Kerak Telor Jakarta Khas Betawi - Adi Purwan (Vlog Kuliner)

Soak the glutinous rice in water for at least 4 hours or overnight.

Drain the soaked rice and steam it for about 30 minutes until cooked.

In a bowl, mix the cooked rice with grated coconut, fried shallots, salt, sugar, and white pepper.

In a separate bowl, beat the eggs and add the water, mixing well.

Heat a non-stick pan over medium heat and add a little cooking oil.

Pour a ladleful of the rice mixture into the pan, spreading it evenly.

Pour the egg mixture over the rice and cover the pan with a lid.

Cook for about 5-7 minutes until the bottom is golden brown and the egg is set.

Carefully flip the kerak telor to cook the other side for another 3-5 minutes.

Remove from the pan and serve hot.

Spice Level: