Kluwek Prep
Soaking and scraping black kluwek nuts to unlock their rich, earthy paste for rawon.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Kluwek, also known as kepayang or pangium seeds, must be soaked and scraped before use because the raw kernels are toxic. This prep softens the shells, releases the inky black flesh, and yields a smoky, slightly bitter paste essential to Indonesian dishes like rawon and brongkos.
Ingredients
- 20 whole kluwek nuts (kepayang seeds), shells intact
- 4 cups warm water, for soaking
- 1/2 teaspoon salt
Method
-
Place the whole kluwek nuts in a bowl and cover with warm water. Let them soak to soften the hard shells, checking after several hours.
-
Drain the soaked nuts and crack each shell open with the back of a heavy knife or a small hammer, working over a bowl to catch the black kernels inside.
-
Scoop the soft black flesh out of each shell with a small spoon, discarding the shells and any pale or discolored kernels.
-
Transfer the scraped kluwek flesh to a small bowl, sprinkle with the salt, and mash with a spoon or fork until it forms a smooth, thick paste.
-
Use the paste immediately in a recipe, or transfer to an airtight container and refrigerate for up to one week.
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Kluwek Prep
Kluwek, also known as kepayang or pangium seeds, must be soaked and scraped before use because the raw kernels are toxic. This prep softens the shells, releases the inky black flesh, and yields a smoky, slightly bitter paste essential to Indonesian dishes like rawon and brongkos.
12 hr 16 oz 35 cal
Ingredients
- 20 whole kluwek nuts (kepayang seeds), shells intact
- 4 cups warm water, for soaking
- 1/2 teaspoon salt
Method
- 1
Place the whole kluwek nuts in a bowl and cover with warm water. Let them soak to soften the hard shells, checking after several hours.
- 2
Drain the soaked nuts and crack each shell open with the back of a heavy knife or a small hammer, working over a bowl to catch the black kernels inside.
- 3
Scoop the soft black flesh out of each shell with a small spoon, discarding the shells and any pale or discolored kernels.
- 4
Transfer the scraped kluwek flesh to a small bowl, sprinkle with the salt, and mash with a spoon or fork until it forms a smooth, thick paste.
- 5
Use the paste immediately in a recipe, or transfer to an airtight container and refrigerate for up to one week.