Recipe Ingredient
- 100g soft beancurd, mashed through a fine metal sieve, drain out the excess water
- 2 pieces fresh soy bean skin (tau pau), finely chopped
- 100g potatoes, cooked and mashed through a metal sieve
- 1 egg, beaten
- Some kaduk leaves
- Banana leaves, cut into 15x15cm squares
- Ground spice ingredients
- 6 red chillies
- 10 dried chillies
- 5 shallots
- 2 slices galangal
- 2 tbsp meat curry powder
- 1 stalk lemongrass
- 2 candlenuts
- ½ tsp belacan stock granules
- Ingredients (B)
- 1 tsp custard powder
- 1 tbsp glutinous rice powder
- 1 tbsp rice flour
- 3-4 kaffir lime leaves, finely shredded
- 80ml thick coconut milk
- Seasoning (C)
- ½ tsp pepper
- 1 tsp salt or to taste
- 1 tsp sugar
- 1 tbsp fish sauce
Instructions
- Combine ground spice ingredients, ingredients (B) and seasoning (C) in a mixing bowl. Stir well to mix.
- Add mashed beancurd, chopped tau pau and potatoes. Lastly, add the egg to mix until thoroughly combined.
- To wrap, place two kaduk leaves on a banana leaf square. Place 2 tablespoons of mixture onto the kaduk leaf and fold into half, then fold both ends to secure. Fasten with a toothpick.
- Trim the top neatly with a pair of scissors. Steam for 15 minutes.
