Kerisik

A bowl of homemadekerisik
Alternative names	ambu-ambu (Minangkabau),kelapa gongseng (Indonesian)
Type	Condiment
Place of origin	Malaysia[1]
Region or state	Sumatra,Singapore andMalay Peninsula
Created by	Malays
Serving temperature	Room temperature

Kerisik (Jawi: كريسيق), also known asambu-ambu inMinangkabau andkelapa gongseng inIndonesian, is a condiment or spice made from grinding toasted andgratedcoconut used in cooking among theMalay andMinangkabau communities ofIndonesia,Malaysia^[1] andSingapore. It is sometimes referred to as coconut butter. It can be made at home as a byproduct of extractingcoconut milk or bought ready made.Kerisik is used in dishes such askerabu salads,nasi ulam,gulai and especiallyrendang as a gravy thickener.^[2]

Kerisik means "dry" inMalaysian^[3] in the sense of dry leaves or grated coconut. Freshkerisik can be easily made from fresh coconut which is grated and sautéed on low heat, then ground in a mortar and pestle. Dried grated coconut can also be used, however, the resulting paste is not as fragrant. Pre-madekerisik can develop an unpleasant smell.

It is not easily found outsideIndonesia,Malaysia andSingapore, and will most likely only be found in Asian specialty food shops outside of these countries.

Kerisik is divided into grade 'A', forkerisik that is fragrant and creamy, tastes sweet and has a nutty aftertaste, and grade 'B', which tends to have fewer of the fragrant notes which are the key point in choosing a goodkerisik. As for the last grade, grade 'C', manufacturers tend to use coconut leftovers from the production of coconut milk. This leaves the kerisik with only the nutty taste and with a bland and husky aftertaste. This 'C' grade kerisik floods the market, confusing customers.

• Malay cuisine
• Serundeng

• How to toast coconut and make kerisik at pickles-and-spices.com

• Malay cuisine
• Indonesian cuisine
• Malaysian cuisine
• Singaporean cuisine
• Foods containing coconut

• CS1 Malay-language sources (ms)
• Articles with short description
• Short description is different from Wikidata