Ingredients Jump to Instructions ↓

  1. 1 1/2 cup glutinous rice - washed and soaked

  2. 100 ml thick coconut cream Thin coconut milk - enough to cover the rice

  3. 1 tsp kosher salt

  4. 2 pieces pandan leaves

  5. 1 tsp dried bunga telang - reconstitute with

  6. 1 tbsp hot water and a drop of vinegar Topping:

  7. 3 large eggs

  8. 300 ml thick coconut milk

  9. 1/4 tsp salt

  10. 2 tbsp tapioca starch

  11. 1/2 cup unbleached all-purpose flour

  12. 3/4 cup sugar

  13. 6 boneless chicken thighs with skin Salt and pepper to taste

  14. 1 cup chicken stock

  15. 1/2 - 1 cup home-brewed glutinous rice wine (or use Wine that you will drink - I have tried with Japanese Plum Gekkeikan and it was very good) Garnishes: Sliced Cucumber, Carrot and Daikon Spring Onions Shreds

Instructions Jump to Ingredients ↑

  1. Put soaked glutinous rice into the rice cooker and enough thin coconut milk to just covering the rice. Add salt and pandan leaves. Press the cook function and as soon as the rice is cooked, discard the pandan leaves and pour in the thick coconut cream. Close the lid and leave on warm for 10 minutes for the coconut cream to marry into the rice. In the meantime, mix the ingredients in a microwave-safe bowl and microwave on high for 1 minute and stir. Continue to cook for another 1 more minute. The mixture should still be runny. Remove rice from the rice cooker and put it in a greased 9 inch cake pan and pressed the rice down. Sprinkle the coloring from the bunga telang on to the top of rice. If you like a marbled look, then you would have to stir in the color to the rice and then press down. Put the rice to steam for 5 minutes, then pour in half of the topping. Steam the topping until cooked, then using a fork, roughen the surface with a fork before pouring in the rest of the topping. Steam on medium heat until cooked and done. Do not use high heat - patience will rewarded with a smooth topping. When done, leave kuih to cool before cutting. Serves Read More... How to serve refer to Wine Steeped Chicken Rolls Serves Read More... Lay 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible. Sprinkle chicken thighs with salt and pepper. Roll the meat up by holding the 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure. Repeat with the other chicken thighs - 2 thighs to a roll. Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool. Mix the chicken stock and wine together in a large container and let the cooled chicken rolls(removed the foil and plastic wrap and discard) steep in this solution for a day or overnight. Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature. The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping. Serves Read More...


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