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1
Prepare a charcoal fire with a second bed of glowing coals reserved for the wok lid. Set the round shallow iron wajan kerak telor over medium-hot coals. Add coconut oil and saturate the surface completely. Add the drained glutinous rice in a single working portion and stir continuously until each grain turns translucent and the mass begins to adhere to the wok.
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2
Create a well at the centre of the rice. Pour in one or two beaten eggs combined with the dried shrimp, salt, and pepper. Fold the rice into the egg mixture, then spread the whole mass evenly across the base of the wok and press it flat and level with a spatula. This is where the dish lives or dies: the layer must be uniformly thick and pressed firmly so that both surfaces cook to a true crust under bidirectional heat — any uneven thickness will leave patches raw at the centre while the edges burn.
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3
Allow the cake to cook undisturbed over medium-hot coals for 3–4 minutes. The underside is ready when it releases cleanly from the iron and shows an even, deep-golden crust; the aroma shifts from raw egg to a toasted, smoky caramel.
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4
Invert the wok so that the open face of the cake rests down on the hot wok lid, which carries its own bed of glowing coals. Leave for 2–3 minutes. The top surface is done when it sounds dry and papery under a light tap and the visible edges are uniformly crisped.
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5
Return the wok right-side-up. Scatter fried shallots, grated serundeng, and sambal across the surface. Serve immediately from the iron; the crust softens rapidly once off the heat.