Stuffed Rice Rolls
1.
Heat
the vegetable oil over medium high temperature. Stir-fry the spice
paste until fragrant. Then add the ground beef, stir until done.
Pour in the thick coconut milk and bring it to a boil and until all the
coconut milk has been absorbed. Remove and set aside. 2.
Wash
the rice and drain. In a large pot, put the rice in and add the thin
coconut milk, salt and salam leaf. Cook the rice over medium heat
until the coconut milk is absorbed completely and the rice become very
soft. Remove and set aside. 3.
Take
a piece of babana leaf and pit in 2 Tbs. of the rice and flatten it.
On top of the rice, put 2 tsp. of the stuffing mixture. Enclose the
filling with another 2 Tbs. of rice. Roll the banana leaf into a roll with
a diameter 2½ cm and 10 cm long. Repeat this method for the rest of
the ingredients. 4.
Steam the rolls in a steamer for approximately 1 hour.
Remove and set aside for ½ hour and the rolls are ready to be served. |