White and Yellow Layered Glutinous Rice Recipe
White and Yellow Layered Glutinous Rice Recipes
500g glutinous rice (divided into 2
500ml coconut milk
salt to taste
1 pandan leaf
1 tbsp turmeric powder
1 piece dried tamarind skin
Beef Rendang Ingredients:
300g beef (cut into bite-sized pieces,
boiled until tender. Reserve stock)
3 shallots, 2 cloves garlic, 4cm ginger (all
2 stalks lemon grass, 1 turmeric leaf, 1
piece dried tamarind skin (all thinly sliced)
3 tbsp chili paste, 2 tbsp brown sugar (to
2 tbsp kerisik
50ml fresh milk
oil for sauteing
a little salt
Soak half portion of glutinous rice in
water for 12 hours. Soak the remaining portion in turmeric powder
and dried tamarind skin combined with water for 12 hours. Divide
coconut milk into 2 portions and cook glutinous rice separately with
pandan leaf and salt. Press alternately in glass dish and set aside.
To prepare beef rendang - Saute
blended ingredients till fragrant. Add turmeric leaf and dried
tamarind skin. Add chili paste, brow sugar and kerisik. Stir well.
Add milk, stock and beef. Let mixture simmer until well-mixed.
Season to taste. Serve with glutinous rice.
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