Recipes and Baking Tips

by KitchenCake-2009

Ingredients (for main and filling) :

• 500 gr sticky rice, soaking for 3 hours and then drained.
  
  
  
  
  
• 350 ml thick coconut milk.
  100 ml thick coconut milk.
  
  
  
  
  
• 1/2 teaspoon salt
  1 tablespoon sugar
  1 piece pandanus leaf (bai toey)
  2 pieces lemograss
  banana leaf (as much as you need)
  
  
  
  
  
• 1/4 kg chicken fillet, boiled, smooth sliced
  
  
  
  
  
• 1 piece Indonesian bay-leaf (Eugenia polyantha Wight.)
  
• Condiment- smooth out :
  3 onions,
  2 candle nuts,
  1 teaspoon coriander powder,
  1/2 teaspoon pepper,
  1/4 teaspoon nutmeg,
  sugar
  salt
  
  
  
  
  

• Steam the sticky rice that already drained for about 30 minutes.
  
  
  
  
  
  
• Bring 350 ml coconut milk, salt, sugar, and pandanus leaf.






• Mix boiled coconut milk with sticky rice until mix well. Cover with towel for minutes, then steamed again until cooked (about 30 minutes).

• Saute the smooth condiment, add Indonesian bay leaf, lemongrass, and kaffir lime leaf until nice smell.
• Pour 100 ml coconut milk. Then pour the chicken. Add salt and sugar.






• Mix well for a while until drain.
  
  

• Prepare square pan, based with banana leaf on the pan. Spread a half cooked sticky rice, pressed. Pour the chicken all over the surface and then cover with sticky rice again, pressed again. Cut into a small square, then wrap use banana leaf.






























• Wrap use banana leaf with model that you like.