Rendang Jengkol - jengkol stewed in seasoned coconut milk

Ingredients

• 300 gjengkol
• 300 mlthick coconut milk
• 50 ggrated coconut, roasted
• 2kaffir lime leaves
• 2Indonesian bay leaves (daun salam)
• 1lemongrass stalk
• 1 tbsppalm sugar
• 1 tbsptamarind water
• as neededwater
• 4red chillies
• 2shallots
• 4 clovesgarlic
• 7kemiri nuts (candlenuts), roasted
• 1 tbspsalt
• 2 cmgalangal

Instructions

1. 1

   Boil the jengkol

   Put the jengkol in a pan with water and cook for 60 minutes. Peel it, return it to the water and continue cooking until soft.

2. 2

   Make the paste

   Pound or grind the chillies, shallots, garlic, roasted kemiri nuts, salt and galangal into a paste.

3. 3

   Simmer with coconut

   Heat the coconut milk in a pan with the spice paste, kaffir lime leaves, Indonesian bay leaves, lemongrass, palm sugar, tamarind water and jengkol. Cook until done.

4. 4

   Add the coconut

   Stir in the roasted grated coconut and cook until the oil is released. Serve.

What is rendang jengkol?

Rendang jengkol is an Indonesian preparation of jengkol, a large legume, cooked with coconut milk and spices. Rendang-style cooking builds flavour as the liquid simmers down around the main ingredient.

This version combines a pounded chilli and aromatic paste with lemongrass and leaves, then finishes with roasted grated coconut. The result is a rich, savoury dish traditionally enjoyed with rice.

Nutrition and macros by portion

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

The jengkol and palm sugar provide most of the carbohydrates, while coconut milk and grated coconut account for much of the fat. There is no substantial protein source listed, so serve it with a protein-rich side such as tempeh, tofu or eggs and add vegetables to round out the plate.

Preparing the jengkol

Boiling first: the recipe calls for an initial 60-minute cook before the jengkol is peeled. It then goes back into the water to cook further until soft.

Softness: the second cooking time is not specified, so use tenderness as your cue before adding the jengkol to the coconut mixture.

Building the spice base

The paste: pound or grind the chillies, shallots, garlic, roasted kemiri, salt and galangal together. A fairly even paste helps the seasoning disperse through the coconut milk.

Whole aromatics: add the kaffir lime leaves, Indonesian bay leaves and lemongrass to the pan with the paste. Their flavours infuse the simmering liquid.

Managing the coconut milk

Gentle simmer: once everything is in the pan, cook until the jengkol is done and the flavours have had time to combine. Stir as needed so the coconut mixture does not catch on the base.

Coconut finish: add the roasted grated coconut towards the end, as directed. Continue cooking until the oil separates from the mixture.

Balancing the flavour

Sweet and tangy: palm sugar brings sweetness, while tamarind water adds a sour note. Both are added with the coconut milk and spice paste.

Heat: the recipe uses four red chillies. Their strength can vary, so taste the finished dish before serving and pair it with plain rice if you want a milder contrast.

Serving the dish

Serve rendang jengkol hot with steamed rice, which complements the concentrated coconut and spice sauce. Plain vegetables can add freshness alongside the rich stew.

Keep the jengkol and sauce together when portioning so each serving gets a balanced share of the seasoning.

Recipe notes & tips

• Allow enough time for the jengkol to soften before beginning the coconut-milk simmer.
• Pound or grind the spice ingredients thoroughly for an even paste.
• Bruise the lemongrass stalk lightly before adding it to help release its aroma.
• Stir the coconut mixture periodically to reduce the chance of it sticking.
• Add the roasted grated coconut only after the jengkol has cooked in the seasoned coconut milk.

Variations

• Milder heat: use fewer red chillies in the spice paste.
• More tang: adjust the amount of tamarind water to taste.
• Extra aromatics: add more lemongrass for a stronger citrusy fragrance.
• Rice pairing: serve with steamed rice and plain greens for contrast.
• Smoother paste: grind the spice ingredients finely before cooking.

Common mistakes to avoid

• Stopping too early: continue the initial boiling until the jengkol is soft after peeling.
• Adding hard jengkol: make sure it has softened before it goes into the coconut-milk mixture.
• Rushing the simmer: let the coconut mixture cook until the jengkol is done.
• Leaving the pan unstirred: stir periodically to help prevent the coconut milk from catching.
• Adding the grated coconut too soon: stir it in after the seasoned coconut mixture has cooked.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan, stirring occasionally; add a small splash of water if the sauce has thickened too much.

Frequently asked questions