This is one of those kueh kueh that I love to buy from Bengawan Solo. It is called Lemper Udang at Bengawan Solo. I like the mild-spicy shrimp filling wrapped within the soft glutinous rice, which is lightly-infused with the fragrance of the banana leaves.
Since I have some leftover dried shrimps filling from the earlier Cucur Badak, I used it as the filling for the glutinous rice. I've included the recipe for preparing the filling, just in case if anyone is interested to prepare this at home. But, do note that I have made some modification to the original recipe. For instance, I have added more water for steaming the glutinous rice. The original recipe states only 50ml thick coconut milk, which is certainly not enough to cook the rice.
(Source: Hot Favorites Kuehs & Pastries)
300g glutinous rice
1 tsp salt
2 pieces pandan leaves
16 pieces banana leaves (12 x 15cm)
150g dried shrimps
200g grated coconut
1 tsp salt
1/2 tsp sugar
1 tbsp coriander seed powder
2 tsp pepper
1 piece lemongrass
3 pieces candlenut
2 cloves garlic
5 cloves shallots
1) Rinse glutinous rice and soak in water
for about 1 hour and drain well. Steam glutinous rice for 20 minutes. (I soaked the rice for about 5 hours or you can soak it overnight).
2) Mix coconut milk and salt together. Slowly pour coconut milk onto glutinous rice. Add pandan leaves and steam till cooked. Set aside (Note: The rice took about 40 minutes to cook. After 30 minutes, check to see if rice is soft enough. Sprinkle a little water over rice (if necessary) and let it steam for another 10 minutes till cooked).
3) Blend Ingredients C into paste.
4) Fry grated coconut in a dry wok till fragrant. Set aside. Heat 3 tbsp oil, and fry Ingredients C paste till fragrant.
5) Add pepper and coriander seed powder, mix well. Add chopped dried shrimp, grated coconut , salt, sugar and 150ml water, fry till almost dry. Divide filling into 16 equal portions.
6) Rinse banana leaves and
heat over dry pan till soft (I scald the leaves in a wok of hot water and set aside).
7) Spread 1 tbsp of cooked glutinous rice over the banana leaf, follow by filling, then press tight and roll it up to form a cylinder. Use toothpicks to secure the ends.
8) Grease a pan. Place wrapped glutinous rice on the pan, and grill over low heat till fragrant.
I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.