YELLOW STICKY RICE WITH SERUNDENG - Ketan Kuning Berserundeng

Yellow Sticky Rice With Serundeng*

Ingredients :
- 200 grams of sticky rice -
- 75 ml of coconut milk 1 / 4 grains coconut -
- 3 turmeric shredded and enter the 50 ml water, filtered -
- 1 / 2 tsp salt -
- 1 pieces of pandanus leaves -
- 1 / 4 tsp lime juice -

Ingredients serundeng* :
- 100 grams of peeled half old scar rough ago --

Fine spices :
- 5 pieces cayenne -
- 2 pieces chili sauce -
- 1 tsp coriander -
- 2 cm ginger, bruise -
- 2 pieces of bay -
- 3 tsp sugar -
- 1 / 2 tsp salt -

How to prepare :
1. Sticky rice soaked for 1 hour, drained , and steam for 15 minutes. Boil the coconut milk, water, turmeric, salt and pandanus leaves. Enter the rice sticky rice, poke to be merged. Add lime juice. Poke average.
2. Steam for 45 minutes lift, drained.
3. Create serundeng*, stir fry fine ingredients in 3 tbsp oil. Add bay and ginger. Poke until fragrant, enter a coconut while fry without oil to dry.
4. Enter the sugar and salt evenly poke ago. Put up sticky rice.

For 10 pieces

Ketan Kuning Berserundeng

Bahan :
- 200 gram beras ketan -
- 75 ml santan dari 1/4 butir kelapa -
- 3 kunyit diparut lalu masukkan 50 ml air, saring -
- 1/2 sdt garam -
- 1 lembar daun pandan -
- 1/4 sdt air jeruk nipis -

Bahan serundeng :
- 100 gram kelapa setengah tua dikupas lalu parut kasar -

Bumbu halus :
- 5 bauh cabai merah -
- 2 buah cabai rawit -
- 1 sdt ketumbar -
- 2 cm lengkuas, dimemarkan -
- 2 lembar daun salam -
- 3 sdt gula pasir -
- 1/2 sdt garam -

Cara membuat :
1. Rendam beras ketan selama 1 jam, tiriskan lalu kukus selama 15 menit. Didihkan santan, air kunyit, daun pandan dan garam. Masukkan beras ketan, aduk hingga terserap. Tambahkan air jeruk nipis. Aduk rata.
2. Kukus selama 45 menit angkat, tiriskan.
3. Buat serundeng, tumis bumbu halus dalam 3 sdm minyak. Tambahakan daun salam dan lengkuas. Aduk sampai harum, masukkan kelapa sambil disangrai hingga kering.
4. Masukkan gula dan garam lalu aduk rata. Taburkan ke atas ketan.

Untuk 10 buah

Saji 3/th edition. I/25 september - 9 oktober 2003