Low Sodium Arem Arem
Discover the vibrant flavors of Indonesia with this Low Sodium Arem Arem recipe, a wholesome twist on the traditional steamed snack. Perfect for health-conscious food lovers, this dish combines glutinous rice gently simmered in creamy coconut milk and infused with fresh turmeric, galangal, and lemongrass for aromatic depth. A savory filling of crumbled tofu, shallots, and seedless red chili is seasoned with black pepper and coriander, creating a delightful burst of flavor without the need for added salt. Wrapped in softened banana leaves and steamed to perfection, these portable rice rolls offer a nutritious and satisfying way to enjoy authentic Indonesian spices with reduced sodium. Ideal for meal prep, parties, or everyday enjoyment, these arem arem are as visually appealing as they are delicious!
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Recipe Information
Ingredients
- 250 grams Glutinous rice
- 200 ml Coconut milk
- 300 ml Water
- 1 teaspoon Fresh turmeric, grated
- 1 teaspoon Galangal, thinly sliced
- 1 stem Lemongrass, crushed
- 1 piece Shallot, finely chopped
- 1 piece Red chili, seedless and finely chopped
- 100 grams Tofu, finely crumbled
- 4 pieces Banana leaves, large
- 1 tablespoon Cooking oil
- 2 tablespoons Fresh coriander leaves
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Rinse glutinous rice under cold water until the water runs clear, then drain.
In a medium saucepan, combine the rinsed rice, coconut milk, water, grated turmeric, and a pinch of black pepper. Stir well and bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
While the rice is cooking, prepare the tofu filling. In a large frying pan, heat the cooking oil over medium heat. Add shallot, sliced galangal, crushed lemongrass, and chopped red chili. Cook for 3-4 minutes until fragrant.
Add the crumbled tofu to the pan and cook for another 5 minutes, stirring frequently. Add the fresh coriander leaves, adjust seasoning with black pepper, and mix well. Remove from heat and let it cool slightly.
Once the rice and tofu filling are ready, soften the banana leaves by placing them briefly over an open flame or dipping them in hot water.
Take one banana leaf and place about 2-3 tablespoons of the cooked rice onto the center. Flatten it slightly, then place a spoonful of the tofu filling on top. Add more rice over the filling to enclose it completely.
Roll the banana leaf tightly around the rice and filling to form a cylinder. Fold the ends of the banana leaf under to seal the package. Repeat the process with the remaining ingredients.
Place the wrapped arem arem in a steamer and steam for 15 minutes over medium heat.
Serve warm or at room temperature. Enjoy the savory and flavorful aroma with a hint of Indonesian spices without the overload of sodium.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 17.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
