The combination of coconut and pandan blends so well and the savory, sweet fragrance of the piping hot rice is truly delicious!
Total Time
1hr 10min
4.3
3 Ratings
Author: Bake with Paws
Servings:
4
Ingredients
•
2 1/2
cups
White Rice
, rinsed, drained
•
1 1/4
cups
Coconut Milk
•
1 1/4
cups
Pandan Extract
•
1/2
tsp
Sea Salt
•
2
cups
Dried Anchovies
, rinsed, drained
•
1
Tbsp
Tamarind Paste
•
1
Tbsp
Water
•
to taste
Salt
•
to taste
Granulated Sugar
•
as needed
Oil
•
to taste
Water
•
1/3
cup
Shallots
, peeled
•
1
Lemongrass
•
1
in
Fresh Ginger
•
6
Dried Chili Peppers
, deseeded
•
1
Cucumber
, sliced
•
3
Tbsp
Peanuts
, roasted
•
2
Eggland's Best Classic Eggs
•
8
Banana Leaves
•
as needed
Cooking Oil
Cooking Instructions
1.
Place White Rice (2 1/2 cups), Pandan Extract (1 1/4 cups), Coconut Milk (1 1/4 cups), and Sea Salt (1/2 tsp) in a steamer bowl or tray and steam for 40-50 minutes. Fluff up the rice with a fork or chopsticks and keep the rice warm in the steamer.
2.
Coat Dried Anchovies (2 cups) with Oil (as needed) and fry with an air fryer at 160 degrees C (320 degrees F) for 10-15 mins, until crispy and golden brown. Set aside.
3.
For the paste, finely grind Shallots (1/3 cup), Lemongrass (1), Fresh Ginger (1 in), and Dried Chili Peppers (6).
4.
Mix Tamarind Paste (1 Tbsp) with Water (1 Tbsp).
5.
Heat Cooking Oil (as needed) in a wok. Add the paste and stir fry until fragrant.
6.
Add Water (to taste) and the tamarind mixture to the wok. Then add in fried anchovies and add Salt (to taste) and Granulated Sugar (to taste). Simmer on low heat and cook until liquid is slightly reduced. Add more water if too dry. Remove from wok and keep aside.
7.
Layer the Banana Leaves (8) on top of some newspaper. Press the steamed rice into a rice bowl. Invert the bowl and place the rice on the middle of each banana leaf. Place a smaller piece of banana leaf on top of the rice and scoop some sambal ikan bilis (anchovies) on top.
8.
Prepare hard-boiled Eggland's Best Classic Eggs (2) for the garnish. Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
9.
Garnish with Peanuts (3 Tbsp), quartered hard-boiled eggs, and Cucumber (1).
10.
Wrap up each portion.
11.
Serve and enjoy!
Nutrition Per Serving
CALORIES
868
FAT
25.5 g
PROTEIN
36.0 g
CARBS
127.1 g
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