Savour the Rempah Udang, a traditional Peranakan dumpling snack (kueh), usually made from glutinous rice and shrimp paste (hae bee hiam) wrapped in a pandan leaves. Recipe submitted by: Alan Goh Simple Shop Now INGREDIENTS Rempah Udang filling Freshly grated coconut 50g rinsed and pounded into floss Dried shrimp 100g minced Shallots 1 packet Prima Taste Sambal Chili Paste 60g Thick coconut cream 4 tbsp Sugar 1/2 tsp Salt 2 tbsp Cooking oil Glutinous Rice 250g Glutinous rice 250g Coconut milk 1 tsp Salt As desired Bunga telang (blue pea flower) juice As desired Water (for soaking rice) 16-18 pieces blanched in hot water for 5 secs Banana leaves cut into 12 cm squares Steps 1. Divide the glutinous rice into 2 portions and soak in water and bunga telang juice respectively for at least 2 hours. 2. Drain the rice and steam each portion for 10 min. 3. Pour half of the coconut milk over each portion of rice and mix well. 4. Steam for another 10 min. 5. Mix the two portions of rice in a mixing bowl and set aside to cool down slightly. 6. While the rice is steaming, prepare the filling.7. To a heated wok add 2 tbsp cooking oil. 8. Add minced shallots and saute until translucent and aromatic. 9. Add Prima Sambal Chili Paste and pan fry slightly before adding dried shrimp and finally freshly grated coconut. 10. Add coconut cream and saute under medium low flame until the mixture dries up. 11. Steam for another 10 min. Season with sugar and salt then set aside to cool down slightly.12. To wrap and assemble, place a piece of banana leaf on a flat surface and place a portion of steamed glutinous rice to cover 1/3 of the leaf. 13. Place a portion of filling over the rice and proceed to roll the banana leaf carefully to form a narrow cylinder. 14. Secure the two ends with toothpicks and repeat until all the ingredients are used up. 15. Grill the rolls over a stove or bake in a preheated oven at 180 degrees for 15 minutes until the banana leaves crisp up and is slightly burnt.
