Makes 16-18 rolls
Rempah Udang Filling100g freshly grated coconut
50g dried shrimp, rinsed and pounded into a floss
100g shallots, minced
1 packet PRIMA TASTE Sambal Chili Paste
60g thick coconut cream
4 tbsp sugar
1/2 tsp salt
2 tbsp cooking oil
Glutinous Rice250g glutinous rice
250g coconut milk + 1 tsp salt
Bunga telang (blue pea flower) juice as needed
Water for soaking rice as needed
banana leaves cut into 12 cm squares, 16-18 pieces, blanched in hot water for 5s
toothpicks as needed
Divide the glutinous rice into 2 portions and soak in water and bunga telang juice respectively for at least 2 hours.
Drain the rice and steam each portion for 10 min.
Pour half of the coconut milk over each portion of rice and mix well.
Steam for another 10 min.
Mix the two portions of rice in a mixing bowl and set aside to cool down slightly.
While the rice is steaming, prepare the filling
To a heated wok add 2 tbsp cooking oil.
Add minced shallots and saute until translucent and aromatic.
Add Prima Sambal Chili Paste and pan fry slightly before adding dried shrimp and finally freshly grated coconut.
Add coconut cream and saute under medium low flame until the mixture dries up.
Season with sugar and salt.
Set aside to cool down slightly
To wrap and assemble, place a piece of banana leaf on a flat surface and place a portion of steamed glutinous rice to cover 1/3 of the leaf.
Place a portion of filling over the rice and proceed to roll the banana leaf carefully to form a narrow cylinder.
Secure the two ends with toothpicks.
Repeat until all the ingredients are used up.
Grill the rolls over a stove or bake in a preheated oven at 180C for 15 min until the banana leaves crisp up and is slightly charred.