My Cookery Page

 In English, this means stuffed glutinuous rice.    To find out what’s stuffed inside, check out the recipe.  I promise you this is another great food to try!  I realise there are many people in the West who do not know who are the Malays and where they come from.  You will find out more as I feed more recipes in this blog and more tidbits of the influences on the Malay culinary.

Ingredients: 180g glutinuous rice soaked overnight or for at least 6 hours; 250ml coconut milk mixed with 1/2 tsp salt; 2 tbsp grated coconut (without the skin); 1/4 pc of palm sugar or gula melaka; 30g granulated sugar; 2 tbsp water; 1 pc of pandan leaf or screwpine leaf; 8 pcs banana leaves or 6″ x 8″.

Method:    Prepare steamer by boiling water.  Wash the glutinous rice and strain. Place tray on steamer and steam for 5 minutes.  Add enough coconut milk to cover the rice. Mix well.  Steam again till it is cooked for about 20-25 minutes.  Check from time to time and stir and add coconut milk if necessary.

To prepare filling  -  Dissolve sugars.  Add grated coconut and pandan leaf.  Cook till the mixture is soft and dry.   Remove from heat and let it cool.

To prepare the kuih - Soften banana leaves by dipping into boiling water for at least 30sec.  Put 1 tbsp cooked glutinous rice on banana leaf.  Add 1 tsp filling on top of the rice. 

Fold  both ends of the leaf over the kuih, ensure that the top is slightly open to show a bit of the filling.  Fold both ends downwards.  When all the mixture is used up, serve on a plate.  Enjoy with a cup of hot tea!