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Ingredients
- 400 gm glutinous rice
- 3 piece dry tamarind skin ( asam gelugor )
- 1 tsp turmeric pwdr
- 1/2 x salt
- 500 ml coconut water (get it from the coconut seller when he breaks up the coconut)
- 1/2 tsp white peppercorns
- 2 x pandan leaves, knotted
- 100 ml thick coconut lowfat milk
- 1 x salt to taste
Directions
- Method:WASH and soak rice in water (just sufficient to cover the rice) mixed with turmeric pwdr and salt for 4 to 5 hrs.
- Drain well then soak the rice in coconut water for another 1 to 2 hrs. (This gives the glutinous rice a more subtle taste.)
- Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 min.
- Remove the steamer and add in 1/3 of the thick coconut lowfat milk to the rice. Mix well then steam for 15 min. Fluff up the rice then add in another 1/3 of thick coconut lowfat milk; steam for 15 min again. Remove from heat and fluff up rice.
- Add in salt to the last 1/3 portion of the coconut lowfat milk. Stir well to mix then add in to the rice. Steam for 5 min then remove rice from steamer and set aside to cold before serving with curry chicken.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 928g | |
| Calories 1649 | |
| Calories from Fat 78 | 5% |
| Total Fat 9.35g | 12% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 565mg | 24% |
| Potassium 1707mg | 49% |
| Total Carbs 350.32g | 93% |
| Dietary Fiber 19.1g | 64% |
| Sugars 14.41g | 10% |
| Protein 31.76g | 51% |
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