a close eye on it.
Since it does contain oils, you will need to add coconut oil after toasting. It will not look the same as kerisik, but the flavour and texture will be similar. If you’re making dry kerisik, however, dessicated coconut will work fine without the additional coconut oil.
A pinch of Salt
Just a touch to enhance the flavours, and preserve it. If I’m planning to use the kerisik immediately, then I skip the salt.
Key Equipment
Pan/Wok: A heavy-bottomed, non-stick pan or wok works best for toasting the coconut.
Spatula: To stir and ensure even toasting.
Mortar and Pestle: The main equipment to turn toasted coconut to a buttery paste. Alternatively, use a food processor or spice mill grinder. I find a smaller food processor works the best for this. With a large one, you will need to push the toasted coconut down the side walls often.
Key Steps to Make Kerisik
1. Toast the Coconut
Heat your pan or wok over medium heat.
Add the grated coconut and start toasting. Keep stirring to prevent burning. It will take around 8-10 minutes.
As it toasts, you’ll notice the coconut changing colour from white to a deep golden brown. Be cautious not to burn it!
Once the bulk of the coconut is a deep golden brown, remove from the heat. It’s perfectly fine if some of the coconut is still white or not as dark as the rest.
2. Add Salt
Once you achieve a lovely golden brown colour, add a pinch of salt. Stir to combine.
3a. For Dry Kerisik
Cool and Store:
Let the kerisik cool completely before transferring it to an airtight container. Dry Kerisik is ready for use.
3b. For Coconut Butter Kerisik:
Pound to a Paste
Add the toasted coconut to a pestle and mortar. Pound until the oils are released, and a paste forms. My preferred way of ‘pounding’ is to grind the coconut by swirling the pestle against the mortar in one direction.
Alternatively, you can add this to a food processor and blitz. A smaller processor, such as a spice mill, will work best for this. Once you have a dark paste, the kerisik is ready for use.
Now, you’ve got a batch of homemade kerisik ready to elevate your dishes! It’s perfect for rendang, laksa, or any recipe that calls for a burst of coconut goodness.
How to Store Kerisik?
Kerisik is an extra step to make, but the good news is that it can keep for long in the fridge, and even longer in the freezer!
Make a batch at one go, and portion it. The fat will solidify when cooled, but a simple thaw will get the kerisik back to its original state.
The kerisik can keep for up to two weeks in the fridge, and 3 months in the freezer. However, if it smells rancid, discard immediately. If you notice solid white spots on your kerisik, this may just be cooled coconut oil. Thaw, and if the white masses melts into oil, we’re good. If it’s anything fuzzy though, discard immediately!
How to Use Kerisik?
Kerisik is most commonly used for Rendangs, but you can get creative incorporating it into various recipes:
- Rendang: This is perhaps the most famous and common use of kerisik. Coconut butter gives rendang its signature flavour and texture.
I don’t use kerisik for any other dishes, but you add to these for an extra touch of coconut-ty flavour:
- Laksa: Kerisik can be added to laksa to bring depth and texture. It complements the creamy coconut milk base of the soup.
- Curries: Kerisik can be added to various curries, such as chicken or vegetable curries, to add a nutty element. It works well with both meat and vegetarian options.
- Satay Sauce: Incorporate kerisik into your satay sauce for an extra layer of flavor that pairs wonderfully with the peanut and spice combination.
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