How To Make Roasted Coconut Paste (Kerisik)
An essential ingredient in Malaysian cuisine. A delicious smokey coconut paste that enriches curries, salads and rendang. It's so easy to make.
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unsweetened desiccated coconut
Using medium high heat, place the coconut in a pan. Stir until they turn dark golden brown. Lower the heat if they get brown too fast.
Pour into a bowl and leave to cool. Finally blend them into a smooth paste. You can also use a pestle mortar and pound them.
How To Use
Kerisik is added into dishes to bring out the coconut flavour and adds the delicious depth to the plate.
Refer to my post above for recipes.
How To Store
Place in an airtight container and keep in the fridge. It will harden but it's totally fine.
Gently warm in microwave and scoop the amount needed.
Tried this recipe?