Ketupat Sotong : Malaysian Recipe

This popular ketupat sotong or squids stuffed with glutinous rice features squids stuffed with glutinous rice bathed in a sea of cooked thick coconut milk. The stuffing is first soaked in coconut milk before it is stuffed into the squids.



Ingredients:

1 can glutinous rice
12 squids
1 coconut
1.2 cm ginger
2 shallot
1 teaspoon fenugreek (halba)
some sugar
12 stick about 3.7cm.



Method:

1. Wash cleans the squid.

2. Take out the coconut milk.

3. Waste clean the glutinous rice and cook with the coconut milk until cooked.

4. Take small amount from the rice and put into the squid then attach it.

5. Put all the attached squid into the pot fill with coconut milk, ginger, shallot and fenugreek.

6. Insert coconut milk, salt, and sugar when it boils. At the same time, stir it so that the coconut milk not cloddy.

7. When cooked,this ketupat sotong is ready to be served.

Black Glutinous Rice Porridge

( Bubur Pulut Hitam )


Ingredients:

300g black glutinous rice
5 litres water
100g sugar
100g palm sugar
3 pandan leaves, knotted
thick coconut milk from 1 coconut
1/2 tsp salt


Method:

Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency add pandan leaves.

Add both types of sugar and simmer for a further 15 minutes over gentle heat.

Add coconut milk to the glutinous rice and bring to a boil, then remove from heat.

You can put extra two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Muar Chee : Chinese Recipe

Ingredients:

8 oz glutinous rice flour
2 tablespoons tapioca flour

Image by phil.lees via Flickr

1 1/2 cup water
Some cooking oil (for greasing)
Fried shallot crisps

Roasted peanut mixture:
4 oz ground roasted peanuts
4 oz sugar
2 oz sesame seeds (lightly toasted)


Method:

Mix the glutinous rice flour and tapioca flour with water to form a batter. Transfer the batter into a greased pan.

Steamed over high heat for 10-15 minutes until the glutinous rice paste is completely cooked through in the center. Let cool.

In a deep dish, mix the ground roasted peanuts, sugar, and sesame seeds well. Cut a small piece of the rice paste using a plastic knife.

Drop it into the mixture and start cutting the rice paste into smaller cubes. Coat well with the mixture, dish out and serve immediately with some fried shallot crisps.

Glutinous Rice With Mango

Ingredients:

RICE:
300 g glutinous rice, soaked for at least 3 hours or overnight.
120 ml water
3 tbsp thick coconut milk
½ tsp salt
1 tbsp sugar
2 pandan leaves, tied into a knot
3 – 4 ripe mangoes, peeled and sliced
300 ml coconut milk (from ½ coconut)
Pinch of salt

Image by avlxyz via Flickr

Method:

Pick out any husks and foreign particles from the rice and wash until water runs clear. Cover rice with fresh water and leave to soak for several hours (or overnight). After soaking, rinse and drain rice.

Place rice in a shallow cake tin. Place water, coconut milk, salt and sugar in a small bowl and stir until well combined. Pour over the rice and bury the pandan in it.

Steam rice (in a steamer tray) over rapidly-boiling water for 20 – 30 minutes or until rice grains are translucent.

Peel mangoes, cut the two halves away from the central stone and slice 1 cm thick. Combine the coconut milk and salt – and cook over very low heat, stirring all the time until the mixture comes to the boil. Take pan off heat immediately and allow to cool.

To serve, place a small mound of rice on a serving dish, lay slices of mango on the rice and pass the coconut milk in a separate jug/bowl for guests to drizzle on the rice and mango.

Glutinous Rice in Durian Sauce (Pulut Berkuah Durian)

(glutinous rice in durian sauce)



Ingredients:

A:
750 gms glutinous rice
250 ml cold water
1/2 tbsp salt
175 gms coconut milk
3 pandan leaves

Image by ariffjrs via Flickr

B: DURIAN SAUCE
1/2 kg coconut milk
1/2 tbsp salt
100 gms gula Melaka syrup
100 gms cold water
60 gms rice flour
250 gms durian flesh


Method:

To make the glutinous rice cakes, start by soaking the glutinous rice for 3 hours in water. Drain the rice, wash it clean and then add the rest of ingredients A before steaming. Set aside.

For the creamy durian sauce, cook the gula Melaka and 1/2 tbsp of salt over medium heat, stirring all the while.

Add coconut milk and stir occasionally to keep it from burning at the bottom.

Bring to a boil and then add the cold water and rice flour.

Turn off the flame and keep mixing. Once the sauce thickens, fold in the fresh, fleshy part of the durian until the sauce appears smooth and creamy.

Remove the pandan leaves from the steamed glutinous rice, cut into different shapes and serve with the durian sauce.