[6] To make serundeng, spices and seasonings like onions, chili peppers, garlic, onion, coriander, turmeric, sugar, tamarind, bay leaves (daun salam), lime leaves (daun jeruk purut), and galangal are ground to a paste, and fried.[7] Then, grated coconut is sauteed (fried with minimal or without oil) until golden brown, and mixed with the seasoning paste.[9] In Indonesia, beef serundeng usually tastes rather sweet because of the generous addition of coconut sugar, and it is commonly associated with Javanese cuisine.[10] Serundeng fried coconut flakes as a sprinkled dry condiment is also found in Betawi cuisine of Jakarta, and Makassar cuisine of South Sulawesi, usually applied upon soto, ketan, or burasa (rice cake wrapped in banana leaf and cooked in coconut milk).In Indonesia, meat floss is called abon, and serundeng refers to spiced and sauteed grated coconut.
Burasa
, rice dumpling cooked in coconut milk wrapped in banana leaf, served with serundeng