• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 6 People
  • Difficulty Normal
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Recipe Description

Rusli Kamaruddin shares a 100-year-old Javanese kuih for Hari Raya. This recipe was first published in the Star Food.


Recipe Ingredient

  • For the serunding ayam filling:
  • 1/2 tsp fennel
  • 1/2 tsp cumin
  • 1/2 tsp coriander seeds
  • 10 small red onions
  • 5 cloves garlic
  • 3 candlenuts (buah keras)
  • 2 tbsp dried anchovies/shrimp, optional
  • 2 tbsp coconut oil
  • 2 bay leaves
  • 2.5cm galangal, thinly sliced
  • 2 stalks lemongrass, bruised
  • 1/2 chicken, boiled and shredded
  • 500ml coconut cream
  • salt and sugar to taste
  • 200g to 300g grated coconut, dry-fried until brown
  • For the pulut:
  • 500 glutinous rice
  • 500g coconut cream
  • 10 pandan leaves
  • some banana leaves

Instructions

    For the serunding ayam:
  1. In a blender, blend fennel, cumin, coriander, onions, garlic, candlenuts and dried shrimp. Set aside.
  2. In a pan, add oil and fry bay leaves, galangal and lemongrass. Once fragrant, add blended mixture and stir well.
  3. Add chicken and combine well into mixture. Then coconut cream and fry till fragrant and well distributed. Finally add grated coconut and fry mixture until it dries up completely.
  4. For the pulut:
  5. Soak rice in water for 30 minutes.
  6. Steam until half cooked, then add coconut cream and pandan leaves. Add rice, mix well and leave to cook completely.
  7. To assemble:
  8. Place banana leaf on a table, add sticky rice and flatten horizontally.
  9. Add serunding filling in the middle, about 4 tablespoons, depending on the size of the lemper.
  10. Roll mixture into cylindrical shape and secure each end with string. Cut into smaller pieces and remove leaf before eating.
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