Learn how to make kerisik the easy way. Kerisik is often used in cooking rendang and other Malay dishes. I'm sharing how to make dry kerisik and kerisik paste.
Get a fresh grated coconut. You can also use frozen grated coconut. Simply thaw them before using
Use a heavy-bottom pan to toast the coconut so they don't get burnt easily. Spread the coconut on the pan without any oil and toast them over medium heat. The color will turn from pale brown to golden brown. Keep stirring to make sure they cook evenly. The whole process may take about 10-15 minutes. You will smell and amazing nutty coconutty aroma
Dry kerisik:
Transfer to a mortar and pestle and pound them just a bit to release flavor but they haven't gotten to a point of releasing oil. The consistency is slightly damp and coarse. Let it cools down completely and then transfer to a jar and keep in the fridge for up to one month
Kerisik paste:
Once you are happy with the color and the coconut is dry and has nice golden brown, transfer immediately to a food processor and pulse for about 30-45 seconds and then stop. My food processor won't let me go further to prevent overheating the motor. Then do that again for another 30-45 seconds. You may have to do this 5-6 times or until the kerisik gradually release oil and turn into a oily paste consistency like peanut butter, in this case, coconut butter
Transfer to a jar and let the kerisik paste cools down. Secure with a lid and can be kept in the refrigerator for about 2-3 weeks. It will harden because coconut oil solidify at cold temperature just like butter