Download Imagechicken stuffing ingredients250 gr Chicken fillet, boiled & shredded50 ml thick coconut milk1 lb bay leaf2 lbs of lime leaves1 stalk Lemongrass, bruised1/2 tsp Salt1 tsp sugarenough oil to fryground spices4 pcs Shallots2 cloves of garlic1/2 tsp Roasted Coriander1/4 tsp Pepper2 roasted candlenutssteps1. Heat the oil, saute the spices until fragrant. Enter the bay leaf, lime leaves & lemongrass. Stir until the spices are cooked2. Add chicken, mix well. Add coconut milk, sugar & salt. Stir, cook until the spices are absorbed & coconut milk shrinks (use low heat, so it doesn’t burn). Taste correction. Cook until completely dry. Lift & set aside.glutinous rice ingredients300 gr sticky rice, wash & Soak for 2 hours, drain2 pandan leaves, conclude200 ml thick coconut milk1/2 tsp SaltA pinch of sugarsteps to make1. Heat the steamer, steam the glutinous rice & pandan leaves for 20 minutes/stgh cooked. Lift, pour sticky rice & pandan leaves in a container2. Boil over low heat: coconut milk, salt & sugar. Keep stirring until it boils. Lift3. Pour the coconut milk gradually into the sticky rice while stirring until the coconut milk is absorbed4. Reheat the steamer, steam the sticky rice for 30 minutes / until cooked. Lift5. Take 1 tablespoon of sticky rice (40gr) flatten & give stuffing, elongated round shape.wrap skin ingredients3 eggs75 gr Medium protein flour200 ml coconut milk15 gr Custard FlourA little saltsteps to make1. Beat the eggs, add a little coconut milk, mix well.2. In a bowl, add the flour, add the eggs, mix well using a whisk. Pour the coconut milk gradually while stirring using a whisk. Add custard & salt, mix well until the dough is not lumpy (sieve if necessary)3. Heat the 18cm diameter Teflon. Pour 1 tablespoon of the dough, rotate the Teflon so that the thickness is evenly distributed. Cook until cooked, remove.presentingtake one wrap skin than place the sticky rice that already stuffed with chicken , then wrap it like omelette rolls. Source : www.instagram.com
