Friday, August 5, 2016

干虾糯米卷 Rempah Udang

Today our ex maid came over to impart some cooking recipes which will come in handy whenever I am not around to cook for my husband.

With her help, we set out to try out another popular recipe well love by many of them.  While preparing for this non vegetarian kueh for the staff, I also prepare a small portion of vegetarian grated coconut with gula melaka to wrap with the pulut rice.

In this recipe, I am only listing the regular dried shrimp version but excluding out the vegetarian part. If you are keen, you may check out this post for the grated coconut fillings recipe to make the fillings for your preferred vegetarian version of Rempah Pulut.

Rempah Udang

Ingredients 材料

200g White Grated Coconut 白椰茸
80g Dried Prawns, pounded finely 虾干,舂碎
Pinch of Tumeric Powder 少许黄姜粉

50g Shallots 干葱
4 pcs Candlenuts 石栗
1 stalk Lemongrass 香茅
6 Tbsp Cooking Oil 食油
4 Tbsp Sugar 糖
1 Tbsp Ground Coriander 芫茜碎
2 Tsp Pepper 胡椒粉
1 Tsp Red Chilli Powder 辣椒粉

600g Glutinous Rice 糯米
250ml Coconut Milk 椰浆
100ml Water 清水
3 Pandan Leaves 班兰叶
Few Drops of Blue Food Coloring 蓝色食用色素少许
20 pcs Banana Leaves 香蕉叶
Pinch of Salt 少许盐

Directions 做法

Fillings 馅料

Heat up wok until hot. Turn to low heat and stir in grated coconut, dried prawns and turmeric powder. Stir fry until golden brown and crispy. Dish up and set aside.

Combine shallots, candlenuts and lemongrass (B) into a stone pestle and grind until evenly mix.

Heat up oil in frying pan and fry the pounded shallots, candlenuts and lemongrass until fragrant and golden brown. Add sugar, ground coriander, pepper and chill powder. Fry for 5 mins further. Stir in the grated coconut and dried prawns to combine. Dish up and set aside to cool.
把平底鑊烧热,倒入油将舂碎的馅料爆香至微黄。再倒入糖,芫茜碎及胡椒粉,继续翻炒5分钟, 再放入已炒香的椰茸,炒匀。捞起搁置待凉备用。

Pulut 糯米料

Soak glutinous rice with sufficient water overnight. Drain.
糯米用水泡浸隔夜, 沥干。

Scald banana leaves in boiling water for 2 mins. Wipe dry.
蕉叶放入滚水烫2分钟, 抹干。

Combine coconut milk with 100ml water until evenly mix. Set aside.

Add a pinch of salt into the glutinous rice and stir to combine. Transfer steamed rice together with pandan leaves onto a steamer tray and steam for 25 mins.

Remove from heat and discard pandan leaves. Add in coconut milk mixture. Mix well. Sprinkle a few drops of edible blue food coloring over the steamed rice.
离火取出班兰叶后便倒入椰浆,拌匀后便可撒上少许蓝色使用色素, 拌匀。

Transfer the rice back into the steamer and steam for a further 10-15 mins until thoroughly cooked. Set aside to cool.

To Wrap 糯米卷

Apply a think coat of cooking over over the banana leaves. Place 2 Tbsp of the cooked rice onto a piece of banana leaves and 1 Tsp of fillings in the center of the rice. Roll the banana leaf into cylindrical shape. Seal and secure both ends with tooth picks.

Repeat the same process until all ingredients are used up.

    Do link back to Coco Sweet Tooth if you have used any information as published in this blog.  

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