Nasi Impit Kuah Kacang Recipe (Compressed Rice Cakes with Peanut Sauce)

Rice: The base of the dish, cooked until soft and sticky, then compressed into cakes.

Roasted peanuts: Blended to create the rich, nutty base of the peanut sauce.

Oil: Used for sautéing the garlic and ginger, adding a layer of flavor.

Garlic: Minced and sautéed to add aromatic depth to the sauce.

Ginger: Minced and sautéed alongside the garlic for a fragrant base.

Tamarind paste: Adds a tangy, slightly sweet flavor to the peanut sauce.

Coconut milk: Provides creaminess and richness to the sauce.

Sugar: Balances the flavors with a touch of sweetness.

Salt: Enhances all the other flavors in the dish.

When blending the roasted peanuts, ensure they are finely ground but not turned into a paste. This will give the peanut sauce a slightly coarse texture, adding a delightful crunch to the dish.

• uncooked rice - Substitute with quinoa: Quinoa can be used as a healthier alternative, providing more protein and fiber.

• roasted peanuts - Substitute with almonds: Almonds offer a similar texture and can be roasted to enhance their flavor, making them a good alternative for those with peanut allergies.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the peanut sauce well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it is more concentrated, so use less.

• tamarind paste - Substitute with lemon juice: Lemon juice provides the necessary acidity, though it lacks the unique flavor of tamarind.

• coconut milk - Substitute with almond milk: Almond milk can be used as a lighter alternative, though it will not be as rich and creamy.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

• Allow the compressed rice cakes to cool completely before storing. This prevents condensation and keeps them from becoming soggy.
• Wrap each rice cake individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped rice cakes in an airtight container or a resealable plastic bag. Label the container with the date to keep track of freshness.
• Store the rice cakes in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 2 months.
• To reheat refrigerated rice cakes, steam them for about 5-10 minutes until they are soft and warm. Avoid microwaving as it can make them dry and hard.
• For frozen rice cakes, thaw them in the refrigerator overnight before reheating. Steam them for 10-15 minutes to restore their original texture.
• Store the peanut sauce separately in an airtight container. It can be kept in the refrigerator for up to a week.
• If you need to freeze the peanut sauce, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months.
• Thaw the peanut sauce in the refrigerator overnight. Reheat it gently on the stove over low heat, stirring occasionally to prevent it from burning or separating.
• When ready to serve, combine the reheated rice cakes and peanut sauce as per the original recipe. Enjoy the delightful combination of textures and flavors!

• Rice cooker: To cook the rice until it is soft and sticky.

• Mold: To compress the cooked rice and let it cool into a firm shape.

• Blender: To blend the roasted peanuts until they are fine.

• Pan: To heat the oil and sauté the garlic and ginger.

• Spatula: To stir the ingredients in the pan.

• Measuring cups: To measure the rice, peanuts, oil, tamarind paste, coconut milk, and sugar accurately.

• Knife: To mince the garlic and ginger.

• Cutting board: To provide a surface for mincing the garlic and ginger.

• Serving dish: To serve the compressed rice cakes with the peanut sauce.

Pre-cook the rice: Cook the rice a day ahead and store it in the fridge. This way, you can quickly compress it when needed.

Use a food processor: Blend the roasted peanuts in a food processor for a finer texture and faster preparation.

Ready-made tamarind paste: Use store-bought tamarind paste to save time on extracting tamarind juice.

Pre-minced garlic and ginger: Buy pre-minced garlic and ginger to cut down on prep time.

Batch cooking: Make a larger batch of peanut sauce and store it in the fridge for future use.