Jackfruit Rendang Recipe, by Petty Pandean-Elliot
Rendang nangka, or unripe jackfruit rendang, is a cherished West Sumatran dish, often served alongside its beef counterpart. Slow-cooked in coconut milk and spices, the jackfruit becomes tender and deeply infused with rich, aromatic flavours. As the sauce reduces, it thickens into a savoury-sweet glaze that clings to each piece.
Popular among vegetarians, this dish stays true to the essence of traditional rendang. Roasted coconut paste adds depth and colour, while using young jackfruit offers a more sustainable alternative. Whether made with local leaves, tempeh or tofu, rendang nangka reflects Indonesia’s enduring philosophy of cooking with patience, purpose and respect for nature.
Ingredients for Jackfruit Rendang
Ingredients for the curry
- 50 g unsweetened desiccated coconut
- 2–3 tablespoons coconut oil or sunflower oil
- 3 (565g) cans young green jackfruit in water or brine, drained
- 1.2 litres coconut milk
- 2 tablespoons tamarindpaste
- 7 makrut lime leaves, torn
- 2 star anise
- 2 stalks lemongrass, crushed and tied in a knot
- 1 (3-cm) cinnamon stick
- 1 turmeric leaf (optional)
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- steamed rice, to serve
- Pickled Pineapple, to serve
Ingredients for the chilli paste
- 4 cloves garlic, sliced
- 2 small banana shallots, sliced
- 20 g fresh root ginger, sliced
- 10 g galangal, thinly sliced
- 4 red bird’s eye chillies, coarsely chopped
- 2 large red chillies, coarsely chopped
How to make jackfruit rendang
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Heat a frying pan over medium heat. Add the desiccated coconut and dry-roast until it is dark in colour but not burned.
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Transfer to a spice grinder or pestle and mortar and grind until it transforms from a fine powder into an oily paste. Set aside.
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Meanwhile, make the chilli paste. Combine all the ingredients in a small blender and blend into a smooth paste.
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Heat the oil in a frying pan over medium heat, add the chilli paste and sauté for 3–4 minutes. Add the jackfruit and coconut milk, then stir in the remaining curry ingredients. Bring to the boil, then simmer for 1 hour, stirring occasionally to prevent the mixture from sticking, until the liquid has reduced by half.
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Add the coconut paste to the jackfruit mixture and mix well. Reduce the heat to medium-low and simmer for another 30 minutes, until the liquid has reduced further.
- Increase the heat to high and cook for a final 12 minutes, stirring constantly, until all the liquid has evaporated and the rendang is dark brown and caramelised. Season to taste. Serve with steamed rice and pickled pineapple.
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