Calla Lily Recipes 食譜篇 - 椰絲班蘭葉蒸糯米 (STEAM PANDAN GLUTINOUS RICE WITH COCONUT SAMBAL)

椰絲班蘭葉蒸糯米 (STEAM PANDAN GLUTINOUS RICE WITH COCONUT SAMBAL)

Ingredients :-
500g glutinous rice, soaked for 2 hours
250ml evaporated filled milk
Blended ingredients
¼ teaspoon alkaline water
100ml water
12 pandan leaves, cut small (sieve out pandan juice)
1 teaspoon salt
Toppings
500g grated white coconut
150g dried prawns, coarsely ground
Ground ingredients
2 bombay onions
2 stalks lemongrass
2 tablespoon ground coriander
6 tablespoon fine sugar
2 teaspoon ground white pepper
8 candlenuts
2 teaspoon salt

1. To make the filling, fry grated coconut and dried prawns until dry and lightly golden in colour. Remove and set aside (you can use a microwave to do this, stirring every 1 minute).

2. Heat 4 tablespoons oil, sauté ground ingredients until fragrant, add in ground coriander, pepper, salt and sugar. Lastly, mix in fried coconut mixture. Leave aside.

3. Steam glutinous rice on banana leaf for 20 minutes. Remove rice from heat. Add in pandan juice and evaporated filled milk.

4. Press rice onto an 18cm baking tin lined with banana leaf. Cover rice with banana leaf and press down firmly. Place some weights on it for 1 hour to compress rice.

5. Before serving, spoon coconut toppings onto cut pandan rice pieces.