Vegan Otak Otak
Otak otak is one of my mum's most favourite snacks to eat. If otak otak is on the menu, best believe she'll be ordering it without hesitation. How could you not love it, though? It's got everything you need in a snack; big on flavour, so wholesome and wrapped neatly in a parcel!
What's the secret ingredient behind this vegan otak otak? Tofu! Specifically 2 types of tofu. But don't let that scare you away, it doesn't taste like tofu at all. It just tastes like the perfect otak otak! You can cook this otak otak any way you like, steamed or grilled. It tastes amazing both ways.
Enjoy!
Love,
Elliz
Vegan Otak Otak
Yield: 15
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
To Blend
To Mash and Mix
To Wrap
Instructions
- Preheat the oven to 180°C
- Blend all the ingredients to a paste.
- Squeeze out all the water from the thawed tofu.
- Line a tray with parchment paper and crumble the firm tofu into the tray.
- Add the smooth tofu and mash together with the firm tofu crumble.
- Pour the spice paste in along with corn starch, mushroom seasoning, oil and coconut cream.
- Mix until everything is well combined.
- Bake in the oven for 15 minutes and then set aside to cool.
- In the mean time, prepare the banana leaves.
- Cut the banana leaves into 15 rectangles around 15cm x 12cm.
- Run the banana leaves over a small flame quickly to soften the fibers so wrapping is easier. If you don't have a gas stove, steam the banana leaves briefly. Alternatively, you can also use a microwave. Place a few banana leaves on a plate, sprinkle some water and cover with a paper towel. Microwave for 30 seconds.
- Once the tofu mix is cool, stir in the rice flour until well combined.
To Wrap
- Place 50g of tofu mix onto the center of a wild betel leaf (daun kaduk).
- Mould the mix into a log.
- Place on the center of a banana leaf rectangle.
- Fold the top and bottom.
- Seal the edges with a toothpick, and cut off any excess leaf.
- If grilling the otak otak, tear or cut daun kaduk into small strips and stir into the tofu mix. Then place directly on a banana leaf and wrap as earlier.
To Steam
- Boil water in a wok on low heat. Place a steamer basket, or a wire rack into the wok.
- Place the otak otak parcels inside. Steam with the lid on for 10 minutes. Be sure to periodically check the water hasn't dried up. If it has, add more water accordingly.
- Let sit for 5 minutes before serving.
To Grill
- Grill on a barbecue for 5 minutes on each side.
- Alternatively, the otak otak can be grilled on a pan.
- Heat a non stick or cast iron pan on medium.
- Place the otak otak parcels on the pan. Make sure not to overcrowd the pan, so it's easier to flip.
- Lower the heat and cook the parcels for 7 minutes on each side or until the banana leaf turns brown and slightly charred.
- Serve hot on its own as a snack, or with white rice.
Notes:
- Add more chilies if you prefer a spicier flavour, or less if you prefer it mild.
- You can use fresh firm tofu (not frozen) but the corn starch and rice flour need to be adjusted accordingly to account for the extra water.
