Recipe ingredients and directions:
2 cups sticky rice
4 cups coconut milk
1 cup ground meat / chicken
1 or 2 buds garlic, minced
butter margarine
ground white pepper
salt
Put the sticky rice in a bowl, soak in the water then leave them
about an hour. Drain the water afterwards. Boil the coconut milk,
mix 1/2 tea spoonful salt, then mix them with the rice. Cook until
the rice half-cooked. Move the half-cooked rice into a steam bowl
then cook it until well cooked (about 30 minutes). Meanwhile you
can prepare the meat/chicken.
Melt butter / margarine in the frying pan. Fry garlic and meat/chicken;
then put some white pepper and salt as you like. Fry them all
until the meat/chicken well done.
After you have all set, you can put the meat/chicken in between
the rice; like sandwich, cut them 5×3 cm; or else, I believe you
can do it as you still recall what it looks like when your neighbor
gave you. If you can find banana leaves, cover each of them then
put them on charcoal fire.
If you have rice cooker, you can cook the rice following the
direction, but put coconut milk instead of water. If you cannot
find coconut milk in your place, water can be used instead but
please add one teaspoonful of margarine to imitate the taste.
Traditionally, this is covered by banana leaves then put it on fire
(like barbeque) but you can use foil instead. The following is a
modified recipe so you can try easily :
I have not made this yet because I just recieved it, but I can see
from the recipe, that this is it. I do recommend the coconut milk
rather than water because it has a sweet taste which I loved so
much. When I used to eat it, it was served with a thick, sweet
soy sauce drizzled over. Also, the meat was ground quite fine
instead of in slices. The rice ball comes out looking like an
egg-shape.
Category: Asian Recipes
Leave a Reply