Soak glutinous rice with turmeric powder and tamarind skins, preferably overnight.
Prepare wok to steam yellow glutinous rice
Line steaming pan with pandan leaves
Evenly spoon glutinous rice and white peppercorns in pan.
Add diluted coconut milk into rice at 10 minutes intervals until rice almost cooked.
Add concentrated coconut milk into almost cooked rice and let cook another 10 minutes.
Remove pandan leaves from rice before serving.
And you're done! Yummmmmy with curry chicken ...mamak style.
- 500.0g Glutinous rice
- 2.0 Dried tamarind skin
- 1.0Tbsp Turmeric powder
- 200.0ml Coconut milk
- 20.0 Peppercorns
- 6.0 Pandan leaves
- 1.0tsp Salt or to taste