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1
Slice the beef thin and even. Combine the ground rice, coriander, garlic, palm sugar, and salt into a uniform paste. Coat the beef slices thoroughly on all sides; every surface must carry the marinade.
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2
Lay the coated slices in a single, slightly overlapping layer between two boards. Apply firm, even weight across the boards and press at ambient temperature for 24 to 48 hours. This is where the dish lives or dies: the rice and meat must remain under continuous pressure long enough for mild lactic acid fermentation to develop — the slices will knit slightly, acquire a faint sour tang, and deepen in colour; if the fermentation has not taken hold, the final dried meat will lack the defining acidity that separates dendeng ragi from all simpler dried-beef preparations.
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3
Separate the pressed slices and lay them in full sun on a rack or clean surface. Sun-dry until the slices are firm, rigid, and noticeably reduced in moisture — they should bend with resistance and not yield softly to the touch.
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4
Heat the frying oil in a suitable vessel to frying temperature. Fry the dried slices in batches until the surface is deep amber and the edges are crisped; listen for the initial vigorous sizzle to subside, indicating that surface moisture has been driven off.