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Ingredients: • 500 grams white glutinous rice, soaked overnight • 100 cc coconut milk from ½ coconut, mixed with ½ teaspoon salt • banana leaves, for wrapping Filling: • 1/3 coconut, grated and mixed with 1 teaspoon of salt, dry-fried and pounded • 250 grams shrimps, peeled and minced • 100 cc water • 4 fragrant lime ( jeruk purut) leaves, finely sliced • ½ turmeric leaf, with rib discarded and finely sliced salt and sugar, according to taste Ground Spices: • 2 teaspoons candlenuts, dry-fried • 1 teaspoon ground ginger • 1 teaspoon ground turmeric • 2 teaspoons ground galingale (lengkuas) • 1 tablespoon lemon grass, finely sliced • 5 red chillies • 2 cloves garlic • 5 shallots Preparations: • Filling: Mix dry-fried and ground coconut, ground shrimps, ground spices and water. Boil the mixture, stirring constantly until done. Add fragrant lime and turmeric leaves, salt and sugar. Stir well and leave to cool. • Steam glutinous rice for about 15 minutes until half-done, remove, pour in the coconut milk and cook on low heat, stirring constantly until the coconut milk is absorbed. Steam again for 15 minutes until done. • Level 2-3 tablespoons steamed glutinous rice on a 7-cem sheet of banana leaf. Place on 1 tablespoon filling and roll tightly to a diameter of about 2 cm. Wrap and fasten both ends of the banana leaf. Repeat until all the ingredients are used up. • Roast on charcoal until the leaves turn brown in some places.
Yasa Boga
