Ingredients

• 250g chicken breast
• 375g glutinous rice
• 1-2 tblspn vegetable oil
• 1 can (270ml) of Ayam Light Coconut Cream
• 2 pandan leaves
• 2 tblspn of sugar
• pinch of salt
• white pepper
• 1 clove of garlic
• 2 fresh kaffir lime leaves

Instructions

Soak the glutinous rice in cold water for 30 minutes. Cover with a saucepan lid and steam over boiling water for 15 minutes. In a pan, heat up Ayam light coconut cream, 2 pandan leaves and add 100ml of water and bring it to the boil. Pour the diluted hot coconut cream over the steamed glutinous rice. Stir for 2-3 minutes. Then, steam this coconut glutinous rice for the second time for 15 minutes. Set aside.

Filling

Cook the chicken breast in boiling water. Cool and shred into little pieces. In a wok or frying pan, heat the oil, add the crushed garlic, salt, sugar and shredded chicken. Toss until brown. Add the fresh, finely chopped kaffir lime leaves at the end. Cool.
Take a handful of the warm glutinous rice and shape it into a ball with a small pocket formed in the middle. Fill the pocket with the chicken mixture and close over.
Serve warm or cold. Ideal for parties and picnics.

Tips

Freezing is not recommended.