Try This Vegan Indonesian Gudeg Recipe

Gather the following ingredients

For this recipe, you will need 500 grams of young unripe jackfruit, two cups of coconut milk, 1/2 cup of palm sugar, four bay leaves, two stalks of lemongrass, five kaffir lime leaves, a teaspoon of tamarind paste, salt to taste and water as needed.

Preparing jackfruit

Start by boiling the jackfruit in a large pot of water for about an hour or until it becomes tender.

This step is crucial because it not only softens the jackfruit but also prepares it to soak up the flavors in the following steps.

After boiling, drain the water and reserve it.

Cooking with spices

In another saucepan, mix two cups of coconut milk, half a cup of grated palm sugar, four bay leaves, two bruised lemongrass stalks, five kaffir lime leaves, a teaspoon of tamarind paste and salt to taste.

Stir everything well over medium heat.

Wait until it reaches a slight boil.

This coconut milk infused with spices forms the tasty base of our gudeg.

Combine the ingredients

Transfer the cooked jackfruit to the saucepan with the spiced coconut milk mixture.

Reduce the heat to low and simmer uncovered for about two hours, or until most of the liquid has evaporated and the mixture has thickened.

Remember to stir from time to time to prevent the mixture from sticking to the bottom of the pan.

Serving Suggestions

Once it’s thick like compote, that’s it!

Remove it from the heat and let it cool a little before serving.

Indonesian vegan gudeg is traditionally served over steamed rice, but is just as delicious with flatbreads.

This vegan delight not only offers an exotic flavor but also a unique opportunity to experience Javanese culture through its culinary practices.

Happy cooking!