300g glutinous rice, washed, soaked overnight and drained
200ml thick coconut milk mixed with 1 tsp salt and 1 tbsp sugar
1 banana leaf, cut into 20 pieces (of 13x10cm rectangles), scalded to soften and wiped dry
40 pieces of 3cm-long bamboo picks, cut both the pointed edges
100g white grated coconut
50g dried prawns, soaked, drained and pounded
30g candied winter melon, chopped finely
1 tbsp oil
Ingredients (A) - (Ground finely)
1 tbsp roasted coriander powder
1 small piece cekur root (sar keong)
1 clove garlic
1 red chilli, seeded
1/2 tsp pepper powder
1/2 tsp black pepper powder
3 tsp sugar
1/2 tsp salt or to taste
2 tbsp water
Steam glutinous rice for 20 minutes then add salt, sugar and thick coconut milk to the rice. Return rice and coconut mixture to the steaming tray and steam for another 10 minutes until well cooked.
Panfry the grated white coconut until evenly browned then grind until fine (kerisek).
Heat oil in a wok and fry ingredients (A) until fragrant. Add the dried prawns, seasoning (B), kerisik and candied melon. Dish out and set aside to cool.
Place 2 tablespoonful of glutinous rice in the centre of a banana leaf. Spread one tablespoonful of filling in the centre and top up with another tablespoonful of rice. Wrap each roll firmly in the banana leaf, press the ends together and secure the ends with bamboo picks.
Grill the rolls over charcoal fire or in an electric grill for 15 minutes, turning the rolls occasionally.
An alternative is to pan-grill the rolls in a frying pan, to brown the banana leaves all over, until aromatic.