Saturday, 1 March 2008

Glutinous Rice with Shrim Topping

Glutinous Rice with Shrim Topping
  • 1 cup glutinous rice
  • 1 cup coconut cream
  • ½ cup white sugar
  • 1 teaspoon salt
  • 1 cup pandan color, by cut pandan leaf about ½ inch put in electric blender with a bit of water and then squeeze out the juice, which it green color.

Preparation: I cook glutinous rice by using microwave method.

  1. Dissolve sugar and salt in the coconut cream and heat, stirring to prevent lumps. When coconut cream is boil, remove from the heat and set ¼ cup aside to be use when serving.
  2. Wash sticky rice or glutinous rice and put in a blow add pandan color water just like you cook normal rice.
  3. Cover the blow and put it in microwave, set to high and cook for 6 mins.
  4. Take out and stir the sticky rice, in this state if the water too much you can scoop out some, but if the water too little then add a bit water.
  5. Put the blow in microwave again and this time you can cook at high for 6 mins.
  6. When the rice is done, place it in the container with a tightly fitting lid, pour in the remaining coconut cream stir well, cover and set aside for a while to allow the coconut cream to mingle with the rice thoroughly.
  7. When serving spoon some of coconut cream set aside earlier over the rice before adding toppings.

Shrimp Topping:

  • 100 grams finely chopped shrimp
  • 50 grams or ½ cup grated coconut
  • ½ teaspoon finely chopped coriander root
  • ½ teaspoon pepper
  • 2 tablespoon cooking oil
  • 1 teaspoon salt
  • 2 tablespoon sugar (I use orange color sugar, it’s can find in Singapore)
  • 1 tablespoon finely chopped kaffir lime leaves


  1. Chop shrimp and coconut together. If you don’t have orange color of sugar, you have to add a little yellow or orange coloring.
  2. Pound pepper and coriander root in mortar until ground and mixed thoroughly, fry in the oil until fragrant, then add shrimp and coconut and fry until done.
  3. Seasoning the test with salt and sugar. Remove for the heat and sprinkle with kaffir lime leaves.

Cooking and photo by MaeJJ

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