Vegan Arem Arem
Experience the comforting flavors of Indonesia with this **Vegan Arem Arem**, a plant-based twist on the traditional rice cake snack. This recipe combines the creamy richness of **glutinous rice cooked in coconut milk** with a savory filling of crumbled tofu, vibrant vegetables like carrots and green beans, and aromatic seasonings such as garlic, shallots, and chili. All of this is lovingly wrapped in fragrant **banana leaves**, then steamed to perfection for a satisfying, portable dish that's perfect for breakfast, lunch, or a midday snack. With its gluten-free base and wholesome ingredients, this delightful recipe is an excellent choice for anyone seeking a vegan-friendly, flavor-packed meal option. Serve these colorful rice parcels warm with a side of sambal for an authentic taste of Indonesian cuisine!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 500 grams glutinous rice
- 400 milliliters coconut milk
- 200 milliliters water
- 1 teaspoon salt
- 12 pieces banana leaves
- 200 grams tofu, firm
- 1 medium carrot, grated
- 100 grams green beans, chopped
- 3 pieces shallots, thinly sliced
- 2 pieces garlic cloves, minced
- 1 piece red chili, chopped
- 2 tablespoons soy sauce
- 2 tablespoons coconut oil
- 0.5 teaspoon black pepper
Instructions
Rinse the glutinous rice under cold water until the water runs clear.
In a large pot, combine the rinsed rice, coconut milk, water, and salt. Stir well.
Cook over medium heat, stirring occasionally, until the rice is fully cooked and has absorbed all the liquid. This should take about 15-20 minutes. Once done, set aside to cool slightly.
For the filling, heat the coconut oil in a pan over medium heat.
Add shallots, garlic, and red chili. Sauté until fragrant, about 2-3 minutes.
Add tofu by crumbling it into small pieces with your hands into the pan. Stir well.
Add the grated carrot and chopped green beans, and stir-fry for another 5 minutes until the vegetables are tender.
Stir in the soy sauce and black pepper. Mix all ingredients thoroughly and cook for another 2 minutes.
Remove the pan from heat and allow the filling to cool slightly.
Prepare the banana leaves by cutting them into approximately 20 cm x 25 cm rectangles and softening them by passing them over a low flame or blanching them briefly in hot water.
On each piece of banana leaf, spread a thin layer of cooked rice (about 2-3 tablespoons) in the center. Flatten it slightly.
Place about a tablespoon of the filling mixture onto the rice layer.
Cover the filling with another layer of rice (about 2 tablespoons), pressing gently to encase the filling completely.
Fold the banana leaf over the rice and filling to form a cylinder, then fold the edges inwards to secure.
Repeat with the remaining rice and filling.
Steam the wrapped arem-arem in a steamer for about 20 minutes to allow flavors to meld together.
Remove from steamer and let cool slightly before serving.
Nutrition Facts
Calories |
105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 178 mg | 4% | |
*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.
