Jakarta Spiced Coconut Omelette over Sticky Rice

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A famous Betawi street food from Jakarta, this savory omelette features pre-cooked glutinous rice crisped in a small wok with coconut, dried shrimp, and aromatic spices, all bound together with a layer of egg. Traditionally cooked over charcoal and finished with crispy serundeng, fried shallots, and a side of sambal, it captures the smoky, soul-warming flavors of Old Jakarta.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 16 gProtein
• 420 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sticky rice base

• 1 1/2 cups glutinous (sticky) rice, rinsed
• 2 cups water
• 1 pandan leaf, tied (optional)
• 1/2 tsp fine salt

For the spice paste

• 4 large shallots, peeled
• 2 garlic cloves
• 1 tbsp candlenut (or macadamia nut)
• 1 tsp toasted shrimp paste (terasi)
• 1 tsp coriander seeds, dry-toasted
• 1/2 tsp ground white pepper
• 1 tbsp vegetable oil

For the omelette

• 2 tbsp dried shrimp (ebi), soaked 10 minutes and chopped
• 1/2 cup unsweetened dried coconut flakes, dry-toasted until golden
• 1 tbsp grated palm sugar
• 4 large eggs, lightly beaten
• 4 large whole eggs (one per omelette)
• 3 tbsp vegetable oil, divided
• 1/2 tsp fine salt

For serving

• 1/4 cup store-bought serundeng or extra toasted coconut
• 1/4 cup crispy fried shallots
• 1 lime, cut into 4 wedges
• Sambal kecap or fresh chili sambal, to taste

Directions

1. Cook the sticky rice: combine rinsed rice, water, pandan, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 18-20 minutes until tender. Remove from heat and rest, covered, for 5 minutes; fluff with a fork.
2. Make the spice paste: blend shallots, garlic, candlenut, shrimp paste, coriander, and white pepper into a coarse paste with 1 tablespoon of oil.
3. Heat 1 tablespoon oil in a wok over medium heat and sauté the spice paste 2-3 minutes until fragrant. Add the cooked sticky rice, chopped dried shrimp, palm sugar, and salt; stir-fry 2 minutes until the rice is evenly coated and aromatic.
4. Fold in the toasted coconut flakes and taste for seasoning; the rice should be savory with just a whisper of sweetness. Keep warm.
5. Heat a 6-7 inch mini wok or skillet over medium heat with 1 teaspoon of oil. Pack about 1/3 cup of the rice mixture into the pan and press into a flat, even disc about 3/4 inch thick.
6. Crack one whole egg directly over the rice disc, season lightly with salt, and cover the pan. Cook 3-4 minutes until the egg white is fully set, the yolk is still soft, and the rice base is lightly crisped underneath.
7. Repeat with the remaining oil, rice, and eggs to make 4 omelettes total, keeping finished ones warm on a plate tented with foil.
8. Slide each omelette onto a plate and shower generously with serundeng and fried shallots. Serve immediately with a lime wedge and sambal on the side for squeezing and spooning over each bite.

Cook’s Notes

• Day-old cooked sticky rice works beautifully here and crisps faster on the base.
• A 7-inch mini wok or cast-iron aebleskiver pan best replicates the traditional street-vendor shape and crust.
• Do not skip the toasted coconut flakes; they deliver the signature sweet-nutty aroma that defines the dish.
• For an authentic smoky flavor, finish each omelette under a hot broiler for 30-45 seconds just before serving.
• Substitute raw macadamia or Brazil nut for candlenut if it is unavailable in your area.

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