Quantity for 8 servings
|250 g||White glutinous rice, soaked for 1 hour|
|300 ml||Coconut milk|
|250 g||Chicken fillet|
|1||Lemongrass, use the white only and bruised|
|0.25 tsp||Ground white pepper|
|0.25 tsp||Coriander seed, toasted|
|2 tbsp||Cooking oil|
|1 bundle||Banana leave|
1Grind shallot, garlic, candlenut and coriander into fine paste. Set aside.
2To make the filling, boil chicken in a pot until cooked. Remove from the pot, let cool and shred it finely.
3Heat oil in a fry pan. Add the spice paste, bay leave and lemongrass and saute until fragrant. Add the shredded chicken, 0.5 tsp salt, pepper, sugar and 150 ml coconut milk. Mix well and cook until the liquid is dry. Turn off the heat and let cool.
4Meanwhile, make the sticky rice by steaming the glutinous rice for 10-15 minutes or until half cooked.
5Meanwhile, boil 150 ml coconut milk, 0.5 tsp sugar and pandan leave in a pot. Once it boils, turn off the heat and add the steamed rice. Mix well and steam again for about 30 minutes or until cooked. Turn off the heat and let slightly cool.
6Prepare banana leave and put 2 tbsp of rice on top, flatten it and put the filling on top of the rice. Roll and wrap banana leave to seal the rice. Secure the edge with stapler or toothpick.
7Grill the sticky rice until the leave have nice char marks. Remove from the grill and serve.