Ingredients

  • Serves 2-4 people
  • 250 gr Corn kernels (old dried corn)

    5 gr Salt

    Sufficiently water (for boiling) 

     

  • Coconut Serundeng: 

    400 gr Grated Coconut

    2 grams salt

    1 sheet Pandan Leaves

    20 grams Sugar

Grontol Jagung (Steamed Corn Kernels with Coconut)
Recipe Courtesy of
Asian Food Network

Grontol Jagung (Steamed Corn Kernels with Coconut)

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Grontol Jagung is a popular Indonesian street snack that is commonly found in Central Java. Dried corn kernels are boiled before they are sprinkled with a grated coconut mixture that has been steamed and flavored with pandan leaves.
  • Easy
  • 180 min
  • 30 min
  • 15 min
  • 2 steps
  • 7 Ingredients
  • Easy
  • 2 steps
  • 7 Ingredients
  • 180 min
  • 30 min
  • 15 min

Instructions

  1. Coconut Serundeng Making

    • To make coconut serundeng, prepare ingredients: grated coconut and salt. 
    • Then mix all ingredients until well blended.
    • Add the pandan leaves and steam for about 10 - 20 minutes
    Coconut Serundeng Making


  2. Corn Grontol Making

    • Boil the corn with water and salt over medium heat until the corn kernels begin to crack and become soft for about 2 hours. After the corn kernels are cracked and cooked, then strain and set aside.
    Corn Grontol Making


Plate and Serve!

Prepare a bowl, then add the boiled corn and the coconut serundeng . Stir until well blended, then add a sprinkling of granulated sugar and serve in a serving bowl or plate.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 gr Corn kernels (old dried corn)

      5 gr Salt

      Sufficiently water (for boiling) 

       

    • Coconut Serundeng: 

      400 gr Grated Coconut

      2 grams salt

      1 sheet Pandan Leaves

      20 grams Sugar

    Nutrition
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