Steamed Sticky Rice with Nyonya Flavour (Steamed Glutinous Rice)

I love glutinous rice (sticky rice) since young. That time we had sticky rice only for special occasion, usually when the relatives celebrate their babies first month birthday, they would give us the turmeric rice with curry chicken and Ang Ku Kueh. My late grandpa loves to eat the turmeric rice too, we were given just a bit of the share because there were many of us.

Now, I in charge of my own kitchen and can cook whatever I like, of course this sticky/glutinous rice will be in the list of my recipe. The rice itself is flavourful and delicious if you can make it into Pulut Panggang (Grilled Glutinous Rice), Pulut Inti, Turmeric Rice, Loh Mai Gai (Steamed Glutinous Rice with Chicken) and many more.

I always soak an extra cup of glutinous rice in my fridge, today mission is to clear the glutinous rice :) To make a better presentation for tonight dinner, I make it into Asian delight... Nyonya Flavour using the recipe from Aromas of Kuihs by Amy Wong. If you are lazy to pound the ingredients for filling like me, just make sure you chopped the ingredients as fine as you can.

Recipe adapted from Aromas of Kuih by Amy Wong with minor changes
Ingredients for filling A:
75g dried prawns (chopped)
75g grated coconut (or you may used dessicated coconut)

Ingredients for filling B:
1/2 tsp salt
1/2 tbsp sugar
1/2 tsp pepper
1/2 tbsp light soy sauce

Ingredients for filling C (I chopped all into fine, you may opt to pound it):
30g shallot
5g garlic
1/2 pieces lemongrass
2 chillies
1/2 tbsp coriander powder
1/2 tbsp cekor powder (omitted)

Step for fillings:
1. Heat up 2 tbsp oil and fry filling C till fragrant.
2. Add dried prawns and filling B, then fry till fragrant.
3. Add grated coconut and fry till fragrant.

Ingredients A:
300g glutinous rice
50ml coconut milk
1/2 tsp salt
1 tbsp sugar
1 tbsp cooked black glutinous rice
some water

Ingredients B:
100g glutinous rice
50ml coconut milk
1/4 tsp salt
15g turmeric powder
50ml water

Step:
1. Mix ingredients A (except black glutinous rice). Add some water to cover the glutinous rice, about 1/4 inch from the surface of rice. Steam for 35 mins till rice is cooked. Set aside.
2. Mix ingredients B. Add water to cover the glutinous rice, about 1/4 inch from the surface of rice. Steam for 35 mins till rice is cooked.
3. Add ingredients A with black glutinous rice, stir well.
4. Place yellow glutinous rice irregularly into a small mould (I used a 3 inch cookies cutter). Place some white glutinous rice into the mould, compress the rice till half full.
5. Add some fillings and level it. Add white glutinous rice again and compress the rice till full. Steam for 15 mins. Remove from mould. (I actually remove the mould before putting it into steamer as I only has a 3 inch cookies cutter, the rice keep it shapes very well)