Surabi with Spicy Oncom Recipe from West Java

Name: Surabi with Spicy Oncom
Total time: 1 h
Yield: 12 people
Cuisine: Indonesian, West Java
Ingredients: 250 g rice flour; 50 g plain flour; 400 ml coconut milk; 1/2 tsp salt; 1 tsp instant yeast; 1 tsp sugar; 1 block oncom (crumbled); 4 shallots; 2 garlic cloves; 5 bird's eye chillies; 2 cm kencur; 1 tsp sugar; 1/2 tsp salt; 2 kaffir lime leaves

How to Make

Mix the rice flour, plain flour, yeast, sugar and salt. Pour in warm coconut milk and stir until smooth.

Rest the batter 1 hour.

Fry the ground oncom spices with lime leaves, add the oncom, sugar and salt, and cook until dry.

Heat a surabi mould or small non-stick pan and pour in a ladle of batter.

Sprinkle with oncom and cover until the top is cooked and the edges are crisp.

Kitchen tip

Clay moulds give a smoky aroma. Use low heat so the base does not burn.

Questions

Where does Surabi with Spicy Oncom come from?

Surabi Oncom is a traditional dish from West Java (capital: Bandung), in the Java region of Indonesia.

How long does Surabi with Spicy Oncom take to make?

It takes about 1 hr in total to make 12 servings, including preparation.

What is the secret to a good Surabi with Spicy Oncom?

Clay moulds give a smoky aroma. Use low heat so the base does not burn.

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