Ingredient:
1kg Glutinous rice
1 coconut – 500ml coconut milk)
1 tsp salt
banana leaves
tooth pick
Method :
soak the rice for 2 hrs- i cooked the rice in rice cooker, adding salt n coconut milk. Water as per normal rice measurement, will not be too wet as u will grill it later n the rice will somehow get dried up a bit.
Dried shrimp
Ingredients :
4 cups of Shredded coconut
1 cup of dried shrimps- soak n drip dry, chop finely
1/2 tsp assam paste
Oil, salt, sugar
Spice Paste – blend till fine:
15 dried chili
2 stalks of lemongrass
2 small slices of ginger and galangal
5 shallots
3 cloves of garlic
1 tsp corriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
(minimize if you can’t take the taste of Corriander, fennel n cumin)
Method:
1. Stir fry the shredded coconut for 3 minutes. Set aside.
2. Sauteed the spice paste and dried shrimps till oil separate. Take note tat u need to adjust the saltiness n sweetness at this level before adding the shredded coconut. then add in the shredded coconut again, stir fry till dry, takes abt 15-20 mins. (the sweetness shud be greater than saltiness-depending on ur taste bud)
Wrapping Method :
1. Soak banana leaves into hot water for 2-3 minutes, pat dry.
2. Cut leaves into desired length. Width enuf for double layer rolling.
3. Put rice on banana leaves n spread on leaves near the side near u. Put dried shrimp floss in the center.
4. Roll the rice like rolling sushi. Ensure rice is compact. Roll till double layer n trim off from the whole leaves.
5. Seal the side with tooth pick (i use staples...hehehe)
6. Bake in oven for 10 mins @ 160-180 degrees.
