No need to bother grinding it, here's a trick to make roasted coconut rendang seasoning so it's oily and tastier.

Gongso coconut seasoning is one of the important components in making authentic and delicious rendang. This seasoning is made from grated coconut that is roasted until brown, resulting in a distinctive aroma and savory taste in rendang. The deliciousness of rendang is very dependent on the gongso coconut seasoning that is processed in the right way, so that it has a special taste.

However, making gongso coconut seasoning is not an easy task. The process requires patience and a long time. The grated coconut must be carefully roasted until it reaches the perfect color and aroma, which must then be ground or pounded until smooth. Grinding this gongso coconut seasoning is often avoided by many people because it requires energy and patience.

In addition, if not processed properly, coconut can burn and give a bitter taste to the dish. Instead, you can use a trick done by the owner of the Instagram account @mariskatracy. Through one of the videos uploaded, the netizen claimed to have an easy and fail-safe trick in making gongso coconut for rendang seasoning. Even without being ground or pounded, the results of this gongso coconut can be oily and have a delicious aroma.

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As reported by BrilioFood from Instagram @mariskatracy on Sunday (10/20), the first thing to do is grate one coconut. Then roast it over medium heat until it turns brown. Then put it in a chopper and puree it until smooth. Usually the results of the first chopper tend to still be lumpy and not oily.

 Instagram/@mariskatracy

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