As my husband is a spicy food lover, he loves this rice dumpling too. I often prepare it as a variation for our rice dishes.
So let's start making it!
Source: here modified by me (my modification in quantity, omitting tomato and adding lime leaves and pandan leaves)
Ingredients:
- 500g jasmine rice
- 1L coconut milk
- 1tsp salt
- 2 Indonesian bay leaves
- 3 kafir lime leaves
- 2 of 4cm of pandan leaves
- 300g ground beef
- 300mL thick coconut milk
- 3Tbsp vegetable oil for sauteing
- some Thai chili pepper (my addition)
- banana leaves and tooth picks for wrapping
Crushed seasoning:
- 6 chili pepper
- 1tsp of ground kencur
- 8 cloves of garlic
- 6 cloves of shallot
- 4cm of galangal
- 2tsp of granulated sugar
- salt
Directions:
Saute the crushed seasoning with the vegetable oil under medium heat until fragrant. Add the ground beef, stir and cook until changing color. Add some thick coconut milk. Boil until the meat tender and the liquid evaporated. Turn off the stove and keep it aside.
Rinse rice and drain. Transfer it into a pot. Add the 1L coconut milk, salt, bay leaves, kafir lime leaves and pandan leaves. Cook until all the coconut milk immersed and rice is soft enough. Turn off the stove and cool the rice off.
When the rice is warm enough, start to wrap it. Take a piece of banana leaf, scoop out some cooked rice (app. 2Tbsp), flat it on the surface about 1cm thickness. Top it up with 1Tbsp of the ground beef filling and then add one chili pepper. Roll the leaf and seal the two ends with tooth picks (see the picture). Do it over and over until all done. Arrange them in a steamer and steam for app. an hour. Serve it warm.
I would like to submit this recipe for Masbar event.
Note: you may notice the second picture was taken in 2009, yes it was indeed taken last year. But the first picture was taken recently in 2010. Hope you do not mind with the old file.
Saute the crushed seasoning with the vegetable oil under medium heat until fragrant. Add the ground beef, stir and cook until changing color. Add some thick coconut milk. Boil until the meat tender and the liquid evaporated. Turn off the stove and keep it aside.
Rinse rice and drain. Transfer it into a pot. Add the 1L coconut milk, salt, bay leaves, kafir lime leaves and pandan leaves. Cook until all the coconut milk immersed and rice is soft enough. Turn off the stove and cool the rice off.
When the rice is warm enough, start to wrap it. Take a piece of banana leaf, scoop out some cooked rice (app. 2Tbsp), flat it on the surface about 1cm thickness. Top it up with 1Tbsp of the ground beef filling and then add one chili pepper. Roll the leaf and seal the two ends with tooth picks (see the picture). Do it over and over until all done. Arrange them in a steamer and steam for app. an hour. Serve it warm.
I would like to submit this recipe for Masbar event.
Note: you may notice the second picture was taken in 2009, yes it was indeed taken last year. But the first picture was taken recently in 2010. Hope you do not mind with the old file.
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