Indonesia Foods- Pundut Nasi

PUNDUT RICE
Rice Pundut Material: Soak 300 g rice, 1 hour, drain raram enough 600 ml and 600 ml coconut milk and thick coconut milk from 2 coconuts diluted Banana leaves for wrapping lyukan, Sambal: 2 tablespoons cooking oil; 5th May Fruit red cayenne pepper 50g peanuts, roasted and pureed Salt to taste Method:

   1st Combine the rice and salt, mix well
   2nd Prepare two pieces of banana leaves is, the lower is greater than the upper
   3rd Add 2 tablespoons rice, 3 c. EL thick coconut milk, coconut milk and 2 tablespoons of liquid, fold both sides of the East, with the stick pin
   4th Steam for 2 hours to cook. Remove and let cool
   5th Serve with chili sauce
   6th Sambal: Heat the oil, fry ground spices until fragrant, stir until smooth. Water and sprinkle with salt, leave for a few moments, remove and serve
Score: 20-50 g for Material: Skin 250g glutinous rice flour, 1.5 whiting tablespoons water, salt to taste; Mix 200 ml thick coconut milk, coconut water, 0.5 c. The tea leaves of Pandanus 3 / Suji Content: 125g brown sugar, 50 g sugar, 50 ml of water, salt to taste, grated coconut pandan a total of 0.5 leaves, shredded, to close Toppings: 250 ml thick coconut milk to taste 0.5 coconut and salt, cooking until thickened Areh Method:

   1st Skin: flour, water, betel leaf and salt. Pour the coconut milk and pandan leaves Ir, stirring, until no more sticky hands.
   2nd Contents: Cook brown sugar, granulated sugar, salt and sugar, until the IRA background strain. Bake again, enter the coconut and pandanus leaves, dry syrup. chill Lift
   3rd Take 50 g of dough, fill a tablespoon of coconut filling, round, oval, side-side on the duration, until the fruit hits menbentuk Paria
   4th Place a piece of banana leaf oil Berol. Steam for about 10 minutes, not be too long, so not too swollen skin
   5th If you are served with coconut milk sprinkle top
Results 20 fruit