Coconut Rice Cake with Vegetable and Peanut Sauce

Pecel Punten

For 2-4 persons

Ingredients:

For the coconut rice cake:

- 2 cups rice

- 3 cups coconut milk

- Pinch of salt

- Cook rice with the coconut milk and salt until all coconut milk has evaporated.
- Steam the rice until the rice is done (approx 20 minutes)
- Cover a bowl with plastic and add the rice immediately when it's still piping hot.
- Cover a pestle with plastic and pound the rice until it's relatively smooth.
-Press the rice back to the bowl so it would make the shape of the bowl.
- Let it cool down before you can cut it.

For the vegetable:

Basically you can use any kinds of vegetable that you like, here what I used:

- 200gr long beans
- 200gr bean sprouts
- Blanched the vegetables in boiled water, don't over cooked them.
For the pecel sauce:

- 250gr fried peanut, grind until smooth

- 3 garlic

- 1cm lesser galangal

- 1 red chili

- 2 bird's eye chili (less or more depending on your taste buds)

- 50gr Indonesian palm sugar

- 2 kaffir lime leaves, minced

- ½ tsp salt