Low Sodium Arem Arem

Discover the perfect combination of traditional Indonesian flavors and health-conscious cooking with this *Low Sodium Arem Arem*. A twist on the classic snack, this recipe swaps out high-sodium seasonings for a natural medley of fresh turmeric, galangal, lemongrass, and coriander, creating a fragrant and flavorful bite. The glutinous rice is enriched with creamy coconut milk and wrapped in banana leaves for a satisfying, aromatic dish that is as delightful to smell as it is to eat. Filled with a savory tofu mixture featuring shallots, chili, and warming spices, this arem arem is steamed to perfection, keeping it moist yet hearty. Whether enjoyed warm or at room temperature, this guilt-free Indonesian treat is ideal for snacking, entertaining, or as a unique addition to your meal prep. Perfect for those seeking low-sodium recipes full of bold, authentic flavors!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 250 grams Glutinous rice
• 200 ml Coconut milk
• 300 ml Water
• 1 teaspoon Fresh turmeric, grated
• 1 teaspoon Galangal, thinly sliced
• 1 stem Lemongrass, crushed
• 1 piece Shallot, finely chopped
• 1 piece Red chili, seedless and finely chopped
• 100 grams Tofu, finely crumbled
• 4 pieces Banana leaves, large
• 1 tablespoon Cooking oil
• 2 tablespoons Fresh coriander leaves
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Rinse glutinous rice under cold water until the water runs clear, then drain.

Step 2

In a medium saucepan, combine the rinsed rice, coconut milk, water, grated turmeric, and a pinch of black pepper. Stir well and bring to a boil over medium heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Step 4

While the rice is cooking, prepare the tofu filling. In a large frying pan, heat the cooking oil over medium heat. Add shallot, sliced galangal, crushed lemongrass, and chopped red chili. Cook for 3-4 minutes until fragrant.

Step 5

Add the crumbled tofu to the pan and cook for another 5 minutes, stirring frequently. Add the fresh coriander leaves, adjust seasoning with black pepper, and mix well. Remove from heat and let it cool slightly.

Step 6

Once the rice and tofu filling are ready, soften the banana leaves by placing them briefly over an open flame or dipping them in hot water.

Step 7

Take one banana leaf and place about 2-3 tablespoons of the cooked rice onto the center. Flatten it slightly, then place a spoonful of the tofu filling on top. Add more rice over the filling to enclose it completely.

Step 8

Roll the banana leaf tightly around the rice and filling to form a cylinder. Fold the ends of the banana leaf under to seal the package. Repeat the process with the remaining ingredients.

Step 9

Place the wrapped arem arem in a steamer and steam for 15 minutes over medium heat.

Step 10

Serve warm or at room temperature. Enjoy the savory and flavorful aroma with a hint of Indonesian spices without the overload of sodium.

Nutrition Facts

Serving size	(830.0g)

Amount per serving	% Daily Value*
Calories	483.2

Total Fat 15.1g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 617.1mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 5.0g	0%
Total Sugars 17.4g
Protein 6.5g	0%

Vitamin D 0IU	0%
Calcium 64.0mg	0%
Iron 2.6mg	0%
Potassium 492.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 5.4%

Carbs: 66.6%