Ingredient and Portion
Thai steamed sweet glutinous rice with sweet and salted shrimp topping
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From Chef Sam Leong of ToTT Submit
This dish has so much character because of all the ingredients mixed with the glutinous rice.
Novice
60 mins
2 cups of glutinous rice, rinse soaked for a few hours
1 cup of coconut milk
1/2 cup of sugar
1/2 tbsp salt
1 or 2 Pandan leaf
1/4cup vegetable oil
1pc Muslin clothes
Salted Dried Shrimp Topping
50g dried shrimp, rinsed and blended
1 cup grated white coconut
1 Coriander root
3-4 cloves of garlic
1/4 tsp of white pepper powder
A few drops of orange colouring
A few leaves of Kaddir lime, thinly sliced
1 to 2 tbsp of oil
1 cup of coconut milk
1/2 cup of sugar
1/2 tbsp salt
1 or 2 Pandan leaf
1/4cup vegetable oil
1pc Muslin clothes
Salted Dried Shrimp Topping
50g dried shrimp, rinsed and blended
1 cup grated white coconut
1 Coriander root
3-4 cloves of garlic
1/4 tsp of white pepper powder
A few drops of orange colouring
A few leaves of Kaddir lime, thinly sliced
1 to 2 tbsp of oil
Method
1. Drain the glutinous rice and lay on muslin clothes.
2. Bring to steam for about 30 to 45 minutes.
3. In the pot, add coconut milk, sugar, salted and pandan leaves knotted together. Put on medium heat and bring to a boil.
4. Put in cooked glutinous rice, quick stir and cover for a few hours before serving.
Directions for Salted Egg Yolk Dumpling:
1. Pound coriander root, garlic, and pepper powder together with paste.
2. Mix grated coconut with orange colour. Set aside.
3. Heat wok in medium heat, add oil and paste.
4. Stir till fragrant, add dried shrimp and coconut and cook for about 5 minutes, Season with salt and sugar.
5. When it cools down, add the kaffir lime leaves.
2. Bring to steam for about 30 to 45 minutes.
3. In the pot, add coconut milk, sugar, salted and pandan leaves knotted together. Put on medium heat and bring to a boil.
4. Put in cooked glutinous rice, quick stir and cover for a few hours before serving.
Directions for Salted Egg Yolk Dumpling:
1. Pound coriander root, garlic, and pepper powder together with paste.
2. Mix grated coconut with orange colour. Set aside.
3. Heat wok in medium heat, add oil and paste.
4. Stir till fragrant, add dried shrimp and coconut and cook for about 5 minutes, Season with salt and sugar.
5. When it cools down, add the kaffir lime leaves.
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