Rice Cakes with Peanut Gravy

Bahan-bahan(untuk 2-3 pieces rice cakes with 1/2 cup peanut gravy)

• 1 cup Rice (preferably short-grain or glutinous)
• 2 cups Water
• 2 pieces Pandan leaves (knotted) - pilihan
• 1/2 tsp Salt
• 1/2 cup Roasted peanuts (unsalted, skinless)
• 1/4 cup Santan (coconut milk) (light santan preferred)
• 2 tbsp Gula Melaka (palm sugar) (shaved or chopped)
• 1 tsp Tamarind paste
• 1 Red chili (seeded and chopped) - pilihan
• 1 stalk Lemongrass (white part only, smashed) - pilihan
• 1 clove Garlic (chopped)

Arahan

1. 1

   Rinse rice under cold water until water runs clear. Combine rice, water, pandan leaves, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until rice is cooked and water is absorbed (about 15 minutes).

   15 minutes

   Pandan leaves add fragrance—remove before shaping rice cakes.

2. 2

   Transfer cooked rice to a square container lined with cling film. Press firmly with a spatula to compact into a uniform layer. Let cool completely, then refrigerate for at least 1 hour to set.

   10 minutes active, 1 hour chilling

   Firmly compacting the rice ensures neat slicing.

3. 3

   While rice sets, prepare peanut gravy: Dry roast peanuts in a pan until golden. Cool, then blend or process into a coarse paste.

   5 minutes

   Coarse peanut texture gives authentic Malaysian mouthfeel.

4. 4

   In a saucepan, sauté garlic, lemongrass, and chili (if using) in a little water until fragrant. Add blended peanuts, santan, gula Melaka, tamarind paste, and 1/2 cup water. Stir well.

   5 minutes

   Use light santan for a healthier, lower-calorie sauce.