Ingredients /nutrition
- 12 squids
- 350 g glutinous rice
- 1 1/2 l coconut milk
- 4 cakes palm sugar
- 50 g granulated sugar
- 10 cocktail sticks
salt to taste
Methods / instructions
- Fill the body of the squids with glutinous rice. Secure opening with cocktail stick or tooth pick.
- Meanwhile, combine remaining ingredients in a heavy sauce pan and bring to boil with continuous stirring.
- Slowly drop squids into boiling mixture and cook until glutinous rice is tender and squids are cooked.
- When gravy thickens, remove from heat and serve immediately.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
|