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Sticky Rice with Chicken Floss
Here is another fail-safe easy recipe with a gorgeous look and tasty flavor. Perfect for an either light meal or even for a business idea.
Okay, without any further ado …
Here’s the recipe, hopefully, it’s useful.
Ingredient
Ingredient A
1 kg of Glutinous Rice, soaked in 2 L. of water overnight or at least 5 hours.
Ingredient B
700 ml Thick Coconut Milk from 1 Coconut,
^^ replaceable with ready-to-use 400 ml thick coconut milk mixed with water to a volume of 700 ml;
1 tsp Salt;
1 tsp Sugar;
4 sheets of Pandan Leaves;
4 sheets of Bay Leaves.
Ingredient C (Filling)
200 gr Shredded Chicken/Beef;
50-75 gr Fried Shallots, suit your taste.
Ingredient for the wrapper
48 Banana leaves that have been withered (For the first wrapper @ 9x14 cm wide);
48 Banana leaves that have been withered enough to be left at room temperature for about 2 days (the second wrapper @ 15x15 cm wide);
Sufficient stick/toothpick.
Note
In case you wish to make the bigger rice cake (1 pan into 18 pieces) then the size of the first leaves wrapper must be at 14 x 14 cm, and 17x17 cm wide for the second leaves wrapper.
If you use Chicken Fillet, instead of the shredded chicken, then the amount of the chicken fillet must be about 500 grams. Sauté it to taste.
You can take a look at our sticky rice filling tutorial as a part of the Arem-Arem recipe here: • Arem Arem Ayam Sayur G...
In order to ensure the sticky rice lasts for up to three days, make sure to steam it for at least 1 hour at the 3rd steaming step.
For the more affordable sticky rice, you may reduce the amount of coconut milk by 200 ml, or just half a coconut. Also, reduce the shredded stuffing by 100 grams. If you live in the village, banana leaves are also much cheaper, sometimes you can even pick them up in the garden for free.
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