Songkolo Bagadang is a traditional Indonesian breakfast side dish from Makassar, Sulawesi. It is made from steamed glutinous rice mixed with freshly grated coconut, creating a soft and slightly chewy texture. This simple yet delicious dish is often served with salted fish, sambal, or fried shallots for extra flavor. Songkolo Bagadang is a popular morning meal in Makassar and is loved for its rich coconut taste and satisfying texture.
Wash the glutinous rice thoroughly and soak it in water for about 2–3 hours.
Drain the rice and place it in a steamer.
Steam the rice for about 25–30 minutes until it becomes soft and sticky.
Mix grated coconut with salt in a bowl.
Add the coconut mixture to the steamed rice and mix gently.
Steam again for about 5–10 minutes so the flavors blend well.
Serve warm with fried shallots and salted fish on the side.
2 cups glutinous rice
1 tablespoon cooking oil
1 cup grated coconut
2 tablespoons fried shallots
1 teaspoon salt
1 small portion salted fish (for serving)
2 cups water
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