Entree: Indonesia – Betawi Jakarta – Kerak Telor (Savory crispy omelette of glutinous rice and egg topped with spiced toasted coconut and fried shallots)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 3 hrs

Total 3 hrs 50 min

Ingredients

- 2 cups (400 g) glutinous (sticky) rice, rinsed and soaked 3 hours
- 1 1/2 cups (360 ml) water for steaming or as needed
- 4 duck eggs, approx. 2.5 oz (70 g) each
- 1 cup (80 g) grated unsweetened coconut (fresh or desiccated) for serundeng
- 3 tbsp (45 g) palm sugar, grated
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) white pepper
- 6 shallots, thinly sliced (about 6 oz / 170 g)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 g) unsalted butter or margarine for the pan
- 1/2 tsp (2.5 g) fine salt, or to taste
- Fresh sliced scallion or chopped cilantro for garnish (optional)

Instructions

1. Drain soaked glutinous rice and steam it with 1 1/2 cups (360 ml) water until fully cooked and sticky, about 25–30 minutes; fluff and keep warm.
2. Make the serundeng (spiced toasted coconut): heat 1 tbsp (15 ml) vegetable oil in a dry skillet over medium; add 1 cup (80 g) grated coconut, 3 tbsp (45 g) palm sugar, 1 tsp (2 g) ground coriander, and 1/2 tsp (2.5 g) salt. Stir continuously and toast until coconut is dry, fragrant, and lightly browned, about 6–8 minutes. Transfer to a bowl and set aside.
3. Fry the shallots: heat 2 tbsp (30 ml) vegetable oil in a small saucepan over medium-high; add thinly sliced shallots and fry until deep golden and crisp, about 6–8 minutes. Drain on paper towels and reserve for topping.
4. Assemble and cook individual kerak telor portions: divide the warm sticky rice into four portions. In a small heavy-bottomed skillet or traditional concave kerak pan, melt 1/2 tbsp (7 g) butter and press one portion of rice into the pan to form a roughly 5–6 inch (12–15 cm) disc; press thinly and compact.
5. Crack one duck egg and beat lightly, pour over the rice disc to cover evenly; immediately sprinkle a generous tablespoon or two of the prepared serundeng across the top and a handful of fried shallots. Cover the pan and cook over medium-low until the egg sets and the underside is crisp and browned, about 6–8 minutes.
6. Run a spatula around the edge and invert or fold the keraks onto a plate to crisp the egg side if desired; slide back into the pan briefly to crisp the other side for an extra crunchy finish, about 1–2 minutes.
7. Repeat with remaining portions. Serve each kerak telor hot, garnished with additional fried shallots and sliced scallion or cilantro.