Gurih Ketan Sunda

Introduction

Gurih Ketan Sunda is a traditional dish from the Sunda region in West Java, Indonesia. This delightful culinary creation combines the richness of coconut milk, the aromatic allure of pandan leaves, and the subtle sweetness of sticky rice. It is often served during special occasions and celebrations, embodying the cultural heritage and the unique flavors of the Sunda people. The term "gurih" indicates its savory taste, achieved through the combination of carefully selected ingredients.

History

The Sunda people have long been known for their distinct culinary identity, which is characterized by fresh, simple, yet deeply flavorful ingredients. Gurih Ketan Sunda has its roots in traditional agricultural practices, where rice is a staple in daily diets. This dish exemplifies the resourcefulness of using locally available ingredients like coconut and banana leaves. Over time, it has become a beloved delicacy that captures the essence of Sundanese hospitality.

Ingredients

• Sticky rice - 2 cups
• Coconut milk - 1 cup
• Pandan leaves - 2 leaves, knotted
• Salt - 1/2 teaspoon
• Banana leaves - for wrapping
• Grated coconut - 1 cup
• Palm sugar - 1/4 cup, grated

Preparation

The preparation for Gurih Ketan Sunda begins with soaking the sticky rice. Soaking is essential as it allows the rice grains to absorb water, ensuring a soft, yet slightly chewy texture once cooked. This process typically takes about 4 hours. While the rice is soaking, prepare the grated coconut and palm sugar.

Soaking the Sticky Rice

1. Rinse the sticky rice under cold water until the water runs clear.
2. Transfer the rice into a large bowl and cover with water.
3. Allow it to soak for at least 4 hours, or overnight for best results.

Preparing Wrapping and Ingredients

1. Wash and cut the banana leaves into rectangular pieces, about 30cm x 25cm. These will be used for wrapping the rice.
2. In a separate bowl, mix the grated coconut with the palm sugar. Set aside.

Cooking Process

Once the preparation is complete, you can proceed to the cooking process, which involves steaming and wrapping the rice. This method ensures the flavors are locked in, producing a beautifully textured and aromatic dish. The process takes about 45 minutes, but for perfect timing, you can refer to a cooking timer.

Steaming the Sticky Rice

1. Drain the soaked sticky rice and place it in a steamer lined with banana leaves.
2. Add knotted pandan leaves and sprinkle with salt.
3. Steam the rice over medium heat for about 30 minutes, or until tender.

Infusing and Wrapping

1. Once steamed, transfer the rice into a large mixing bowl.
2. Gradually add coconut milk while stirring gently to fully incorporate.
3. Place a portion of the rice mixture onto a piece of banana leaves.
4. Add a spoonful of the grated coconut and palm sugar mixture on top.
5. Roll the banana leaf to wrap the rice, then fold the ends and secure with small wooden sticks or toothpicks.

How to Enjoy

Gurih Ketan Sunda is best enjoyed warm. The savory and sweet flavors meld together to provide a truly unique taste experience. It can be served on its own as a snack or as an accompaniment to other Sundanese dishes. The banana leaf wrapping adds an aromatic depth that enhances each bite. To enjoy it to the fullest, pair it with a cup of jasmine tea or a traditional Sundanese beverage.