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Baked Rice
This traditional Sundanese food presents fragrant rice with the aroma of spices that seep in every grain of rice.
Ingredients
Preparing the Rice
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Rice
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Thin Coconut Milk 1500.0 ml
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Bay Leaves 2.0 g
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Lime Leaves 2.0 g
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Lemongrass 8.0 g
Make the Filling
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Salt 18.0 g
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Chicken Fillet 500.0 g
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Onions 148.0 g
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Garlic 24.0 g
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Spring Onion 65.0 g
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Pepper Powder 1.0 g
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Margarine 28.0 g
Making the Baked Rice
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Banana Leaf
Preparation
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Preparing the Rice
- Wash the rice thoroughly.
- Enter coconut milk (1½ liters of ½ coconut) into the rice cooker, enter the rice, bay leaves, kaffir lime leaves, lemon grass that has been crushed and salt. Stir briefly. Cook until done.
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Make the Filling
- Steam the chicken until cooked and let it cool. Dice.
- Puree onion, garlic and salt.
- Heat the margarine in a frying pan, put spices and chopped onion, saute until fragrant.
- Enter the chicken meat and slightly water, add the oyster sauce, Bango Kecap Manis and pepper powder.
- Add Royco Bumbu Pelezat Rasa Ayam, stirring until absorbed and taste it. Enter the scallions pieces. Fitted it up.
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Making the Baked Rice
- Take a banana leaf that has been cleaned up, put on the chopping block.
- Take 1 tablespoon of rice and flatten. Fill with 3 tablespoons of chicken meat just above the rolls with rice and banana leaf-shaped rice cake.
- Trim package with a pin at the end of the stick.
- Steam for 15 minutes.
- Bake over the coals until fragrant first before serving. Or baked on a griddle, and back and forth so as not to scorch.
