Steamed sticky rice with nyonya flavour

Ingredients

• Recipe adapted from Aromas of Kuih by Amy Wong with minor changes

Ingredients for filling A:

• 75g dried prawns (chopped)
• 75g grated coconut (or you may used dessicated coconut)

Ingredients for filling B:

• 1/2 tsp salt
• 1/2 tbsp sugar
• 1/2 tsp pepper
• 1/2 tbsp light soy sauce

Ingredients for filling C (I chopped all into fine, you may opt to pound it):

• 30g shallot
• 5g garlic
• 1/2 pieces lemongrass
• 2 chillies
• 1/2 tbsp coriander powder
• 1/2 tbsp cekor powder (omitted)

Ingredients A:

• 300g glutinous rice
• 50ml coconut milk
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp cooked black glutinous rice
• some water

Ingredients B:

• 100g glutinous rice
• 50ml coconut milk
• 1/4 tsp salt
• 15g turmeric powder
• 50ml water

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Bao buns, little steamed stuffed-buns

Preparation

• Step for fillings:
  1. Heat up 2 tbsp oil and fry filling C till fragrant.
  2. Add dried prawns and filling B, then fry till fragrant.
  3. Add grated coconut and fry till fragrant.
• Step:
  1. Mix ingredients A (except black glutinous rice). Add some water to cover the glutinous rice, about 1/4 inch from the surface of rice. Steam for 35 mins till rice is cooked. Set aside.
  2. Mix ingredients B. Add water to cover the glutinous rice, about 1/4 inch from the surface of rice. Steam for 35 mins till rice is cooked.
  3. Add ingredients A with black glutinous rice, stir well.
  4. Place yellow glutinous rice irregularly into a small mould (I used a 3 inch cookies cutter). Place some white glutinous rice into the mould, compress the rice till half full.
  5. Add some fillings and level it. Add white glutinous rice again and compress the rice till full. Steam for 15 mins. Remove from mould. (I actually remove the mould before putting it into steamer as I only has a 3 inch cookies cutter, the rice keep it shapes very well)