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–+ servings
Serunding Kelapa in a white bowl

How to make Serunding Kelapa

Azlin Bloor
Serunding kelapa, an easy-to-follow recipe for spiced coconut floss, a popular condiment in Singapore, Malaysia and Indonesia.
5 from 32 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Condiments
Cuisine Indonesian, Malay
Servings 24 (makes about 200g/7 oz)
Calories 39 kcal

Equipment

  • knife and chopping board
  • Food chopper
  • frying pan or wok
  • ladle
  • jar for storing
  • bowl
  • saucer
  • side plate
  • spoons as needed
  • gloves for mixing (optional)

Ingredients
 
 

  • 2 coconuts, grated, white flesh only (about 300 g / 10.5 oz) OR 200 g (7 oz) desiccated coconut
  • 1 stalk lemongrass to be used whole
  • 4 kaffir lime leaves (optional)
  • 1 tsp salt
  • 1 Tbsp white sugar
  • 1 Tbsp gula melaka or palm sugar
  • 125 ml coconut milk (only if using desiccated coconut)
Whole Dry Spices (use ground, if you prefer)
  • 3 Tbsp coriander seeds OR 2 Tbsp ground
  • 1 Tbsp fennel seeds OR 2 tsp ground
  • 1 Tbsp cumin seeds OR 2 tsp ground
Ingredients to be ground
  • 2 heaped Tbsp tamarind pulp OR 3 Tbsp paste from shop-bought jar
  • 60 ml water boiling, for the tamarind (omit if using shop-bought tamarind paste)
  • 1 large onion
  • 3 fresh red chillies
  • 2 large cloves garlic
  • 1 stalk lemongrass
  • 2.5 cm ginger
  • 2 tsp ground turmeric
  • 1 tsp galangal paste OR 2.5 cm (1 in) fresh
  • 2 candlenuts (optional) OR 2 macadamia nuts or 1 cashew nut OR just leave out
  • 1 Tbsp dried prawns (optional, leave out if vegetarian)

Instructions
 

Soak the Tamarind

  • Put the kettle on and place the tamarind pulp in a bowl.
    2 heaped Tbsp tamarind pulp
  • Pour about the boiling water over the pulp and cover with a saucer. Leave to soak while you get the other ingredients going.
    60 ml water

Dry Fry the Whole Spices

  • We will be toasting the spices, then grinding them to a powder in a spice or coffee mill. Skip this step by using ground coriander, fennel and cumin. It's up to you. I love freshly ground spices in serunding.
  • Place the coriander seeds, fennel seeds and cumin seeds into a small frying pan and toast them over medium-low heat for 2 minutes. You'll get a nutty, toasty fragrance from this. Tip out onto a plate and leave to cool, while you go on with the other prep work.
    3 Tbsp coriander seeds, 1 Tbsp fennel seeds, 1 Tbsp cumin seeds

More Prep Work

  • Peel, then quarter the onion. Drop into your chopper.
    1 large onion
  • Halve or roughly chop the chillies and add to the chopper.
    3 fresh red chillies
  • Peel the garlic and add to the chopper.
    2 large cloves garlic
  • Lemongrass - you have 2. One, we'll be using whole, the other is going in the paste.
    Slice off the tough bottom end (the root end) of both the lemongrass. And cut off the top part, leaving about 10 cm (4 in) of stalk. Peel off the top layer, if it's particularly dry or dirty, or looking a little yellow. If not, leave it alone. Rinse your lemongrass and dry.
    Whole - place your lemongrass on a chopping board and bash hard on the thick end with the back of your knife. This is called bruising your lemongrass. Set aside until cooking time.
    Second lemongrass - slice into thin rings and add to the chopper.
    You can read more about how to prepare lemongrass for use in this post.
    1 stalk lemongrass, 1 stalk lemongrass
  • Slice the ginger and add to the chopper.
    2.5 cm ginger
  • Add the turmeric and galangal to the chopper too.
    2 tsp ground turmeric, 1 tsp galangal paste
  • Bash your candlenuts with the back of your spoon to split into two, then drop into the chopper.
    2 candlenuts
  • Add the dried prawns too. I don't bother presoaking them.
    1 Tbsp dried prawns

Let's Make the Serunding Paste

  • Mash the tamarind with your fingers (it should be cool enough now). Then fish out the seeds and pulp, discard, and pour everything else into your chopper. Or use a sieve with a large mesh.
  • Remember those whole spices we toasted? Tip them into a spice mill (or coffee mill) and grind to a powder. Then tip into your chopper with the other ingredients.
  • Now, finally, grind everything to a fairly smooth paste. You shouldn't need any water, but if you do, add a tiny amount.

Cook our Serunding

  • Tip your coconut, whole lemongrass, and everything else into your chosen frying pan or wok.
    Then pour the serunding paste all over. Mix thoroughly with your hands (the turmeric will stain your nails and the chillies may be hot, so use gloves if you want).
    Taste it now to check seasoning. Add a little more salt if you want.
    If using desiccated coconut, add the coconut milk too.
    2 coconuts, grated, white flesh only (about 300 g / 10.5 oz), 4 kaffir lime leaves, 1 tsp salt, 1 Tbsp white sugar, 1 Tbsp gula melaka, 125 ml coconut milk (only if using desiccated coconut)
  • Now, place your pan on medium heat as it is, no oil needed, let the serunding heat up for 2 minutes.
  • Lower the heat to medium-low, when everything's had a chance to heat through and cook, stirring constantly until it gets a little dry and is giving off a wonderful toasty and spicy fragrance. This will take about 15-20 minutes.
    Leave to cool, then store in an airtight container, as described in the post above.

Nutrition

Calories: 39kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 2gSodium: 100mgPotassium: 53mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword serunding
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