• Prep Time 20 minutes
  • Cook Time 12 minutes
  • Serving For 15 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Leaf Wrapping:
  • 8 pieces Banana Leaves
  • Spice Blend:
  • 10 Shallots
  • 4 Garlic Cloves
  • 2 Red Chillies (Fresh)
  • 2 Lemongrass Stalk (sliced)
  • 1 inch Galangal
  • 1 inch Turmeric
  • 20g Shrimp Paste / Belacan (toasted)
  • Filling:
  • 100g Whole Eggs
  • 4g Sugar
  • 5g Salt
  • 50g Desiccated Coconut
  • 200g Tapioca Flour
  • 3 Kaffir Lime Leaves
  • 240g Anchor UHT Whipping Cream
  • 500g Minced Chicken


    Leaf Wrapping:
  1. Cut banana leaves into 3x10".
  2. Soak in hot water to soften the leaves.
  3. Keep aside.
  4. Spice Blend:
  5. In a food processor, blend all the ingredients until it forms a smooth paste. Transfer into a bowl.
  6. Filling:
  7. In a food processor, mix all ingredients (EXCEPT Anchor Whipping Cream and Tapioca Flour), and blend until smooth.
  8. Transfer into a bowl and stir in Anchor Whipping Cream and Tapioca Flour until mix well.
  9. Stir custard mixture with spice blend.
  10. Mix in the minced chicken.
  11. To Assemble:
  12. Take 1 banana leaf wrapping and place the filling in the centre.
  13. Fold banana leaf sides towards the centre and secure with skewers on both ends.
  14. Steam for 12 minutes, and remove from steamer, and ready to serve.
  15. Toast in oven for 5 to 8 minutes (optional).
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