Nasi Uduk Kembang Goyang
A delightful Indonesian breakfast featuring fragrant coconut rice adorned with crispy, flower-shaped fritters. This dish offers a perfect balance of sweet, sour, and umami flavors, making it a satisfying start to the day.
Prep Time
75 min
Difficulty
Medium
Servings
4
Calories
450 kcal
Instructions
- 1
Rinse the jasmine rice thoroughly. Cook the rice with coconut milk, bruised lemongrass stalk, bay leaves, and 1 teaspoon of salt in a rice cooker according to the manufacturer's instructions, or on the stovetop until the rice is cooked and fragrant.
~30 min - 2
While the rice is cooking, prepare the kembang goyang batter. In a mixing bowl, whisk together all-purpose flour, rice flour, cornstarch, turmeric powder, garlic powder, and 1/2 teaspoon of salt.
~5 min - 3
In a separate bowl, lightly beat the egg. Gradually add the beaten egg and 1 cup of water to the dry ingredients, whisking until a smooth, pourable batter forms. If the batter is too thick, add a little more water.
~5 min - 4
Heat 3 cups of vegetable oil in a large frying pan over medium-high heat until shimmering. The oil should be about 1 inch deep.
~10 min - 5
Dip a kembang goyang mold (or a ladle with a flat bottom) into the hot oil for a few seconds. Remove it and dip it into the batter, ensuring a thin layer coats the mold. Carefully lower the mold into the hot oil. The batter should release from the mold and fry into a flower shape.
- 6
Fry the kembang goyang for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
~15 min - 7
Fry the shrimp crackers in the remaining hot oil until puffed and crispy.
~5 min - 8
To serve, mound the fragrant coconut rice into serving bowls. Top with a generous portion of crispy kembang goyang, fried shrimp crackers, and a sprinkle of fried shallots. Serve with chili sauce on the side.
Tips
- Ensure the oil is hot enough before frying the kembang goyang. If the oil is too cool, the fritters will absorb too much oil and become greasy. A drop of batter should sizzle immediately when dropped into the oil.
- The kembang goyang batter should be thin enough to coat the mold but not so thin that it's watery. Adjust with a bit more flour or water as needed. You can also use a small ice cream scoop or ladle to make round fritters if you don't have a mold.
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