California Raisin Rice Cakes

AuthorCalifornia Raisins
Rating

By Chef Rohani Jelani

California Raisin Rice Cakes
Yields6 Servings
Makes 6 cakes
 400 g Glutinous Rice (2 cups)
 20 g Mature Turmeric Root, scraped and sliced
 2 pieces Tamarind Apple (Asam Keping)
 3 - 4 Pandan Leaves, tied into a knot
Coconut Milk Mixture
 100 g California Raisins
 100 ml Thick Coconut Milk
 100 ml Hot Water
 1 tsp Salt
Coconut Milk Mixture
1

Mix Together

Method
2

Wash rice in several changes of water until water runs clear. Place in a bowl with fresh water (about 1 cm above the rice).

3

Place turmeric in the jug of an electric blender and add 1 cup water. Blend finely. Strain blended turmeric liquid into the rice. Return turmeric solids left in the strainer back into the blender, add another 1/2 cup of water and blend again. Strain liquid into the rice and top up with more water -it should come about 2 cm above the rice. Discard any turmeric solids left in the strainer.

4

Add tamarind apple slices to the water and leave mixture to soak for 2 hours. Drain turmeric water, discard the tamarind apple slices and rinse rice with plenty of water, taking care to handle rice gently to avoid breaking the grains. Drain well and place rice in a shallow heat-proof container.

5

Bring the steamer to a boil and steam rice for 15 minutes. Meanwhile, combine coconut, milk, water and salt in a mixing bowl. Transfer hot rice into the coconut milk mixture and stir until coconut milk is absorbed.

6

Transfer rice into the steaming container and cook for another 20 minutes. Towards the last 5 minutes of cooking, add in California Raisins.

7

Select small cake moulds that are hollow in the middle. Line the inside with a sheet of plastic or cling wrap and press the warm rice into the mould. Lift out and fill the centres with rendang or serunding.

CategoryCooking Method, ,

Ingredients

Makes 6 cakes
 400 g Glutinous Rice (2 cups)
 20 g Mature Turmeric Root, scraped and sliced
 2 pieces Tamarind Apple (Asam Keping)
 3 - 4 Pandan Leaves, tied into a knot
Coconut Milk Mixture
 100 g California Raisins
 100 ml Thick Coconut Milk
 100 ml Hot Water
 1 tsp Salt

Directions

Coconut Milk Mixture
1

Mix Together

Method
2

Wash rice in several changes of water until water runs clear. Place in a bowl with fresh water (about 1 cm above the rice).

3

Place turmeric in the jug of an electric blender and add 1 cup water. Blend finely. Strain blended turmeric liquid into the rice. Return turmeric solids left in the strainer back into the blender, add another 1/2 cup of water and blend again. Strain liquid into the rice and top up with more water -it should come about 2 cm above the rice. Discard any turmeric solids left in the strainer.

4

Add tamarind apple slices to the water and leave mixture to soak for 2 hours. Drain turmeric water, discard the tamarind apple slices and rinse rice with plenty of water, taking care to handle rice gently to avoid breaking the grains. Drain well and place rice in a shallow heat-proof container.

5

Bring the steamer to a boil and steam rice for 15 minutes. Meanwhile, combine coconut, milk, water and salt in a mixing bowl. Transfer hot rice into the coconut milk mixture and stir until coconut milk is absorbed.

6

Transfer rice into the steaming container and cook for another 20 minutes. Towards the last 5 minutes of cooking, add in California Raisins.

7

Select small cake moulds that are hollow in the middle. Line the inside with a sheet of plastic or cling wrap and press the warm rice into the mould. Lift out and fill the centres with rendang or serunding.

Notes

California Raisin Rice Cakes