Rempah Daging aka Coconut Meat Patty. If we break down the word rempah can be meant spice while daging is a meat. In this case it’s refer to beef the very common red meat source in Indonesia beside goat.

Rempah daging is common to be served with rice (especially Nasi Kuning – Indonesian Yellow Rice) or enjoyed as a snack. It’s almost look a like perkedel (potato patty) but it has a different main ingredient by adding coconut grated or shredded. and slightly different way to add the egg. To make some foods with shredded coconut, I am a bit picky about the brand since I don’t use fresh grated coconut. Some grated coconut brands have a bigger texture and taste unfresh. When I made something with them, I disliked the the food taste. For any recipes that use frozen grated coconut, I like using the Indian brand deep dish. It has the fresher taste similar to fresh grated coconut and the texture is more uniform.

Rempah Daging
Coconut Meat Patty

150 grams frozen shredded coconut, thawed
300 grams ground beef
1 egg, beaten
cooking oil for pan-fry or deep fry

Spices for a paste:
8 shallots for a smaller size or 4 shallots for a larger size
3 cloves garlic
3 Thai red chilies, discard the seed if you want to reduce the heat
1 teaspoon kencur (kaempferia galanga or sand ginger) powder
2 teaspoons toasted ground coriander
1/2 teaspoon toasted ground cumin
4 kaffir lime leaves, discard the midrib
1/4 teaspoon toasted cumin
4 toasted candlenuts (kemiri)
1 teaspoon salt

1. Process all spices in a mortar and pestle or food processor until smooth but not too fine.

2. Combine spice paste with shredded coconut and ground beef. Add egg and mix well.

3. Take 3 tablespoons of the meat mixture and make a patty. I tried to make mine triangle. Re-do this step until all mixture is used up. Fry with a pan-fry or deep fry until golden brown both sides.


  1. Hello! I have been following your blog for over a year now, but this is the first time I’m commenting.
    I would like to ask you if I could use fresh coconut in these patties, finely chopped in a food processor.

    I very much admire the work you do with your blog and I’m always looking forward to each of your posts. I love Indonesian cuisine, even though I’m a Greek living in Holland πŸ™‚

    • Magda, thanks for the comment here. You can always use fresh coconut as long as the shape is fine.

      The original recipe is using fresh shredded coconuts which I don’t have access for that. πŸ™‚

    • Nami, as you know Indonesians love to add coconut for everything just like North Americans with their dairy products. πŸ™‚

  2. I’ve made a recipe I found for this before, but this recipe has a lot more spices and I bet, taste more delish. I will be trying this one, however, I use ground lamb instead. Part of my family is Hindu so I hardly ever eat beef.


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