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Brief Overview
If you find yourself wandering through the bustling streets of Jakarta, the sizzle of a street vendor’s wok might lead you to one of Indonesia’s iconic snacks, Kerak Telor. Often spotted at cultural fairs and traditional markets, this crispy egg pancake captures a slice of Betawi heritage that’s still savoured today.
For many Jakartans, Kerak Telor is more than a snack. It is a reminder of cultural pride displayed proudly at fairs and festivals. Vendors prepare it with theatrical flair, drawing crowds with the aroma of toasted coconut and fried shallots wafting through the humid air.
What Is Kerak Telor?
Kerak Telor is a savoury pancake that combines sticky rice, duck or chicken egg, fried shallots, dried shrimp and grated coconut, cooked over charcoal until the edges turn beautifully crisp. It is a street food that’s simple at heart yet layered with texture and local flavour.
Served open faced, it looks unassuming but surprises you with its mix of crunchy and chewy bites. Street vendors skillfully flip the wok to char the base, giving Kerak Telor its signature crispness. Eaten hot off the pan, it’s comfort food that feels celebratory at the same time.
Ingredients and Taste
The sticky rice forms the base, giving each bite a slight chew beneath the crunchy crust. Duck egg is a favourite choice for its richness, but chicken egg works just as well. The mix of fried shallots and dried shrimp brings a salty depth, balanced by the subtle sweetness of toasted coconut.
Coconut is grated fresh, then sautéed without oil until lightly browned, adding an earthy fragrance that ties the flavours together. When all these elements meet the heat of the charcoal, they meld into a dish that’s savoury, slightly sweet, with a pleasant smokiness.
No heavy sauce covers it, letting each ingredient shine on its own terms. The final sprinkle of crispy shallots and shredded coconut crowns the pancake, lending texture and an inviting aroma that drifts through the air long before you take a bite.
A Taste of History
Kerak Telor traces its roots to the Betawi people, Jakarta’s native ethnic group, whose food often weaves Chinese, Malay and Dutch influences. It was once popular among the city’s elite during colonial times, admired for its rich taste and festive feel.
Today, Kerak Telor remains a highlight at events like the Jakarta Fair, where watching vendors cook it over glowing charcoal is half the delight. Even as Jakarta modernises, the sight of a vendor crouched beside a small brazier, flipping this pancake with practiced hands, keeps a piece of the city’s story alive.
Trying Kerak Telor is more than tasting a snack. It is stepping into Jakarta’s past, one forkful at a time. Each bite echoes the resourcefulness of the Betawi kitchen, which turned everyday staples like rice, egg and coconut into something memorable and deeply tied to local pride.
So if you ever come across Kerak Telor on your travels, pause for a moment. Watch the vendor coax crispy edges from sticky rice and egg, smell the toasted coconut and savour the simple magic of this snack. It is proof that sometimes, the humblest ingredients can stir the strongest connection to a place and its people.
How to make Kerak Telor
Kerak Telor is a beloved Betawi street food from Jakarta, known for its savoury, coconut rich omelette topped with fried shallots and dried shrimp. Expect a fragrant, crisp edged pancake with chewy sticky rice and an earthy, nutty aroma. It’s a dish best enjoyed hot straight off the pan with minimal fuss. See the recipe card at the bottom for printable directions.
Ingredients
For the pancake
- 200g glutinous rice (soaked overnight)
- 4 large eggs (duck eggs traditionally used)
- 80g dried shrimp (ebi), finely ground
- 100g freshly grated coconut (lightly toasted)
- 4 tbsp fried shallots
- 1 tsp white pepper
- 1 tsp salt
For serving
- Additional fried shallots
- Fresh bird’s eye chillies (optional)
Cooking Instructions
Step 1: Prepare the glutinous rice
To begin, drain the soaked glutinous rice. Steam it over high heat for about 20 minutes until fully cooked and sticky. Fluff gently with a fork to avoid clumping. Transition to preparing the coconut and ebi topping.
Step 2: Toast the grated coconut
In a dry pan over low heat, toast the grated coconut until it turns pale golden and releases its nutty fragrance. Stir continuously to avoid burning. Set aside for later use.
Step 3: Grind the dried shrimp
Using a mortar and pestle or spice grinder, grind the dried shrimp to a fine, fluffy texture. Traditional pounding enhances its aroma and ensures an even topping later. Move to egg preparation next.
Step 4: Beat the eggs
Crack the duck eggs into a bowl. Add salt and white pepper, then beat lightly until just combined. Avoid over beating to maintain a tender texture. Proceed to combine rice and egg.
Step 5: Combine rice and egg in the pan
Heat a small cast iron or non-stick pan over medium heat. Place a thin layer of cooked glutinous rice onto the pan base, pressing gently to form an even layer. Transition to adding egg.
Step 6: Pour in the egg mixture
Pour enough beaten egg to cover the rice completely. Tilt the pan slightly to spread evenly. Allow the mixture to set partially before adding toppings.
Step 7: Sprinkle coconut and shrimp topping
Sprinkle generous amounts of toasted coconut and ground dried shrimp over the setting egg. This layer creates the signature flavour and texture of Kerak Telor. Continue cooking uncovered.
Step 8: Cook until crispy
Lower the heat and cook until the base is crispy and edges brown beautifully, around 5-7 minutes. The top should be cooked through without flipping. Move to final garnishing.
Step 9: Garnish before serving
Top with fried shallots and fresh bird’s eye chillies if desired. Carefully remove the pancake using a spatula to retain its shape. Transition to serving the dish immediately.
Final Step: Serve hot
Serve Kerak Telor hot and crisp straight from the pan. Traditionally enjoyed without sauce, but you may offer extra fried shallots on the side for crunch. Presentation tip: Serve on banana leaf for authentic aroma and aesthetics.
Variations and substitutions
- Substitute duck eggs with chicken eggs if unavailable.
- Replace dried shrimp with finely shredded dried fish for a coastal variation.
- Add a pinch of turmeric powder to the egg for extra colour.
Cooking Tips for Perfect Kerak Telor
- Always soak glutinous rice overnight for even steaming.
- Use freshly grated coconut instead of desiccated for authentic flavour.
- Cook over low heat towards the end to avoid burning the bottom while ensuring a crispy crust.
- Use duck eggs for richer taste and traditional texture.
Indonesian Kerak Telor (Crispy Egg Pancake)
Ingredients
For the pancake
- 200 g glutinous rice soaked overnight
- 4 large eggs duck eggs traditionally used
- 80 g dried shrimp ebi, finely ground
- 100 g freshly grated coconut lightly toasted
- 4 tbsp fried shallots
- 1 tsp white pepper
- 1 tsp salt
For serving
- Additional fried shallots
- Fresh bird’s eye chillies optional
Instructions
- To begin, drain the soaked glutinous rice. Steam it over high heat for about 20 minutes until fully cooked and sticky. Fluff gently with a fork to avoid clumping. Transition to preparing the coconut and ebi topping.
- In a dry pan over low heat, toast the grated coconut until it turns pale golden and releases its nutty fragrance. Stir continuously to avoid burning. Set aside for later use.
- Using a mortar and pestle or spice grinder, grind the dried shrimp to a fine, fluffy texture. Traditional pounding enhances its aroma and ensures an even topping later. Move to egg preparation next.
- Crack the duck eggs into a bowl. Add salt and white pepper, then beat lightly until just combined. Avoid over beating to maintain a tender texture. Proceed to combine rice and egg.
- Heat a small cast iron or non-stick pan over medium heat. Place a thin layer of cooked glutinous rice onto the pan base, pressing gently to form an even layer. Transition to adding egg.
- Pour enough beaten egg to cover the rice completely. Tilt the pan slightly to spread evenly. Allow the mixture to set partially before adding toppings.
- Sprinkle generous amounts of toasted coconut and ground dried shrimp over the setting egg. This layer creates the signature flavour and texture of Kerak Telor. Continue cooking uncovered.
- Lower the heat and cook until the base is crispy and edges brown beautifully, around 5-7 minutes. The top should be cooked through without flipping. Move to final garnishing.
- Top with fried shallots and fresh bird’s eye chillies if desired. Carefully remove the pancake using a spatula to retain its shape. Transition to serving the dish immediately.
- Serve Kerak Telor hot and crisp straight from the pan. Traditionally enjoyed without sauce, but you may offer extra fried shallots on the side for crunch. Presentation tip: Serve on banana leaf for authentic aroma and aesthetics.
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