• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Combine ground spice ingredients, ingredients (B) and seasoning (C) in a mixing bowl. Stir well to mix.
  2. Add mashed beancurd, chopped tau pau and potatoes. Lastly, add the egg to mix until thoroughly combined.
  3. 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.
  4. Trim the top neatly with a pair of scissors. Steam for 15 minutes.

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