Sate Manis Kelapa - satay of beef with coconut

Ingredients

• 400 gbeef
• 150 ggrated coconut
• 6 tbspkecap manis
• ½ tsplime juice
• 12satay skewers
• 4shallots
• 5 clovesgarlic
• 1½ tspcoriander
• 2 cmginger
• 5 cmgalangal
• ¼ tspcumin, roasted
• ¼ tsppepper
• 1 tspsalt

Instructions

1. 1

   Cut the beef

   Cut the beef into pieces measuring 1 × 1.5 × 1.5 cm.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, coriander, ginger, galangal, roasted cumin, pepper and salt into a paste. Mix the paste with the beef, grated coconut, kecap manis and lime juice, then leave to marinate for at least 90 minutes.

3. 3

   Grill the satay

   Thread the beef pieces onto the skewers. Roast them slowly over a charcoal fire until browned and cooked through.

What is sate manis kelapa?

Sate manis kelapa is a sweet-style Indonesian satay made with beef and grated coconut. Satay is commonly cooked on skewers over a grill, while kecap manis gives this version its characteristic sweet, savoury glaze.

Coconut and a pounded spice paste coat the small pieces of beef before grilling. The combination helps make each skewer aromatic, with a balance of sweetness, warm spice and char.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Beef provides most of the protein, while the kecap manis and coconut contribute carbohydrates and fat. Serve a few skewers with rice and vegetables or salad to balance the plate with a filling starch and fresh produce.

The coconut and marinade

Coconut: grated coconut is mixed directly into the marinade, where it clings to the beef and picks up the seasonings as it rests.

Kecap manis: this thick, sweet Indonesian soy sauce brings both seasoning and sweetness. Lime juice adds a little sharpness to the mixture.

Making a smooth spice paste

Pounding or grinding: work the shallots, garlic, coriander, ginger, galangal, cumin, pepper and salt into a paste so they coat the beef evenly.

Roasted cumin: the recipe specifies roasted cumin, so use it that way rather than adding it raw. Take care not to lose any of the paste when mixing it through the meat and coconut.

Marinating and threading

Marinating: the method calls for at least 90 minutes of resting time. This gives the beef time to take on the flavours of the paste, coconut and kecap manis.

Even pieces: cut the beef to the specified 1 × 1.5 × 1.5 cm size and thread the pieces onto the skewers. Keeping them similar in size helps them cook at a more even pace.

Grilling to doneness

Slow heat: the method calls for roasting slowly over charcoal. Turn the skewers as needed so the beef browns without one side taking all the heat.

Doneness: look for browned surfaces and beef cooked through. The small pieces can cook quickly, so keep an eye on the skewers as they grill.

What to serve alongside

Rice: serve the skewers with plain rice to make a straightforward meal and provide a mild contrast to the sweet, spiced coating.

Fresh sides: cucumber or a crisp salad can add freshness alongside the grilled beef. Keep any accompaniments separate so the satay remains the focus.

Recipe notes & tips

• Cut the beef pieces to the stated size so they cook at a similar rate.
• Pound or grind the aromatics thoroughly for a paste that coats the meat evenly.
• Mix the coconut into the marinade so it is distributed across the beef.
• Allow at least 90 minutes for marinating, as directed.
• Turn the skewers during slow grilling to brown the beef evenly.
• If using wooden skewers, soak them before grilling to reduce the chance of scorching.

Variations

• Add chilli: include chilli in the spice paste for a hotter satay.
• Use chicken: swap in similarly sized chicken pieces and cook them through on the grill.
• Try a different cut: choose a tender cut of beef and keep the pieces evenly sized.
• Serve with rice: add steamed rice alongside the skewers for a more substantial plate.
• Add a fresh side: pair the satay with cucumber or salad for a crisp contrast.

Common mistakes to avoid

• Uneven beef pieces: they cook at different speeds, so cut them to the stated dimensions.
• Rushed marinating: the method calls for at least 90 minutes, so allow time for the flavours to mingle.
• Coarse spice paste: large pieces of aromatics may not coat the meat evenly; pound or grind them well.
• High grill heat: the outside can brown before the beef cooks through; roast the skewers slowly.
• Crowded skewers: tightly packed pieces are harder to turn and brown evenly, so leave a little space between them.

How to store

Refrigerate leftover cooked satay in a covered container and eat within 3 days. Reheat until piping hot, taking care not to dry out the beef.

Frequently asked questions