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Ketupat with Serunding & Salted Eggs

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
Ingredients: 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
Method
  1. Combine all ingredients (A) in a steaming tray and steam on high heat for 40-45 mins or until cooked. Allow to cool.

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