Sanggom - Steamed meatballs

Ingredients

• 500 gminced beef
• 350 mlthick coconut milk
• 7shallots
• 3 clovesgarlic
• 1 tspground coriander
• 1egg
• 1/2 tspkencur
• 1/2 tsppepper
• 1/2 tsppalm sugar
• 3Indonesian bay leaves (salam leaves)
• as neededbanana leaves
• as neededwooden picks

Instructions

1. 1

   Slice the aromatics

   Finely slice the shallots and garlic.

2. 2

   Mix the beef

   Combine the minced beef with the garlic, shallots, coriander, egg, palm sugar, kencur, pepper and half of the coconut milk.

3. 3

   Fill the leaves

   Place a heaped tablespoon of the mixture on a piece of banana leaf.

4. 4

   Add coconut milk

   Add 1 tablespoon of coconut milk and a piece of salam leaf.

5. 5

   Fold the parcels

   Fold the banana leaf around the filling to make a parcel, then secure it with a wooden pick.

6. 6

   Steam until done

   Steam the parcels for 45 minutes, until cooked through.

What is sanggom?

Sanggom is an Indonesian preparation of seasoned meat wrapped in banana leaves and steamed. This version pairs minced beef with coconut milk, aromatics and salam leaves.

The parcels make individual portions, and steaming gently cooks the filling while keeping it moist.

Nutrition and macros by portion

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

The beef and egg provide most of the protein, while coconut milk contributes much of the fat. The recipe contains no obvious major source of carbohydrate beyond the small amount of palm sugar; serve with rice or vegetables to round out the plate.

Building the flavour

Aromatics: finely sliced shallots and garlic are mixed through the beef so their flavour reaches each parcel.

Spices: coriander, kencur, pepper and palm sugar bring the seasoning together. Thick coconut milk adds richness to the mixture.

Getting the parcels ready

Banana leaves: use pieces large enough to enclose a tablespoon of filling and the added coconut milk. Fold the edges securely so the filling stays inside as it steams.

Salam: add a piece to each parcel for its characteristic herbal aroma. Secure each folded package with a wooden pick.

Steaming and doneness

Timing: steam the parcels for 45 minutes, as directed in the recipe. Keep the steamer covered during cooking so the parcels remain surrounded by steam.

Doneness: check that the beef filling is cooked through before serving. Open one parcel carefully, since hot steam will escape.

Serving the parcels

Serve the sanggom hot, either in its banana-leaf wrapping or opened onto a plate. Rice makes a simple accompaniment and suits the coconut-rich filling.

A fresh vegetable side can add contrast to the soft, savoury parcels.

Recipe notes & tips

• Finely slice the shallots and garlic so they distribute evenly through the mince.
• Mix the beef until the egg, spices and coconut milk are evenly incorporated.
• Use a heaped tablespoon of filling for each parcel, as directed.
• Fold the banana leaves firmly and secure them with wooden picks.
• Open a parcel cautiously after steaming to avoid the escaping hot steam.

Variations

• Adjust the spice: increase or reduce the pepper to suit your preference.
• Change the protein: use minced chicken instead of beef, while checking that it is cooked through.
• Add a chilli: include finely chopped chilli in the mixture for a hotter version.
• Serve with rice: pair the parcels with steamed rice for a more substantial meal.

Common mistakes to avoid

• Loose wrapping: fold the banana leaf snugly and secure it with a wooden pick so the filling stays enclosed.
• Overfilling: keep to a heaped tablespoon of mixture so the parcel can be folded closed.
• Uneven seasoning: mix thoroughly so the spices and aromatics are distributed through the mince.
• Opening too soon: steam for the full 45 minutes and check that the beef is cooked through.
• Handling hot parcels carelessly: open them slowly and keep your hands clear of the steam.

How to store

Refrigerate leftover parcels in a covered container and use within 3–4 days. Reheat until piping hot throughout, either in a steamer or in a covered dish with a little water.

Frequently asked questions