Ketupat with Serunding & Salted Eggs
Steamed Glutinous rice filled with Chicken/beef floss (serunding) and salted eggs wrapped in daun palas and steamed. This is similar to that of the Chinese Dumplings.
Ingredients A
| 250 g | Glutinous rice, washed and soaked for about 2–3 hours, drained |
| 100 ml | Thick coconut milk |
| 2 tsp | Sugar |
| ½ tsp | Salt |
| ½ tbsp | TUMIX® Chicken Stock Seasoning |
| 2–3 pcs | Pandan leaf |
- Combine all ingredients (A) in a steaming tray and steam on high heat for 40-45 mins or until cooked. Allow to cool.
- Form daun palas into a cone shape, spoon some rice into it, fill with some serunding and a piece of egg yolk. Topped with some more rice, press tightly and wrap.
- Place ready ketupat into steamer and steam for 15-20 mins. Cool before serving.
Fillings
| 100 g | Chicken serunding/floss (recipe is as below) |
| 6 pcs | Salted eggs, whites removed and cut into quarters |
| 20–24 pcs | Daun palas |
Simplified Chicken Serunding (floss)
Ingredients A
| 1 pc | Chicken breast |
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
| Some | Salt |
| Some | Sugar |
Ingredients B: Ground finely
| 10 | Shallot |
| 10 – 15 | Dry chilli |
| 5 pips | Garlic |
| 2 stalks | Lemon grass |
| A knob | Turmeric root |
| 2 – 3 slices | Galangal |
| 1 tbsp | Coriander powder |
| ½ cup | Water |
- Combine ingredients (B), TUMIX® Chicken Stock Seasoning and chicken breast.
- In a clean wok, stir-fry chicken meat floss till dry. Add some salt and sugar to taste.
- Simmer till chicken is cooked. Allow to cool, then shred finely.
TUMIX® Chicken Stock Recipes
