Glutinous Rice Steamed with Black-Eyed Peas

 

I love eating ketupat. However, I have never tried wrapping the glutinous rice with the palas leave. Most of the time I will just steamed it in a tray and cut it to be eaten on its own or with chicken curry. This is the easiest way to satisfy my craving. Furthermore, eating will be enjoyable without the hassle of removing the oily palas leave. 

Ingredients:

• 300 g glutinous rice
• 150 g black-eyed peas (You may substitute the peas with the corn.)
• 240 g thin coconut milk
• 1 1/2 tsp salt or to taste
• 1 tsp sugar

Method:

• Wash and soak the glutinous rice for at least 4 hours.

• Wash, soak in hot water (about 2 hours) and parboil the peas for about 20 minutes.

• Add the coconut milk to a bowl. Add salt and sugar to it. Stir so that the sugar and salt dissolve in the coconut milk.

• Prepare a steamer with water. Boil the water.

• Grease a 7-inch steaming tray. (Use a smaller tray if you want a higher layer of rice.)

• Add the glutinous rice and peas to a steaming tray.

• Add the coconut milk mixture to the glutinous rice and peas.

• Put the tray into the steamer.

• Steam the rice over medium heat for about 35-40 minutes.

• Once the rice has cooked, fluff it and ensure that the peas are evenly distributed.

• Put a smaller tray on the rice and press it down so the rice is compacted.

• Remove the smaller tray.

• Let the rice cool down completely before cutting.

• You can serve the glutinous rice on its own or with chicken curry.