Stuffed Rice Rolls

Ingredients

500 gr. rice

1 liter thin coconut milk from ½ coconut

1 tsp. salt

2 salam/bay leaves

300 gr. ground beef

300 cc thick coconut milk from ¾ coconut

3 Tbs. vegetable oil

Banana leaves

Spice paste Ingredients:

6 red chilies

1 tsp. kencur

3 cloves garlic

6 small shallots

1 ground tomato

2 tsp. ground galangal/laos

2 tsp. sugar

 

Method

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.