Tipat Cantok (Balinese Peanut-Coconut Rice Cakes)

• •2 cup For the Tipat (Compressed Rice Cakes) (uncooked medium-grain rice)
• •4 cup Water (for cooking rice)
• •1 piece Banana leaves or parchment paper (for lining loaf pan)
• •1 bunch For the Vegetables (kangkung (water spinach), cut into 5 cm lengths)
• •150 gram Long beans (kacang panjang) (cut into 3-4 cm pieces)
• •1 cup Bean sprouts (tauge) (approx 100g)
• •150 gram For the Peanut-Coconut Sauce (Bumbu Cantok) (roasted unsalted peanuts)
• •50 gram Toasted grated coconut
• •4 piece Shallots (medium, peeled)
• •3 piece Garlic cloves (peeled)
• •2 piece Bird's eye chiles (cabe rawit) (or to taste)
• •1 piece Large red chiles (seeded and chopped (for color, optional))
• •1 inch piece Kencur (aromatic ginger) (peeled)
• •0.5 inch piece Fresh turmeric (peeled (or 1/2 tsp ground turmeric))
• •0.5 tsp Terasi (shrimp paste) (toasted)
• •2 tbsp Palm sugar (gula merah) (or to taste, chopped)
• •1.5 tbsp Tamarind paste (or 1 tbsp tamarind pulp soaked in 3 tbsp hot water)
• •1 piece Kaffir lime leaf (finely sliced, stem removed)
• •0.8 cup Warm water (adjust as needed for sauce consistency)
• •0.5 tsp Salt (or to taste)
• •1 block For the Tofu and Toppings (firm tofu (300-400g), cubed)
• •3 cup Vegetable oil (for deep frying)
• •0.3 cup Fried shallots (store-bought or homemade)
• •0.5 cup Krupuk (Indonesian crackers) (crushed)
• •2 piece Bird's eye chiles (sliced, for garnish (optional))

Instructions

1. 1

   **Prepare the Tipat (Compressed Rice Cakes) - Best done ahead:** Rinse the rice thoroughly until water runs clear. Cook the rice in a rice cooker or pot with 4 cups of water according to package directions. It should be slightly firmer than usual. Once cooked, line a loaf pan (approx. 9x5 inches) with banana leaves or parchment paper, ensuring it overhangs the sides. Firmly press the hot cooked rice into the pan, packing it down as tightly as possible to remove air pockets. Cover with the overhanging liner and place a heavy object on top (like a cutting board with cans) to compress. Refrigerate for at least 4 hours, or preferably overnight, until firm. Once firm, unmold and cut into 1-inch cubes.

2. 2

   **Prepare the Base Genep Paste:** In a stone mortar and pestle, or a small food processor, combine the shallots, garlic, bird's eye chiles, large red chiles (if using), kencur, fresh turmeric, and toasted terasi. Pound or process until a fine, fragrant paste is formed. If using a food processor, you might need a tiny splash of oil to help it blend.

3. 3

   **Make the Peanut-Coconut Sauce:** In a large mortar and pestle (traditionally), or a food processor, combine the roasted peanuts, toasted grated coconut, the prepared Base Genep paste, chopped palm sugar, tamarind paste, and finely sliced kaffir lime leaf. Pound or pulse until a coarse, chunky sauce is formed – it should not be completely smooth. Gradually add the warm water, a little at a time, continuing to pound/pulse until the sauce reaches a thick, pourable consistency. Season with salt to taste. Transfer to a saucepan and gently warm over low heat while you prepare the vegetables and tofu, stirring occasionally.

4. 4

   **Blanch the Vegetables:** Bring a large pot of salted water to a rolling boil. Prepare an ice bath. First, blanch the kangkung for about 1 minute until tender-crisp. Immediately remove with a slotted spoon and plunge into the ice bath to stop cooking. Drain well. Next, blanch the long beans for 2-3 minutes until tender-crisp. Remove and plunge into the ice bath, then drain. Finally, blanch the bean sprouts for only 30 seconds. Remove and plunge into the ice bath, then drain well.

5. 5

   **Fry the Tofu:** Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully add the cubed tofu in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on a paper towel-lined plate.

6. 6

   **Assemble the Tipat Cantok:** Arrange a generous portion of tipat cubes on each serving plate. Top with an equal amount of blanched kangkung, long beans, and bean sprouts. Scatter the fried tofu cubes over the vegetables. Ladle a generous amount of warm peanut-coconut sauce over everything, ensuring it coats all the ingredients. Garnish with a sprinkle of fried shallots, crushed krupuk, and a few slices of bird's eye chiles if desired. Serve immediately.

Chef's Tips

• 💡**The Art of the Chunky Sauce:** The 'cantok' (to pound) in Tipat Cantok emphasizes the traditional preparation. The sauce should be pounded or pulsed, not blended completely smooth. This creates a delightful texture with visible peanut and coconut bits that provides a more authentic and satisfying mouthfeel.
• 💡**DIY Tipat at Home:** While traditional tipat is cooked in woven coconut leaf casings, pressing steamed rice into a banana leaf-lined loaf pan is an excellent home alternative. The key is to pack the rice extremely tightly and refrigerate it under pressure to achieve the dense, firm texture that holds its shape when cut.
• 💡**Blanching Vegetables Separately:** Each vegetable has a different cooking time to reach its optimal tender-crisp stage. Blanching them individually ensures that none are overcooked or undercooked, maintaining their vibrant color and texture. An ice bath is crucial to stop the cooking process and lock in freshness.
• 💡**Serving Suggestion:** Tipat Cantok is a fantastic meal any time, but it's particularly cherished as a breakfast or morning snack in Bali. Serve it with a side of your favorite sambal (chili paste) for an extra kick! You can prepare the tipat and sauce ahead of time, warming the sauce gently before assembly.