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BY MARGARITA LEE
Ingredients A
400g glutinous rice (2 cups)
1 Tbsp turmeric powder
3-4 pieces tamarind peel
Method:
- Wash glutinous rice until water runs clear and drain completely.
- Transfer into a large bowl, stir in turmeric powder, tamarind peel, and enough water to submerge the rice.
- Leave for a minimum of 4 hours, preferably overnight.
Ingredients B
100 ml water
1 Tbsp coconut oil
1 tsp salt
1 tsp peppercorn
3 pieces pandan leaves (tied into a knot)
Method:
- Rinse the soaked glutinous rice again until the water runs clear, then drain completely.
- Transfer the rice into a large bowl, and stir in the turmeric powder, tamarind peel, and enough water to submerge the rice. Leave to soak for a minimum of 4 hours, preferably overnight.
- In a separate bowl, mix together water, coconut oil, salt, and pepper.
- When the rice is ready, prepare your steamer on high heat. Drain the glutinous rice and gently place it in a steamer basket with the pandan leaves.
- Steam the rice for 15 minutes, then pour the water mixture over the half-cooked rice and steam for another 10 minutes until the rice is fully cooked.
- Carefully remove the basket from the steamer and set it aside.
Chicken Rendang Filling (suggest to prepare one day ahead)
Ingredients (A)
500g boneless chicken thighs
1 Tbsp turmeric powder
400 ml coconut cream
400g grated coconut (kerisik)
100 ml vegetable oil
Ingredients (B) – to blend
15 pieces dried chillies, cut and boiled for 5 minutes
5 pieces fresh chillies
4 candlenuts
5 cloves chopped garlic
2 large onions
3” ginger
2” fresh turmeric
1 Tbsp coriander seeds
Salt and sugar to taste
Ingredients (C) – Seasonings and Spices
2 stalks lemongrass, bashed
3 pieces kaffir lime leaves
3 pieces galangal slices
3-4 pieces asam keping/gelugur/tamarind slices
2 turmeric leaves
2 cinnamon sticks
2 star anise
5 cloves
Method:
- Marinate chicken pieces with salt and turmeric for an hour.
- Pan fry grated coconut until dry and golden brown, then blend until fine (kerisik). Set aside.
- Blend all Ingredients B into a fine paste.
- Heat a wok with vegetable oil. Add in the aromatics and lemongrass, sauté until fragrant. Then add in the blended paste and sauté until the oil separates.
- Add in marinated chicken pieces, stir to mix. Pour in coconut cream and bring to a boil. Season with salt and sugar. Add in tamarind peel and kerisik. Continue to stir occasionally for another 20 minutes or until the gravy thickens and the chicken is tender.
- Add in sliced turmeric leaves and bruised kaffir lime leaves. Continue to stir and cook for a few more minutes, then turn off the heat. Leave to cool for later use.
Wrapping the Dumplings
Ingredients
15-20 pieces bamboo leaves
20 pieces of 1 square inch pandan leaf
Kitchen string
Method:
- Soak the bamboo leaves in a large basin for a few hours or overnight. Place a weight on the leaves to ensure they are fully submerged.
- In a large pot, boil the bamboo leaves for 5-10 minutes, then discard the water and leave to cool.
- Wipe each bamboo leaf, front and back, with a clean kitchen towel.
- Place two bamboo leaves on top of each other with the smooth side up and fold the top end diagonally into a cup shape to form a cone.
- Scoop in 1 tbsp of the cooked turmeric rice. Use the back of the spoon to pack it in and create an indentation in the middle. Add in 1 tbsp of the filling. Top with more turmeric rice and a piece of pandan leaf.
- Fold the top of the leaves over the rice and secure with kitchen string. Repeat with the remaining dumplings.
- Add 1 tbsp of salt to a large pot of boiling water, boil the turmeric dumplings over medium heat for 30 minutes. Allow the dumplings to sit for a further 10 minutes before removing from the pot.
- Drain and keep the turmeric dumplings at room temperature before storing in the fridge.
- To serve, re-steam or microwave for 2 minutes with a cup of water at the side.
- These dumplings can be kept in the fridge for up to 5 days or frozen for several months.