Roasted sweet potatoes Serundeng

Material:
Keta 300 grm rice, soaked for 2 hours
Coarse grated coconut 150
150 ml of water (I +50 pake water 100 ml coconut milk, so tasty)
3 pandan leaves
1 teaspoon salt

Material Serundeng:
100 grm grated coconut
2 lime leaves
1 bay leaves
2 cm galangal, crushed
1 / 2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon oil
Tamarind water 1 tsp Java

Subtle seasoning:
4 red onions
2 cloves garlic
2 pcs red chilli
1 / 2 tsp coriander
1 lmbr lime leaves, torn

How to Make:
Steamed glutinous rice which was soaked up to bloom for 20 minutes
Boil water, pandan leaves and salt to boiling
Enter the steamed sticky rice, stir until absorbed
Add grated coconut rough, mix well
Steamed until cooked, remove and puree
compressed in a tin / plastic container
Cut into pieces and burn until brown, serve with Serundeng

Serundeng:
Stir fry until fragrant spices finely
Add the lime leaves, bay leaves, galangal, salt, brown sugar and water.
Input grated coconut
Stir until the coconut becomes mature, dry and brown
Lift, serve with grilled uli.